Vegan ~ Gluten Free
1 head of Cauliflower
1 tbsp vegan butter
1 jar of Mina Shakshuka Sauce
2 tbsp Pesto (I used my homemade recipe)
2 tbsp Tahini (Mighty Sesame)
Pinch of Sea Salt
Optional: Pinch of Chili Flakes
Cut the leaves off the cauliflower & rinse the head of the cauliflower well.
Place the head of cauliflower into a large pot of boiling water with about half a tsp of sea salt (the water should be lightly salty so the cauliflower can absorb the salt).
Cover & boil for about 15 minutes. Make sure the cauliflower isn't too soft. It should be able to move from the water & into a skillet or a baking pan.
Place half the jar of shakshuka sauce on the bottom of the skillet or baking tray.
Then remove the cauliflower from the water & place it over the sauce. (If the cauliflower is still a bit hard you can try to strain it, but what I did is used two spatulas & scooped it out).
Add the 1 tbsp of vegan butter over the cauliflower. The heat will help to melt it or you can pre melt it. Then pour the other half of the shakshuka sauce over the top of the cauliflower.
Turn the oven to a high broil. Make sure you are present while the cauliflower is in the over because you don't want to burn it. Broil until a little charred. If your broil is too close to the cauliflower try putting it on low but it might take a little longer to get some char on the top.
Sprinkle a pinch of sea salt & top with pesto & tahini.