Grilled cauliflower steak with ras el hanout, vegetable cous-cous, baba ganoush and pomegranate
Ingredients
Baba Ganoush
- 1 large aubergine
- 2 garlic cloves (chopped)
- 1 tbsp extra virgin olive oil
- 2 tbsps chopped parsley
- Juice of a half a lemon
- Pinch of salt
Vegetable Cous-Cous
- 250 grams cous-cous
- 3 mixed coloured peppers (finely diced)
- Juice and zest of one lemon
- 1 tbsp extra virgin olive oil
- 1 tbsp cumin powder
- 2 tbsps chopped coriander
- Pinch of salt
Cauliflower and Ras el Hanout
- 1 large cauliflower
- 4 tbsps olive oil
- 2tbsps ras el hanout
- Pinch of salt
Method
Baba Ganoush
- Chargrill the aubergine on all sides, turning frequently, for 25 minutes until soft inside
- Allow to cool
- Scrape all of the flesh out of the aubergine, discarding the charred skin
- Chop the aubergine, mixing with the lemon, salt, garlic, parsley and oil
Vegetable Cous-Cous
- Put all of the ingredients for the cous-cous in a bowl, aside from the coriander
- Pour boiling water on top and cover with a lid
- Leave for 5 minutes and stir well, adding the fresh coriander at the end
Cauliflower and Ras el Hanout
- Cut the cauliflower into four large steaks
- Place in a roasting tray with the salt, olive oil, ras el hanout and cover with foil
- Bake at 180 degrees for 15-20 minutes until cauliflower is tender
- Finish the cauliflower by grilling in a hot grill pan, achieving a deep charred flavour
To serve
- Arrange the cauliflower, cous-cous and baba ganoush in a bowl
- Finish with a drizzle of extra virgin olive oil, chopped fresh parsley and pomegranate seeds
Chef’s Note
Ras el hanout is a Moroccan mixed spice available in most good supermarkets
Top Tip
Use a hot cast iron grill pan for best results when chargrilling the aubergine
DOUBLE.LL 