Cauliflower Puree

1) In a sauce pan cover roughly sliced cauliflower with water, sunflower butter and pinch of salt, cover with lid and cook on a high heat. Reduce the heat once it begins to boil, cooking on a low heat until the cauliflower is softened.
2) Blend the cauliflower in a blender. Once smooth, taste to check the seasoning and consistency of the puree.

Pan roasted Cauliflower

1) Boil the water in a sauce pan with turmeric and salt. Once boiling, add cauliflower florets and cook until tender.
2) Pan-fry the florets with a little oil and add herbs and pinch of curry powder to season.

Onion Bhaji

1) Mix all ingredients apart from onion with the chickpea flour and water, and gradually whisk it until there are no lumps and the batter is thick.
2) Chop the onion and mix into the batter mix until coated well.
3) Heat the oil in a frying pan and once hot begin to put the mix on in individual balls.
4) Fry the bhaji’s until golden brown and crispy.

Tomato chutney

1) Heat the oil in a sauce pan, add the red onion, garlic, ginger and cook for 2 minutes.
2) Add the chopped tomatoes, mix well and cook for another 2 minutes.
3) Add all the rest of the ingredients and continue to stir while cooking, until the chutney has caramelised and thickened.

To serve

• Swipe the puree on a plate. Arrange the pan-fried cauliflower, onion bhaji’s and tomato chutney, and sprinkle with purple cauliflower.
• Serve with coriander, cress, rice crackers, edible flowers, vegan creamy cheese.