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Roasted cauliflower with mushroom baba ganoush, chickpeas and pomegranate

This whole roasted cauliflower with mushroom baba ganoush, chickpeas and pomegranate is perfect for sharing and will up your plant based menu.

10 portions

300g chick peas, soak overnight

1.5kg cauliflower, cut into florets

40ml olive oil

30ml CHEF Vegetable Liquid Concentrate

50g baby spinach leaves

1 bch coriander, chopped

2 lemon, juice

1 pomegranate, seeds removed

Baba Ganoush

6 eggplant

6 tbsn tahini paste

3 garlic cloves, crushed

2 lemon, juice

20ml CHEF Mushroom Liquid Concentrate

80ml extra virgin olive oil

Method

1. Cook the chick peas for 25-30 minutes until tender, strain and refresh.

2. Place the cauliflower into a roasting tray with the olive oil and CHEF Vegetable Liquid Concentrate, mixing well. Roast in a hot oven 200c for 30 minutes, turning occasionaly.

3. Place the eggplants over open gas flame to char on each side and until they are soft.

4. Allow to cool slightly and split in half. Scoop out the flesh keeping all the juices.

5. Place the eggplant into a food processor and add the tahini, garlic, lemon juice and the CHEF Mushroom Liquid Concentrate and roughly blend. Gradually add the olive oil and set aside.

6. Combine the cauliflower, chick peas, spinach leaves, and coriander and lemon juice. Arrange on a platter and scatter with pomegranate seeds