Harrissa Baked Cauliflower Steaks with Toppings
Ingredients
- 1 small cauliflower
- 100g chickpeas
- 1 tbsp pomegranate seeds
- 2 heaped tbsp babaganoush
- 2 tbsp harrissa paste
- 1 tbsp olive oil
- Fresh chopped parsley
- Salt and pepper
Preparation
Preheat the oven to 190°C
Drain the chickpeas, dry them off and remove their skins
Spread the chickpeas in a baking tray in an even layer, drizzle with oil and roast for 30 minutes, shaking occasionally for even crispiness
Cut the cauliflower into 4 chunky steak-like slices
Massage the harrissa paste into the cauliflower slices and bake in the oven for 25-30 minutes, flipping halfway
Once everything is cooked, assemble the plate by spooning babaganoush and spreading it around, laying 2 pieces of cauliflower on top and garnishing with chickpeas, parsley and pomegranate
