Roasted cauliflower

Serves 6

• 1 large cauliflower, cut into florets
• 30 ml (2 tbsp.) olive oil
• 30 ml (2 tbsp.) tahini (sesame seed puree), get it in supermarkets and at health shops)
• 10 ml (2 t) lemon juice
• 15 ml (1 tbsp.) honey
• 1 clove garlic, chopped
• 60ml (¼ cup) olive oil

1. Preheat oven to 200 ° C. Roast the cauliflower with the olive oil and season with salt and pepper. Cover with foil and bake in the oven for 12-14 minutes. Remove the foil and bake for another 15 minutes until cooked and golden. Blend the cauliflower in a food processor with the tahini, lemon juice, honey, garlic and 60ml olive oil until smooth. Season to taste.

Pickled cauliflower

Serves 6

• 5 ml (1 t) coriander seeds
• 5 ml (1 t) mustard seeds
• 2.5 ml (½ t) cumin seeds
• 250 ml (1 cup) white wine vinegar
• 60 ml (¼ cup) sugar
• 5 cloves garlic, crushed
• 2cm piece ginger, sliced
• ½ onion, sliced
• 15 ml (1 tbsp.) salt
• 5 ml (1 tbsp. black peppercorns
• 1 cauliflower, thinly sliced

1. Add the coriander, mustard and cumin in a medium skillet over medium heat. Fry for 2-4 minutes.
2. Add the vinegar, sugar, garlic, ginger, onion, salt and pepper. Bring to a boil. Remove from heat.
3. Put the cauliflower in a glass bottle that seals. Pour the brine mixture over it. Allow to cool to room temperature. Keep in the fridge.

Tempura cauliflower

Serves 6

• 115g plain flour
• 35g cornflour
• pinch of baking powder
• pinch of salt
• 1 egg
• 250 ml (1 cup) of soda water
• 1 cauliflower, cut into florets
• 125 ml (½ cup) cake flour, to cover dip the cauliflower in
• oil for deep-frying

1. Sift the flour, corn starch, baking powder and salt. Beat the egg and soda water in but do not overwork, the mixture should be a little lumpy.
2. Heat the oil over medium heat. Dip the cauliflower in the flour and then in the tempura mixture. Deep fry for 5-10 minutes or until golden brown and crisp.

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