Roasted pumpkin and cauliflower with parmesan

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How to make Roasted pumpkin and cauliflower with parmesan

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 1 butternut pumpkin half (about 700g), peeled, seeded, halved crossways, cut into 3cm-thick wedges
  • 2 tablespoons olive oil, divided
  • 1 head cauliflower (about 1kg), trimmed, broken into large florets
  • 80g butter
  • 1 teaspoon freshly ground black pepper (optional)
  • 1/3 cup (25g) finely grated parmesan
  • 1 tablespoon finely chopped fresh parsley

Method

  • Step 1 Position oven racks in centre and lower third of oven. Preheat oven to 250°C (230°C fan-forced). Place 2 large heavy baking trays in oven while preheating.
  • Step 2 In a large bowl, toss pumpkin with 1 tabelspoon oil. Season with salt. Add pumpkin to 1 preheated tray. Cook, turning halfway through cooking, for 20 mins.
  • Step 3 In a large bowl, toss cauliflower with remaining 1 tablespoon oil. Season with salt. Add cauliflower to remaining tray. Cook with the pumpkin for 15 mins or until pumpkin and cauliflower are tender and caramelised.
  • Step 4 Meanwhile, in a medium skillet or frying pan, cook the butter, stirring, over medium heat for 3 mins or until nutty brown in colour. Stir in pepper, if using, and set aside.
  • Step 5 Transfer pumpkin and cauliflower to a large serving platter. Spoon browned butter over the pumpkin mixture and sprinkle with parmesan and parsley.

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