Pumpkin and cauliflower
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 500 | grams | Pumpkin or other orange squash e.g.; de-seeded, peeled |
| ; butternut, and chopped | ||
| ; coarsely (1lb) | ||
| ½ | large | Cauliflower; broken into small |
| ; florets | ||
| 1 | large | Onion; chopped coarsely |
| 4 | Ripe tomatoes; skinned and | |
| ; chopped, or a 230g | ||
| ; (8oz) can of | ||
| ; chopped tomatoes | ||
| ¼ | teaspoon | Ground turmeric |
| A pinch of chilli powder | ||
| Salt | ||
Directions
1. Heat the olive oil in a large saucepan, add the pumpkin or squash, cauliflower and onion and fry for about 3 minutes.
2. Add the tomatoes and spices and season with salt.
3. Cover and simmer for about 20 minutes or until all the vegetables are soft, stirring occasionally.
Converted by MC_Buster.
NOTES : In this winter vegetable dish, the pumpkin or squash almost disintegrates to make a rich sauce for the more substantial cauliflower.
Originally, saffron would have been used, instead of turmeric, to give the dish extra colour and flavour. Saffron is still grown in parts of Italy, mainly in Abruzzo.
Converted by MM_Buster v2.0l.