Ruben's Reubens ManiLife Salsa Macha
Prep Time 20 min
Use Within 2 days
Gently fry your garlic cloves on a low heat until starting to turn golden. Remove and set aside.
Fry your chillies in the same oil for 2-3 minutes, also set these aside. Let your oil cool down for 5 minutes.
Add sesame seeds, garlic and the chillies to a blender, along with the oil. Blend for 2 minutes until smooth.
Empty into a bowl and add your ManiLife peanut butter, a big dash of vinegar and a couple of pinches of both sugar and salt. Mix and season to taste if necessary.
Add 50ml of boiling water to your tahini paste in a bowl. Mix until smooth then add the remaining ingredients along with a big pinch of salt.
Break your cauliflower into florets and blanch in boiling salty water for 1 minute. Drain on a tray. Drizzle with the olive oil and season.
Get your barbecue fired up. When hot, chuck on your cauliflower and turn constantly until nicely charred and coloured all over. Remove and place into a serving bowl.
Cover your cauliflower with the tahini yoghurt and salsa macha then get stuck in!
- 300ml vegetable oil
- 1 head garlic, peeled
- 100g mixed whole dried chillies, stemmed and chopped
- 50g toasted sesame seeds
- 100g MANILIFE deep roast crunchy
- Vinegar (any will do)
- Brown sugar
- 200g yoghurt
- 2 cloves garlic, peeled and grated
- 1 lemon, halved
- 1tbs tahini
- 2 tbs olive oil
- Sea salt