Date posted: 16/02/2018

Spiced and roasted cauliflower and butternut squash

  • Serves 10
  • Timing: 1 hr
Votes: 0 Average: 0


Olive oil 100ml
Bisto Vegetable Bouillon 25g
Red chillies (finely diced) 2
Coriander seeds (crushed) 2tbsp
Cumin seeds 2tbsp
Butternut squash (peeled and cut into crescents) 1.25kg
Heads of cauliflower (cut into florets) 2
Rosemary (chopped plus extra for garnish) 10g
Cherry tomatoes 250g
Chickpeas 400g
Pumpkin seeds 50g


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  1. Heat the oven to 200°C.
  2. Blend the oil, Bisto Vegetable Bouillon, chilli, coriander and cumin seeds into a paste.
  3. Place the butternut squash and cauliflower into a large bowl, add the paste and toss so all the pieces are evenly covered.
  4. Put in a roasting tray and roast for 30 minutes. Stir through the chopped rosemary, cherry tomatoes, chickpeas and pumpkin seeds, then cook for a further 5 minutes until the all the vegetables are tender.
  Allergens: Celery
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