Roasted pumpkin and cauliflower with parmesan
Roasted Pumpkin and Cauliflower with Parmesan features sweet pumpkin and earthy cauliflower, enhanced by rich parmesan and fresh parsley. This dish is hearty and flavorful, making it perfect as a side or main course.
Cook time 35 min
Prep time 15 min
Ingredients:
4 cups pumpkin2 tbsp olive oil
1 cauliflower
1/3 cup butter
1/3 cup grated parmesan cheese
1 tbsp fresh parsley
Transform simple vegetables into a gourmet delight with this Roasted Pumpkin and Cauliflower with Parmesan recipe. The combination of sweet pumpkin and earthy cauliflower, enhanced by rich parmesan and fresh parsley, creates a dish that is hearty, flavorful, and incredibly satisfying. Great as a side or main dish, it's perfect for any meal.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and cube the pumpkin into roughly 1-inch pieces.
- Cut the cauliflower into florets.
- In a large bowl, toss the pumpkin cubes and cauliflower florets with the olive oil until they are evenly coated.
- Spread the vegetables out in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly browned. Stir halfway through to ensure even roasting.
- Once the vegetables are roasted, remove the baking sheet from the oven.
- Drizzle the melted butter over the roasted vegetables and toss to coat them evenly.
- Sprinkle the grated Parmesan cheese over the vegetables and toss again to distribute the cheese.
- Transfer the roasted vegetables to a serving dish.
- Garnish with the chopped fresh parsley for a touch of color and freshness.
- Serve the roasted pumpkin and cauliflower warm as a delicious side dish or a vegetarian main course.
This Roasted Pumpkin and Cauliflower with Parmesan recipe is both simple and sophisticated, allowing the natural flavors of the vegetables to shine while being enhanced by the parmesan and fresh parsley. Whether served as a side dish or a main course, this recipe is sure to impress and become a favorite in your culinary repertoire.
Roasted pumpkin and cauliflower with parmesan FAQ:
Roast the vegetables in a preheated oven at 400°F (200°C) for 25-30 minutes. Stir halfway through to ensure even cooking.
The vegetables are done when they are tender and lightly browned. You can test them by piercing with a fork; they should be easily pierced.
Yes, you can substitute Parmesan with other grated cheeses like Pecorino Romano or nutritional yeast for a dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
For roasting, varieties like sugar pumpkin or butternut squash work well due to their sweetness and texture. Avoid using ornamental pumpkins.
Tips:
- Cut the pumpkin and cauliflower into uniform pieces to ensure even cooking.
- Line your baking sheet with parchment paper to prevent the vegetables from sticking and for easier cleanup.
- Toss the vegetables halfway through roasting for even caramelization.
- Feel free to add your favorite herbs or spices to the mix for an extra layer of flavor.
- If you want the dish even more savory, a splash of balsamic vinegar before roasting can add a delightful tang.
Nutrition per serving
6 ServingsCalories 170kcal
Protein 5g
Carbohydrates 13g
Fiber 3.43g
Sugar 5g
Fat 16g
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