Each.

Recipe 1: Roasted Purple Cauliflower with Tahini Dressing

Utensils:

Baking tray
Mixing bowl

Ingredients:

1 head purple cauliflower, cut into florets
2 tbsp olive oil
2 tbsp tahini
1 tbsp lemon juice
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the purple cauliflower florets with olive oil, salt, and pepper.
Roast for 25-30 minutes until crispy.
Whisk together the tahini and lemon juice, and drizzle over the roasted cauliflower before serving.

Recipe 2: Purple Cauliflower Soup

Utensils:

Large pot
Blender

Ingredients:

1 head purple cauliflower, chopped
1 onion, chopped
2 cloves garlic, minced
500ml vegetable stock
200ml coconut milk
1 tbsp olive oil

Instructions:

Heat olive oil in a large pot, and sauté the onion and garlic until soft.
Add the cauliflower and vegetable stock, and simmer for 20 minutes until tender.
Blend the soup until smooth, then stir in the coconut milk.
Season to taste and serve warm.