The vegetarian dish that proved it can absolutely be the star of the table – roasted pumpkin and cauliflower with cashew cream and red onion chutney

If the chicken was the dish that made me put my fork down in admiration, this was the one that made me quietly rethink everything I assume about vegetarian food.

Alongside the chicken at our Sunday lunch at Angoves Vineyard Kitchen, Chef Georgie Rogers sent out a plate of roasted pumpkin and cauliflower that was – and I do not use this word lightly – genuinely stunning. Roasted until caramelised and deeply golden, the vegetables sat on a cloud of cashew cream with a red onion chutney that was sweet, jammy and just slightly sharp, finished with crispy fried shallots, a scattering of toasted pine nuts and the warmth of fresh chilli threading through the whole thing.

It was the kind of dish where you scrape every last bit of cashew cream from the plate and then contemplate ordering another. A culinary masterpiece from a kitchen that, as of this week, is no longer running its full menu. We feel very lucky to have been there for one of its last services.

Here is my best attempt to bring it home.

Roasted Pumpkin and Cauliflower with Cashew Cream and Red Onion Chutney

Inspired by Chef Georgie Rogers’ Angoves Vineyard Kitchen, McLaren Vale – caramelised pumpkin and cauliflower on silky cashew cream with a jammy red onion chutney, crispy shallots, pine nuts and chilli.

Servings 4

Ingredients
800 grams butternut pumpkin, peeled and cut into 3cm wedges
0.5 large cauliflower, broken into large florets
3 tablespoons tbsp olive oil
1 teaspoons tsp smoked paprika
1 teaspoons tsp ground cumin
200 grams raw cashews, soaked in cold water for at least 4 hours or overnight
1 garlic clove
1 lemon, juiced
2 red onions, thinly sliced
2 tablespoons tbsp red wine vinegar
1 tablespoons tbsp brown sugar
1 tablespoons tbsp olive oil for chutney
3 shallots, very thinly sliced into rings
0.5 cups cup vegetable or sunflower oil for frying
3 tablespoons tbsp pine nuts, toasted in a dry pan
1 long red chilli, finely sliced (seeds in or out depending on heat preference)
1 small handful flat leaf parsley or micro herbs to finish
1 pinch salt and black pepper

Method

1 Make the cashew cream: Drain the soaked 200 grams raw cashews, soaked in cold water for at least 4 hours or overnightand rinse well. Place in a blender with 1 garlic clove, 1 lemon, juiced, a generous pinch of salt and 120ml cold water. Blitz on high for at least 3 minutes until completely smooth and silky. Add more water a tablespoon at a time if needed to reach a thick, pourable cream consistency. Taste and adjust seasoning. Set aside.

2 Make the red onion chutney: Heat 1 tablespoons tbsp olive oil for chutney in a saucepan over medium-low heat. Add 2 red onions, thinly sliced with a pinch of salt and cook slowly, stirring occasionally, for 15–20 minutes until very soft and beginning to caramelise. Add 2 tablespoons tbsp red wine vinegar and 1 tablespoons tbsp brown sugar, stir well and cook for a further 5 minutes until jammy and glossy. Set aside.

3 Prepare and season the vegetables: Preheat oven to 200°C (180°C fan). Toss 800 grams butternut pumpkin, peeled and cut into 3cm wedges and 0.5 large cauliflower, broken into large florets separately with 3 tablespoons tbsp olive oil, 1 teaspoons tsp smoked paprika, 1 teaspoons tsp ground cumin and generous seasoning. Spread in a single layer across two large baking trays – do not crowd them or they will steam rather than roast. The pumpkin and cauliflower may need slightly different roasting times so keep an eye on both.

4 Roast the vegetables: Roast the pumpkin for 30–33 minutes, turning once halfway, until deeply golden and caramelised at the edges. Roast the cauliflower for 25–30 minutes until golden brown and just beginning to char at the tips. Both should be tender inside and properly coloured outside.

5 Fry the crispy shallots: Heat 0.5 cups cup vegetable or sunflower oil for frying in a small saucepan over medium-high heat. Test with a shallot ring – when it sizzles immediately, the oil is ready. Fry 3 shallots, very thinly sliced into rings in batches for 2–3 minutes until deep golden and crisp. Remove with a slotted spoon to paper towel immediately. Season with salt while still hot. They will crisp further as they cool.

6 Plate and serve: Spread a generous pool of cashew cream across each plate or a large sharing platter. Arrange the roasted pumpkin and cauliflower over the cream. Spoon the red onion chutney over and around the vegetables. Scatter with 3 shallots, very thinly sliced into rings (crispy shallots), 3 tablespoons tbsp pine nuts, toasted in a dry pan, 1 long red chilli, finely sliced (seeds in or out depending on heat preference) and 1 small handful flat leaf parsley or micro herbs to finish. Finish with a drizzle of good olive oil and serve immediately.

Tips: The cashews must be soaked for at least four hours – overnight is better. This is the step most people skip and then wonder why their cashew cream isn’t silky smooth. If you are short on time, cover cashews in boiling water and soak for at least one hour. The red onion chutney improves significantly if made a day ahead and refrigerated – the flavours deepen and mellow beautifully. The crispy shallots can also be made ahead and stored in a small airtight container at room temperature for up to two days. This dish works beautifully as a main course for four or a generous side for six.