Roast cauliflower and brussels sprouts

Preparation info
  • Serves


    • Difficulty


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.


  • 800 g (1 lb 12 oz) cauliflower
  • 500


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.