Magazine Subscription Offer
Try your first 5 issues for only £5!
Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. You can serve straight away as a side dish, or leave it to cool then divide into three batches and freeze each in an airtight container for up to a month. Defrost fully before using in other recipes, listed below.
A single batch (or a third) of this recipe can be used to make one of the following dishes...
Cauliflower, squash, coconut & lentil curry
Cauliflower, squash & orzo gratin
Cauliflower & squash fritters with mint & feta dip