Brinjal-cauliflower side

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  • Easy
  • Carb Conscious Fat conscious
  • 5 to 10 minutes


  • 1 cooked cauliflower
  • 3 T cream
  • Large cubes of brinjal
  • 2 T olive oil
  • 2 T chermoula paste
  • Lemon juice
  • A drizzle of olive oil
  • Chopped parsley

Cooking Instructions

Cut a large, cooked cauliflower into pieces and blend with cream and seasoning, to taste. In a pan over a high heat, fry large cubes of brinjal in olive oil for 5 to 10 minutes, or until almost charred.
Toss in chermoula paste, lemon juice and a drizzle of olive oil. Spoon the cauliflower purée into bowls and top with the brinjal and chopped parsley.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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