Wood-fire Roasted Cauliflower And Brussels Sprouts Recipe
oven-dried figs, charred eggplant, tahini, dukkah
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Fruits
Condiments
Spices
Oils
Seasoning
Method
Preparation of Vegetables
Prepare the Cauliflower and Brussels Sprouts
Preheat your oven to 220°C (425°F). Cut the cauliflower into florets and trim the ends of the Brussels sprouts, then halve them.
Prepare the Eggplant
Slice the eggplant into rounds. Sprinkle with salt and let sit for about 10 minutes to draw out moisture, then rinse and pat dry.
Roasting
Roast the Vegetables
Toss the cauliflower florets and Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. On a separate baking sheet, place the eggplant slices drizzled with olive oil. Roast both sheets in the oven for about 25-30 minutes, flipping halfway through, until charred and tender.
Plating
Assemble the Dish
Once roasted, transfer the vegetables to a serving platter. Drizzle with tahini, sprinkle with dukkah, and add the dried figs on top for a sweet contrast. Serve warm.