|1 tbsp||hot hemp mustard|
Remove the leaves of the cauliflower, then place it in a large saucepan with one cm of water. Cover and steam for 15 minutes. While the cauliflower is cooking, place the tofu in 1/2 cm water in a pan and steam for 10 minutes. Wash the sesame seeds and dry roast in a frying pan on a medium heat, stirring frequently. When the seeds can be easily crushed between the thumb and the third finger they are done. Grind the sesame seeds to a powder in a coffee grinder. Mix the ground seeds, hemp seeds and tofu together and blend to a cream in a blender. Blend the miso in a little water and mix into the tofu and seeds. Mix in the mustard. Transfer the cauliflower onto a baking tray and spoon the tofu dressing over it. Bake in a preheated oven on a medium setting for 15 to 20 minutes, then serve.