Roasted Cauliflower And Eggplant Fusilli Recipes

ROASTED CAULIFLOWER WITH EGGPLANT

Steps:

• Preheat oven to 425˚F (220˚C). Toss together cauliflower, 2 tbsp (30 mL) olive oil, and half each of the cumin, salt and pepper. Arrange on parchment paper-lined baked sheet in single layer; bake for 20 to 25 minutes or until golden brown.
• Meanwhile, heat remaining oil in large skillet set over medium heat; cook eggplant, onion, garlic, and remaining cumin, salt and pepper for 8 to 10 minutes or until golden and softened.
• Stir in Ro*Tel® Original Diced Tomatoes & Green Chilies, bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until eggplant is tender.
• Divide cauliflower among 4 bowls. Top with eggplant mixture. Sprinkle with cilantro.

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.

SPICY EGGPLANT AND CAULIFLOWER WITH BASIL

Steps:

• Heat oven to 450°F
• In a large saucepan, combine the rice, 1/2 teaspoon of salt, and 4 1/2 cups water and bring to a boil. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
• Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
• Toss with the eggplants and cauliflower, then transfer to a roasting pan, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.
• Add the chickpeas during the last 5 minutes of cooking.
• Remove from oven and toss with the bean sprouts and basil.
• Serve vegetables over the rice.