Keto Warm Eggplant and Cauliflower Salad
How to Make It
Step 1
Dice the cauliflower florets into bite-sized chunks. Add the cauliflower florets to a small pan of boiling water. Simmer for 6-7 minutes or until just tender. Drain completely and set aside to steam dry.
Step 2
While the cauliflower is cooking, dice the eggplant into 1/2 inch sized cubes. Heat the olive oil in a skillet over a medium heat. Add the eggplant and cook through until tender and starting to brown. Remove from the skillet with a slotted spoon and set aside with the cauliflower.
Step 3
Finely dice the onion and tomato and crush the garlic. Add the onion and tomato to the skillet used to cook the eggplant, adding a splash of oil if the pan is dry. Sweat for a few minutes until tender and fragrant. Then, add the garlic and sweat for a minute more.
Step 4
Add the tomato paste, cumin, coriander, paprika, lemon zest salt and pepper to the skillet. Mix well to combine and gently cook through for a minute. Add the stock and bring up to a boil.
Step 5
Reduce to a simmer and add the cauliflower and eggplant to the skillet. Stir well to combine, coating the vegetables in the sauce. Continue to simmer until the sauce is almost completely evaporated. Transfer to a serving dish.
Step 6
Wipe the skillet clean and add the pine nuts. Toast gently over a low heat for 3-4 minutes or until lightly golden. Keep an eye on these to ensure they do not burn. Chop the fresh cilantro and scatter over the warm vegetable salad. Sprinkle over the toasted pine nuts. Serve with your preferred Keto main.
Ingredients
- Extra virgin olive oil – 3 tablespoon
- Cauliflower Florets – 2 cup
- Tomato – 1 small – 2 2/5″ diameter
- Eggplant – 1 small
- Tomato paste – 1 tablespoon
- Pine nuts – 1 tablespoon, whole pieces
- Cumin, ground – 1 teaspoon
- Ground Coriander – 1 1 tsp
- Gourmet Collection Smoked Paprika – 1 tsp
- Lemon Peel Or Zest Raw – 1 tsp
- Cilantro – 1 tablespoon
- Garlic – 1 clove
- Red onion – 0.5 small
- Chicken broth, bouillon or consomme, homemade – 0.5 cup
- Salt, sea salt – 0.5 teaspoon
- Black pepper – 0.13 teaspoon