Often overlooked, these two vegetables are a great addition to any meal. Cauliflower can be riced and made into a crust for a dairy-free, gluten-free pizza crust. Cauliflower is a great source of numerous B vitamins, vitamin C, and fiber. Eggplant is a good source for iron, vitamins, and bioflavonoids.

Both cauliflower and eggplant are low in calories and a good source of fiber. Try a new recipe with these delicious vegetables.

Lunch

1 x cauliflower, cut into small florets
2 x bunches beet greens, chopped, with stems
2 x tablespoons olive oil
1 x teaspoon mustard seeds
1 x teaspoon cumin seeds
1/2 teaspoon red chili powder
1 x teaspoon coriander powder
1 x teaspoon cumin powder
1 x teaspoon turmeric powder
Sea salt and ground pepper

Heat the olive oil in a large sauté pan over medium heat. Add mustard and cumin seeds and allow to cook until seeds begin to pop. Add beet greens and sauté for 2 minutes, sprinkling with turmeric powder as you stir the greens. Add cauliflower and cover, allowing to sauté for 2 minutes. Uncover and continue to cook until cauliflower begins to soften. Add remaining seasonings and stir thoroughly. Serve immediately. Serves 2-4.

Dinner

1 x medium eggplant, cubed
1 x red bell pepper, seeds removed, chopped
8 x cherry tomatoes, halved
4 x cloves garlic, whole
4 x tablespoons olive oil, divided
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 x tablespoon green onion, chopped
1 x tablespoon fresh cilantro, chopped
Sea salt and ground pepper

Preheat oven to 425 F. In a large bowl, combine eggplant, pepper, tomatoes, and garlic. Drizzle with 2 tablespoons olive oil and then season to taste with sea salt and pepper. Spread the vegetables on a large baking sheet and bake for 15-20 minutes until golden brown. Remove the garlic and place into a separate bowl. Mash the garlic. Place the remaining vegetables into a large serving bowl. Season the vegetables with the mashed garlic and remaining seasonings. Serve immediately. Serves 2-4.