Roasted Cauliflower & Broccoli with Asian Dressing

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INGREDIENTS
Cauliflower
Broccoli
Cherry Tomatoes
Aubergines
Chives
Turmeric
Salt & Pepper

DRESSING
Olive Oil
Ginger Puree
Garlic Puree
Turmeric
Ground Cumin
Ground Coriander
Chili Powder

METHOD
Cut Broccoli and Cauliflower into Florets, cut Aubergines into 1″ diced
Boil Cauliflower & Broccoli in Water with Turmeric Salt Pepper & Garlic for 5 Minutes Drain leave to steam then drizzle with Olive Oil, then bake in Oven on 200 degrees for 15 Minutes until brown
Marinate Aubergines with Olive Oil, garlic puree, ginger, salt & pepper then roast in the oven for 15 minutes on 180 degrees
Season Cherry Tomatoes with Olive Oil Garlic Puree, salt & Pepper then Roast in oven for 5 Minutes on 180 Degrees until skin breaks

Combine dressing ingredients together with Olive Oil then cook for 5 minutes

When cool mix vegetables together add dressing then sprinkle on chives

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