Three attempts at making cauliflower interesting

IN PROGRESS

All three variations are based on 500 g cauliflower each, after trimming and cutting into bite-sized florets.

For all three variations, olive oil, salt and pepper should be on hand

• 1 tbsp Dijon mustard

• 1.5 tblsp molasses

• 1 tsp apple cider vinegar

• 1 small garlic clove, grated

• Optional: pinch of chilli flakes

• 3 tbsp tahini

1 tsp roasted, ground cumin seeds

• 1 small garlic clove, grated very finely

• Juice of ½ lemon

• 3–5 tbsp cold water

• Toasted sesame seeds or crushed pistachios

Toss the cauliflower with olive oil, salt and pepper. Roast 200°C (fan) for 18–22 mins until golden and crisp.

Whisk together Dijon, molasses, vinegar and grated garlic. Pour over the hot cauliflower, toss, and roast for another five minutes to caramelise.

Mix tahini, cumin, garlic and lemon. Add a bit of cold water as needed until smooth and spoonable. Season to taste.

Spread garlic tahini on the plate, pile on the sticky sprouts, and finish with sesame seeds or pistachios, olive oil, and black pepper.

2. On a bed of cream of tomato

In this recipe, vegan feta and yoghurt can be used.

2 tblsp molasses

1 tblsp nigella, aka kalonji

100 g dried tomatoes (divided) in olive oil

150 g feta

150 g yoghurt

1 tblsp nutritional yeast

1 tblsp lemon juice

Fresh mint and chopped nuts for garnish

Toss the cauliflower with 2 tblsp olive oil, maple syrup, nigella, salt and pepper. Roast 20-25 minutes till golden and crisp.

Blend half the dried tomatoes (drained) with feta, yoghurt, nutritional yeast, salt and pepper till creamy.

Chop the rest of the tomatoes with the fresh mint.

Spread the cream on a plate and the cauliflower on top. Garnish with dried tomato/mint, nuts, and a drizzle of the oil from the tomatoes.

3. On coconut cream with cumin tomatoes

500 g cherry tomatoes

200 ml apple cider vinegar

1 tblsp cumin seeds

70 g brown sugar

2 400 g