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SPICED PUMPKIN CAULIFLOWER AND DUKKAH

Curry spice is underrated. Massively. Maybe it’s because it was overused in the 70-80s hit favourite – curried eggs, or maybe it’s simply because we don’t know when or how to use it. Hopefully this will change things for you. Curry spice sprinkled over pumpkin in this recipe is the simplest way to up the flavour and change the humble roast veg in a heart beat. Nutritionally, pumpkin is incredibly grounding (being a root vegetable) and has the heavenly vitamin benefits of A and C – think healthy eyes, skin and immunity.

As for the cauli and dukkah, well, they speak for themselves right?

SPICED PUMPKIN CAULIFLOWER AND DUKKAH

Serves 4 as part of a shared meal

GF : DF : SF

1/4 jap pumpkin (approx 750g), sliced 2cm thick, skin removed

2 teaspoons curry spice powder

1/2 cauliflower, sliced on the round to create ‘steaks’

1/2  teaspoon cumin

1 teaspoon turmeric

sea salt

4 asian spring onions, sliced lengthways, white part only

1/2 bunch kale, stalks removed, leaves roughly torn

2 tablespoons dukkah

2 tablepsoons tahini

1/2 lemon

1/4 bunch coriander, picked into long pieces (stalks included)

pomegranate, optional but delicious

3 tablespoons melted coconut oil

Heat oven to 220C and line 2 large baking trays with greaseproof paper. Arrange pumpkin on tray, drizzle with coconut oil to coat, then sprinkle curry spice powder over the top. Mix together cumin, turmeric and a good pinch of sea salt in a small bowl, then arrange cauliflower over second  tray, drizzle with coconut oil and sprinkle spice mix evenly over the cauli. Place the veggies in the oven to cook for 40 minutes. Toss kale leaves in a touch of coconut oil and massage through the leaves. Once pumpkin and cauliflower are cooked, remove from oven, pop kale leaves on the oven tray of the cauliflower and place back in oven to cook for 5 minutes, so the kale cooks ever so slightly and the cauliflower becomes a touch more golden. Remove from oven, arrange over a large serving platter with pumpkin and spring onions, sprinkle with dukkah and coriander sprigs, drizzle with tahini, and squeeze lemon all over. Sprinkle pomegranate seeds over the dish and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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