Roasted Cauliflower Glazed with Soy, Cauliflower Hummus

Ingredients and method

Ingredients for 2 portions

  • Mini cauliflower 3 each 
  • Cooked chickpeas 100gr 
  • Garlic cloves 2 each 
  • Sesame oil 1tsp 
  • Olive oil 2 tsp 
  • Honey vinegar 1tsp 
  • Soy sauce 2 tsp 
  • Red tabasco a few drops. 
  • Grapeseed oil 1 tsp 
  • Salt/ flake 1 pinch 
  • Zallotti Blossom  
  • Aikiba Leaves 
  • Citra Leaves 


  • Peel the cauliflower (keeping a few very yellow leaves) wash them. 
  • In a pan of boiling, lightly salted water, thoroughly blanch the cauliflower. 
  • Drain the cauliflower, dry them, then roast them with the grapeseed oil on a baking tray. Pour a bit of water on them regularly. 
  • In a bowl, mix soy sauce, vinegar, tabasco, 1 clove of crushed garlic, sprig of fresh thyme. 
  • Halfway through the cauliflower cooking process, pour the mixture over the it and cover well.  
  • Finish cooking by basting regularly. Collect the cooking juices and filter it. 
  • In a mixing bowl, mix cauliflower, well-drained chickpeas, fresh garlic.  
  • Add the oils, season to taste, then mix well. If the mixture is too thick, thin it with a little water and mix again. 
  • Using a piping bag and plain nozzle, make a spiral of hummus on the serving plate. Place the warm cauliflower at the center of the plate. 
  • Add the cauliflower leaves and drizzle with olive oil and glaze. 
  • Finish with Zallotti Blossom, Aikiba Leaves and Citra Leaves. 

Recipe: Frederic Jaunault

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