Wild delicious

Cauliflower Galette with Avocado Cream and Roasted Vegetables

I tend to use smaller pumpkin varieties that have edible skins for this recipe. Good pumpkins to use are buttercups, small orange Japanese pumpkins and green chestnuts. Gluten-free, Vegetarian

Serves 6

Roast vegetables

2-3 medium-sized beetroot, peeled
just over ⅓ of a smallish pumpkin, with edible skin
thumb of ginger, peeled
squeeze of runny honey
2-3 tbsp olive oil
sea salt and freshly ground pepper

Galette base

1 large head cauliflower, cut into chunks
2 eggs, lightly beaten
1 tsp fresh (or ½ tsp dried) oregano or thyme leaves
⅓ cup finely grated parmesan
olive oil

Avocado cream

2 avocados, halved and stones removed 1 large clove garlic, crushed 4-5 basil leaves, finely chopped juice of ½ lemon

To serve

150g feta, crumbled
2 tbsp sunflower and pumpkin seeds, lightly toasted
small handful of radish or coriander microgreens, or chopped fresh basil and coriander leaves
1-2 tbsp pomegranate seeds (optional)

Preheat oven to 180°C. Cut beetroot in half and then each half into 4 wedges. Cut the pumpkin into 7 or 8 wedges. Place the veg in a roasting pan. Grate ginger and squeeze its juice into a small bowl, discarding the solids. Add the honey and oil and mix, then sprinkle over the veg. Season and roast for 30 minutes, or until vegetables are tender. Check them as they cook, as honey can