Hurry The Food Up Vegan and Vegetarian Recipes For Busy People
I’m gonna throw this out there – roasted broccoli and cauliflower doesn’t get any better than this.
If you’re looking for a roasted broccoli and cauliflower dish, then there’s a good chance you’re after the spectacular health benefits of both broccoli and cauliflower.
But what if I told you they could taste amazing as well?
Hailing from the cruciferous side of the vegetable world, both broccoli and cauliflower are, for want of a better word, superfoods.
Roasted broccoli and cauliflower – the home of heroes
Sure, you can shell out loads for your açaí or goji berries. You can spend ages hunting down your wheatgrass and noni fruits. But sometimes it pays to look a little closer to home.
By itself, broccoli is low in carbs and high in fiber. It’s also full of all sorts of vitamins and minerals.
When many people think of vitamin C, they often think orange. It might just be time to go green.
Just one cup of broccoli contains more than a day’s recommendation of vit C – how good is that? It’s also high in K1, folate (B9), potassium, manganese and iron.
Consumption of broccoli may help reduce the risk of cancer, heart disease, may lower cholesterol levels and improve eye health.
Cauliflower is just as nutritious. It’s all about the glucosinolates – and their bid to help prevent cancer. In-depth research and reviews can be found summed up here.
Roasted broccoli and cauliflower – the Mediterranean way
Of course, the thing that sets this particular dish apart is the taste, and we have our Spanish chef, Lorena, to thank for that. Thanks Lorena! It’s oily, it’s garlicky, and it’s delicious.
It’s also VERY easy, which is much appreciated after a hard day when we know we should eat right, but don’t quite know how to summon up the energy.
On that note – if you’ve been thinking about taking the plunge and going veggie, join us here to try it for a month. It’s easier than you think – you just need to know how.
Roasted Broccoli and Cauliflower
Ingredients
- 1 small head broccoli (about 350g/12oz)
- ½ head cauliflower (about 500g/18oz)
- 1 cup grated cheese (cheddar for example)
- ½ cup sun-dried tomatoes in oil
- 7 cloves garlic
- 5 tbsp olive oil
- 1 tsp curry powder
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/390°F.
- Finely dice the garlic.
- Chop the sundried tomatoes into small pieces.
- Mix the olive oil, garlic, sundried tomatoes, cheese and curry powder in a large bowl.
- Chop the broccoli and cauliflower into small florets. Then add them to the mix and make sure they're well-coated.
- Layer everything out into a oven-proof dish/baking tray and cover with foil.
- Cook for about 20 minutes, then uncover and stir.
- Re-cover and cook for another 10-15 minutes, until nicely browned. The veg should be cooked through, but not soft and mushy.
- That's it! Add salt and pepper to taste before serving. Delicious
Notes
Nutrition
Miss anything? Get it on 
Absolutely spectacular, thanks for posting this recipe. Even better the next day for lunch. Will make again!
Thank you for the recipe, sounds great! I’m curious about the oven temperature and olive oil. I remember reading that temps above 350F can be too high for that oils with low smoke point. But that was a while ago… what are your thoughts on oils and safe cooking temp? Thank you!
Hi Heather! Great question – oil is something that we’ve looked into time and again for the blog. The general consensus seems to be that oil olive is fine for cooking (even at a high temp). This article in particular seems quite conclusive: https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking
This backs it up, too. https://www.huffingtonpost.com/entry/olive-oil-explainer_us_55b925cce4b0a13f9d1b5143
I hope that helps!
Dave
Wow, what a great combination of ingredients. My family loved it and I will definitely be making this dish again.
That is so great to hear, Nicole!! Glad it turned out tasty 😀
I hate to complain, but I doubted this recipe before I started it. Mine has been in the oven for an hour and there is no hope in sight for an al dente (or softer) dish. And the flavors aren’t melding at all. What have i done wrong?
Hi Kim, no problem! Sorry it hasn’t all cooked a bit quicker! My first thought would be that the pieces are simply too big – could that be the case? The smaller the better, really, in terms of cooking time. Also, it’s good to make sure the veggie pieces are thoroughly coated in the sauce, that definitely helps them to cook and spread the flavours. I hope it eventually turned out well for you!
It took much longer to cook – 60 minutes. It wasn’t to our taste, would prefer these veggies cooked in sauce.
Oh dear! Sorry to hear it, Alan. Perhaps slightly smaller florets might speed up the cooking time.