Roasted pumpkin and cauliflower with rice and yogurt

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 750g butternut pumpkin, cut into thin wedges

    750g cauliflower, cut into florets

    4 tbsp extra virgin olive oil

    2 tsp ground coriander

    2 tsp ground cumin

    ½ tsp ground cinnamon

    450g packet microwave

    brown rice

    1 tbsp lemon juice

    1 tbsp pumpkin seed kernels

    1 tsp finely grated lemon rind

    For coriander yogurt dressing:

    1 cup Greek-style yogurt

    2 tbsp coarsely chopped fresh coriander leaves

    1 tsp finely grated lemon rind

    1 tbsp lemon juice


  • Preheat oven to 200°C.

    Combine pumpkin, cauliflower, 1 tablespoon of the oil and the spices on a large oven tray until vegetables are well coated; spread evenly in a single layer. Season; roast for 30 mins or until vegetables are tender.

    Cook rice following packet directions. Transfer to a bowl, add remaining oil and lemon juice; stir to combine.

    Spoon rice onto a large platter or divide among plates; top with roasted vegetables. Spoon over a little of the dressing; sprinkle with pumpkin seeds and rind. Season to taste with pepper; serve with remaining dressing.