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.
