Roast cauliflower and brussels sprouts


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.


  • 800 g (1 lb 12 oz) cauliflower
  • 500 g (1 lb 2 oz) brussels sprouts
  • 80 ml ( fl oz/ cup) olive oil
  • 2 teaspoons mustard seeds
  • 2 teaspoons nigella seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt
  • ½ teaspoon ground white pepper
  • 2 tablespoons lemon juice
  • 1 handful coriander (cilantro) leaves


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.

Put the olive oil and spices in a large bowl and stir to combine. Add the cauliflower and brussels sprouts and gently turn them in the bowl, to thoroughly coat in the spiced oil.

Transfer the vegetables to the prepared tray. Turn all the sprouts over so that the cut surface is face down. Place the tray in the oven and roast for 50 minutes, or until the cauliflower is dark golden and the sprouts are quite crispy on the outside.

Transfer the roasted vegetables to a serving plate. Drizzle with the lemon juice and sprinkle with the coriander leaves.