They key to this dish is briefly steaming the cauliflower so that it is soft inside, and also boiling the vegetables at the end, so that they become slightly charred.
Curry Flavored Roasted Cauliflower and Eggplant
1 cauliflower
1 Tbsp curry powder
Olive oil
Salt
Cauliflower: cut it into florets, and then steam them for 10 minutes to soften the insides, until it can be pierced with a fork but was still firm.
Eggplant: slice on a diagonal. (I didn't salt it beforehand)
Preheat oven to 375. Tossed the vegetables with olive oil, curry powder, and salt. Spread out on a baking dish, making sure there is room between the vegetables (otherwise they will steam, not roast). (Optionally dot the veggies with ghee.) Bake for 20-30 minutes, until the cauliflower is cooked through, and the eggplant is meltingly soft. Turn broiler on high, and broil the vegetables for 7 minutes (watch carefully to prevent burning), until a few of the vegetable edges are charred.
Optional: Serve with tahini-dressing
Hint: Roast on a cast iron grill pan, if you have one
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