Cauli Coronation Canapes

• 1 head of Cauliflower, broken up into small florets
• 2 tbsp Picual EVOO
• 1 teaspoon flaky sea salt
• 8 twists black pepper
• 120g of LEON Mayo
• 2 tablespoons mango chutney
• 2 tsp curry powder
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• Juice 1/4 lime (more if you think it needs it)
• 2 heaped tbsp of raisins
• 1 small handful chopped coriander
• 1 small handful chopped mint leaves
• Salt & pepper to taste

To serve:

• More mint if you want to be boujis
• Sliced radishes

1. Place the cauliflower florets in a roasting tray. Drizzle over olive oil, salt and pepper. Mix well to combine. Place in the oven for 20-25 mins until softened and slightly crispy. Allow to cool to room temperature and combine.
2. Place the cauliflower in a large mixing bowl. Add the mayonnaise, mango chutney, curry powder, turmeric, garlic powder, and lime juice. Mix well to combine and coat the cauliflower. Add the raisins, coriander and mint leaves. Mix again. Taste for seasoning, adjust and mix again.
3. To serve, spoon a little bit of the mix onto toast and top with a few sliced radishes and mint leaves. Smugly enjoy your vegan appetiser.