Roast Pumpkin with Cauliflower & Fetta Puree
Servings: 4
Golden, caramelized pumpkin meets velvety cauliflower puree with feta, oregano, and a zesty hint of lemon. Simple, vibrant, and utterly delicious! 💛
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Ingredients
- 1 butternut pumpkin
- 1 whole cauliflower
- 50 ml olive oil
- 200 g of Greek feta
- 25 g fresh oregano
- Lemon Juice
- Salt & Pepper
Instructions
Roast Pumpkin
- Cut pumpkin and remove seeds. Peel and divide into 4 even pieces.
- Line a tray with baking paper. Place the pumpkin on the tray and slice 1-2 cm grooves across the surface. Add olive oil and salt.
- Add the pumpkin into the air fryer and cook for 15-20 mins or until the edges have taken on colour.
Cauliflower & Feta puree
- Slice the cauliflower and boil in a saucepan until soft.
- Add the feta, oregano, salt, lemon juice and boiled cauliflower into a blender and process until smooth and creamy.
- Spread the cauliflower puree on a plate. Remove the pumpkin from the air fryer and place it on the puree.
To Serve
- Season with salt, pepper, lemon juice and oregano.