Roast cauliflower and brussels sprouts

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

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.