For the cauliflower steaks
1 whole cauliflower, stem down, cut carefully into 2cm wide sliced “steaks”
Pinch ground turmeric
For Thomas hommus
1 x 400 gram can chickpeas, drained, aquafaba reserved
1/4 cup aquafaba, save the rest for other recipes – see note
5 cloves garlic, peeled, roughly chopped
Pinch to 1/2 teaspoon of Himalayan salt
1/2 – 1 lemon juice only, depending on size of lemons – and your taste
1/2 teaspoon turmeric
Pinch cayenne pepper
2 tablespoons olive oil
1 1/2 tablespoons white tahini, hulled
1-2 cups Rocket leaves, washed and thoroughly dried
- Preheat the oven to 180 C. fan forced.
- Line a baking tray with baking paper. Arrange cauliflower on baking tray.
- Sprinkle with salt and drizzle or spray olive oil.
- Add cracked pepper and a pinch of turmeric, more if you like.
- Bake for around 20 minutes.
- Meanwhile, make the Thomas hommus.
- Place in a NutriBullet or a high-speed blender of your choice.
- Add half of the chickpeas, then garlic, Himalayan salt, lemon juice, turmeric cayenne pepper, olive oil, tahini and remaining chickpeas.
- Process on high to your desired consistency.
- Use immediately or store in an airtight container in the fridge for up to 7 days.
- Plate the roasted cauliflower with a good dollop of Thomas hommus and a side of rocket leaves.
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans. Source: WIKI
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Vegan
- Cuisine: Plant-based