Pumpkin cauliflower wrap

I’m not sure about you, but I knew this was going to turn out delicious. However, not  many people I know seem to be huge pumpkin OR cauliflower fans – but personally, I attribute this to bad experiences from a young age. I know it took me a while to warm up to these vegetables too.

Pumpkins are probably the cheapest yet also very nutritious vegetables you’ll find, especially in New Zealand, and this makes them perfect for students. They last ages, you can roast the seeds if you’re extra bored, and they’re extremely versatile. I’m going to have a pumpkin post-mania of sorts, just because a whole pumpkin goes a long way between two people.

Pumpkin Cauliflower wrap

serves 2
2 x 22cm (approx) square sheets puff pastry
2 c peeled, diced pumpkin, seeds removed
1 1/2 c cauliflower florets, cut into bite sized pieces
4 cloves garlic, crushed and chopped
50-70g cheese, grated
2 Tbs butter
1/2 tsp mixed herbs
salt & pepper

Melt butter on medium high heat in a medium-large frypan. Add pumpkin and 1 tsp salt, cover, and let cook for about 4 mins. Uncover, stir, and cover, letting cook for a further 4 mins. Repeat until the corners of the pumpkin crumble easily when prodded. Add cauliflower and mixed herbs, then cover and cook 2-3 mins. Uncover, flip/mix, and cover again for a further 2 mins.
Preheat oven to 220C or 440F, and lightly grease a baking tray. Arrange rack in your oven to the one shelf above the center.
Uncover, and check that cauliflower has started to go translucent. Some bits may be brown or golden – this is perfect. Add garlic, turn off heat, and stir to combine. Taste, and add salt if necessary, plus pepper.
Arrange pastry sheet on tray. Take 1/2 of the pumpkin mix and arrange along the diagonal of the pastry square. scatter half the grated cheese over the mix. Bring the two corners of the pastry together, and brush along the sides that will touch with some water. Press edges together firmly. Repeat with the rest of the mixture and last pastry square.

Pop both into the oven, and let bake for about 15-20 mins, checking at 15 mins. Take out once golden on top (make sure to check the bottom, which usually cooks faster if nothing is on the tray below). Serve with salad or roast vegetables.