1 head cauliflower (about 1kg), trimmed, broken into large florets
80g butter
1 tsp freshly ground black pepper (optional)
⅓ cup (25g) finely grated parmesan
1 tbs finely chopped fresh parsley
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Position oven racks in centre and lower third of oven. Preheat oven to 250°C (230°C fan-forced). Place 2 large heavy baking trays in oven while preheating.
Step 2
In a large bowl, toss pumpkin with 1 tbs oil. Season with salt. Add pumpkin to 1 preheated tray. Cook, turning halfway through cooking, for 20 mins.
Step 3
In a large bowl, toss cauliflower with remaining 1 tbs oil. Season with salt. Add cauliflower to remaining tray. Cook with the pumpkin for 15 mins or until pumpkin and cauliflower are tender and caramelised.
Step 4
Meanwhile, in a medium skillet or frying pan, cook the butter, stirring, over medium heat for 3 mins or until nutty brown in colour. Stir in pepper, if using, and set aside.
Step 5
Transfer pumpkin and cauliflower to a large serving platter. Spoon browned butter over the pumpkin mixture and sprinkle with parmesan and parsley.
