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Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukka

Guest Chef Recipe

Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukka
Courtesy of Rebel Recipes
gluten free
wheat free
2 spoon difficulty rating

70

Serves: 2-4

Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukka

This dish combines so many of my favourite ingredients and flavours – smokey and creamy baba ganoush filled with nutty cauliflower steaks, harissa chickpeas and crunchy dukka. A veritable taste and texture explosion and I absolutely love it.

Ingredients: 

Cauliflower 

  • ½ medium cauliflower, cut into steaks 
  • 2 tbsp olive oil 
  • Pinch sea salt 

Aubergine dip (baba ganoush)

  • 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 

Chickpeas  

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp rose harissa or 1 tsp harissa paste 
  • 2 tbsp extra virgin olive oil
  • Squeeze lemon juice 
  • Pinch sea flakes 
  • ½ tsp smoked paprika 
  • ½ tsp caraway seeds 
  • Big pinch sea salt 

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
  • ½ tsp chilli flakes

Flatbreads 

  • 50g gram (chickpea) flour, sieved 
  • Pinch sea salt 
  • Splash olive oil 
  • ½ tsp apple cider vinegar 
  • 100ml water 

Method: 

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 180°C/350°F/Gas Mark 4. 
  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 scoop out the flesh. Discard the skin and keep the flesh.
  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 180°C. 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 ¼ 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 

Load your plate with baba ganoush, cauliflower steaks, smokey chickpeas and dukka.

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