Organic Maple Syrup

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Himalayan Pink Fine Salt

Smoked Paprika Powder

Organic Cumin Powder

Coriander Powder

Cayenne Pepper

Black Beans 400G BPA Free Cooked

Organic Currants

(IN-STORE ONLY)

Scoop Tahini Hulled

Ingredients

Instructions

1. Preheat oven to 220C. Set aside a baking sheet lined with parchment paper.
2. Place beans on another lined baking tray with 1 tbsp olive oil and a good pinch of salt and place in oven for approx 20 mins until crunchy.
3. Prepare cauliflower by creating approx 2 cups of florets, then chop remaining cauliflower finely.
4. Heat a large skillet pan, filled with 3/4 cup water, over high heat.
5. Once boiling, add the finely chopped cauliflower and cover to steam. Cook for 5 minutes.
6. Remove lid, add minced garlic, and saute for 3-5 minutes, or until water is evaporated and cauliflower is tender.
7. Transfer to a food processor, add 1 tbsp lemon juice, then process until cauliflower starts to break down.
8. With the food processor running, slowly drizzle in 1 tbsp of olive oil and ¼ tsp salt. Process until the mixture looks like the consistency of mashed potatoes. If needed, add water as needed to thin out mixture to desired consistency.
9. Re-heat skillet over medium-high heat, add 2 tsp olive oil and add cauliflower florets allowing to sear undisturbed for approx 3 mins on each side until nicely charred.
10. To create the glaze, in a small bowl combine 2 tsp water, maple syrup, paprika, cumin, coriander and cayenne pepper and mix well.
11. Add cauliflower to lined tray and brush the glaze on both sides getting in all the cracks.
12. Place in oven for 5-7 mins or until tender. Heat pan again with a drizzle of olive oil and the kale and sauté until softened.
13. Then add 1 tbsp lemon juice, the roasted beans and currants and season well.
14. Take off the heat and add the chopped parsley. Serve your cauliflower mash with the glazed cauliflower and the kale and beans on top. Can even drizzle with tahini to serve.