Roasted Cauliflower


1 head of cauliflower (300g)15g curry spice7g salt


Cut the cauliflower in half and remove any green leaves and a bit of the stem keeping in intact. Heat a large pot of water to a boil and add salt. Carefully lower in both pieces of the cauliflower and boil for 4 mins. Strain and allow to cool on a paper towel. Preheat oven to 425°F. Once the cauliflower is cooled enough to handle cover with the curry spice and place on a sheet tray and cook for 10 mins until golden brown. Once cooled, slice into cauliflower steaks, and set aside for the sandwich.


Harissa Mayonnaise 


5 tbsp mayonnaise1 tbsp harissa paste1 lemon juiced and zested


In a mixing bowl add all the ingredients into a bowl and mix. Set aside.


Pickled Raisins


100g raisins250ml vinegar250ml water150g sugar


In a medium sauce pot bring the vinegar water and sugar to a boil. Put raisins into pot and cook for 2 mins. Turn off heat and allow to cool. Once cooled store in a jar in the fridge. Can be stored for up to 2 weeks.


Tomato Chutney


10g ginger peeled and minced5g garlic minced1 shallot minced2tbsp canola oil1tbsp curry powder60ml red wine vinegar45g sugar4g salt2 baskets of cherry tomatoes whole1 tbsp tomato paste2tbsp ketchup


Sautée shallots, garlic, onion in a medium size sauce pot for about 5-10 minutes on medium-low heat or until translucent. Note: keep a close eye on it as this will burn easily Add tomato paste to your sautée and cook for 2 minutes Add cherry tomatoes and spice and cook for 1 minute. Add the rest of the ingredients and allow to simmer for 25 minutes until reduced and a jam consistency has been reached. Cool and set aside.


Other Ingredients:

15g grated Halloumi cheese. Feta will also work if you can not find Halloumi.5g alfalfa sprouts2g picked mint2 slices of rye bread.butter (optional)



On one side of the toast, add tomato chutney on the bread and sprinkle grated cheese on top of the chutney On the other side of the toast, add a small amount of harissa mayonnaise Put cauliflower steak on one side of the toast Add a few pickled raisins. Add alfalfa sprouts and mint leaves Close the sandwich, cut it in half, and enjoy.


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