Roasted Cauliflower & Aubergine Salad Bowl
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 8.6 oz cauliflower florets
- 1 aubergines
- 240g canned chickpeas
- 2 teaspoons ground cumin
- 2 teaspoons olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 170°C fan / 375°F. Place the cauliflower florets, aubergine pieces and chickpeas into a large bowl; drizzle over the olive oil (reserving a small amount for the cauliflower leaves, if using). Sprinkle over the ground cumin, salt and pepper and toss to coat. Spread onto a baking tray and bake for 25–30 minutes, turning halfway through, until the vegetables are softened and turning brown in places and the chickpeas are roasted and crispy.
Step 2
Place the pieces of bread in the same bowl that you used to toss the cauliflower in and drizzle over the olive oil. Place in the oven at the same time as the cauliflower and aubergine and cook for 5–7 minutes until golden brown and crispy.
Step 3
If you have reserved the cauliflower leaves, lightly toss them in the remaining olive oil and place onto the tray of vegetables in the oven for the final 5 minutes of cooking (if you add them at the start of cooking they will burn).
Step 4
Make the dressing while the vegetables and croutons are roasting. Place the tahini, olive oil, maple syrup, Dijon mustard and lemon juice in a small bowl. Whisk to combine, then stir through the boiling water to loosen.
Step 5
When the vegetables and croutons are ready, place ½ onto a serving plate. Scatter over some freshly sliced mint and parsley, pomegranate seeds; drizzle over ½ of the dressing. Reserve the remaining ingredients for dinner on day 3 of the meal plan.
Step 6
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