First make the dressing (or vegan mayonnaise):
200ml coconut milk
Juice of 1 lime
60g organic dried apricots
¾ tsp turmeric powder
¾ tsp ginger powder
¾ tsp madras curry powder
½ tsp ground cardamom
75ml olive oil
Blend all of the ingredients together, apart from the olive oil, in a high-speed blender until completely smooth. Then slowly pour in the oil.
The mixture should be thick and creamy in texture, and bright yellow like daffodils. I don’t measure the olive oil usually, I just pour until I get the best texture – more olive oil will thicken it up.
Then roast the cauliflower (this always tastes best on the day of cooking):
10g coconut oil
Chop the cauliflower into florets and lay on a baking sheet with melted coconut oil and salt.
Put into the top of a oven pre-heated to 220c. Roast for 15 minutes. The cauliflower will turn charred and crispy (and really flavoursome) and if you want to char, it’s much quicker than using a griddle pan.
For the nut garnish:
1 sprig rosemary, chopped finely
1tsp olive oil
Stir the nuts with the other ingredients and roast for 10 minutes at 180c - or sprinkle with toasted flaked almonds, which is just as good).
100g spinach or rocket
250g cooked chickpeas
Chop the coriander and spinach and mix with together with the freshly roasted cauliflower, chickpeas and dressing. Add the dressing gradually, depending on how wet you like it. You can always add more salad leaves too as you.
Garnish with slices of mango, honey cashews or toasted almonds & black sesame seeds.
Another great thing about this recipe is that the “mayo” heats up well, so you can eat it warm too.