Pan-roasted Cauliflower with Spiced Aubergine

5 1 ratings

Total time 50 mins

15 mins preparation time

35 mins cooking time

This delicious vegan recipe combines a wonderful mix of textures - from the creamy, soft aubergine and crunchy chickpeas to the tender cauliflower and crisp pomegranate seeds. It's easy to make but looks really impressive!

Ingredients

4 portion(s)

aubergines

4 tbsp

rapeseed oil

1 tsp

turmeric

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tsp

ground cumin

clove garlic, crushed

5 g

fresh ginger, grated

cauliflower, cut into large florets

60 ml

rapeseed oil

100 g

chickpeas, cooked or from a tin

1 tsp

tomato puree

1 tsp

paprika

pomegranate

Preparation

Step 1

Preheat the oven to 200 ° C.

Step 2

Cut the aubergines in halve lengthways. Score the flesh with a knife and brush over 3 tbsp of rapeseed oil. Place on a baking sheet lined with baking paper and bake in the oven for about 20-25 minutes. Then remove the soft flesh from the skin with a spoon and place in a bowl. (Be careful, the aubergines are still hot). Mix the flesh with turmeric, 2 tbsp Kikkoman soy sauce, cumin, garlic and ginger.

Step 3

Fry the cauliflower florets in a pan with 60 ml of rapeseed oil for 10 minutes or until cooked. Season with 2 tbsp Kikkoman soy sauce.

Step 4

Put the chickpeas in a colander and rinse under cold water. Fry in a pan with 1 tbsp rapeseed oil for a few minutes. Season to taste with tomato puree and paprika.

Step 5

Remove the pomegranate seeds from the fruit. Serve the pan-roasted cauliflower with chickpeas, spiced aubergine and pomegranate seeds

Recipe-ID: UK88

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Preheat the oven to 200 ° C.

Fry the cauliflower florets in a pan with 60 ml of rapeseed oil for 10 minutes or until cooked. Season with 2 tbsp Kikkoman soy sauce.

Put the chickpeas in a colander and rinse under cold water. Fry in a pan with 1 tbsp rapeseed oil for a few minutes. Season to taste with tomato puree and paprika.

Remove the pomegranate seeds from the fruit. Serve the pan-roasted cauliflower with chickpeas, spiced aubergine and pomegranate seeds

Let us know what you think

Click on the number of stars you want to give: the more the better!