Roasted Jap Pumpkin with Zhoug and Cauliflower & Corn Pilaf

My Yemeni grandmother Luna believed in black magic and everything that come along with it, which is what we call these days grandmother’s remedy. Her staple preventative “remedy” was a powerhouse, knock-your-sox-off paste called Zhoug which is a mix of fresh herbs & spices that is believed to keep your health in check.

We grew up using it as daily condiment, dressing or meat & seafood marinade for any type of meal.

I love drizzling it over Roast pumpkin as the fiery heady aromatic spices balance the sweetness of the pumpkin really well.

Give it a try, it is quite addictive.

Roasted Jap Pumpkin with Zhoug and Cauliflower & Corn Pilaf

Ingredients

Large piece of Jap Pumpkin
1 Whole cauliflower
4 corn cobs – Steamed & cut off the cob

For Zhoug paste:
In a food processor mix…

bunches Coriander
7-10 garlic cloves
1.5 tablespoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon black pepper
1/2 teaspoon salt10 long Chillies (more or less)
3 tablespoons EVOO (light flavour)
1/2 lemon – juiced

Method

Cut Pumpkin into wedges, brush with oil and sprinkle salt. Bake in a hot oven for about 40minutes
Grate the Cauliflower and toss with 1 tablespoon of Evoo and salt in a frying pan, with lid on and steam for 10 minutes.
In the meantime make Zhoug. In a food processor mix to paste…
2 bunches Coriander
– 10 garlic cloves
– 1.5 tablespoon ground cumin
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
– 10 long Chillies (more or less)
– 3 tablespoons EVOO (light flavour)
– 1/2 lemon – juiced
When cauliflower and corn are ready, mix the two together with a squeeze of lemon juice and Evoo (salt to taste).
Serve with brown caramelised pumpkin and Zhoug brushed on.

*** always use fresh spices. I use Herbies Spices.

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