Roasted Pumpkin And Cauliflower With Parmesan Recipe

Cooking Directions

• STEP 1.Preheat the oven and line a baking sheet with parchment paper.
• STEP 2.Cut the pumpkin and cauliflower into bite-sized pieces and place them on the baking sheet.
• STEP 3.Drizzle olive oil over the vegetables and season with salt, pepper, and any other desired spices.
• STEP 4.Toss the vegetables to coat them evenly with the oil and spices.
• STEP 5.Roast the vegetables in the oven until they are tender and golden brown, stirring occasionally.
• STEP 6.Remove the vegetables from the oven and sprinkle grated Parmesan cheese over the top.
• STEP 7.Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cheese is melted and bubbly.
• STEP 8.Serve the roasted pumpkin and cauliflower with Parmesan as a side dish or a light meal.

Cooking Tips

• You can add other vegetables like carrots or Brussels sprouts to the mix for added variety.
• For a vegan version, omit the Parmesan cheese or use a vegan cheese substitute.
• To make the dish more filling, you can serve it over cooked quinoa or brown rice.

Storage and Serving

• Leftover roasted pumpkin and cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the vegetables in the oven or microwave before serving.
• The dish can be served warm or at room temperature.