Oven-roasted Cauliflower and Broccoli with Garlic and Coriander

These two particular vegetables can become a bit repetitive as winter wears on, so here's a deliciously different way to cook them - no water, just in the heat of the oven, which concentrates their flavour wonderfully.

Serves 4

Oven-roasted Cauliflower and Broccoli with Garlic and Coriander

Ingredients
8 oz (225 g) cauliflower
8 oz (225 g) broccoli
2 tablespoons olive oil
1 heaped teaspoon whole coriander seeds, coarsely crushed
2 garlic cloves, peeled
salt and freshly milled black pepper
Pre-heat the oven to gas mark 6, 400F (200C).
Equipment
You will also need a large solid roasting tray.

Method

All you do is trim the cauliflower and broccoli into florets, 1 inch (2.5 cm) in diameter, and place them in a mixing bowl, then sprinkle in the crushed coriander seeds. Crush the cloves of garlic together with 3/4 level teaspoon salt in a pestle and mortar until you have a paste.

Whisk the oil into this, then pour the whole mixture over the broccoli and cauliflower. Use your hands to toss and mix everything together to get a nice coating of oil and coriander, then arrange the florets on the roasting tray and season with salt and pepper. Bake for 25-35 minutes or until tender when tested with a skewer, and serve straight away.

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