Bombay cauliflower with char grilled eggplant

30 Min
4 People
Rating starstarstarstarstar
Golden cauliflower florets roasted with fragrant mustard seeds tossed with fresh salad, chargrilled eggplant and a ginger turmeric dressing.
1. Set oven to 220ºC.
Cut cauliflower into small florets. Wedge onion. Toss on lined oven tray with 1 tsp turmeric, 2 tsp mustard seeds, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes until golden.

2. Peel and grate ginger to yield 1 tbsp. Whisk together with 1/2 crushed garlic clove, lemon juice, 1/2 tsp turmeric and 1/4 cup olive oil. Season with salt and pepper.

3. Toast pepitas in a frypan over medium-high heat for 1-2 minutes, or until golden. Remove and set aside.

4. Ribbon the carrots using a vegetable peeler. Roughly chop coriander. Chop drained eggplant and drain lentils. Set aside with baby spinach.

5. Toss salad components together with dressing and pepitas. Divide among bowls to serve. Top with roasted cauliflower.

You will use exactly half the ginger in this recipe and half in recipe 4.
Cauliflower 1
Red onion 1/2
ginger 30g
lemon 1/2
pepita seeds 1 packet (40g)
Carrots 2
Coriander 1/2 bunch
chargrilled eggplant 1 tub (200g)
Lentils 400g
Baby spinach 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, mustard seeds, ground turmeric, garlic (1/2 clove)