Coconut-roasted Pumpkin and Cauliflower

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Coconut-roasted Pumpkin and Cauliflower

Labels: { Low-Carb, Nuts and Seeds, Pumpkin, Vegetables }

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A filling and tasty warm salad made from roasted pumpkin and cauliflower with roasted cashews, shaved coconut and a chilli-lime dressing. No matter what you serve for the main dish, this is one side dish that will have your whole family asking for more.

	Dressing
800 g Hokkaido pumpkin, unpeeled, cut into chunks 1 Small cauliflower, trimmed and broken into large florets 3 tbsp Coconut oil, melted Sea salt and black pepper 15 g Shaved coconut, roasted 50 g Roasted unsalted cashews Chopped herbs (parsley,coriander, dill, mint or spring onion)	Juice of ½ lime 2 tbsp Fish sauce 1 tbsp Maple syrup 2 tbsp Olive oil 1 Fresh long red chilli, finely chopped 2 tbsp Chopped fresh coriander

Preheat oven to 220C/430F.
lace pumpkin and cauliflower on a large oven tray. Brush with coconut oil and season to taste. Bake for 30 minutes or until vegetables are brown and tender.
Meanwhile make dressing by combining all the ingredients in a small jug or bowl.
To serve, arrange pumpkin and cauliflower on a large platter, then drizzle with the prepared dressing and top with herbs, cashews and shaved coconut.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

7 comments:

Anonymous 5/2/26 13:10: I love it. I’d eat it now for breakfast.
rsrue.blogspot.com
Tom 5/2/26 13:12: ...Angie, another colorful creation!
Anonymous 5/2/26 13:30: Looks delicious! -Christine cmlk79.blogspot.com
Ananka 5/2/26 14:20: That looks so good :-D
Lola Martínez 5/2/26 14:29: Las verduras al horno me encantan y las preparo mucho, así que me quedo con esta fuente tan rica para probarla.
🌺JoAnna🌺 5/2/26 15:02: Hello my dear Angie, wonderful recipe!
Hugs, have a great week!
DEZMOND 5/2/26 15:15: We do ever so love roasted veggies

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