There’s nothing better than a big bowl of roasted, buttery vegetables to get your five-a-day fix. This easy recipe combines cauliflower, broccoli, chili and garlic for a melt-in-the-mouth treat that only takes 15 minutes from start to finish. It’s loaded with vitamins A, D and K, as well as healthy fats that will leave you feeling satisfied. Perfect for a light vegetarian lunch for five people, or as a side dish with dinner.
1 broccoli head
1 cauliflower head
1 long red chili
6 garlic cloves
100ml grape-seed oil
4 knobs of butter
1 cup of almonds
Pre-heat the oven to 180-degrees Celsius.
Chop the almonds, de-seed and slice the chili and slice the garlic cloves.
Place the garlic in the grape-seed oil.
Wash the broccoli and cauliflower and cut into bite-size florets.
In a large hot pan (or BBQ plate) gently toss the broccoli and cauliflower for three minutes.
Add the chili and garlic oil and cook until the cauliflower goes golden.
Remove from the heat, add the butter and toss gently.
Put the coated cauliflower and broccoli onto a baking tray and place in the oven for five minutes.
Put the chopped almonds onto a separate baking tray and roast for a few minutes until golden brown.
Remove the roasted broccoli, cauliflower and almonds from the oven.
Transfer the broccoli and cauliflower to a serving dish and sprinkle with the almonds.