Roasted Kabocha, Purple Cauliflower & Cherry Tomatoes
I love reading cookbooks, especially on a Sunday while leisurely flipping through beautiful images of food and sipping on my second americano. This recipe was inspired by “Plenty More”, a vegetarian cookbook, I’ve been reading like a novel. My mom used to make kabocha regularly but would steam it with some water, brown sugar and a touch of soy sauce. It came out sweet and moist. Today, I tried roasting it with different spices and added some other veggies I had on hand. I hope you enjoy it!
1 kabocha squash
1 head of purple cauliflower (This does not need to be purple but I love the vibrant colour)
1 head of garlic
1 cup vegetable stock
a pinch of thyme, crushed cardamon and cloves, cinnamon, salt and pepper
extra virgin olive oil
Heat oven to 400 degrees. Cut up kabocha and discard the centre and seeds. Generously pour olive oil, all seasonings and the vegetable stock on kabocha and garlic (you can leave the skin on) and spread onto a roasting pan. Cook for about 30 minutes, turning occasionally. Then add the cauliflower and tomatoes and roast for another 20 minutes or so. Serve as is. It is a great snack to have around or as
a main dish.