directions

1. Preheat the oven to 150°C/130˚C fan/gas mark 2.
2. Trim the leaves from the cauliflower and cut its base flat so that it sits upright. Rub all over with olive oil. Pop the cauliflower into an ovenproof dish and pour over 100ml of water. Cover tightly with foil and bake for one hour.
3. Check after 45 minutes and brush on more oil if needed. When the cauliflower is fully cooked, remove from the oven and leave to cool.
4. To make the hummus, add the chickpeas and to a blender with the cooked spinach, garlic, tahini, lemon juice and a pinch of salt. Blend until smooth, gradually adding the olive oil. Taste and adjust seasoning if needed.
5. To make the finger sandwiches, gently flatten the slices of bread with a rolling pin to make them as thin as possible. Spread each slice with some cream cheese.
6. Roll up the sandwiches, then use the backside of a knife to make indentations to form the knuckles. Trim one end of each roll into a rough ‘V’ shape and use a little cream cheese to stick on an almond fingernail.
7. Once the cauliflower has cooled, use a sharp knife to carefully cut a hollow, creating a bowl in the top. Fill this with the green hummus. Mix the ketchup with a little warm water and drizzle over the sides of the cauliflower to look like blood.
8. Serve the cauliflower brain with the dead man’s fingers on the side for dipping.

Per serving:

263kcals, 23.2g fat (5.7g saturated), 11.8g carbs (2.7g sugars), 5.3g protein, 2.7g fibre, 0.23g sodium