Roasted Cauliflower and Aubergine with Dukkah and Chili – Cilantro Sauce

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Cauliflower cooked the right way can be a revelation. When roasted, they caramelize in way that enhance their flavor, making them succulent and tasty with both soft and crispy spots. Combine them with aubergine chunks, dukkah, chili, cilantro, and a tangy tahini sauce for the ultimate burst of flavors.

Dukkah is an ancient nut and spice mix that is most commonly used in North Africa and Gaza. It can be found in many Middle Eastern grocery shops or online. The nutty spice blend adds a punch to this dish, but don’t worry if you can’t find it as there is plenty going on here without it. If you would like to incorporate some of its flavors, crush some roasted hazelnuts, sesame seeds, coriander seeds, cumin seeds, and salt, and sprinkle the mixture over the finished dish. If you have zaa’tar on hand, you may also use that as a delicious alternative.

I originally shared this dish on my Instagram page and it was then featured by Food and Wine Magazine. I have been getting several requests ever since so here it is! Look forward to learning about how you liked it. — Hanady xx

INGREDIENTS/ SERVES 2

1 medium head cauliflower (700 gr, cut into florets
1 medium aubergine/ eggplant (400 gr), cubed
5 tablespoons olive oil
4 cloves garlic, finely chopped
1/2 teaspoon paprika (sweet, smoked, or a combination of both)
freshly ground black pepper
salt
1 teaspoon dukkah, for topping

For the Tahini Sauce

4 tablespoons tahini
4 tablespoons lemon juice
2 tablespoons yogurt, or water
pinch salt

For the Chili- Cilantro Sauce

1 bunch/ 1/2 packed cup cilantro, with stems, coarsely chopped
1 small clove garlic
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 green chili, seeds removed
1/8 teaspoon salt

METHOD

1. Preheat oven to 220 C/ 425 F. Arrange cauliflower florets and eggplant chunks on a large sheet pan or roasting pan. Top with olive oil, garlic, paprika, salt, and ground pepper. Toss together to combine. Roast the vegetables for about 35 minutes or until tender and golden while giving them a stir once or twice.

2. Prepare your sauces in the meantime. Begin by mixing together the tahini and lemon juice in a small bowl until thick. Mix in the yogurt (or water) until you have a smooth consistency. If the consistency is too thick, slowly stream in water while mixing until smooth. Add a pinch of salt, stir, and set aside.

3. In a food processor, combine the cilantro, garlic, olive oil, lemon juice, chili and salt. Blitz together until it forms a smooth paste and set aside.

4. Place the roasted vegetables in a serving dish. Drizzle the sauces over the top, sprinkle with 1 teaspoon of dukkah, paprika, and crushed dried red chili, serve, and enjoy slowly. 🙂

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19 Comments Add yours

  1. Love love love love love!!!!!!! Love every single element as well as the whole!

    Liked by 2 people

    1. Hanady says:

      Thank you, dear Elaine! I am glad you loved this recipe as you have such great taste! Xx

      Like

  2. creativethriftychef says:

    I am gonna try this recipe. This looks really good

    Liked by 2 people

    1. Hanady says:

      Thank you so much for your feedback! Do let me know how it turns out! X

      Like

  3. We truly are twins, I’ve made such similar dishes so often x

    Liked by 1 person

    1. Hanady says:

      Again, great minds think alike! 🙂 I love your choices of flavors so I couldn’t be more pleased. Xx

      Like

  4. Elizabeth says:

    I saw this on the Food and Wine page and fell in love! Thank you so much for sharing the recipe!

    Liked by 1 person

    1. Hanady says:

      Thank you, Elizabeth, for following and for taking the time to share your thoughts with me! Xx

      Like

  5. Eha says:

    What an interesting recipe which will be tried soonest and passed onto many who I am certain will also love! Yum!!

    Liked by 1 person

    1. Hanady says:

      Eha, thank you for your feedback and for sharing this recipe with your friends! I am so happy you liked it! 🙂

      Like

  6. Looks amazing! Will definitely give this a try! 👌🏼😊

    Liked by 1 person

    1. Hanady says:

      Thank you, dear! Let me know how it turns out! 🙂 X

      Like

  7. Sounds delicious! I just picked some aubergines from my garden and I think I’ll use them to make this dish.

    Liked by 1 person

    1. Hanady says:

      Hi there! How lovely is that! There is nothing like enjoying your own produce. Enjoy! X

      Liked by 1 person

  8. O this sounds fab, I’m falling behind… have to make this…

    Liked by 1 person

    1. Hanady says:

      Thank you, Laila! Hope you will give it a try! Xx

      Liked by 1 person

  9. I am always look for new ways to cook cauliflower because it’s so versatile. This dish looks incredible!

    Liked by 1 person

    1. Hanady says:

      Hi there! Thank you so much for your comment! 🙂 I couldn’t agree more; the options are endless. Caramelizing cauliflower by roasting, however, is a favorite! So glad you liked the dish! X

      Like

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