Today’s crispy roast cauliflower florets and gorgeously golden pumpkin steaks just made getting veggies into your kids a whole lot easier.
Like most parents I struggle when it comes to getting my kids to eat enough fruit and vege.
Grace is great, will eat anything. She gobbled up these cauliflower florets and creamy pumpkin in no time.
BUT Harry [eye roll] well…he is my struggle. Harry lives for plain pasta, crackers, toast and choc chip cookies. It drives me crazy somedays.
I know its just a phase so when I feel frustrated I take a deep breath and remember he’ll likely grow out of it soon and to continue with lots of positive encouragement. Lots of ‘well done’s’, ‘nice try’s’, ‘thanks for trying the carrot’, ‘good on you mate’ – keeping dinner time fun (with no tears) is much better for Harry and us.
My main strategy at the moment is to keep offering and offering and offering and offering new foods to my fussy little guy. Plus continuing to model good food habits myself – every night we eat together as a family so Harry can see how it’s done.
And today’s recipe is one that I have offered to Harry with success. Hooray!!! And by success, I mean he agreed to have the pumpkin and cauliflower nestled on his plate alongside his favourite plain penne pasta.
Did he eat it? No.
Did he even try it? No.
Would he even lick it when bribed with a cheeky treat for dessert? No.
But according to nutritionist’s it can take up to 20 exposures before a child will try a new food – so I’m counting this as number 1! Hahahahaha.
So, why am I sharing todays recipe with you? Because despite Harry’s refusal this crispy roast cauliflower salad and pumpkin steaks are the BOMB!
Seriously the golden crispy little morsels of tender cauliflower strewn throughout the ultimate autumnal beetroot salad are amazing. And when topped with toasted pecans, creamy feta and syrupy balsamic vinegar – oh em gee we’re talking salad heaven right here.
And the pumpkin steaks are a great little recipe to have on hand for the cooler months. They’re creamy and sweet which most kids love and leftovers can easily be whizzed up into a winter warming soup (recipe right here lovely).
So – this recipe wasn’t a winner with our entire family BUT 3 out of 4 of us gave it the BIGGEST tick of yummy approval…we hope you will too.
To make your own crispy roast cauliflower salad and pumpkin steaks simply…
Begin by preheating your oven to 200 C (390 F) and line two oven trays with baking paper. Set aside.
Chop the pumpkin lengthways into 8 pieces and pop onto the baking tray. Season with sea salt and pepper and drizzle with olive oil. Toss to coat and pop into the oven for 35-40 minutes, or until golden and tender.
Cut the cauliflower into small florets, pop onto the second baking tray. Season with sea salt and pepper and drizzle with olive oil. Toss to coat and bake for 30 minutes or until golden and tender.
Whilst the pumpkin and cauliflower are nestled in the oven, begin to prepare the salad.
Slice the cucumber into thin rounds.
Slice the onion into wafer thin half moons.
Cut the beetroot into quarters.
Cover a large platter with a layer of snow pea tendrils (or salad leaves of your choice, rocket, baby spinach etc) and top with cucumber, onion and beetroot – toss gently to combine.
Place the pecans onto an oven tray and pop into the oven for 5-10 minutes, or until golden and toasted. Chop into pieces. Set aside.
Once the cauliflower and pumpkin are cooked – pop them onto the bench to cool a little.
Add the cauliflower to the salad, top with a generous scattering of toasted pecans and creamy feta cheese. Drizzle extra virgin olive oil and balsamic vinegar over the salad.
crispy roast cauliflower salad and pumpkin steaks
- Total Time: 55 mins
Description
crispy roast cauliflower salad and pumpkin steaks
Ingredients
- 1 head of cauliflower, cut into small florets
- 1 butternut pumpkin, cut lengthways into 8
- 4 tablespoons olive oil
- sea salt and pepper, to season
- 3 large handfuls snow pea tendrils (or salad leaves of your choice, rocket or baby spinach)
- 1 cucumber, cut into thin rounds
- half a red onion, cut into wafer thin rounds
- 150 grams cooked beetroot, cut into small pieces
- 1/2 cup pecans, toasted and chopped
- 80 grams danish feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 200 C (390 F) and line 2 oven trays with baking paper. Place pumpkin slices onto a prepared tray, drizzle with 2 tablespoons olive, season with salt and pepper and pop into the oven for 35-40 minutes or until golden and tender. Place the cauliflower florets onto a prepared tray, drizzle with 2 tablespoons olive oil, season with salt and pepper and pop into the oven for 30-35 minutes or until golden and tender. Allow to cool slightly.
- Place the snow pea tendrils, cucumber, red onion, beetroot and crispy cauliflower onto a large platter and gently toss to combine. Top the salad with the toasted pecans and feta. Drizzle over the extra virgin olive oil and balsamic vinegar and gently toss to combine. Serve the warm crispy roast cauliflower salad alongside the pumpkin steaks. Enjoy X
- Prep Time: 15 mins
- Cook Time: 40 mins
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