Roasted Cauliflower Glazed with Soy, Cauliflower Hummus

Ingredients for 2 portions

• Mini cauliflower 3 each 
• Cooked chickpeas 100gr 
• Garlic cloves 2 each 
• Sesame oil 1tsp 
• Olive oil 2 tsp 
• Honey vinegar 1tsp 
• Soy sauce 2 tsp 
• Red tabasco a few drops. 
• Grapeseed oil 1 tsp 
• Salt/ flake 1 pinch 
• Zallotti Blossom  
• Aikiba Leaves 
• Citra Leaves 

Method

• Peel the cauliflower (keeping a few very yellow leaves) wash them. 
• In a pan of boiling, lightly salted water, thoroughly blanch the cauliflower. 
• Drain the cauliflower, dry them, then roast them with the grapeseed oil on a baking tray. Pour a bit of water on them regularly. 
• In a bowl, mix soy sauce, vinegar, tabasco, 1 clove of crushed garlic, sprig of fresh thyme. 
• Halfway through the cauliflower cooking process, pour the mixture over the it and cover well.  
• Finish cooking by basting regularly. Collect the cooking juices and filter it. 
• In a mixing bowl, mix cauliflower, well-drained chickpeas, fresh garlic.  
• Add the oils, season to taste, then mix well. If the mixture is too thick, thin it with a little water and mix again. 
• Using a piping bag and plain nozzle, make a spiral of hummus on the serving plate. Place the warm cauliflower at the center of the plate. 
• Add the cauliflower leaves and drizzle with olive oil and glaze. 
• Finish with Zallotti Blossom, Aikiba Leaves and Citra Leaves. 

Recipe: Frederic Jaunault