I threw this together earlier this week, when I found myself with a visiting vegan at short notice. It’s one of those vaguely eastern Mediterranean concoctions that’s vivid with lemon, herbs and spice. The dressing would work with various kinds of roasted vegetables and you could happily throw in a handful of cooked green beans, too, if you feel so inclined. The idea is to eat it just warm rather than piping hot or fridge cold.
Serves 2 generously
1 medium cauliflower, broken into smallish florets
1 medium red onion, peeled, halved and sliced lengthways ½ cm thick
Put the cauliflower and onion in one bowl and the aubergine in another. Add ¼ tsp salt, ½ tsp cumin and 3 tbsp olive oil to each bowl, and grind in a bit of black pepper. Add the turmeric to the cauliflower. Add the paprika to the aubergine.
Toss the vegetables in their bowls until coated in the oil and spices. Spread the contents of each bowl out in a single layer in a separate baking tin and put in the oven.
Roast, turning over the vegetables halfway through, for about 30 minutes, or until the cauliflower is starting to colour at the edges and the aubergine is totally soft. Remove from the oven and leave to cool until just still warm.
While the vegetables are cooking, make the dressing. Put the tahini, lemon juice, salt, garlic, cumin and cayenne in a bowl. Whisk in 75ml water to make a smooth sauce, about as thick as double cream. Taste and adjust the seasoning, adding salt and/or cumin as you see fit.
Toss the cauliflower and aubergine together in a bowl with the parsley. Decant onto a serving platter or individual plates. Splash some of the dressing over and around the vegetables. Taste a spoonful and adjust the seasoning if needed.
Sprinkle with the remaining mint and scatter with a few pinches of nigella (black onion) seed. Add a trickle more olive oil and serve.
Lucas Hollweg is an award-winning food writer, cookbook author and cook. A former Sunday Times journalist and cookery columnist, he writes for a wide range of food publications. His most recent book is Good Things to Eat.
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