If you’re wondering what ‘zaalouk’ means, it’s Arabic for purée or something soft. Our take on this mouth-watering Moroccan dish is a medley of roasted aubergines with a garlic & exotic spice tomato sauce. With a scattering of nutty oven-baked cauliflower and crispy chickpeas!
Roast Cauliflower & Chunky Zaalouk
Roast Cauliflower & Chunky Zaalouk
with crispy chickpeas & a sourdough baguette
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Aubergine
- Cauliflower Florets
- Chickpeas
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pickled Bell Peppers
- Sourdough Baguette
- Sourdough Baguettes
- Spice Mix
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
AMAZING AUBS
Preheat the oven to 220°C. Spread out the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
GET SOME PREP DONE
Rinse and pick the coriander. Drain and roughly chop the pickled peppers. Peel and grate the garlic clove. Slice the baguette into 1-2cm rounds and set aside. Chop the cauliflower into bite-sized pieces. Drain and rinse the Chickpeas.
FLAVOURFUL FLORETS
On another roasting tray, place the cauliflower pieces and the drained Chickpeas. Coat in oil, ⅓ of the spice mix, some seasoning, and spread out in a single layer. Set aside. When the Aubergine has 10 minutes left, add the tray of cauli & chickpeas to the hot oven and roast for 15-20 minutes until crispy, shifting halfway.
A PECK OF PICKLED PEPPERS
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the chopped pickled peppers, the grated garlic, and the remaining spice mix, and cook for 30-60 seconds until fragrant, shifting constantly. Add the tomato passata and 200ml of water. Mix to combine, remove from the heat, and set aside.
IT’S ALL ABOUT THE BASE
When the Aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return it to a medium heat and simmer for 5-6 minutes until the sauce has thickened. Add some sweetener (to taste) and season. Cover to keep warm.
BUTTERED BAGUETTE ROUNDS
Smear the baguette rounds with butter or drizzle with oil. Place a clean pan over a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown. Alternatively, you can place the buttered baguette rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven for 3-5 minutes until toasted.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the roasted cauliflower and crispy Chickpeas. Garnish with the picked coriander, and drizzle over some olive oil. Side with the toasted baguette rounds for dipping. Well done, Chef!
AMAZING AUBS
Preheat the oven to 220°C. Spread out the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
GET SOME PREP DONE
Rinse and pick the coriander. Drain and roughly chop the pickled peppers. Peel and grate the garlic clove. Slice the baguettes into 1-2cm rounds and set aside. Chop the cauliflower into bite-sized pieces. Drain and rinse the Chickpeas.
FLAVOURFUL FLORETS
On another roasting tray, place the cauliflower pieces and the drained Chickpeas. Coat in oil, ⅓ of the spice mix, some seasoning, and spread out in a single layer. Set aside. When the Aubergine has 10 minutes left, add the tray of cauli & chickpeas to the hot oven and roast for 15-20 minutes until crispy, shifting halfway.
A PECK OF PICKLED PEPPERS
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the chopped pickled peppers, the grated garlic, and the remaining spice mix, and cook for 30-60 seconds until fragrant, shifting constantly. Add the tomato passata and 400ml of water. Mix to combine, remove from the heat, and set aside.
IT’S ALL ABOUT THE BASE
When the Aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return it to a medium heat and simmer for 5-6 minutes until the sauce has thickened. Add some sweetener (to taste) and season. Cover to keep warm.
BUTTERED BAGUETTE ROUNDS
Smear the baguette rounds with butter or drizzle with oil. Place a clean pan over a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown. Alternatively, you can place the buttered baguette rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven for 3-5 minutes until toasted.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the roasted cauliflower and crispy Chickpeas. Garnish with the picked coriander, and drizzle over some olive oil. Side with the toasted baguette rounds for dipping. Well done, Chef!
AMAZING AUBS
Preheat the oven to 220°C. Spread out the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
GET SOME PREP DONE
Rinse and pick the coriander. Drain and roughly chop the pickled peppers. Peel and grate the garlic cloves. Slice the baguettes into 1-2cm rounds and set aside. Chop the cauliflower into bite-sized pieces. Drain and rinse the Chickpeas.
FLAVOURFUL FLORETS
On another roasting tray, place the cauliflower pieces and the drained Chickpeas. Coat in oil, ⅓ of the spice mix, some seasoning, and spread out in a single layer. Set aside. When the Aubergine has 10 minutes left, add the tray of cauli & chickpeas to the hot oven and roast for 15-20 minutes until crispy, shifting halfway.
A PECK OF PICKLED PEPPERS
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the chopped pickled peppers, the grated garlic, and the remaining spice mix, and cook for 30-60 seconds until fragrant, shifting constantly. Add the tomato passata and 600ml of water. Mix to combine, remove from the heat, and set aside.
IT’S ALL ABOUT THE BASE
When the Aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return it to a medium heat and simmer for 6-7 minutes until the sauce has thickened. Add some sweetener (to taste) and season. Cover to keep warm.
BUTTERED BAGUETTE ROUNDS
Smear the baguette rounds with butter or drizzle with oil. Place a clean pan over a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown. Alternatively, you can place the buttered baguette rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven for 3-5 minutes until toasted.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the roasted cauliflower and crispy Chickpeas. Garnish with the picked coriander, and drizzle over some olive oil. Side with the toasted baguette rounds for dipping. Well done, Chef!
AMAZING AUBS
Preheat the oven to 220°C. Spread out the Aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
GET SOME PREP DONE
Rinse and pick the coriander. Drain and roughly chop the pickled peppers. Peel and grate the garlic cloves. Slice the baguettes into 1-2cm rounds and set aside. Chop the cauliflower into bite-sized pieces. Drain and rinse the Chickpeas.
FLAVOURFUL FLORETS
On another roasting tray, place the cauliflower pieces and the drained Chickpeas. Coat in oil, ⅓ of the spice mix, some seasoning, and spread out in a single layer. Set aside. When the Aubergine has 10 minutes left, add the tray of cauli & chickpeas to the hot oven and roast for 15-20 minutes until crispy, shifting halfway.
A PECK OF PICKLED PEPPERS
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the chopped pickled peppers, the grated garlic, and the remaining spice mix, and cook for 30-60 seconds until fragrant, shifting constantly. Add the tomato passata and 800ml of water. Mix to combine, remove from the heat, and set aside.
IT’S ALL ABOUT THE BASE
When the Aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return it to a medium heat and simmer for 6-7 minutes until the sauce has thickened. Add some sweetener (to taste) and season. Cover to keep warm.
BUTTERED BAGUETTE ROUNDS
Smear the baguette rounds with butter or drizzle with oil. Place a clean pan over a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown. Alternatively, you can place the buttered baguette rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven for 3-5 minutes until toasted.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the roasted cauliflower and crispy Chickpeas. Garnish with the picked coriander, and drizzle over some olive oil. Side with the toasted baguette rounds for dipping. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Roast Cauliflower & Chunky Zaalouk?
The preparation time for Roast Cauliflower & Chunky Zaalouk with crispy chickpeas & a sourdough baguette is between 25 and 45 minutes.
What is the total time required to make Roast Cauliflower & Chunky Zaalouk with crispy chickpeas & a sourdough baguette?
The total time required to make Roast Cauliflower & Chunky Zaalouk with crispy chickpeas & a sourdough baguette is between 40 and 60 minutes.
How many servings does Roast Cauliflower & Chunky Zaalouk provide?
4 servings
What are the main ingredients in Roast Cauliflower & Chunky Zaalouk?
Aubergine, Cauliflower Florets, Chickpeas, Fresh Coriander, Garlic Clove, Garlic Cloves, Onion, Onions, Pickled Bell Peppers, Sourdough Baguette, Sourdough Baguettes, Spice Mix, Tomato Passata
What is the nutritional information of Roast Cauliflower & Chunky Zaalouk?
Calories: 800, Carbs: 138 grams, Fat: grams, Protein: 34 grams, Sugar: 35.1 grams, Salt: 1316 grams
How do I prepare Roast Cauliflower & Chunky Zaalouk?
GET SOME PREP DONE: Rinse and pick the coriander. Drain and roughly chop the pickled peppers. Peel and grate the garlic clove. Slice the baguettes into 1-2cm rounds and set aside. Chop the cauliflower into bite-sized pieces. Drain and rinse the chickpeas. IT’S ALL ABOUT THE BASE: When the aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return it to a medium heat and simmer for 5-6 minutes until the sauce has thickened. Add some sweetener (to taste) and season. Cover to keep warm. AMAZING AUBS: Preheat the oven to 220°C. Spread out the aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until softened, shifting halfway. FLAVOURFUL FLORETS: On another roasting tray, place the cauliflower pieces and the drained chickpeas. Coat in oil, ⅓ of the spice mix, some seasoning, and spread out in a single layer. Set aside. When the aubergine has 10 minutes left, add the tray of cauli & chickpeas to the hot oven and roast for 15-20 minutes until crispy, shifting halfway. A PECK OF PICKLED PEPPERS: Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the chopped pickled peppers, the grated garlic, and the remaining spice mix, and cook for 30-60 seconds until fragrant, shifting constantly. Add the tomato passata and 400ml of water. Mix to combine, remove from the heat, and set aside. LOOK, IT’S ZAALOUK!: Plate up the chunky zaalouk. Scatter over the roasted cauliflower and crispy chickpeas. Garnish with the picked coriander, and drizzle over some olive oil. Side with the toasted baguette rounds for dipping. Well done, Chef! BUTTERED BAGUETTE ROUNDS: Smear the baguette rounds with butter or drizzle with oil. Place a clean pan over a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown. Alternatively, you can place the buttered baguette rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven for 3-5 minutes until toasted.
What should be prepared from my kitchen to make Roast Cauliflower & Chunky Zaalouk?
Aubergine, Cauliflower Florets, Chickpeas, Fresh Coriander, Garlic Clove, Garlic Cloves, Onion, Onions, Pickled Bell Peppers, Sourdough Baguette, Sourdough Baguettes, Spice Mix, Tomato Passata
How many calories does Roast Cauliflower & Chunky Zaalouk have?
800 calories
How much fat content does Roast Cauliflower & Chunky Zaalouk have?
grams
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