Ingredients
- 1 large cauliflower head (1kg), cut into florets
- 1 tsp smoked paprika
- ¼ cup extra virgin olive oil
- 125g Persian fetta, crumbled
- 4 baby eggplant, cut into thin wedges
- 1 fresh bird’s eye chilli, thinly sliced
- 2 tbsp sultanas
- ½ cup (50g) flaked almonds, toasted
Serves/Makes: 6
Preparation Time: 20 mins
Cooking Time: 10 mins
Method
1. Preheat oven to 230ºC on Circotherm function and add low steam.
2. In a medium mixing bowl, season cauliflower florets with smoked paprika, salt, pepper, and the olive oil. Transfer cauliflower to an oven tray lined with baking paper. Cook for 10 minutes or until cauliflower is crispy and cooked through. Set aside.
3. In a medium bowl, gently combine cauliflower, fetta, mint, and chilli. Season with salt and pepper and sprinkle with sultanas, flaked almonds, and extra mint leaves.
Recipe presented by Gianni Carrieri using NEFF 60cm Built-In Combi-Steam Oven.
