Harissa Roasted Cauliflower on Smoky Aubergine Purée with Pomegranate

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Serves 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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This dish looks pretty and has a wonderful Middle Eastern flavour.

 

Please note that you MUST price the aubergines before baking them

in the oven, otherwise they will explode!

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Ingredients

 

For the cauliflower

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• 1 large cauliflower, cut into florets (or two small)

• 3 tbsps olive oil

• 2 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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• 6 large aubergines, washed and pricked all over with a fork

• 4 tbsp tahini

• 2 clove garlic

• Juice of one lemon

• 4 tbsp olive oil

• Salt and pepper

 

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To Garnish

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• Seeds from ripe 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 prick the aubergines all over with a fork and then place the aubergines directly onto a baking tray and roast in the oven for 50 - 60 minutes until completely soft and collapsed.
    

5.  Allow the aubergines to cool slightly, Slit lengthwise, open the aubergine then using a fork, 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.  I used an electric blender for this
    

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.
    

10. We chose to serve this with Lamb Kebabs with Bharat - it was a great combination.