The quickest, healthiest way to go vegan for the MOB.
Cooking Time (includes preparation): 45 minutes
1 Cauliflower - £0.85
400g Chickpeas - £0.40
2 Aubergines - £1.00
1 Onion - £0.21
Tahini - £1.75
1 Lemon - £0.35
Bunch of Parsley - £0.70
Ground Coriander - £0.85
Cumin - £0.85
Harrisa - £1.35
Total Cost - £8.31 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven 180C/356F
Slice the cauliflower into eighths and place in a baking tray. Sprinkle salt, pepper, a teaspoon of ground coriander, and a teaspoon of cumin over the top. Drizzle with olive oil and place in the oven for 30 minutes.
Dice your aubergine and fry in the pan until it turns brown.
Dice an onion and add it to the pan with a splash of olive oil. Mix them together. Chop up some parsley stalks and add this to the pan and mix well.
Open a can of chickpeas, pour into the pan, add 4 teaspoons of harissa and continue to mix all the ingredients together, adding salt and pepper to taste. When the chickpeas are soft, add a handful of parsley leaves, and take off the heat.
Add 4 tablespoons of tahini and the juice of your lemon into the bowl.
Mix until it thickens and then add half a cup of water and continue to mix until it thins out fully.
Serve the roasted cauliflower on a bed of the chickpea and aubergine mix and dress with your lovely tahini dressing.