Inspired by our recent visit to Kazbah in Balmain, this Grilled Cauliflower dish is an absolute stunner and probably one that I would go back for every time. My version requires the grill and is served with a little pomegranate flavour pop.
By Martyna Candrick
The dish might look like a lot of work as there are a few case partake components involved, but most require little more than just time. It is lovely served warm with the cauliflower straight from the oven grill, but to be honest, leftovers are just as delish cold the next day.
- 1 small head cauliflower (600g)
- 2 tablespoons olive oil
- 1 medium eggplant (350g)
- 2 tablespoons olive oil
- ½ small onion, peeled and diced finely
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- ½ cup water
- Salt and pepper to taste
- ½ cup tahini (I used unhulled)
- 200ml water
- ⅛ cup lemon juice
- 1 tbsp natural Greek yoghurt (optional for Paleo version)
- 1 tbsp pine nuts, lightly toasted
- 2 tablespoons pomegranate seeds
- Dice eggplant into inch-sized cubes. Heat oil in a medium saucepan over medium heat and add onion. Cook for 2 minutes, stirring, until the onion has become translucent. Add cumin, garlic and stir to coat the onion and for the aromatics to heat. Add eggplant and stir again to coat in the spiced onion mixture. Add water. Bring to a boil then reduce heat to a simmer. Cook for around 20 minutes, stirring occasionally, or until the mixture reaches a jam consistency. Season with salt and pepper.
- In the meantime prepare the cauliflower and make the Tahini Sauce.
- Preheat an oven grill to 180C (350F).
- Cut cauliflower into florets and place in a bowl. Drizzle with olive oil and toss to coat. Spread florets on a baking tray lined with baking paper and grill for 20-25 minutes, turning over halfway through cooking, or until the florets are nicely brown and in some places blackened.
- Whisk all ingredients until smooth sauce consistency. Store in a jar until needed. The sauce will keep for up to a week (depending on your yoghurt use by date). It's great for roast veg, salads, grilled meats.
- Spread the eggplant jam on a serving platter. Top with grilled cauliflower florets. Drizzle over some of the tahini sauce and sprinkle the lot with toasted pine nuts and pomegranate seeds.
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.