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)
5 
aubergines
4 tbsp
rapeseed oil
1 tsp
turmeric
1 tsp
ground cumin
1 
clove garlic, crushed
5 g
fresh ginger, grated
1 
cauliflower, cut into large florets
60 ml
rapeseed oil
100 g
chickpeas, cooked or from a tin
1 tsp
tomato puree
1 tsp
paprika
 ½ 
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

Recipe as PDF

Thank you for your feedback!

Let us know what you think

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

Preheat the oven to 200 ° C.

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.

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

Thank you for your feedback!

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

01
02
03
04
05

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.