Whole Roasted Cauliflower with Eggplant & Grilled Pita Bread

Whole Roasted Cauliflower with Eggplant & Grilled Pita Bread

Prep
15
Cooking time
60
Serves
4

Method

1. Preheat oven to 200°C/180°C fan-force. Trim most of the leaves and cut out a 3-4 cms of the stem from the base of the cauliflower. Place in a baking dish stem-side down & drizzle with 2 tbsp of Garlic & Rosemary Extra Virgin Olive Oil. Sprinkle with cumin seeds and season with salt and black pepper. Bake in oven for 1 hour or until tender and golden.

2. Cut the lemon into wedges. Squeeze the juice of 2 wedges of lemon into the eggplant dip and stir. Add a little water to thin further if necessary.

3.Preheat a char-grill and brush pita breads with 2 tsp oil and grill until warm and golden.

4. Place whole cauliflower on a serving dish and spoon over some of the eggplant mixture. Scatter with parsley and sumac and drizzle with remaining oil. Serve with the remaining eggplant mixture, pita breads and lemon wedges.

TIP: Everyone’s ovens cook differently. Use your own judgement as to whether the cauliflower is cooked enough or you might need a higher temperature.

Ingredients Chevron Icon

1 small cauliflower

¼ cup (60ml) Cobram Estate Garlic & Rosemary Extra Virgin Olive Oil

1 tsp cumin seeds

1 lemon

200g tub eggplant dip (babaganoush)

½ bunch parsley, coarsely chopped

1 tsp sumac

4 pita breads

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