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Whole Roasted Cauliflower,

& Spring Onion,

Crispy Chickpeas and Fresh Herbs

My friend Daniela Wolff, a creative ayurvedic wellness chef, first introduced me to roasting a cauliflower as a whole piece. After that I saw it more and more, especially in middle eastern restaurants. I love it because the vegetable gets to cook in it own juice and not many of the nutrients get lost in the cooking process.

The idea to cook spring onions, also leeks, as a whole without cutting off the roots, I received from my friend Nicolas, when I was helping him on one of his retreats. He is an excellent high cuisine chef in Geneva.

ingredients

for the chickpeas

  • 2 cups of chickpeas soaked overnight 
  • olive or avocado oil

  • spices (f. ex. cumin, smoked paprika, curry powder)

  • freshly ground pepper

  • salt

 

for the cauliflower

  • 1 cauliflower

  • 4 spoons of tahini

  • 3 spoons of olive oil

  • lemon juice

  • optional garlic clove pressed

  • freshly ground pepper

  • optional splash of umeboshi vinegar and/or salt

  • roasted and ground black sesame seeds

 

for the spring onion

  • a bunch of spring onions

  • olive or avocado oil

  • freshly ground pepper

  • salt

 

for the herb salad

  • any herbs (f. ex. basil, mint, parsley, dill, cilantro etc.)

  • olive oil, lemon and salt

optional dollop of vegan creamy yoghurt

directions

  1. Start by boiling the chickpeas for 1.5-2 hours until soft. When done, wash them, tap them dry and massage them with the remaining ingredients and roast in the oven for about 30 min until crispy. Make sure they are spread out so they can get crispy from all sides. I prefer to not roast the pepper, I always add it at the very end, freshly ground.

  2. Steam the cauliflower for 10-15 min. Mix all the ingredients for the tahini dressing except for the black sesame seeds. When the cauliflower is finished steaming, remove from the water bath, place on a baking tray, drizzle with olive oil and put it into the oven for 15-20min. When it has finished cooking you can separate the florets for serving and sprinkle with the dressing and sesame seeds.

  3. Remove the outer layer of the spring onion, keep the roots on. Massage with oil + salt and roast in the oven for about 30 min. Add pepper when finished roasting.

  4. Pick the herbs off from their stalks and mix with olive oil, salt and lemon.

  5. Serve on a plate with an optional dollop of vegan yoghurt and olive oil.

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