Harissa Roasted Cauliflower on Smoky Aubergine Purée with Pomegranate

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Serves 3-4:

 

Recipe and Photo courtesy of Medicinal Chef - Dale Pinnock 18.3.26

 

What a belter!! Cauliflower provides glucosinolates that support detoxification pathways and cellular protection, while roasting enhances flavour without compromising its fibre content. Aubergines supply nasunin, an anthocyanin shown to protect cell membranes from oxidative stress. Harissa contributes polyphenols and capsaicinoids that help modulate inflammatory signalling. Pomegranate seeds add anthocyanins and ellagic acid associated with vascular protection and antioxidant defence, while olive oil enhances absorption of fat-soluble phytonutrients and supports metabolic health.   From the Author.

 

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Ingredients

 

For the cauliflower

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• 1 large cauliflower, cut into florets

• 2 tbsp olive oil

• 1½ tbsp harissa paste

• ½ tsp ground cumin

• Sea salt and cracked black pepper

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For the aubergine purée

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• 2 large aubergines

• 2 tbsp tahini

• 1 clove garlic

• Juice of ½ lemon

• 2 tbsp olive oil

• Salt and pepper

 

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To Garnish

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• Seeds from ½ pomegranate

• Small handful fresh parsley, chopped

• Extra olive oil for drizzling

 

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Method:

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1. Preheat the oven to 220°C (200°C fan).
    

2. Toss the cauliflower with olive oil, harissa, cumin, salt and pepper.
    

3. Spread onto a roasting tray and roast for 25–30 minutes until tender and deeply caramelised.
    

4.  Meanwhile place the aubergines directly onto a baking tray and roast in the oven for 35–40 minutes until completely soft and collapsed.
    

5.  Allow the aubergines to cool slightly, then scoop the flesh into a bowl.
    

6. Add the tahini, garlic, lemon juice, olive oil, salt and pepper, and blend or mash until smooth and smoky.
    

7. Spread the aubergine purée onto a serving plate.
    

8. Pile the roasted cauliflower on top and scatter with pomegranate seeds and parsley.
    

9. Finish with a generous drizzle of olive oil.