Michele Cranston

Roast cauliflower and brussels sprouts

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Preparation info

  • Serves

    4-6

    • Difficulty

      Easy

Appears in

A Simple Table

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

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.