Spicy Roast Cauliflower And Squash
This vegetable dish goes well alongside Indian or Middle Eastern food.
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
- 1/2 cauliflower head
- 1/2 butternut squash
- rapeseed oil
- 1/2 tsp each of paprika, ground cumin, garlic granules and turmeric
- salt and black pepper (to taste)
Break or cut the cauliflower into florets. Peel the butternut squash and chop into inch cubes.
Cover the veg with oil. You don’t need much.
Sprinkle on spices and mix.
Roast at 180C for about half an hour. Check regularly and stir to ensure the veg cooks evenly. It is ready when soft and slightly charred.