Roast Broccoli or Cauliflower

One of the best ways to prepare these veg. My Irishman isn’t normally a huge fan of either but if I serve them up roasted like this he polishes them off like they were roast spuds! And that’s saying something.

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Roast Broccoli / Cauliflower

Total Time 30 minutes minutes

Servings 2 as a side

Ingredients

• 1/2 cauliflower / 1 head broccoli / 1 bunch broccolini, chopped into bite sized pieces

Instructions

• Preheat your oven to 250C (480F). Toss veg and 1-2 tablespoons olive oil in a roasting pan. Season generously with salt.
• Roast uncovered for 15-20 minutes or until well browned and tender.

Variations

more substantial / carb lovers – toss in cooked brown rice, quinoa or pasta after cooking. Might need a little more olive oil.

spiced – toss in 1-2 teaspoons curry powder, garam masala, ras el hamout, baharat, ground cumin, smoked paprika, ground coriander, fennel seeds.

different veg – shredded cabbage, diced eggplant (aubergine), zucchini, bell peppers (capsicum), mushrooms, sliced onions, diced root veg (will take
longer to cook) like sweet potato, potato, parsnip, swede, rutabaga, beets, carrots, turnips.

Usage Suggestions

side – serve straight from the roasting pan anywhere you’d normally serve a green salad. A splash of lemon juice or vinegar can help liven things up.

warm salad – add baby spinach leaves or cooked kale, flat leaf parsley, mint, coriander (cilantro), salad leaves or a combo of any of the above. Toss in a dressing of 1 tablespoon wine vinegar and 2 tablespoons extra virgin olive oil.

main meal / more substantial – toss in a drained can of chickpeas or lentils (or use home cooked) when the cauli comes out of the oven. Or serve as a side to BBQ lamb cutlets or roast chicken.

+ eggs – for a delicious breakkie.

carnivore – serve as a side to BBQ lamb cutlets or roast chicken. Or toss some raw chopped chicken thighs to roast with the cauli (make sure it’s cooked through – might take a little longer).

Prepare Ahead?

Absolutely. Takes 30 minutes. I like to make up a big batch to have on hand for quick meals during the week.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 3-4 weeks or so. Can be frozen for up to 12 months.