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Roasted Broccoli and Cauliflower
Roasted Broccoli and Cauliflower doesn’t get better than this. This Spanish favourite is incredibly tasty and ridiculously nutritious - and so easy it almost cooks itself.
Servings 4 people
- 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
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
Calories: 287kcal | Carbohydrates: 18.8g | Protein: 13.2g | Fat: 20.2g | Saturated Fat: 3.8g | Cholesterol: 6mg | Sodium: 382mg | Potassium: 934mg | Fiber: 6.5g | Sugar: 7.2g | Calcium: 160mg | Iron: 2.2mg