Recipe

Coconut-roasted pumpkin and cauliflower with chilli, lime and cashews

Add some brightness to your roast cauliflower and pumpkin with zesty chilli and lime cashews and the fresh, light flavour of coconut.

  • 30 mins cooking
  • Serves 4
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Ingredients

Coconut-roasted pumpkin and cauliflower with chilli, lime and cashews
  • 1 (1kg) jap pumpkin, unpeeled, cut into thick wedges
  • 1/2 (650g) cauliflower, cut into large florets
  • 2 tablespoon coconut oil, melted
  • 1/3 cup (15g) shaved coconut, roasted
  • 1/3 cup (50g) roasted cashews
  • 1/4 cup fresh coriander leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh thai basil leaves
Dressing
  • 2 teaspoon lime juice
  • 2 tablespoon fish sauce
  • 2 tablespoon brown sugar
  • 2 tablespoon peanut oil
  • 1 fresh long red chilli, finely chopped
  • 2 tablespoon chopped fresh coriander

Method

Coconut-roasted pumpkin and cauliflower with chilli, lime and cashews
  • 1
    Preheat oven to 220°C.
  • 2
    Place pumpkin and cauliflower on a large oven tray. Brush with coconut oil and season to taste. Bake for 30 minutes or until vegetables are brown and tender.
  • 3
    Meanwhile, to make dressing, combine ingredients in a small jug.
  • 4
    To serve, arrange pumpkin and cauliflower on a large platter; drizzle with dressing. Sprinkle with coconut, nuts and herbs.

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