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
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.
Add the coriander, mustard and cumin in a medium skillet over medium heat. Fry for 2-4 minutes.
Add the vinegar, sugar, garlic, ginger, onion, salt and pepper. Bring to a boil. Remove from heat.
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
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.
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.