INGREDIENTS
- – Half cauliflower lower into fillets.
- – Olive oil.
- – Salt and pepper.
- – Smoked paprika.
- – Dried oregano 1 tbsp.
- – Grated garlic 1 clove.
- For the eggplant:
- – Roasted eggplant 2 items.
- – Olive oil.
- – Salt and pepper.
- – Garlic 1 clove.
- – Feminine 1 cda.
- – Lemon juice.
- – Smoked paprika 1 tbsp.
- – Seeds of comino 1 cdita.
- For the chickpeas:
- – Chickpeas 1 can drained.
- – Olive 2 cdas.
- – Lemon juice 1 unit.
- – Thyme.
- – Floor chili.
Get pleasure from a spectacular roast cauliflower with baba ganoush and chickpeas a spectacular seasoned eggplant puree and probably the most scrumptious baked cauliflower!
PROCEDURE:
1. For the cauliflower, lower into fillets and place in a baking dish. Add the spice combination with oil and unfold all of the greens.
2. Prepare dinner for 20 minutes.
3. For the eggplants, prepare dinner them on the range and allow them to cool.
4. Make a puree and blend with all of the components.
5. For the chickpeas, combine all of the components and place within the oven.
