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  • Australian Women’s Weekly NZ

    Cosy feasts

    Jun 19, 2019 5 minutes
    Vegetables are the stand-alone star of the show here with miso-roasted cauliflower with pumpkin and caramelised parsnips.

    Vegetarian roast

    SERVES 6 PREP AND COOK TIME

    1 HOUR 15 MINUTES

    ½ large butternut pumpkin, halved lengthways
    ⅓ cup (80ml) extra virgin olive oil
    1.3kg whole cauliflower
    1 cup (250ml) dry sherry
    ¼ cup (65g) white (shiro) miso paste
    ¼ cup (60ml) maple syrup
    1 tablespoon finely grated fresh ginger
    2 cloves garlic, crushed
    750g parsnips, peeled, halved lengthways
    2 tablespoons brown sugar
    ¼ teaspoon freshly ground nutmeg
    2 teaspoons sesame seeds, toasted
    1 spring onion, sliced thinly

    1 Preheat oven to 200°C (180°C fan-forced). Place pumpkin on an oven tray lined with baking paper, drizzle over 1 tablespoon of olive oil, season with salt and freshly ground pepper. Roast, uncovered, for 1 hour or until the flesh is tender and browned.

    Meanwhile, cut a cross in the base of tablespoons olive oil, ginger and garlic in a small bowl; season. Spread mixture over cauliflower. Cover dish with lid or foil; roast cauliflower for 20 minutes. Remove foil, roast uncovered for a further 30 minutes or until cauliflower is tender and browned lightly.

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