JVS - Jewish, Vegan, Sustainable

Ingredients

• 1 medium cauliflower, save the leaves (about 800 g)
• 2 tbsp oil
• sea salt
• black pepper
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 2 tsp ground coriander
• chilli flakes or ¼ tsp cayenne, to taste
• 240 g cooked white beans or chickpeas (1 × 400g tin, drained and rinsed)
• 1 garlic clove
• 2 tbsp tahini
• juice of 1 lemon
• 1 big handful of a mix of fresh parsley and coriander, leaves and stems roughly chopped separately
• extra virgin olive oil, to serve
• ¼ red cabbage (150 g), finely shredded
• 1 green apple, cut into matchsticks
• 1 celery stick and leaves, sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp mustard