Roast cauliflower and brussels sprouts

Name: Roast cauliflower and brussels sprouts
Yield: Serves 4-6
Cuisine: India
Ingredients: 80 ml (2½ fl oz/⅓ cup) olive oil; 2 teaspoons mustard seeds; 800 g (1 lb 12 oz) cauliflower; 1 handful coriander (cilantro) leaves; 500 g (1 lb 2 oz) brussels sprouts; ½ teaspoon ground white pepper; 2 tablespoons lemon juice; 1 teaspoon sea salt; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 2 teaspoons nigella seeds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

If you’ve never had roast or fried brussels sprouts, then you have to try this recipe. If you have had them, then you already know that they can be a wondrous vegetable when treated with love and care and not boiled to a soft, sad mess. In this recipe I’ve tossed them in some oily Indian spices and roasted them to a burnished crispness.

Ingredients

800 g (1 lb 12 oz) cauliflower
500

Asia
India
Side dish
Christmas
Vegan
Gluten-free

Method

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.

Remove and discard the thick stem from the cauliflower and then quarter the cauliflower before cutting it into 1 cm (½ inch) thick slices. Trim the brussels sprouts and then cut them in half lengthways.