800g Japanese or kent pumpkin, skin removed and cut into small chunks
1/4 cup (62ml) extra virgin olive oil
1 Vegie Delights Vegie Roast
1 small head cauliflower, sliced into 2cm thick steaks
1 teaspoon sweet paprika
1/2 cup (125ml) vegetable stock
1 large (220g) spanish onion, sliced into eighths
2 tablespoons (32g) capers
1 tablespoon parsley, finely chopped
1 tablespoon dill, finely chopped
3 tablespoons (45g) almonds, roughly chopped
Sea salt and black pepper
Heat oven to 180C and line 2 large baking trays with greaseproof paper.
Arrange pumpkin on one tray, drizzle with 2 tablespoon extra virgin olive oil and toss.
Arrange cauliflower over the other tray, drizzle with 2 tablespoons extra virgin olive oil, sprinkle with sweet paprika, season with sea salt and black pepper and toss to coat.
Place Vegie Delights Vegie Roast in a small baking dish, pour vegetable stock around the roast, add onion pieces and capers and place all trays in the oven to cook for 20 minutes.
At 20 minutes, remove the pumpkin, whilst leaving the cauliflower and roast in to cook a further 10 minutes. Mash pumpkin by hand or puree in a blender, cover and set aside.
Once all ingredients are cooked, slice the Vegie Roast and spread pumpkin puree over the base of a serving dish.
Top with cauliflower steaks and Vegie Roast, spoon over the onions, capers and stock from the baking dish, sprinkle with parsley, dill, almonds, season with sea salt and black pepper and serve.