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    Roasted red cabbage, squash & cauliflower

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    Roasted red cabbage, squash & cauliflower

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4 as a side

    Ingredients

    1 small caulifower, cut into small forets
    ½ butternut squash, peeled and cut into 3cm cubes
    4 tbsp rapeseed oil
    ½ tsp chilli flakes
    ½ red cabbage, cut into 3cm-thick wedges
    1 tbsp lemon juice
    1 tbsp Dijon mustard
    1 tsp maple syrup
    ¼ x 25g pack fat leaf parsley, leaves only, chopped 
    1 tbsp nonpareille capers, drained
    50g hazelnuts, toasted and roughly chopped

    Method

    1 Preheat the oven to 200ºC, gas mark 6. Put the caulifower and squash in a roasting tin, drizzle over 1 tbsp oil, scatter with ¼ tsp chilli fakes and season. Mix well, then spread the vegetables out in a single layer. Roast for 20-25 minutes until soft and slightly charred. Meanwhile, on a baking tray, coat the cabbage with 1 tbsp oil and the remaining ¼ tsp chilli fakes; season. Spread out on a baking tray and roast for 12-15 minutes.

    2 In a small bowl, combine the lemon juice, mustard, maple syrup, parsley, capers and remaining 2 tbsp oil; season and mix well. Once everything is roasted, transfer to a serving platter and drizzle over the dressing. Scatter over the hazelnuts and serve.

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    Cook's tip

    Make this into a delicious vegan meal by stirring through a pouch of cooked grains. 

     

     

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