This special meal deliciously combines creamy baba ganoush piled with nutty cauliflower steaks, harissa chickpeas and crunchy dukkah. Yum!
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I’m so excited to post this–this dish combines so many of my favourite ingredients and flavours–smokey and creamy baba ganoush piled with nutty cauliflower steaks, Harissa chickpeas and crunchy dukkah. A veritable taste and texture explosion and I absolutely love it.
I love this delicious mix but if you had any leftovers–heres some other delicious combinations;
Spiced chickpeas on toast with dukkah
Flatbread with baba ganoush and dukkah
Slice the cauliflower and mix with the chickpeas for a delicious salad
To hope you enjoy xxx
This special meal deliciously combines creamy baba ganoush piled with nutty cauliflower steaks, harissa chickpeas and crunchy dukkah. Yum!
Prep time: 30 minutes mins
Cook time: 40 minutes mins
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.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Cauliflower, Aubergines, Chickpeas or Harissa
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Chana Masala Mango Naan
Aubergine Zaalouk with Chickpeas and Za’atar Flatbread
Spiced Whole Cauliflower with Smoky Tomatoes and Salsa
Discuss this Recipe with Niki
10 Responses
Hi there. Are there any bits of this that can be made in advance? Thanks
Reply
Hi Jenny
Definitely – everything apart from the cauliflower.
Love, Niki xxxReply
Made this the other night. Was soooo good Drizzled tahini sauce on top.Reply
Fantastic! So happy to hear 🙂
Much love, Niki xxxReply
Hi! When you say rose harissa, you mean the powder/spice? Thank you!!
Reply
Hi Sabrina
I used a rose harissa spice paste – you can also use harissa paste. Or make your own.
Love
Niki xxxReply
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.
Reply
Hi Courtney
Its not something I have access to at the moment – but could look into!Love
Niki xxxReply
Love the sound of this but my husband is allergic to hazelnuts! Can I substitute another nut for the dukka?
Reply
Hi Gaby
Yes definitely, pistachio are really good.
Love
Niki xxxReply
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Thank you, and much love, Niki xxx
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