Instructions

1. Cut about a fourth of the cauliflower into small florets and save for later. Cut the rest of the cauliflower finely and boil with water until very tender. This should take approximately 5 to 10 minutes.
2. Fry the cubes of aubergine in olive oil on a hot pan. It is important that the pan is very hot right from the beginning, so the cubes get a nice brown colour. When all cubes are equally browned, turn the heat down and fry until the aubergine is softened. This should take about 15 to 20 minutes. Season with salt and pepper. If you want a stronger flavour add chili but be careful with the amount.
3. Toast the almonds on a dry pan, medium heat, until they start colouring. Save for later.
4. Put the half pomegranate in a plastic bag and hit it on the back of the cut half with a wooden spood. After a few beats the beautiful red arils will loosen. Avoid the white fiber.
5. Strain the water from the boiled and tender cauliflower and blend the cauliflower to a puree. Season with lemon juice, a bit of olive oil, salt, pepper and ground cumin. The puree should have a nice, clean flavour but not be too acidic, so add the lemon juice a little at a time.
6. Roast the raw cauliflower florets on a dry pan until they get a bit of colour.
7. Plate up by putting the puree on a big platter, then add aubergine, roasted cauliflower, almonds, pomegranate and fresh mint.

• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Salads and vegetablesVegetarian
• Ingredient : Almonds, Aubergine, Cauliflower, Cumin, Lemon, Mint, Pomegranate