1 medium cauliflower, leaves removed.

1 tbsp smoked paprika

1 tsp garlic granules/powder

Pinch sea salt

Olive oil to drizzle

Smokey tomato & almond sauce;

280g Sun dried tomatoes in a jar drained and rinsed

1 tsp garlic powder

1 tsp cumin seeds

1 tbsp smoked paprika

100g ground almonds

1 tablespoons apple cider vinegar

3 tbsp cup extra-virgin olive oil

200 ml water

Fine sea salt and freshly ground black pepper

Pinch chilli flakes

1 can chickpeas drained

Cucumber mint dip

1/2 cucumber grated

120g coconut yogurt or plant based yogurt

1 tbsp chopped fresh mint

Juice 1/2 lemon

1 clove garlic minced - optional

1/2 tsp sea Salt

Twist black Pepper

1 tbsp extra virgin Olive oil - optional

Tahini dressing;

Juice 1/2 emon

1 tbsp tahini

50 ml water

2 tbsp extra virgin olive oil

1/2 sea salt

Twist black pepper

Toppings;

Toasted pine nuts

Fresh herbs; mint, coriander

Drizzle extra virgin olive oil

chilli flakes

To cook the cauliflower;

Pre - heat your oven to 190c.

Take the leaves off the cauliflower and score a cross in the base with a knife.

Add the cauliflower to a large pan of boiling water. Make sure it’s submerged, cover and boil for 5 minutes - until just tender.

Drain and pat dry, then add it to a lined small baking tray.

Rub with the smoked paprika and sprinkle with garlic powder and sea salt.

Drizzle all over with olive oil.

Bake for 25 -35 minutes - baste with the juices half way through. The cauliflower should be a little crispy on the outside.

To make the sauce;

Drain and rinse the sun-dried tomatoes. Add them along with all the other ingredients to a for processor and blitz to a think sauce.

Add the sauce along with the chickpeas to a small saucepan and heat up.

To make the cucumber dip;

Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl

Add all the other ingredients and mix well.

Really nice with a drizzle of olive oil on top.

To make the tahini dressing;

Add all the ingredients to a mini chopper and blitz until creamy. Or just mix in a jar.

To serve;

Add the tomato sauce to a serving dish, top with the cauliflower and dollop on some cucumber mint dip, drizzle tahini dressing and top with fresh herbs, seeds/pine nuts and chilli flakes.