Roasted Cauliflower Salad

We've had a lot of cauliflowers in our vegie box lately, and they're not a vegetable I usually enjoy cooking... it's been so hot, so I decided to do a bit of a salad.

Basically, I chucked all this in a roasting pan:
1 cauliflower, chopped into florets
1 tbspn olive oil
1 tspn coriander seeds
1/2 tspn cumin seeds
1/2 tspn ras el hanout
1/2 tbspn soy sauce
1/2 tbspn pomegranate molasses

Roasted for 30 mins (or until the cauli looks golden-ish and cooked)

Then, I squeezed on the juice of half an orange, some torn mint, and let it cool for a bit. Mmm!

Moroccan Pumpkin Couscous Salad

I'm not the world's biggest pumpkin fan, so when one happens to arrive on my doorstep as part of my Green Line delivery, I usually try and make something super-delicious. This week I was having a little browse through the Where's the Beef blog and found this recipe, which I adapted slightly. Yum!

Moroccan Spiced Pumpkin
1 small-ish pumpkin (about 1.5kg)
2 tbspn olive oil
1 tbspn soy sauce / tamari
1 tbspn pomegranate molasses*
1 tbspn coriander seeds
1 tspn cumin seeds
2 tspn ras el hanout
1 orange (or some orange juice)

Peel, deseed and chop the pumpkin into largish chunks.
Toss the rest of the ingredients (excluding the orange) together with the pumpkin in a baking dish.
Bake, uncovered at about 180 degrees C for 45 mins.

As you're baking, you'll see that the pumpkin is starting to get dry - you can squeeze over the juice of half an orange after 15 mins of baking, and the other half an orange again after 30 mins.

Hooray! That's it!

Serve with some a little couscous salad of mint, tomato, onion, sultanas & spinach.


*Pomegranate molasses is a tangy sweet syrup - if you don't have any you could use a bit of maple syrup or sugar and some lemon juice.