• 60mlOlive oil
• 60mlBalsamic vinegar
• 4Garlic cloves
• 2tspDried thyme
• 0.5tspSalt
• 450gCauliflower (cut into small florets)
• 70gTahini paste
• 1tbspChopped mint
• 150gSoy yoghurt
• 1zest of lemon
• 2tbspLemon juice
• 1tspPomegranate molasses
• 2tbspWarm water
• 1.25lVeg stock
• 3tbspOlive oil
• 1Onion chopped
• 400gRisotto rice
• 100mlVegan white wine

Instructions

1. 1

   Line a baking tray with greaseproof paper.

2. 2

   Whisk all cauliflower ingredients together except for cauliflower.

3. 3

   Spread cauliflower out on tray and pour over the dressing and toss to coat.

4. 4

   Roast for 25 mins. Set aside.

5. 5

   Make the tahini cream by mixing all the ingredients together until creamy.

6. 6

   Heat the stock over a lot heat.

7. 7

   In another pan add the oil and onion and cook until soft.

8. 8

   Add the rice, stir well and cook a little to toast.

9. 9

   Add the wine and stir until evaporated.

10. 10

    Add the stock 1 ladle at a time stirring until absorbed each time.

11. 11

    Remove from the heat and stir through the tahini cream and half the cauliflower.

12. 12

    Serve topped with remaining cauliflower.