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Butternut squash, cauliflower and pomegranate tacos
Ingredients
- Makes enough for 4
- Olive oil
- Salt and pepper
- Chillie peppers
- 1 cauliflower, stalks removed, chopped in to florets
- 1 medium butternut squash, deseeded and cut into roughly 1cm chunks
- Seeds of a pomegranate
- 1 tin chickpeas, drained
- 1 handful of parsley, chopped fine
- 4 tortilla wraps, cut into two smaller circles each if you want a smaller taco
- Cheddar cheese
Directions
- Start by preheating the oven to around 425 degrees
- In a small roasting pan, drizzle in olive oil, salt and pepper, and add in the cauliflower florets.
- Roast in the oven for about 20 minutes.
- In the meantime, start preparing your squash to roast too. Grab a bigger try and again drizzle over with olive oil, add salt and Chillie pepper, pepper, and finally mix in with the squash.
- Roast for 20 minutes also. Keep an eye on the cauliflower as it will burn easily and may need taking out before the squash.
- You don't want either to have blackened edges but to be soft and just cooked the whole way through.
- While they're roasting, add the chickpeas, pomegranate seeds and parsley to a serving dish.
- Once the cauliflower and squash is cooked, stir into the mix and serve with warm tacos. Eat straight away.
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