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Small handful Monks Beard

Small handful Sea Aster

1 Cauliflower

1 pinch of salt


Sesame Dressing

1kg Tahini (room temp)

800g Water

200g Chardonnay vinegar

4 Lemon, zest and juice

4g Garlic, minced

60 Honey

12g Salt

400g Greek Yoghurt

100g Virgin rapeseed mayonnaise


Apple dressing

140g Shallot brunoise

220g Vegetable oil

4g Salt

3g Garam masala

1g Turmeric

600g Apple juice

1 clove Garlic, minced

1 Lemon, juice and zest, microplaned

30g Apple vinegar


Moscatel grapes

300g Moscatel grapes, halved & deseeded

10g Moscatel vinegar


Seed mix

200g Flaked almond

200g Pumpkin seeds

50g 50/50 Salted / unsalted butter


For the cauliflower

  1. Cut the cauliflower into florets , then season lightly with table salt and lightly toast on both cut sides in a pan in garlic oil.

  2.  Roast in the oven for 3-5 mins if need to cook more.

Sesame Dressing

  1. Mix the water into the tahini to loosen, then mix in everything else. 

Apple Dressing

  1. Sweat the shallot and salt in oil slowly for around 10 mins, add spices and cook for 5 mins.

  2.  Add apple juice and reduce by 3/4, chill, then add the lemon zest and juice, apple vinegar & minced garlic.

Moscatel grapes

  1. Marinade the grapes in the vinegar

Seed Mix


  1. In 2 separate pans, toast the pumpkin seeds and flaked almond in the foaming butter until light golden.

  2. Drain through a sieve and place the nuts on J-cloth to absorb some of the fat.

  3. Mix together. 

  4. Store in an airtight container.

Sea Vegetables

  1. Blanch the Monk’s beard and Sea Aster for 10 seconds in boiling water and then plunge into iced water.

To plate

  1.  Place spoon of tahini dressing middle of plate & make a well, spoon into a the well 1 ½ tbsp apple dressing then build the cauliflower on top with the herbs, sea vegetables, grapes & seed mix.

  2. Finish with apple and lemon dressing and edible flowers (sunflowers petals or tagetes)