Halloween is just around the corner ~ cooking with the seasons ~ try my Roasted Sugar Pie Pumpkin & Cauliflower dish…from The Green Aisle’s Healthy Indulgence cookbook.  Take a peek at the book here… It’s always a great gift for the holidays too!

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Roasted Sugar Pie Pumpkin & Cauliflower

Yields 4 servings
Ingredients
1 head cauliflower
¼ cup coconut milk*
1 tablespoon cumin
2 teaspoons turmeric
1 tablespoon chili powder
¼ teaspoon sweet paprika
1 teaspoon sea salt
1 tablespoon lime, juiced
1 small garlic clove, minced
1–2 Thai chili peppers, chopped
½ small sugar pie pumpkin (approx. 2 pounds)
2 teaspoons coconut oil for greasing (optional)
Handful arugula, chopped
Directions
Remove cauliflower florets and set aside. Pour coconut milk into a large bowl; whisk in cumin, turmeric, chili powder, paprika, salt, lime, garlic, and Thai chili slices. Slather cauliflower florets in the mixture; set aside.
Slice a small pumpkin in half and quarters; set aside. No need to peel or remove seeds until after roasting.
Grease baking sheet with coconut oil and layer cauliflower florets; drizzling extra scrapings of coconut milk and spices over the top. Place pumpkin slices on the baking sheet cut-side down.
Roast at 400°F for approximately 40 to 45 minutes. Once cool, carefully peel pumpkin skin off and discard seeds. Chop pumpkin into large chunks and place into a serving dish along with cauliflower florets. Toss in chopped arugula.
*Organic full fat coconut milk in the can for this recipe works best

Copyright © 2019 Michelle Savage

“I work with clients who suffer from gut-related and/or weight issues to gain vibrant health and empower them to live an energized and happy life!” 

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