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.

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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.