3 tablespoons tahini

1 tablespoon miso

Juice of 1 lemon

2 cloves garlic – crushed

1 teaspoon paprika

Sea salt

1 cauliflower

120g black rice

2 tomatoes – diced

Half a cucumber – diced

2 spring onions – finely sliced

Handful of parsley – roughly chopped

Handful of mint – roughly chopped

1 tablespoon red wine vinegar

1 tablespoon olive oil

Combine the first six ingredients in a bowl until smooth

Slice the cauliflower into 1.5cm thickness and lay onto a foil-lined baking tray then top the slices of cauliflower with the marinade and leave for 30 minutes or more

Heat the oven to 220oC, then roast the cauliflower for 30 minutes until softened and browned on top

Put the rice into a saucepan that has a lid. Cover with water to 2cm above the height of the rice, then bring to the boil with the lid off. Simmer until holes form on the surface of the rice, then cover with the lid and remove from the heat. Leave to stand for 20 minutes

Meanwhile, mix the remaining ingredients in a large bowl. When the rice is cooked, add it to the bowl and mix well, Check the seasoning

Put a pile of the rice on a plate and top with a slice or two of the roasted cauliflower