Spiced Cauliflower Sandwich with Herby Whipped Tofu

Heat the oven to 200°C fan.

Remove the leaves from the cauliflower and set them aside. Cut the cauliflower into florets.

Lay the florets on a baking tray. Drizzle over plenty of olive oil and season with the paprika, cumin and salt and pepper. Toss well and roast for 15 mins until cooked through but still firm.

While the florets are roasting, remove and discard the tough stems from the cauliflower leaves. Finely slice the leaves and finely chop the parsley. Add to a small bowl along with the juice of the lemon, sesame seeds, chili flakes, olive oil and a pinch of salt. Toss well, season to taste and set aside.

To make the whipped tofu, drain the tofu then add it to a high speed blender. Juice in the lemon and add the remaining ingredients. Blend until smooth, adding a splash more water if it needs loosening.

Heat a dry frying pan over medium-high heat. Slice the ciabattas in half and drizzle both sides with a little olive oil. Toast in the hot pan on both sides until golden.

Spread the whipped tofu on the bottom side of the roll then top with the cauliflower, slaw and a sprinkling of extra sesame seeds. Spread the wholegrain mustard on the other side then pop it on top to close the sandwich.