Cauliflower Musakka’a

Updated at: Thu, 17 Aug 2023 09:00:47 GMT

Step 1

Preheat oven to 200°C. In a wide roasting pan, add the Cauliflower florets, drizzle 2 tbsp olive oil, and toss to coat, spread cauliflower in a single layer and sprinkle with salt and bake for 10 minutes, flip each piece over, and bake for 5 more minutes.

Step 2

Heat a thick-bottomed pot over medium/ low heat, sauté the onion in 2 tbsp olive oil stirring regularly about 8-10 minutes until slightly colored, add the garlic, sauté for 2 minutes, add 7 spices, paprika and cook for another minute, add the tomato paste stirring constantly for 2 minute.

Step 3

Add the chickpeas, cilantro, salt, sugar and 4 cups of water, mix well, bring to the boil, reduce the heat to low and leave to simmer for 20 - 30 minutes.

Step 4

Place the cauliflower florets on top of the sauce, spreading them around evenly, continue to cook, covered for another 10 minutes, taste for seasoning, adding more salt or sugar to taste.

Step 5

Serve warm or at room temperature, garnished with a sprinkling of cilantro or parsley leaves, with pita bread on the side. (you may store in an air tight container after serving for up to 3 days).

Step 6

* If you are not a fan of Cilantro, You can replace it by basil or parsley.

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