I don’t normally post recipes on a Monday but I did not get a chance to put this up last week. I know what you’re thinking, we are in lockdown, surely I have all the time in the world? Well I suppose that’s true but after a few days with a lot of online work that last thing I wanted to do was type up a blog post. So finally I got myself together to post this Roast Aubergine and Cauliflower Salad.
I thought it was time to post this as I have become very aware of what I am eating at the moment. I’m probably eating too much fruit and definitely eating too much cheese so this is me trying to change up my vegetable intake. For years I have been making Sabrina Ghayour’s Chargrilled Aubergines with Saffron Yogurt from Persiana, still one of my favourite cookbooks. Lately I have been making this gorgeous Roasted Aubergine with Curried Yogurt from Yotam Ottolenghi’s Simple.
This Roast Aubergine and Cauliflower Salad is inspired by both of those dishes and it is delicious.
Useful tips & links:
- This salad can be served at room temperature, which is how I have it as leftovers for my lunch, but I think it is best warm from the oven.
- This recipe cooks the aubergine until it is completed soft, but if you prefer to have more bite, start roasting the cauliflower and add the aubergine after 10 minutes.
- You can roast a red pepper with the veg and then skin it afterwards, but to be honest I always make sure I have a jar of them in the fridge.
- Use the spices listed as a guide, go with what you have yourself and with your own tastes. If you want more heat, add some fresh chillies at the end.
- I have eaten this with feta crumbled on top and it is really delicious with it, but then I do like any excuse to add cheese to a dish. See, I told you I am eating too much cheese.
- Have look at Michelle’s stunning Cumin Roasted Aubergine and Quinoa Salad on The Last Food Blog.
- For another take on a cauliflower salad I have this Cauliflower and Giant Couscous Salad.
- This Roast Aubergine with Tahini is still one of my favourites and can give you some other flavour options.
Roast Aubergine and Cauliflower Salad
Serves 2 as a main or more as a side dish
- 3 tablespoons of oil
- 1 aubergine
- 1 cauliflower
- ½ teaspoon of smoked paprika
- ½ teaspoon of turmeric
- 1 teaspoon of ground coriander
- 1 teaspoon of ground coriander
- A pinch of ground allspice
- Salt and pepper
- Salad leaves
- 1 roast red pepper
- 50g of yogurt
- Lime juice
- ½ teaspoon of sumac
- Pomegranate Molasses
- Toasted flaked almonds
Pickled red onions
- 1 red onion finely sliced
- 1 tablespoon of white wine vinegar
- The juice of half a lime
- 2 teaspoons of sugar
- 2 teaspoons of salt
- The onions needs a couple of hours to pickle properly. Heat the vinegar, lime, salt and sugar in a pan until the sugar has dissolved. Pour over the sliced red onion and store in a sealed jar in the fridge.
- When ready to make the salad, preheat the oven to 220c/200c fan/gas mark 7 and line a baking tray with parchment paper.
- Slice the aubergine into 1 cm pieces and cut the larger ones in half again. Break the cauliflower into small florets. Arrange both in a single layer on the baking tray.
- Mix together the oil, paprika, turmeric, cumin, coriander, salt and pepper and then pour this over the veg. Use your hands to mix thoroughly and roast in the oven for 25-30 minutes. Check after about 15 minutes and toss to make sure they are evenly cooked. They are done when the aubergine is so soft that it is almost collapsing and the cauliflower is tender. Remove from the oven and allow to cool slightly.
- While the veg are cooking prep the rest of the salad. Slice the red pepper and mix it through the salad leaves to dress them in the oil from the peppers. Mix the yogurt with a squeeze of lime juice and the sumac.
- Divide the leaves and peppers between 2 plates. Add the warm aubergine and cauliflower and pour the yogurt dressing on top.
- Drizzle over a little of the pomegranate molasses and top with the pickled red onions and toasted flaked almonds.