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  • 1 x cauliflower crown
  • 2 to 4 garlic cloves (I used 4)
  • 10g of each parsley & coriander
  • ¼ x cup chickpea flour
  • Tahini sauce: mix together with a fork until creamy
  • 4 x Tbs tahini
  • 4 x Tbs water
  • 1 x lemon juice
  • ½ x tsp salt
  • subheading: Dip:
  • Coconut Yog & Rose Harissa
Note: Ingredients may have been altered from the original.
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