Roasted Pumpkin is my favourite veggie.The sumptuous texture and rich flavour plus its so, so simple to cook.
Just leave the skin on cut into small 150g pieces approx (see pic) and roast.
But lets make cauliflower the star.
When baking cauliflower and pumpkin in the same over dish give them space and at 180C for about 40 mins, sprinkle the cauliflower with a little tumeric about half way through at 20 mins.
other suggestions (optional) added two cloves of garlic unpeeled to the bringing of the roast. Sprinkle with generous dose of salt and pepper when serving and a gentle slither of extra virgin olive oil.
Perfect meal to side with a Barossa Shiraz.