Roasted Cauliflower and Eggplant Fusilli
Recipe by Chef Michael Williams
Michael Williams

Roasted Cauliflower and Eggplant Fusilli

  • Prep time 25 mins
  • Cook time 15 mins
  • Ready in 40 mins

Lots of flavour and lots of veggies, this pasta dish has a very Mediterranean feel to it and is a nice gluten free option with the wild rice pasta. You can of course use any shaped pasta really, but the wild rice pasta is very nice and well worth a try.



  1. Cook you pasta as per the directions on the package.  Strain well and the drizzle a little oil over them so they do not stick and set aside.
  2. Preheat a large fry pan on medium high heat.  Add the olive oil and then the cauliflower and cook, stirring occasionally until it just begins to soften.
  3. Now add the eggplant and onion and a little more oil if necessary.  Sauté, stirring regularly until the onions have started to brown.
  4. Add the garlic and sauté for 1 minute longer stirring frequently.
  5. Next up are the tomatoes.  Toss them in and cook, stirring regularly until they start to break down.
  6. Now you can add the cooked pasta and the feta cheese and heat until warm.  Serve immediately.


Add a little cooked ground beef or bison if you are looking to bump up the protein.

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Reviews on "Roasted Cauliflower and Eggplant Fusilli" (2)

  1. April 26, 2021
    ~I haven't made this yet but was just wondering why it's called "Roasted Cauliflower..." when the veggies are fried, not roasted!? I'm going to try roasting them instead!
    • April 28, 2021
      Thanks for the inquiry. As a chef, it is common to roast things in a pan. Pan roasted ;-)

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