Cauliflower Eggplant Curry-Cumin Roast
Roasted eggplant and cauliflower are tossed in a fragrant curry–cumin oil with garlic salt and basil, then baked until tender inside with crisp, caramelized edges. This Cauliflower Eggplant Curry-Cumin Roast delivers warm spice, subtle herb notes, and a satisfying texture, perfect as a bold side or a veggie-forward dinner centerpiece.
- Prep15 mins
- Cook30 mins
- Serves2
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 2
Put the eggplant and cauliflower into a large bowl with a lid.
- 3
Whisk the olive oil, curry powder, ground cumin, garlic salt, and basil in a bowl; pour the mixture over the eggplant and cauliflower. Cover the bowl with the lid and shake until everything is well coated. Spread the eggplant and cauliflower on the prepared baking sheet.
- 4
Bake in the preheated oven until browned and caramelized, about 30 minutes.
- Calories 391.23 kcal Moderate
- Protein 7.03 g Moderate
- Carbs 31.73 g Moderate
- Total Fat 27.71 g High
- Saturated Fat 3.9 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 1752.82 mg High
- Fiber 16.72 g Good Source
- Sugar 14.12 g High
- Added Sugar 0.0 g Low Source
- Calcium 93.77 mg Low Source
- Iron 2.9 mg Moderate
- Potassium 811.82 mg Moderate
- Vitamin A 27.0 mcg_rae Low Source
- Vitamin C 145.71 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄