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Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukka

September 15, 2019 / Niki / No Comments

I’m so excited to post this – this dish combines so many of my favourite ingredients and flavours – smokey and creamy baba ganoush pilled with nutty cauliflower steaks, Harissa chickpeas and crunchy dukka. A veritable taste and texture explosion and I absolutely love it.

I love this delicious mix but if you did happen to have any leftovers – heres some other delicious combinations;

  • Spiced chickpeas on toast with dukka 
  • Flatbread with baba ganoush and dukka 
  • Slice the cauliflower and mix with the chickpeas for a delicious salad 

To hope you enjoy xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  30 minutes preparation time
  40 minutes cook time

Ingredients

For the cauliflower; 
 
  • 1/2 medium cauliflower cut into steaks 
     
  • 2 tbsp olive oil 
     
  • Pinch sea salt 
     
     
For the aubergine dip; 
 
  • 2 medium aubergines 
     
  • 2 tbsp extra virgin oil 
     
  • 1 clove garlic sliced – optional 
     
  • 1 tbsp tahini 
     
  • Juice ½ lemon 
     
  • 1 tsp smoked paprika
  • 1 tsp sea salt 
  • 1 tsp cumin seeds 
For the chickpeas; 
 
  • 1 can chickpeas drained 
     
  • 1 tbsp rose harissa or 1 tsp harissa paste 
     
  • 2 tbsp extra virgin olive oil
     
  • Squeeze lemon juice 
     
  • Pinch sea flakes 
  •  
    1/2 tsp smoked paprika 
     
  • 1/2 tsp caraway seeds 
     
  • Big pinch sea salt 
For the dukka; 
 
  • 100g raw, unsalted hazelnuts
     
  • 1 tbsp. cumin seeds
     
  • 1 tbsp coriander seeds
     
  • 3 tbsp sesame seeds
     
  • 2 tbsp sunflower seeds
     
  • 1 or 2 sprigs of fresh thyme 
     
  • 1 tsp pink himalayan salt
     
  • 1/2 tsp chilli flakes
     
For the flatbreads; 
 
  • 50g Gram flour 
     
  • Pinch sea Salt 
     
  • Splash olive oil 
     
  • 1/2 tsp apple cider vinegar 
     
  • 100ml water

Directions

To roast the cauliflower; 
 
  1. Cut cauliflower up into steaks. 
     
  2. Add to a large roasting pan with the olive oil and salt. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool. 
To make the baba ganoush; 
 
  1. Preheat your oven to 180c 
     
  2. Add the aubergines to a roasting tin then roast for 25-30 minutes. 
     
  3. Remove and allow to cool. 
     
  4. Slice through the skin and scope out the skin.
     
  5. Add all the ingredients to a food processor or blender and blitz to a smooth paste 
     
  6. You can drizzle more extra virgin olive oil to serve. 
To make the chickpeas; 
 
  1. Add all the ingredients to a small saucepan – stir to combine and heat through. 
To make the dukka; 
 
  1. Put the nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
     
  2. Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
     
  3. Add thyme leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
     
  4. Check after each pulse as you don’t want it too finely chopped
     
To make the flatbreads; 
 
  1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes. 
     
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe. 
     
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily. 
     
  4. Flip and cook on the other side for 30 seconds to a minute
     
  5. Remove from the pan and place on and cover with a clean cloth to keep warm. 
     
  6. Repeat the process with the remaining batter. 
To serve; 
 
  1. Load you plate with baba ganoush, cauliflower steaks, smokey chickpeas and dukka.

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Recipe Tags: Cauliflower aubergine baba ganoush chickpeas harissa

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