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!

---

🍆 Ingredients

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.

1. 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.
2. 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

---

💡 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

1. 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.
2. 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