Cauliflower Tempura with Harissa-Cauliflower Puree and Mint-GARLIC Scape Pesto

Ingredients

Pesto

• 8 to 10 fresh young garlic scapes
• 2 Tbsp vegan Parmesan
• 1/4 cup unsalted raw shelled pistachios
• 1/4 cup fresh chopped basil
• 1/4 cup fresh chopped mint
• 1/4 cup extra-virgin olive oil
• 1/4 tsp freshly ground black pepper

Cauliflower puree

• 1 medium-sized cauliflower, including stems and leaves
• 1 tsp extra-virgin olive oil
• 3 whole garlic cloves, peeled
• 2 cups unsweetened nondairy milk
• 2 Tbsp harissa paste or dry seasoning
• 1 bay leaf
• Salt and freshly ground black pepper (optional)

Breaded tempura coating

• 1/2 cup all-purpose or gluten-free flour
• 6 Tbsp cold aquafaba (liquid from cooked or canned chickpeas)
• 1 cup panko breadcrumbs
• 2 Tbsp extra-virgin olive oil, plus extra
• Fresh mint, basil, and slices of radish for garnish (optional)