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Roasted Eggplant And Cauliflower Tray Bake With Nuts And Seeds

Yields5 ServingsTotal Time50 mins

A simple tray-bake with eggplant, cauliflower, nuts and seeds for extra fat and texture.
Served with an aromatic coconut cream dressing.
All it requires is a plate and a fork to enjoy.
One tray required.

recipe image

 7 cups cauliflower florets
 1 large eggplant, cut into chunks
 1 red onion, cut into chunks
 4 Tbsp pumpkin seeds
 4 Tbsp chopped cashews
 4 Tbsp chopped almonds
 4 Tbsp olive oil
 1 tsp cumin seeds
 1 tsp ground coriander
 ½ tsp ground turmeric
 Salt and pepper
Dressing
 ⅓ cup coconut cream
 1 Tbsp olive oil
 ½ tsp ground turmeric
 ½ tsp ground cumin
 Salt and pepper
1

Preheat the oven to 400 degrees Fahrenheit and line a roasting tray with baking paper (optional, but it does prevent the veggies from sticking)

2

Spread the cauliflower, eggplant, onion, pumpkin seeds, cashews and almonds onto the tray

3

Drizzle the olive oil over the veggies and sprinkle the cumin seeds, coriander, turmeric, salt and pepper over the veggies. Rub the veggies to ensure that they are equally covered in spices, oil and seasoning

4

Roast the veggies for about 35-40 minutes or until golden and soft

5

Clear a corner of the tray (just push the veggies aside) and add the coconut cream, olive oil, turmeric, cumin, salt and pepper to the corner, swirl them around with a spoon to combine and tilt the tray to allow the dressing to drain into the center of the tray. Use clean hands or a wooden spoon to toss the veggies in the dressing to ensure everything is coated

6

Serve and eat warm or cold

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories350
% Daily Value *
Total Fat 27.5g36%
Total Carbohydrate 22g8%
Protein 9.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.