CHOUFFE-style cauliflower

Serves 4
Preparation time: 30 minutes
  • 125ml water,
  • 75g flour,
  • 1 teaspoon ground paprika,
  • 1 teaspoon ground cumin,
  • 1 teaspoon ground coriander,
  • 1 pinch chilli powder,
  • 2 tablespoons butter (or margarine),
  • 1 drop of chilli sauce,
  • 1 cauliflower,
  • salt,
  • 4 tablespoons ketchup,
  • 2 tablespoons chilli sauce,
  • 1 tablespoon honey,
  • black sesame seeds,
  • 2 tablespoons sour cream,
  • 50g of gorgonzola,
  • 2 tablespoons mayonnaise,
  • 1 tablespoon finely chopped tarragon.
  • Preheat the oven to 220 degrees Celsius
  • Combine the water, flour, paprika, cumin, cilantro and chili into a smooth paste.
  • Melt the butter with the drop of chilli sauce and a little salt. Add to the paste.
  • Cut the cauliflower into florets. Dip them into paste and place them on a sheet of baking paper on a baking tray.
  • Roast the cauliflower in the oven for 10 minutes.
  • Meanwhile, mix the ketchup, the honey, and the hot sauce. Brush the florets with the spicy sauce and return them to the oven for 3 more minutes.
  • Mix the mayonnaise with the sour cream, the tarragon, and the gorgonzola.
  • Before serving, top the cauliflower with the cheese sauce.
  • Finish by sprinkling the whole thing with sesame seeds.