Cauliflower and Chickpea Tapas with Parsley Fennel Mayonnaise Recipe

Ingredients

• 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
• Salt
• 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
• Salt
• 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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