INGREDIENTS:

• ½ head cauliflower, chopped into florets
• ¼ kent pumpkin, sliced
• 1 red capsicum, chopped
• 1 x 400g can chickpeas, drained
• 1 red onion, sliced
• Olive oil, as needed

Dressing

• ¼ cup olive oil
• 3 garlic cloves, crushed
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• ½ tbsp ground cinnamon
• Chilli flakes, to taste
• Salt and pepper, to taste

To serve

• ¼ cup sultanas
• Lemon wedges
• Coconut yoghurt
• Smoked paprika

METHOD:

1. Preheat oven to 200C.
2. Arrange cauliflower florets and pumpkin on a lined baking tray. Drizzle with a little olive oil. Bake for 15 minutes or until the pumpkin is just tender.
3. Whisk all of the dressing ingredients in a small bowl. Set aside.
4. Add the capsicum, chickpeas and onion to the tray (with the half-baked cauliflower and pumpkin). Drizzle the dressing on top and rub it into the vegetables.
5. Bake the vegetables and chickpeas for 20 minutes or until everything is tender and the spices are fragrant.
6. Sprinkle the sultanas on top and serve with lemon, yoghurt and paprika.

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!