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.
|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).|
|Need help with conversions?|
|You will also need a large solid roasting tray.|
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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