The weather seems to have an Autumn flavour to it (finally!) and the nights are actually closing in darker much earlier. The hankering for baked vegetables seems to go with the weather change in the air…
This is deeply divine. Rich in flavour, colour and goodness. And it is perfectly alter-able (nice word) to suit your ingredients in your fridge and your taste buds. I actually think I could eat this every night and die happy. Yum. Yum. Yum. And it is so little preparation.
Also let me just say: My 5 year old and I were arguing over the cauliflower! No, he’s not normally a crazy veggie eater (although he may be becoming one!) but he LOVED this cauliflower. And he stole the rest of mine so we had to negotiate how I could get some back. lol! Great problem to have 😉
Here is what I did.
1 cup cauliflower florets
2 mushrooms, quartered
2 tomatoes, cut into wedges
1 cup pumpkin pieces
2 carrots, peeled and chopped
1 beetroot, cut into small wedges
1 purple (sweet) onion, cut into wedges
4-6 garlic cloves, slightly squashed and ends removed
1 cup broccoli (but to add later in the cooking process)
1/4 cup water
3 T oil
juice of 1 lemon
2 tsp cumin
2 tsp turmeric
2 tsp ginger powder
2 tsp sweet paprika
salt and pepper
Toss the vegetables in the spice mix and bake at 200degrees C until roasted (45 minutes or so). Add the broccoli into the mix with 5 minutes to go (MUCH better to keep the broccoli fresh and bright and green!).
You could also add in any sort of potato, eggplant, zucchini, almonds or beans/chick peas. Yum!