An indulgent 3-course festive menu to impress friends and family

Entertaining? Wow your dinner guests with this delicious vegetarian starter, main and dessert, created by the head chef of Restaurant Rouhi


It’s dark and it’s cold, but you know what that means? It’s party season. Just in case you needed any more reason to host a festive get-together, Renaud Goigoux, head chef of Restaurant Rouhi has prepped the ultimate 3-course menu that is 100% guaranteed to delight your guests. It’s vegetarian, so will cater for most and is packed with flavour to leave them all wanting more. For starters it’s tomato ceviche, for mains we have a slow roasted cauliflower and for dessert, everyone’s favourite: chocolate brownie. So, what are you waiting for? Call your friends and family because things are about to get very delicious. 


Tomato Ceviche


Serves: 4 - Preparation Time: 20 Minutes



1 beef tomato  

2 Kumato® tomatoes  

100g cherry tomatoes  

1 small red onion  

2 sprigs coriander  

1 red pepper  


For the dressing  

2 tbsp soy sauce  

2 tbsp balsamic vinegar  

1 tbsp lime juice  

4 tbsp olive oil  


Cooking Instructions

  1. Wash the beef and Kumato® tomatoes, then cut them into quarters. Slice the cherry tomatoes lengthwise, and season them with light salt. 

  2. Finely slice the red onion and the green pepper.

  3. Combine all the ingredients for the dressing.

  4. To serve, arrange the different tomato types on a plate, cover with some slices of red peppers and onions, and top up with coriander. 

  5. Just before serving, drizzle the vinaigrette dressing over the ingredients. 


Light and fresh, this delicious starter requires a moment of mindful prep to thinly slice the onion and pepper.

Renaud Goigoux, Head Chef at Rouhi

Slow-roasted Cauliflower


Serves: 6 - Preparation Time: 90 Minutes



1 big cauliflower  

8 tbsp olive oil  

2 tbsp turmeric  

1 tbsp salt 


For the dressing  

4 tbsp tahini  

2 tbsp yoghurt  

4 tbsp olive oil  

1 tbsp lemon juice  


For the garnish  

1 bunch parsley  

1 bunch chervil  

4 tbsp sesame seeds  

4 tbsp sunflower seeds  

zest of 1 lemon


Cooking Instructions

  1. Clean the cauliflower, removing excess green leaves but keeping it whole.  
  2. Combine the olive oil with the salt and ground turmeric.  
  3. Rub the cauliflower with the mix, and place in the oven at 180 degrees Celcius for at least an hour and once it has softened. 
  4. In the meantime, prepare the dressing. Combine the tahini, yoghurt, olive oil and lemon juice. Season with a pinch of salt.  
  5. For the garnish, chop the parsley and the chervil finely. In a pan, toast the seeds slightly and leave to cool. Then, combine the herbs with the toasted seeds and the zest from the lemon. Season the mix with a pinch of salt.  
  6. To serve, lay the cauliflower in the middle of a big serving plate. Then break chunks apart. Fill the gaps with the tahini dressing and finish with the herb-and-seed mix. 

Vegan Brownie


Serves: 6 - Preparation Time: 40 Minutes



280g flour  

40g cacao powder  

200g sugar  

160ml oil  

400g chocolate  

480g almond milk (unsweetened)  

200g crushed almonds  


Cooking Instructions  

  1. Melt the chocolate and, in a separate pan, heat the almond milk.
  2. Mix the cacao powder, the sugar, and the flour.
  3. Mix the melted chocolate, almond milk, and the oil, for a smooth consistency.
  4. Add the dry mixture slowly to the wet ingredients, to avoid creating lumps, then finish with the crushed almonds. 
  5. Bake at 180oC for 15 minutes. 
  6. Serve warm with some fresh blackberries, strawberries, and raspberries.  


Cacao powder is rich in antioxidants, so you are nourishing your body while enjoying a moreish treat.

Renaud Goigoux, Head Chef at Rouhi
Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.