We had a few people over for E's birthday on Sunday. Saturday was full of preparations. My mum took Sylvia to her house for a sleepover. I was able to do so much more without her about but it was odd. No little face tilting to the side with the question "are 'ou ok, mummy". No little hands tipping jigsaw puzzles over the rug. No little arm being curled around Zinc's neck in a cuggle. No little gruff voice making us laugh. No little belly needing filling at the end of the day. No little eyes being rubbed as sleep beckoned. Very odd.
The dressing was quite intense, dark and thick. It worked better with the warm vegetables than in the cold leftovers the next day. I made more than is in the recipe. There is still a little in the fridge. I used a spoonful of leftover dressing in a stirfry today to add some depth of flavour and it made a nice contribution. I might try it with other spice mixes in future. A nice piece of experimentation.
Previously on Green Gourmet Giraffe:
This time last year: Curried Paneer and Birthday Cheer
This time two years ago: Tempting prune cake
This time three years ago: NCR Moody Mushroom Stew
Roasted Cauliflower and Pumpkin Salad
serves 2-3 as a main meal
- 1 tbsp bush spice mix (or a little less)
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 tbsp maple syrup
- 1/2 tsp seeded mustard
- 1/2 tsp chilli paste
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 head cauliflower
- 800g pumpkin
- 60g (handful) baby spinach, chopped
- 6 cherry tomatoes, quartered
- 1 spring onion, finely chopped
- 1 cup cooked white beans
- juice of half a lemon
- 2 dessertspoons of yoghurt
Chop cauliflower into largish florets and toss with 1 tbsp olive oil and a pinch of salt in a large roasting dish. Trim, peel and dice the pumpkin. Place in another roasting tin and toss in the marinade. Roast cauliflower and pumpkin for about 1 hour at 200-220 C (I can't quite be exact with temperature as I changed it a few times).
While the vegies are roasting, place the spinach, tomatoes, spring onion and beans into a large salad bowl. When cauliflower and pumpkin are cooked through (prick them with a fork to check - a bit of char is fine), tip into salad bowl. Squeeze lemon juice over vegetables. Spoon yoghurt over the top. Stir until salad is evenly coated with yoghurt. Serve warm.
On the stereo:
The best of: Bob Dylan