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 minutesmins
Cook time: 40 minutesmins
2-4 servings
5 from 1 vote
Ingredients
For the cauliflower
1/2medium cauliflower cut into steaks
2tbspolive oil
Pinchsea salt
For the aubergine dip
2medium aubergines
2tbspextra virgin oil
1clovegarlic sliced–optional
1tbsptahini
Juice ½ lemon
1tspsmoked paprika
1tspsea salt
1tspcumin seeds
For the chickpeas
1can chickpeas drained
1tbsprose harissa or 1 tsp harissa paste
2tbspextra virgin olive oil
Squeeze lemon juice
Pinchsea flakes
1/2tspsmoked paprika
1/2tspcaraway seeds
Big pinch sea salt
For the dukkah
100grawunsalted hazelnuts
1tbspcumin seeds
1tbspcoriander seeds
3tbspsesame seeds
2tbspsunflower seeds
1or 2 sprigs of fresh thyme
1tspsea salt
1/2tspchilli flakes
For the flatbreads
50ggram flour
Pinchsea salt
Splash olive oil
1/2tspapple cider vinegar
100mlwater
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.