Roasted cauliflower and burnt aubergine with tomato salsa

dinner · ⏱ 95 min · 4 portions · 25.0 g carbs / portion · vegan

v3 · rb0e705f985 20260727Z1751 4 pieces aubergine 37 ml lemon juice 73.9 ml olive oil salt and black pepper to taste 🔥 char the aubergines at the stove or in a hot oven until very burnt ⏳ ⏱ 60 min scoop the aubergine flesh, then drain it and cool pull apart the aubergine flesh into long strands ⏳ mix the aubergine strands with garlic, lemon juice, cider vinegar, and salt; then chill if making ahead 🔥 preheat the oven to 200°C fan 🔥 ⏱ 30 min roast the cauliflower with olive oil, coriander seeds, turmeric, salt, and pepper until golden and tender 🌀 mix tomato salsa: tomatoes, parsley, oregano, olive oil, lemon juice, and salt 🍽 spread the aubergine on a serving plate and arrange the cauliflower on top 🍽 spoon over the tomato salsa and garnish with mint and parsley Roasted Cauliflower & Aubergine 🎉 1 piece garlic clove 2 tbsp cider vinegar 800 g cauliflower 1 tsp coriander seed ¾ tsp ground turmeric 240 g tomato 10 g parsley 1 tbsp oregano leaf 5 g mint leaf 5 g parsley leaf garlic clove, cider vinegar 7 ml lemon juice salt and black pepper cauliflower, coriander seed, ground turmeric 44 ml tomato, parsley, oregano leaf 30 ml 30 ml mint leaf, parsley leaf
http://flowcooking.food/en-us/recipe/581/roasted-cauliflower-and-burnt-aubergine-with-tomato-salsa/