If you try to incorporate more cauliflower and broccoli into your diet, you may get bored of eating it raw or steamed. Luckily, you can keep those veggies healthy without tasting bland by roasting them in your oven. Roasting cauliflower and broccoli gives them a much deeper, sweeter taste because it caramelises their natural sugars. Proper roasting will ensure crispy, flavourful vegetables without relying on a large amount of fat.
- Skill level:
- Moderately Easy
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Things you need
- 2 or 3 lb. fresh cauliflower and broccoli (any proportion)
- 9-inch by 13-inch baking dish
- 2 tbsp vegetable or olive oil
- Aluminium foil
Separate the cauliflower and broccoli into florets, discarding the core and tough stems. Make sure the florets are all roughly the same size, trimming as necessary.
Spread the cauliflower and broccoli florets in a single layer in a 9-inch by 13-inch baking dish. Drizzle them with 2 tbsp vegetable or olive oil and stir gently until they are all evenly coated. Add another 1 tbsp oil if necessary.
Sprinkle 1/2 tsp salt over the florets. If needed, use another 1/2 tsp salt to ensure that all the florets get a light sprinkling.
Cover the baking dish with aluminium foil and place in a preheated 375-degree oven. Roast for 30 minutes, then peel off and discard the foil. Stir the florets with a spoon to redistribute them, then return to the oven for another 10 minutes.
Remove the vegetables and stir them again, to keep them from burning. Continue to roast and stir every 10 minutes, just until the florets are lightly browned and feel soft without being mushy (about 30 minutes total while they're uncovered). Serve the roasted cauliflower and broccoli hot for the best results.
Tips and warnings
- Make the cauliflower and broccoli even more flavourful by adding chopped garlic, ginger or crushed red pepper flakes to the baking dish before roasting.
- Save preparation time by purchasing precut cauliflower and broccoli florets.
- Do not set the oven heat too high, or the outside of the vegetables will brown before the inside is cooked through.
- Make sure the cauliflower and broccoli pieces have enough room to lie flat in the baking dish, or all the pieces won't cook through at the same time.
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