by
Paul
Benhaimcoconut and pepper. Place your mix into the formed pastry and
cook in a preheated oven (200°C) for 15 minutes.
'Tip - if you burn your mouth from too many chillies –
yoghurt (preferably live) not water will cool you down.'
Baked
Cauliflower
with
Tofu
Dressing
VGNS
1 whole cauliflower
225g tofu
2 tbsp miso
30g sesame seeds
30g hulled hemp seeds
1 tbsp hot hemp mustard
Remove the leaves of the cauliflower, then place it in a large
saucepan with one cm of water, Cover and steam for 15 minutes.
While the cauliflower is cooking, place the tofu in 1/2 cm water in a
pan and steam for 10 minutes. Wash the sesame seeds and dry
roast in a frying pan on a medium heat, stirring frequently. When
the seeds can be easily crushed between the thumb and the third
finger they are done. Grind the sesame seeds to a powder in a
coffee grinder. Mix the ground seeds, hemp seeds and tofu
together and blend to a cream in a blender. Blend the miso in a
little water and mix into the tofu and seeds. Mix in the mustard.
Transfer the cauliflower onto a baking tray and spoon the tofu