Cauliflower and roasted vegetables with paprika

Ingredients :

Ingredients for 4 people:
500g of florets cauliflower Almaverde Bio
300g of frozen baby potatoes Sucor
300g of celeriac
300 g of pumpkin
2 spoonfuls of extra virgin olive oil
2 spoonfuls of strong paprika
Salt and pepper

To serve:
2 spoonfuls of extra virgin olive oil
1 spoonful of frozen minced parsley Sucor
1/2 teaspoon of grated ginger

Tips and variations :

You can add or substitute with other spices, as curry and turmeric, piment, tandoori
As substitute of ginger you can use the lemon rind.

Course :

Starter

With products :

Preparation :

Pre heat oven to 180 °C for later.
Boiling water in a large pot. Peel and cut the celeriac in small slices and boil it for 3/4 minutes. Strain it and reserve. Cut and peel the pumpkin in slice and put it in a bowl together with frozen floret cauliflower, frozen baby potatoes and celeriac.
Season with oil, paprika, salt and pepper, mix well. Line a baking pan with baking paper and pour the vegetables. Cooking it for 30 minutes. Drizzle with minced parsley and grated ginger and 2 spoonfuls of oil. Serve immediately.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

Cauliflower and roasted vegetables with paprika

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