(For 2 cups of sauce)
Ingredients:
- 2.5 to 3 cups cauliflower florets
- 2 tablespoons of melted butter mixed with two tablespoons of olive (only olive if vegan option is preferred)
- 3 to 4 garlic cloves
- 1/2 cup of tomato sauce (hopefully homemade)
- 1/2 to 3/4 cup oat milk (available in large supermarkets)
- 1/2 cup of cashew nuts
- 1/2 cup nutritional yeast (from specialty stores) (optional replace with...)
- 2 teaspoons lemon juice
- Sea salt
- Pepper
Decoration extras:
- 1 tablespoon peeled and toasted almonds
- 1 tablespoon toasted pumpkin seeds
- 1 teaspoon toasted white sesame
- Chopped coriander leaves to decorate
- TIKA XXXXX to accompany
Preparation:
Preheat the oven to 180ºC. In a tin put the cauliflower florets mixed with the melted butter with olive oil, the thyme sprigs, salt and pepper.
Put the garlic cloves wrapped in aluminum foil in the same tin and bake together with the cauliflower for 45 to 50 minutes or until the cauliflowers are well roasted and the garlic is soft.
Remove from the oven, remove the pulp from the garlic cloves and reserve.
Measure 1.5 cups of cauliflower and grind together with the homemade tomato sauce, garlic, cashews, nutritional yeast (or with XXX) and lemon. Gradually add the oat milk until the desired consistency is achieved and season with salt and pepper.
Put in a container and decorate with the rest of the chopped cauliflower florets, almonds, pumpkin seeds, sesame and coriander leaves.
Assemble the dish with Tika Chips , or Tika Crackers or Tika XXX as shown in the photo of this recipe.
Recipe Chef Jesús Gutiérrez
