Tahini Cauliflower w/ Caramelized Shallots

  • 1/2 head of cauliflower
  • 1/4 medium-sized eggplant (diced)
  • 1/4 cup red wine vinegar
  • 2 tbsp apricot jalapeno jam (optional)
  • 1/2 shallot
  • black pepper
  • 2 tbsp capers
  • 1 tbsp dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 pat butter

  1. caramelize shallot in the 2 tbsp olive oil and butter, remove from pan
  2. add remaining tbsp olive oil to pan at medium heat
  3. cut florets off cauliflower into bite-sized pieces and add to pan, drizzle vinegar and jam over top (optional, could replace w/ honey)
  4. after 5 minutes add eggplant and continue to cook at medium-low heat, making sure the eggplant doesn’t turn to mush but it cooked through (opaque-looking) grind pepper over top
  5. take off heat and mix in a bowl w/ shallot, mustard and capers

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