1 head cauliflower
2 cups cubed (1/2 inch) Butternut pumpkin
2 tbs extra virgin olive oil
1/2 cup flat leaf parsley
½ red onion finely chopped
¼ cup freshly squeezed lemon juice
2 tsp grated lemon zest
2 tsp organic curry powder
1 tsp finely chopped ginger
2 tsp finely chopped turmeric or 1 tsp dried turmeric
1 tsp paprika
½ tsp cumin
Handful fresh coriander
1/2 cup slivered almonds (and or pine nuts)
Vegan cauliflower and almond recipePreheat oven to 230degC. Chop cauliflower into florets and together with pumpkin blend well with all ingredients (except nuts and coriander) in a large mixing bowl. Once well spread evenly onto baking dish and bake for 30mins
About 10mins before finished sprinkle almonds or pine nuts and coriander over the top to allow for browning.