Middle Eastern Roasted Fioretto Cauli Blossom Pumpkin Recipe

Ingredients List

4 as a main, 6 as a side

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ingredient_1=150g Fioretto® Cauli Blossom

ingredient_10= 100g persian fetta

ingredient_11=1/2 pomegranate, seeds removed (see tip)

ingredient_2=1/2 (about 800g) butternut pumpkin, peeled, cut into 2cm pieces

ingredient_3=400g can chickpeas, rinsed, drained, pat dry with paper towel

ingredient_4=1 tsp ground cumin

ingredient_5=1 tsp sumac

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ingredient_7=1 tbs red wine vinegar

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ingredient_9=1/2 small red onion, thinly sliced

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• 150g Fioretto® Cauli Blossom
• 1/2 (about 800g) butternut pumpkin, peeled, cut into 2cm pieces
• 400g can chickpeas, rinsed, drained, pat dry with paper towel
• 1 tsp ground cumin
• 1 tsp sumac
• 4 tbs extra virgin olive oil
• 1 tbs red wine vinegar
• 1 tbs pomegranate molasses
• 1/2 small red onion, thinly sliced
• 100g persian fetta
• 1/2 pomegranate, seeds removed (see tip)