Roasted Cauliflower and Butternut Squash Bake
Ingredients
- 500g cauliflower florets
- 500g butternut, cut into 3cm pieces
- 1/4 cup EV olive oil
- 400g can chopped tomatoes
- 1 large red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red chilli, deseeded and finely chopped
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp ground allspice
- 250ml vegetable stock
- 400g can chickpeas, rinsed, drained
- 1/3 cup fresh mint leaves, chopped
- Lime wedges, to serve
- Coconut yoghurt, to serve
Preparation
Preheat oven to 200C and line a baking tray with parchment paper. Place cauliflower and butternut on the tray and drizzle with 1 tablespoon of oil. Season and roast for 30 minutes or until golden.
Heat 1 tablespoon of oil in a heavy-bottomed saucepan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until soft.
Stir in garlic and chilli and cook for 2 minutes.
Add cumin, ginger, cinnamon, coriander and allspice. Cook, stirring, for 2 minutes or until aromatic.
Stir in the tomato and stock. Simmer for 10 minutes.
Transfer the tomato mix to a casserole dish. Stir in the chickpeas and add the butternut and cauliflower. Bake for 20 minutes.
Serve with dollops of yoghurt, fresh mint leaves and lime wedges.
