Cauliflower and Chickpea Tapas with Parsley-Fennel Mayonnaise

Course Appetizers

Ingredients in this Recipe

1 big pinch fennel pollen or 1/2 teaspoon toasted and ground fennel seeds
1 big pinch saffron crushed into 1 tablespoon boiling water
1 clove minced garlic
1 rustic baguette cut into 24 thin slices
1 tablespoon lemon juice
1 whole egg (see safety note above)
1/2 cup extra virgin olive oil
1/2 cup neutral tasting vegetable 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)
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup minced parsley leaves
2 teaspoons smoked paprika
24 tiny strips of lemon zest
Flaky sea salt
For the cauliflower:
For the chickpeas:
For the mayonnaise:

See Full Recipe at Serious Eats