I wasn’t sure how this was going to go down to be honest. But when my husband (fuss pot 010) said it was a thumbs up, I was pretty chuffed!
We had this with a slow cooked garlic stuffed lamb. The meal was wholesome, fresh and lots of colour.
The pumpkin is great in winter as it is packed with vitamin C, helping to ward off the cold and flu.
This recipe comes from the cookbook Community and it’s a must try. Simple. Healthy. Winter warmer. And delicious!
2 cauliflowers (about 2kg) cut into florets
4 tbsp olive oil
Sea salt and black pepper
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
500g cooked butter beans (about 2 cans), drained
1 cup flat parsley chopped
1 cup coriander leaves chopped
1/4 cup pumpkin seeds, toasted
750g butternut pumpkin peeled and cut into 2cm pieces
2 tbsp tahini
1 garlic clove grated
1 tsp sea salt
1-2 tbsp olive oil
1 tsp cumin
1 tbsp lemon juice
2 tbsp natural yogurt (I use natural coconut yogurt)
Pumpkin hummus – place pumpkin in saucepan with a splash of water and salt. Cover and cook over medium heat for 15-20 min., Don’t let it run out of water. The pumpkin is ready when it is soft and falling apart. Let cool
Combine pumpkin, tahini, garlic, salt, oil, cumin and lemon juice and whisk to make smooth. Stir in yogurt. Adjust seasoning but adding more salt and pepper, oil or lemon as you need.
Roast the cauliflower in the over until dark brown. Coat it in olive oil with salt and pepper and roast at 180 degrees.
Heat a pan and add garlic, cumin, coriander and salt and cook for 10sec to release the flavours. Then add the butter beans and stir to coat in the spices. Cook for 5-6 minutes, shaking the pan often until the butter beans go crispy on both sides.
Combine the cauliflower and butter beans with the herbs. On a large dish, spread out the pumpkin hummus, then spoon the cauliflower mixture on top and then top with pumpkin seeds.