Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukkah

This special meal deliciously combines creamy baba ganoush piled with nutty cauliflower steaks, harissa chickpeas and crunchy dukkah. Yum!
Roast cauliflower, baba ganoush, spiced harissa chickpeas & dukkah

I’m so excited to post this, it combines so many of my favourite ingredients and flavours.

Smoky and creamy baba ganoush piled with nutty cauliflower steaks, harissa chickpeas and crunchy dukkah; what’s not to like!

It’s a taste and texture explosion, and I absolutely love it.

I hope you enjoy, love Niki xx

The Recipe

Roast cauliflower, baba ganoush, spiced harissa chickpeas & dukkah

Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukkah

This special meal deliciously combines creamy baba ganoush piled with nutty cauliflower steaks, harissa chickpeas and crunchy dukkah. Yum!
Prep time: 30 minutes
Cook time: 40 minutes
2-4 servings
5 from 1 vote

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 dukkah

  • 100 g 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 sea salt
  • 1/2 tsp chilli flakes

For the flatbreads

  • 50 g gram flour
  • Pinch sea salt
  • Splash olive oil
  • 1/2 tsp apple cider vinegar
  • 100 ml water

Instructions

To roast the cauliflower

  • Cut cauliflower up into steaks.
  • 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

  • Preheat your oven to 180c
  • Add the aubergines to a roasting tin, then roast for 25-30 minutes.
  • Remove and allow to cool.
  • Slice through the skin and scope out the skin.
  • Add all the ingredients to a food processor or blender and blitz to a smooth paste.
  • You can drizzle more extra virgin olive oil to serve.

To make the chickpeas

  • Add all the ingredients to a small saucepan–stir to combine and heat through.

To make the dukkah

  • Put the nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper.
  • Dry toast for 12 minutes on gas Mark 4/180C. Allow to cool.
  • Add thyme leaves, chilli & salt to a mini chopper and pulse in 1 second bursts.
  • Check after each pulse as you don’t want it too finely chopped.

To make the flatbreads

  • 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.
  • 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.
  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute.
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the remaining batter.

To serve

  • Load your plate with baba ganoush, cauliflower steaks, smoky chickpeas and dukkah.
Print Recipe

I'd love to hear your comments…

  • Galina
    4 months ago Reply

    5 stars
    Hello Niki,
    I have been cooking your recipes for years now and want to thank you for sharing your passion! I find all your recipes are full proof and delish. Whenever I share the dishes with others, everybody asks me for recipes. I have been coming each and every time for this recipe, especially, when cauliflower is in season and your dukkah recipe is one of a kind! Thank you!

  • Jenny
    3 years ago Reply

    Hi there. Are there any bits of this that can be made in advance? Thanks

    • Niki
      3 years ago Reply

      Hi Jenny
      Definitely – everything apart from the cauliflower.
      Love, Niki xxx

  • Rsl
    5 years ago Reply

    5 stars
    Made this the other night. Was soooo good Drizzled tahini sauce on top.

  • Sabrina
    5 years ago Reply

    Hi! When you say rose harissa, you mean the powder/spice? Thank you!!

    • Niki
      5 years ago Reply

      Hi Sabrina
      I used a rose harissa spice paste – you can also use harissa paste. Or make your own.
      Love
      Niki xxx

  • Courtney
    5 years ago Reply

    Is there anyway to get the fat, carb and protein levels behind these recipes. I love them but i am struggling to put them into my fitness tracking apps.

    • Niki
      5 years ago Reply

      Hi Courtney
      Its not something I have access to at the moment – but could look into!

      Love
      Niki xxx

  • Gaby
    5 years ago Reply

    Love the sound of this but my husband is allergic to hazelnuts! Can I substitute another nut for the dukka?

Let me know what you think below…

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