Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey’s Roast pumpkin with Cauliflower, Parmesan and Bacon Crumble Food Lyndey’s Roast pumpkin with Cauliflower, Parmesan and Bacon Crumble Preparation time 20 minutes Cooking time 40 minutes Serves 4-6 INGREDIENTS 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 METHOD 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. Food Preparation Time 20 minutes Cooking Time 40 minutes Serves 4-6 Shop Dessert Wine Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline