One of my favourite combos, ever. Roasting vegetables concentrates the flavour & increases the sweetness. A great side dish for a dinner party or works well as a salad for a buffet.


  • 1 butternut squash
  • 1 large (or 2 small) cauliflower(s)
  • 1 head of garlic, peeled & sliced
  • Sea salt & black pepper
  • 100ml extra virgin olive oil
  • A few sprigs of rosemary

Pre-heat the oven to about 180C

  • Trim the cauliflower of all its leaves and the very centre of the stalk. I usually start cutting away individual clumps from the main stalk (from underneath, so as to avoid cutting and breaking up the tips of the florets too much).
  • Peel the squash.  Remove seeds & cut into 2cm chunks.
  • Coat the the squash and cauliflower with olive oil, sea salt & pepper season before cooking, as the salt helps to draw out the moisture, cook quicker and get the process of caramelisation well underway.
  • This is very important: Make sure that the roasting trays are not crowded
  • Using two separate roasting trays (deeper is best, as it allows for stirring and shuffling during cooking) roast the squash & cauliflower. Add half a cup of water to the caul iflower to 'soften the roasting process' - Cauliflower takes a bit of time to 'yield' its own moisture and likes a bit of a helping hand.
  • Every ten minutes or so, carefully shuffle & turn the veg so that it cooks evenly and doesn't burn. You may need to add a bit more water to the cauliflower to prevent the very tips of the florets from burning. You'll probably find (depending on how big your chunks are) that the squash cooks a bit more quickly than the caulilflower. When it's nearly 'done' and starts to brown add a good handful of sliced garlic cloves and another slug of olive oil if the tray looks a bit 'dry' (click here for more info on garlic and caramelisation). Chuck in the rosemary too. Big sprigs are good, as you can remove them easily but I like to strip the leaves off a sprig or two and chop finely, then use a couple of sprigs as well.
  • The garlic should caramelise in the oil (sizzle) if the tray is not too crowded. This is good. You're looking for golden brown - adds sweetness and a gorgeous nutty flavour.
  • Don't be afraid to over cook slightly, just don't let it burn and keep it all moving. Its nice when the squash is a bit 'squashy'
  • You can repeat the whole garlic malarky with the cauliflower or just use shit-loads when you do the squash - doesn't make much difference as you're going to mix it all up anyway.
  • When the 'colly' (chefs always use abbreviations, a bit like aussies do.. 'arvo' = afternoon, chrissy = christmas, colly = cauliflower, butt = butternut squash) is done you can transfer the whole lot to one roasting tray. It will have reduced in volume by about half.
  • Serve it with roast meat or grilled haloumi. For a nice all-in-one-salad, chuck in a few cherry tomatoes and half a head of raddicchio (if you can find it - the supermarkets never, ever sell a head of raddicchio.. dunno why, its brill') or other hearty leaves..


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