Name: A winter warming Pumpkin Cauliflower Mexican Bake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1kg whole butternut pumpkin, peeled, deseeded, cut into 3cm pieces; 1/2 cauliflower (500g), cut into small florets; 2 tsps Mexican Chilli Spice Blend; 2 tblsps olive oil; 1/2 bunch fresh coriander; 1 red onion, coarsely chopped; 400g can diced tomatoes; 375g jar Thick 'N Chunky Salsa; 1/2 x 285g jar roasted peppers, drained, chopped; 125g can corn kernels, drained; 4 jumbo tortillas (25cm); 2 cups grated Perfect Mexican Cheese; Sour cream, chopped avocado, Sriracha sauce, and lime wedges, to serve

A winter warming Pumpkin Cauliflower Mexican Bake

TIP: Try replacing avocado with guacamole if preferred.

Makes 6

Prep

10M

Cook

Total

1H 10M

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Ingredients

1kg whole butternut pumpkin, peeled, deseeded, cut into 3cm pieces

1/2 cauliflower (500g), cut into small florets

2 tsps Mexican Chilli Spice Blend

2 tblsps olive oil

1/2 bunch fresh coriander

1 red onion, coarsely chopped

400g can diced tomatoes

375g jar Thick 'N Chunky Salsa

1/2 x 285g jar roasted peppers, drained, chopped

125g can corn kernels, drained

4 jumbo tortillas (25cm)

2 cups grated Perfect Mexican Cheese

Sour cream, chopped avocado, Sriracha sauce, and lime wedges, to serve

Method

Step 1

Place pumpkin and cauliflower on a large oven tray lined with baking paper. Sprinkle over spice blend. Drizzle over oil. Season with salt. Toss to coat.

Step 2

Cook in a hot oven (200C) for about 25 minutes, or until vegetables are tender. Remove. Reduce oven to moderate (180C).

Step 3

Meanwhile, chop the stems and roots of coriander. Reserve leaves for serving.

Step 4

Heat an oiled, large, round ovenproof casserole dish (14-cup capacity) over high heat. Add onion and coriander stems and roots. Cook, stirring for about 3 minutes, or until onion is soft. Add tomatoes, salsa, peppers, corn, and 1/2 cup water. Bring to a boil. Gently boil for about 5 minutes, or until slightly thickened. Transfer to a heatproof bowl. Wipe the pan clean.

Step 5

Cut one tortilla into wedges. Place a whole tortilla in the dish. Spoon over a third of the pumpkin mixture. Then a third of the sauce and a quarter of the cheese. Repeat layering two times more. Finishing with a layer of tortilla wedges and remaining cheese over top.

Step 6

Return to moderate oven. Cook for about 30 to 35 minutes, or until the top is golden.

Step 7

Serve topped with sour cream, avocado, Sriracha sauce, lime wedges, and reserved coriander leaves.

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