If ever there were a meal of plants to tick the boxes for flavour, nutrition and spectacular colour then this one would top the list. Think brassicas - cauliflower and kale - to stimulate the immune system and reduce oxidative stress, pumpkin to ground and fuel the body with antioxidant-rich carotenoids. Not to mention the combination of turmeric with nourishing fats to reduce inflammation and sustain our energy.
“Spiced pumpkin and cauliflower with dukkah is rich in all the right ingredients to support the strength of your immune system throughout the winter months.”
Spiced pumpkin and cauliflower with dukkah
Serves 4 as part of a shared meal
GF: DF: SF
Ingredients
1/4 Japanese 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 spring onions, sliced lengthways, white part only
1/2 bunch kale, stalks removed, leaves roughly torn
2 tablespoons dukkah
2 tablespoons tahini
1/2 lemon
1/4 bunch coriander (stalks included)
Pomegranate seeds, optional but delicious
3 tablespoons melted coconut oil
Method
Heat oven to 220°C and line two 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 cauliflower. Place the vegetables 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 cauliflower tray and place back in oven to cook for five 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.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.
