Best Honey Roasted Eggplant Or Cauliflower Recipes

ROASTED CAULIFLOWER

Roasted Cauliflower image

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.

Provided by Amanda Hesser

Categories easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
Extra virgin olive oil, to coat
Sea salt
Coarsely ground black pepper

Steps:

Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams

HONEY-ROASTED EGGPLANT WITH CHILES

Honey-Roasted Eggplant with Chiles image

Baby eggplants are generally less bitter and more tender than their grown-up counterparts.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

Ingredients

4 or 5 baby eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes
5 fresh green Thai chiles, halved lengthwise
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.
Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.