1 whole cauliflower
2 tbsp olive oil
150ml white wine
Salt and black pepper
3 tbsp tomato ketchup
For the green slime:
2 x 400g tins of chickpeas
50g watercress, roughly chopped
2 garlic cloves
1 tbsp tahini
Juice of 1 lemon
1 tsp ground coriander
6 tbsp olive oil
For the dead man’s fingers:
½ a loaf of white bread, thinly sliced and
Butter, at room temperature
150g cream cheese
50g whole almonds
- Preheat the oven to 150˚C/130˚C fan/gas mark 2. Trim the leaves from the cauliflower and cut its base flat so that it sits upright. Rub all over with olive oil. Place the cauliflower into an ovenproof dish and pour over the white wine. Cover tightly with foil and bake for 1½ hours. Check after one hour and brush with more oil if it seems dry. Remove from the oven when tender and leave to cool.
- While the cauliflower is in the oven, make the hummus. Drain and rinse the chickpeas and place into a blender with the watercress, garlic, tahini, lemon juice, ground coriander and a pinch of salt. Blend until smooth, gradually adding the olive oil. Taste and adjust the seasoning and lemon juice to taste if necessary.
- To make the finger sandwiches, gently flatten the slices of bread with a rolling pin. Spread each slice with a little butter and some cream cheese.
- Roll up the sandwiches, then use a blunt knife to make indentations to form the knuckles. Trim one end of each roll into a V shape and use a little cream cheese to stick on an almond fingernail.
- Once the cauliflower has cooled, use a sharp knife to carefully cut a hollow, creating a bowl in the top. Fill this with the green hummus, then mix the ketchup with a little warm water and drizzles over the sides of the cauliflower to look like blood.
- Serve the cauliflower brain with the dead man’s fingers on the side for dipping.
Per Serving: 571kcals, 33.1g fat (8.2g saturated), 54g carbs, 9.1g sugars, 19.9g protein, 13.8g fibre, 0.549g sodium