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Lyndey’s Roast pumpkin with Cauliflower, Parmesan and Bacon Crumble

Preparation time
20 minutes
Cooking time
40 minutes


1 tbsp extra virgin olive oil

½ tsp ground turmeric

2 garlic cloves, finely chopped

1 tbsp lemon juice

Salt and freshly ground black pepper

800g peeled pumpkin, cut into

2-3cm chunks

Continental parsley leaves (optional)

For the crumble

6 rashers streaky, smoked, rind-less bacon

½ (500g) small to medium cauliflower

70g parmesan, finely grated

70g unsalted butter, cubed

1 small egg yolk


1. Pre-heat oven to 200ºC (180ºC fan-forced). In a large bowl, mix the oil, turmeric, garlic, lemon juice, salt and pepper. Add the pumpkin and toss to coat. Spread out in a large au gratin dish and roast in the oven for 20 minutes.

2. For the crumble: fry the bacon rashers in a large dry frying pan over high heat for 4-5 minutes. Chop roughly. Put the cauliflower in a food processor and whiz until chopped to look like very large grains of rice. Add bacon, parmesan, butter, salt and pepper and whiz again until mixed and cauliflower is more finely chopped. Add egg yolk and give a couple of pulses to combine.

3. Sprinkle crumble over the pumpkin and roast for another 15–20 minutes or until golden.

4. Rest 5 minutes, sprinkle with parsley if desired, and serve.

Preparation time
20 minutes
Cooking time
40 minutes

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