Spiced Baked Pumpkin and Cauliflower #drizzlewithyogurt.

Spiced Baked Pumpkin and cauliflower…adulterated from Anneka Manning

This is an easy vegetarian dish to warm you up on a winter’s night.
All you do is roast the pumpkin and cauliflower, sprinkle with dukkah and drizzle with the tahini yoghurt sauce.
Voila !

You need for 6 fashionista as a side dish or 32 models:
650g jap or kent pumpkin, deseeded and cut into 2cm (¾in) thick wedges
2 tbsp (40ml) extra virgin olive oil
½ head cauliflower, cut into 3cm florets
400g  can chickpeas, rinsed and drained
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste

Dukkah ( Or buy it).
2 tsp cumin seeds
1 tbsp coriander seeds
1 tbsp pine nuts
1 tbsp sesame seeds
¼ tsp salt (optional)

Tahini yoghurt sauce.
¼ cup Greek-style yoghurt
1 tsp tahini
1 tbsp (20ml) lemon juice
½ clove garlic, crushed or finely grated
Salt and freshly ground black pepper, to taste

•    Slip into Givenchy puffa jacket
•    Pull on Burberry lace up fur lined boots
•    Pour a wine.
•    Inhale.
•    Best to make the dukkah first (See recipe below..it’s easy ) or you can buy it.
•    Preheat the oven to 200°C/400°F.
•    Line a large oven tray with non-stick baking paper.
•    Chop the pumpkin into chunky pieces: Leave the skin on but ditch the seeds.
•    Chop the cauliflower into chic little florets the size of a Gucci buckle.
•    Spread the pumpkin on the lined tray and drizzle with 1 tablespoon of the olive oil.
•    Place cauliflower and chickpeas in a large mixing bowl, drizzle with the remaining 1 tablespoon oil, sprinkle with paprika, salt and pepper and toss to combine.
•    Spread evenly on the oven tray, filling the gaps between pumpkin.
•    Then bake for 35 minutes, or until the vegetables are cooked and as golden as  a Versace  bag
•    To make the yoghurt sauce, mix all the ingredients as above in a bowl.
•    Stir through 1 tablespoon water if you want to thin it out.
•    To serve sprinkle the warm, roasted vegetables with the dukkah and drizzle with the yoghurt sauce.
•    Accessorise with fresh leaves coriander.
•    Yum.

Dukkah.
•    To make the dukkah, place the cumin and coriander in a small frying pan and toast over medium heat for 1–2 minutes, shaking the pan occasionally, or until aromatic.
•    Transfer to a mortar and pestle or small food processor and grind until finely ground.
•    Add the pine nuts to the pan and toast in the same way as the spices until golden.
•    Add to the toasted spices and pound or pulse until roughly chopped (do not over-process or it will form a paste).
•    Transfer to a small bowl, add the sesame seeds and salt, if using, and stir to combine.