This week is Sheep and Wool Week at the farm, so we’re making a special sheepy recipe… Cauliflower Sheep + Baaba Ganoush!

You will need:

2 shallots

50ml white balsamic vinegar

1 cauliflower

1 lemon

½ tsp paprika

2 cloves garlic

1 tsp honey

handful of mint leaves

2 aubergines

salt

cooking oil

2 tsp sugar

olive oil

1.    Start with the pickled shallots: Slice the shallots thinly and put in a shallow bowl. Combine the vinegar, 2 tsp sugar, and 1½ tsp salt in a small pan and bring to the boil. Once boiling, pour over the sliced shallots and leave to cool, stirring every now and then.

2.    Preheat the oven to 200C. Cut the cauliflower into florets, and chop the stem into chunks.  Put the cauliflower in a bowl. Combine the honey, paprika, the juice of half a lemon, a minced garlic clove, a pinch of salt, and a tbsp cooking oil and coat the cauliflower with the mixture.

3.    Transfer to a baking tray and roast the cauliflower for 20 minutes, shuffling the tray every so often.

4.    Place the aubergines directly over the gas hob on a medium flame, turning often, until the skin is charred and the aubergines have deflated. This should take between 5-10 mins. Alternatively, cook them under the grill, turning often, for 10-15 mins.

5.    Once cooked, put the aubergines in a heatproof bowl and cover. Leave for 10 minutes.

6.    Meanwhile, mince the other garlic clove and juice the other half of the lemon. Rinse the mint leaves and remove their stalks. Keep an eye on the roasting cauliflower.

7.    Once the aubergine has cooled a little, scrape out the flesh into a bowl. Chop and mash the flesh, then add a tbsp olive oil, lemon juice and minced garlic and mix.

8.    Take the cauliflower out of the oven. Spoon some Baaba Ganoush (aubergine mixture) onto the plate, then arrange some cauliflower in the shape of a sheep. Add some pickled shallots and garnish with mint leaves!

Click here for the cook-along video!