Cauliflower roasted with turmeric, dates and pepitas
SERVES 8 AS A SIDE “I read about this combination on a food blog and I was intrigued. Cauliflower and dates! Two of my favourite things,” says Alexander.
1 large cauliflower, cut into bite-sized florets 50 gm piece fresh turmeric, peeled and grated
¼ cup extra-virgin olive oil
8 soft dates, pitted and quartered
Grated zest and juice of 1 lemon ¼ cup pumpkin seeds
⅓ cup coarsely chopped flat-leaf
parsley
½ tsp cayenne pepper
1 Combine cauliflower pieces, turmeric and most of the olive oil in a bowl.
2 Preheat oven to 200°C fan-forced. Tip cauliflower mixture into a baking dish making sure the pieces are in a single layer. Sprinkle with a little salt and roast for 20 minutes, giving the dish a shake after 10 minutes. Remove from oven, mix in dates with a spoon, and roast for a further 15 minutes until cauliflower is browned and dates are slightly caramelised.
3 Meanwhile, toast pumpkin seeds in the reserved olive oil in a frying pan over medium heat, then tip seeds onto a plate lined with paper towel. Roughly chop seeds, then transfer to a small bowl and mix in parsley, cayenne pepper and lemon zest.
4 Remove cauliflower from oven and pour over lemon juice. Give the dish a shake to mix, then scoop everything onto a wide serving platter. Sprinkle over pumpkin seed mixture and serve.