Roasted Cauliflower and Eggplant
Roasted Cauliflower and Eggplant, a simple vegetable combination that’s delicious either as a side dish or as a topping for salads and bowls. Only 5 ingredients and 30 minutes!
If you’re a fan of eggplant and cauliflower, combine them to roast together! This recipe is super versatile and it’s a perfect way to prep meals ahead of time. Enjoy as a side dish or as a nutritious topping for salads and bowls!
👉 Ready to make roasted eggplant and cauliflower in the oven? Let’s do it!
For this roasted eggplant and cauliflower recipe, you need just 5 ingredients, plus a few kitchen tools that you probably already have on hand:
- Eggplant: one large eggplant (any variety), which is about 1 pound
- Cauliflower: you’ll need 1 head of cauliflower
- Garlic cloves: cut fresh cloves into thin slices
- Olive oil: start with 2 tablespoons and add more if needed, as eggplant will quickly soak up the oil
- Salt and pepper: adds a dash of flavor to the vegetables
- Recommended tools: sheet pan, set of knives, and a cutting board
🥣 Recipe instructions (with step-by-step photos)
1️⃣ Step One: Prep oven and veggies
Preheat your oven to 400 degrees F (200 C). Wash and then dry the vegetables.
- To cut eggplant: Cut off the stem and the bottom of the eggplant. Cut one-inch slices lengthwise, then stack the slices together and dice into cubes.
- To cut cauliflower: Cut off the hard stem from the cauliflower. Next, slice in half, then cut away the florets.
👉 Pro tip! When prepping your cauliflower and eggplant, cut the pieces into similar sizes. This helps make them cook evenly and also makes them easier to eat.
2️⃣ Step Two: Season and add to baking sheet
Place the cauliflower and eggplant on a baking sheet or roasting pan.
Toss the vegetables with olive oil until completely coated. Sprinkle garlic on top, then season with salt and pepper to taste.
3️⃣ Step Three: Bake cauliflower and eggplant
Roast the vegetables for 30 minutes or until just browned, making sure to stir the vegetables halfway through cooking time.
Serve immediately, or let cool and save for later as a topping for salads or bowls.
❓Recipe questions + quick tips
Traditionally, salting and draining eggplant was done to reduce the vegetable’s bitterness. However, the eggplants that are widely grown and purchased today are not bitter enough to require this step. Skip this step and save unnecessary time and effort!
To minimize prep on cooking day, wash and cut the vegetables in advance. If you’re using eggplant and cauliflower as a topping for salads or bowls, bake the vegetables up to three days ahead of time.
Cut the cauliflower and eggplant into same-sized pieces to help them roast evenly. Also, separate the vegetables on the pan rather than mixing them together. The cauliflower may roast more quickly than the eggplant. If so, remove cauliflower to a plate and continue to cook the eggplant.
💡 Ideas for seasoning
You can keep this recipe simple by using just garlic, salt, and pepper. For more variety, try some of these ideas:
- Fresh or dried herbs: Try basil or Italian seasoning on your veggies.
- Ginger or turmeric: These spices offer maximum flavor and a punch of color.
- Parmesan cheese: Freshly grated Parmesan cheese will complement the garlic and veggies in this recipe. For a non-dairy option, try nutritional yeast or vegan Parmesan .
🧊 How to store leftovers
- Refrigerator storage: Store leftovers in an airtight container in the fridge. They will keep for up to 3-4 days. Reheat in the microwave or in a pan over medium heat on the stove.
- Freezer storage: To guarantee the best flavor and texture, do not freeze and reheat the vegetables after roasting as they will become mushy.
♻️ Sustainable kitchen + cooking tips
We’re always thinking of ways to reduce food waste, and we know it’s a priority for you too! Here are our top sustainable kitchen tips:
Use vegetables when they’re in season! The best time to use eggplant and cauliflower is when both vegetables are in season! Generally, eggplant is available starting late spring, and cauliflower is available starting late summer. Both are in season through early fall. Click here to find out when they are in season in your area.
Don’t toss your vegetable scraps! Save your cauliflower leaves – yes, they’re edible! They can be added to soups or salads. Consider composting any remaining scraps.
👉 More cauliflower and eggplant recipes
Do you need more eggplant and cauliflower in your life? Try these delicious recipes:
- Roasted Cauliflower and Broccoli
- Roasted Eggplant and Zucchini
- Roasted Butternut Squash and Cauliflower
Roasted Cauliflower and Eggplant
- 1 large eggplant
- 1 head cauliflower
- 2 cloves garlic, sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash eggplant, then cut off the stem and bottom. Cut into 1 inch slices, then dice into 1/2 inch cubes. Wash cauliflower and slice in half. Cut the florets away from the thick white center.
- Roast vegetables: Arrange the prepared eggplant and cauliflower florets on a roasting pan. Drizzle the vegetables with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 30 minutes, or until browned. Stir halfway through cooking time.
- Serve: Remove pan from oven, arrange vegetables on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
- Tools needed: sheet pan, knife set, cutting board
- Plan ahead: Wash and cut the cauliflower and eggplant up to three days before cooking day. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
- Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.