Zaatar-Roasted Cauliflower with Babaganoush & Pickled Shallots - Cuisine Magazine - From New Zealand

Ingredients

• PICKLED SHALLOTS
• 3 large shallots, peeled and finely sliced
• 60ml (1⁄4 cup) apple cider vinegar
• 1 tablespoon raw sugar
• 11⁄2 teaspoons fine sea salt
• ZAATAR
• 2 tablespoons dried thyme
• 1 tablespoon sesame seeds, toasted
• 2 teaspoons sumac
• 1 medium cauliflower
• olive oil
• a handful each of fresh mint and flat parsley leaves
• extra virgin olive oil, to drizzle
• BABAGANOUSH
• 2 medium eggplants (approx 500g)
• 60ml (1⁄4 cup) hulled tahini
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic, peeled
• 1⁄2 teaspoon honey (optional)