Oven roasted broccoli and cauliflower

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket! The cost per serving below is generated by Whisk. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme oven roasted broccoli and cauliflower. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.

Zest the lemon into a separate bowl and set aside. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.

Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread. Mix together the oil, garlic, red pepper flakes, salt and pepper. Toss together the broccoli and the oil mixture in a large bowl. You may have to adjust the oil a bit if your bunch of broccoli is smallish.

You don’t want it swimming in oil on the cookie sheet. Place in the oven for about 10-15 minutes. Be sure and check often to make sure it’s not burning, you want it to caramelize but not burn. If you don’t like al dente broccoli, cook a little longer. I usually remove after 10-15 minutes. When the broccoli is as done as you like remove from the oven and toss with the cheese.