Pumpkin Cauliflower Roast
* 1 small baking pumpkin, seeded
* 1 head of cauliflower, cut into florets
* 2 ½ TBSP olive oil
* 1 tsp sea salt
* 1 tsp black or dried red pepper
* 4 to 6 ounces frozen peas, prepared
Preheat oven to 400 degrees. Rinse outside of pumpkin and the cauliflower head. Cut pumpkin in half, remove stem piece and scoop out seeds. (You can save the seeds for roasting later.) Cut pumpkin into one-inch cubes. Cut cauliflower into small florets.
Place pumpkin cubes and cauliflower florets into separate resealable bags. Pour half of the olive oil into each bag and sprinkle in salt and pepper. Shake well to coat all pieces. Place coated pumpkin cubes into a 13x9 glass casserole dish. Cover with foil and cook in the oven for 20-25 minutes. Using oven mitts, remove the casserole dish, uncover and add the coated cauliflower florets, stirring gently. Re-cover with foil.
Cook an additional 20-25 minutes. Test for doneness: fork inserted into pumpkin cubes should go in easily but not crumble.
Meanwhile, prepare the frozen peas according to package directions. Drain and cover to keep warm.
Remove the pumpkin/cauliflower from the oven; using oven mitts, uncover the foil from the glass dish and add the peas. Stir gently. Serve warm.
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