Roasted butternut and cauliflower

Moreish at its best – chickpeas and cumin with sweet butternut and cauliflower all roasted together and finished with fresh avocado is a flavour combination like no other.

Serves 4 – 6


  • 45 ml (3 tbsp) Westfalia Lemon-Flavoured Avocado Oil
  • 10 ml (2 tsp) cumin seeds
  • 2 cinnamon sticks, broken into pieces
  • 45 ml (3 tbsp) Rooibos tea
  • salt and pepper to taste
  • 500 g butternut, peeled and cubed
  • 300 g cauliflower, cut into florets
  • 100 ml sunflower or pumpkin seeds
  • 1 x 410 g tin chickpeas, drained
  • 1 large avocado, cubed
  • 2 slices feta, crumbled
  • handful each fresh mint and coriander, coarsely torn


  1. Preheat the oven to 200 ˚C and line a baking tray with foil.
  2. Mix oil, cumin, cinnamon and Rooibos tea in a large bowl and season to taste. Add butternut and toss well. Place butternut with oil mixture on the baking tray.
  3. Roast for 20 minutes or until the butternut is just cooked. Add cauliflower, seeds and chickpeas and mix to coat with the pan juices.
  4. Roast for 10 minutes or until the cauliflower is cooked. Spoon into a serving dish and add avocado, feta and herbs. Serve hot or at room temperature as a side dish or as a salad with baby salad leaves. Or spoon onto a wrap to enjoy as a light meal.

Kitchen tip

This mixture is delicious in a wrap for a vegetarian light meal.

Posted in Salads.