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
1 teaspoon dukkah, for topping
For the Tahini Sauce
4 tablespoons tahini
4 tablespoons lemon juice
2 tablespoons yogurt, or water
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
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. 🙂