Cauliflower Salad with Eggplant Recipe

Ingredients:

• 1 cauliflower head, chopped into bite-sized pieces
• 1 medium-sized eggplant, chopped into small pieces
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Directions:

1. Preheat your oven to 400°F.
2. Place the cauliflower and eggplant in a baking dish and drizzle with extra virgin olive oil, salt, and black pepper, then toss to coat.
3. Bake the vegetables for about 20 minutes, or until tender and lightly browned.
4. While the vegetables are roasting, in a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
5. Remove the vegetables from the oven and allow to cool slightly before transferring them to a large bowl and tossing them with the dressing.
6. Sprinkle with chopped fresh parsley and serve.

Verdict: This cauliflower salad with eggplant is a delicious and easy recipe that’s perfect for lunch or dinner. The roasted vegetables are flavorful and satisfying, and the tangy mustard and vinegar dressing complements the dish perfectly. This salad can be served on its own or alongside grilled chicken or fish.

Serving Suggestions: Serve this cauliflower salad with eggplant warm or chilled. It’s perfect for meal prep, picnics, or potlucks. You can also add some chickpeas or quinoa to make it a more filling meal. Enjoy!