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Roasted Pumpkin & Carrot with Vegan Cauli Cheese

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Carrots, cut stick wise, (2 cups)

  • Yellow Pumpkin, cut length wise (1 cup)

  • Lemon, juiced (2 pcs)

  • Vegan Cauli Cheese Sauce

  • Fresh Coriander, for garnish

  • Chili flakes

  • Olive Oil, (2 tbsp)

  • Sea Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Mix the lemon, olive oil, sea salt, black pepper and chili flakes to make a coating sauce for the cut yellow pumpkin and carrots. Heat the oven to 200C.

  2. Mix the carrots and pumpkin with the mixture and coat well, placing the carrots and pumpkin on a baking dish and begin to bake.

  3. Bake for about 20 minutes keeping in mind to turn halfway through.

  4. Remove from the oven and heat a small amount of olive oil on a skillet. Place the pumpkin and carrots on the pan and cook till goldening and tender.

  5. Remove from heat and place in serving dish and pour the vegan cauli cheese over it and garnish with fresh coriander.

  6. Serve and enjoy!

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