May 20, 2026

Roasted Cauliflower with Eggplant

Name: Roasted Cauliflower with Eggplant
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 6 cups (1.5 L) small cauliflower florets; 1/4 cup (60 mL) olive oil, divided; 2 tsp (10 mL) ground cumin, divided; 2 small eggplants, diced; 1 onion, diced; 2 cloves garlic, minced; 2 cans (283 g each) Ro*Tel® Original Diced Tomatoes & Green Chilies; 2 tbsp (30 mL) finely chopped fresh cilantro; 1/4 tsp (2 mL) salt; 1/4 tsp (2 mL) pepper

15

Prep Time Minutes
45
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Spring,
Side Dish,
Vegetable,
Oven

Ingredients

6 cups (1.5 L) small cauliflower florets
1/4 cup (60 mL) olive oil, divided
2 tsp (10 mL) ground cumin, divided
2 small eggplants, diced
1 onion, diced
2 cloves garlic, minced
2 cans (283 g each) Ro*Tel® Original Diced Tomatoes & Green Chilies
2 tbsp (30 mL) finely chopped fresh cilantro
1/4 tsp (2 mL) salt
1/4 tsp (2 mL) pepper

Directions

View photos

Step one

Preheat oven to 425˚F (220˚C). Toss together cauliflower, 2 tbsp (30 mL) olive oil, and half each of the cumin, salt and pepper. Arrange on parchment paper–lined baked sheet in single layer; bake for 20 to 25 minutes or until golden brown.
Step two

Meanwhile, heat remaining oil in large skillet set over medium heat; cook eggplant, onion, garlic, and remaining cumin, salt and pepper for 8 to 10 minutes or until golden and softened.
Step three

Stir in Ro*Tel® Original Diced Tomatoes & Green Chilies, bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until eggplant is tender.
Step four

Divide cauliflower among 4 bowls. Top with eggplant mixture. Sprinkle with cilantro.