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Roasted pumpkin and cauliflower with parmesan

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This Roasted pumpkin and cauliflower with parmesan recipe makes for an easy and delicious side that'll go great with any main.

  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes
Roasted pumpkin and cauliflower with parmesan


  • 1 butternut pumpkin half (about 700g), peeled, seeded, halved crossways, cut into 3cm-thick wedges
  • 2 tbs olive oil, divided
  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Transfer pumpkin and cauliflower to a large serving platter. Spoon browned butter over the pumpkin mixture and sprinkle with parmesan and parsley.