Harissa Tahini Cauliflower

Press GO to unleash the Mob step by step feature.

Step 1.

Preheat oven 180°C/ 356°F.

Step 2.

Slice the cauliflower into eighths and place in a baking tray. Sprinkle salt, pepper, a teaspoon of ground coriander and a teaspoon of cumin over the top. Drizzle with olive oil and place in the oven for 30 minutes.

Step 3.

Dice your aubergine, add to a frying pan and cook until it starts to brown.

Step 4.

Dice an onion and add it to the pan with a splash of olive oil. Mix together. Chop up some parsley stalks and add this to the pan and mix well.

Step 5.

Pour the can of chickpeas into the pan, add harissa and continue to mix all the ingredients together, adding salt and pepper to taste. When the chickpeas are soft, add a handful of parsley leaves and take off the heat.

Step 6.

Add tahini and the juice of your lemon into the bowl. Mix until combined.

Step 7.

Add half a cup of water and continue to mix until you have a nice creamy consistency.

Step 8.

Serve the roasted cauliflower on a bed of the chickpea and aubergine mix and dress with your lovely tahini dressing. Serve and enjoy!

Keep mixing the tahini dressing until you get a thick consistency... it may take a little longer than you think.

1 Cauliflower
400g Chickpeas
2 Aubergines
1 Onion
4 Tbsp Tahini
1 Lemon
Bunch of Parsley
1 Tsp Ground Coriander
1 Tsp Cumin
4 Tsp Harissa
Olive Oil