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Warm Roasted Cauliflower and Pumpkin Cubes Salad With Young Spinach Leaves

1 medium head cauliflower
1/2 small pumpkin
2 tbsp coconut oil
1 tsp turmeric
1 tsp cumin powder
1 pinch of fresh ground pepper and salt
10-15 hazelnuts
2 handful of young spinach leaves, rinsed

Preheat the oven to 180C (fan).

Wash cauliflower and cut into florets or slices.

Mix in a bowl the coconut oil, the turmeric and the cumin. Add a hint of fresh ground pepper (for the activation of the turmeric).

Toss the cauliflower into the mixture and stir thoroughly, but carefully until all florets are completely covered.

Place them on a baking sheet and leave a little space for the pumpkin.

Peel and cut the pumpkin into small chunks and place them next to the cauliflower on the baking tray.

Put them all into the oven for 15-20 minutes. Check them out in between to be sure they are not getting too soft.

Meanwhile, wash and drain the spinach salad and place it in a bowl.

Crush the hazelnuts in a mortar. Roast them in a pan (3-4 minutes) and let them cool down.

Take the vegetables out of the oven and let them cool down for few minutes.

Arrange everything into a bowl, sprinkle the olive oil or Tahini dressing and the roasted hazelnuts over all.