Roasted Spicy Pumpkin & Cauliflower

SERVES 4 PREPARATION & COOKING 45 MINUTES

750g 7 pumpkin, peeled, cut

into 2cm thick wedges 750g 7 cauliflower, leaves

reserved, cut into florets 1 tablespoon olive oil 2 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon ground cinnamon ½ cup brown rice

2 litres water pickled jalapenos, sunflower seed kernels, micro herbs to serve YOGHURT DRESSING

1 cup low-fat Greek-style

yoghurt

2 tablespoons drained pickled

jalapenos, chopped finely 2 tablespoons coriander,

chopped coarsely

1 teaspoon finely grated

lemon rind

1 tablespoon lemon juice

1. Preheat oven to 200°C.

2. 2 Combine pumpkin, cauliflower c florets and reserved leaves, le oil and spices on a

large oven tray until veges are well coated. Spread evenly in a single layer; season. Roast for 30 minutes or until cauliflower is tender.

3. Place rice and the water in a medium saucepan and bring to the boil. Boil for 30 minutes or until rice is tender. Drain well.

4. YOGHURT DRESSING. Combine ingredients in a bowl.

5. Spoon rice onto a large serving platter; top with roasted vegetables. Drizzle with dressing, then sprinkle with jalapenos, seeds and micro herbs.