Cauliflower And Chickpea Tapas With Parsley-Fennel Mayonnaise

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For the mayonnaise:

1 whole egg (see safety note above)

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

1/4 cup minced parsley leaves

1 big pinch fennel pollen or 1/2 teaspoon toasted and ground fennel seeds

1/2 teaspoon salt

1/2 cup neutral tasting vegetable oil

1/2 cup extra virgin olive oil

For the cauliflower:

1/4 cup extra virgin olive oil

1/2 head of orange or white cauliflower broken down into small bite-sized florets (make sure you have at least 30 or so)

1 big pinch saffron crushed into 1 tablespoon boiling water


For the chickpeas:

Juice of 4 mandarin oranges

zest of 1 mandarin orange2 cup cooked chickpeas (should be soft, not al dente!)

2 teaspoons smoked paprika

1 clove minced garlic

To complete the dish:

1 rustic baguette cut into 24 thin slices

2 tablespoons extra virgin olive oil

24 parsley leaves

24 tiny strips of lemon zest

Flaky sea salt

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