GF : DF : SF : V : VG : PALEO
Serves 2 as a side
1 small eggplant, halved and scored
2 tablespoons olive oil
3 cups cauliflower florets, approx 1/4 small head cauliflower
1 small red onion, finely sliced
1/2 bunch coriander, leaves and stalks finely chopped
1/4 cup parsley leaves, picked
1/4 cup pomegranate arils
1/4 cup kalamatta olives, pitted
1/2 cup cherry tomatoes, sliced
1/4 cup pistachios, roughly chopped
juice of half a lemon
1/2 teaspoon ground cumin
2-3 tablespoons dukkah
good pinch chilli flakes
sea salt and black pepper
Preheat oven to 200C, line a tray with greaseproof paper, drizzle a little olive oil over each of the eggplant halves and place flesh side up in the oven to cook for 20 minutes.
Whilst eggplant is cooking, make cauliflower rice, by placing florets in food processor and blitzing until it forms a rice like consistency.
Saute the red onion on medium heat in a splash of olive oil until just softened, then toss with cauli rice and about 3/4 each of the coriander, parsley, pomegranate, olives, tomatoes and pistachios.
Drizzle with a tablespoon of olive oil, add the lemon juice, cinnamon, cumin, dukkah, chilli flakes, salt and pepper and toss to combine.
Remove eggplant from oven place on top of the jewelled cauli rice and top with remaining herbs, tomatoes and pomegranate and serve.
+ This recipe was inspired by Jamie Oliver’s, Harissa Roasted Aubergine Pomegranate Pistachios, Olives Rice, from ‘Everyday Superfood’
Sides & Salads