Roasted eggplant and cauliflower

This roasted cauliflower and eggplant salad/side makes a versatile accompaniment to many meals. Great roasted veg flavor with a fresh herby, citrus dressing

INGREDIENTS 1 can chickpeas rinsed and drained 1 head cauliflower, cut into small florets 500g eggplant, cut into wedges 1-2 tbls olive oil ¼ cup pepita seeds, lightly roasted Salt to taste DRESSING 3 tbls tahina paste 2 tbls water 1 lemon, juiced 1 clove

Roasted Cauliflower and Eggplant salad recipe: Try this Roasted Cauliflower and Eggplant salad recipe, or contribute your own.

This roasted cauliflower and eggplant salad/side makes a versatile accompaniment to many meals. Great roasted veg flavor with a fresh herby, citrus dressing. Vegan too.

Cauliflower cooked the right way can be a revelation. When roasted, they caramelize in way that enhance their flavor, making them succulent and tasty with both soft and crispy spots. Combine them w…

In the hot summer days, when I can't eat anything but vegetables, I like to roast any vegetables I have in hand and serve them with some sort of a grain, such as rice or couscous, cilantro parsley or dill, and toasted almonds or hazelnuts. It takes less than 30 minutes and beside being light

Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.

Here’s the reaction I get every time I bring this whole roasted cauliflower dish to the table and there are some new guests: “WTF IS THAT?!” Okay, maybe that’s just what I imagine people are thinking from the raised eyebrows and very inquisitive expressions on their faces. But still. I’m almost 65%

Roasted Eggplant is flavorful, delicious, and one of my all-time favorite low-carb side dishes. So easy to make, roasting eggplant results in perfectly tender and caramelized bite-size pieces perfect for dipping or tossing in your favorite pasta and salads.