Roasted Cauliflower And Eggplant Salad Recipes

ROASTED CAULIFLOWER AND EGGPLANT SALAD

Steps:

• Preheat the oven to 400F/200C.
• Dice the eggplant into roughly 3/4in/2cm dice and cut any larger cauliflower florets to give you roughly the same sized pieces. Toss both in the oil, salt and pepper in a large roasting dish so you have all in one layer, as far as possible.
• Roast the vegetables for approx 20 minutes until tender.
• You can cool the vegetables and store in the refrigerator for a day or two. If using immediately, while they are roasting chop the herbs and blend with the lemon juice, oil and mustard. Pour over the roast vegetables and serve - warm, room temp and cold all work.

CAULIFLOWER EGGPLANT CURRY-CUMIN ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
• Place eggplant and cauliflower in a large bowl with a lid.
• Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
• Bake in preheated oven until browned and caramelized, about 30 minutes.