This simple recipe for roasted broccoli and cauliflower utilizes herbs for the green veggies, and curry spices for the white, so the final product is vivid yellow and green. Cauliflower sweetens as it cooks, and is a perfect backdrop for the curry. This is an excellent side dish for bean stews, broiled or steamed fish, or tofu.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 2 tablespoons olive oil
- 2 small shallots, sliced
- 2 cloves garlic, chopped fine
- 1 tablespoon chopped thyme
- 1 pound broccoli, cut into florets
- 1 pound cauliflower, cut into florets
- 1 teaspoon curry powder
- Sea salt and freshly ground pepper
- Lemon wedges to serve (optional)
Preparation:
Place ½ of olive oil, shallots, garlic and herbs into a mixing bowl with broccoli and toss well. Spread onto ½ of a baking tray.
Toss cauliflower with remaining oil, garlic, and herbs, along with curry powder.
Spread on the other ½ of the tray. Sprinkle broccoli and cauliflower with salt and pepper.
Bake vegetables for 15-20 minutes, until they are tender and beginning to turn golden at the edges. Serve hot or at room temperature.
Serves 4-6
Copyright 2009 by Jen Hoy
