Broccoli/ Cauliflower

(All Recipes have Gluten-Free Options)

Roasted Cauliflower with Chilli and Lime (Serves 4)

large head of cauliflower

2 to 3 tablespoons extra-virgin olive oil, as needed

Sea salt and black pepper

½ teaspoon ground cumin

¼ teaspoon chilli powder

3 tablespoons pumpkin seeds

1 tablespoon fresh coriander, finely chopped

Grated zest of a lime

  1. Cut the cauliflower into florets, then cut these into bite sized pieces – it is best to cut them in half so that they have a flat edge which will caramelise during cooking and therefore taste better!
  2. Place the cauliflower on a large baking sheet lined with baking paper, drizzle with olive oil and season with the cumin, chilli powder and the salt and pepper, toss to evenly coat.
  3. Place in a preheated oven, 220’c fan, cook for 15 minutes. Remove from the oven, toss, then sprinkle the pumpkin seeds over the cauliflower in the centre area of the pan (not too near the edges as they tend to burn). Return to the oven for a further 10-15 minutes.
  4. To serve, sprinkle over the chopped coriander and grated lime zest.

Tenderstem Broccoli with Lemon Butter and Almonds (Serves 4)

This is a lovely fresh recipe which really takes tenderstem broccoli to another level.

200g Tenderstem Broccoli

20g unsalted butter

Juice of half a lemon

A generous handful of flaked almonds

Sea salt and black pepper

  1. First of all put the flaked almonds in a small, dry frying pan, place over a moderate heat, stirring, until the almonds are browned – toasted. Remove to a plate.
  2. Steam the tenderstem broccoli for about 4 minutes until just cooked.
  3. Melt the butter in  a small frying pan and add the lemon juice, stirring well.
  4. Add the tenderstem broccoli, stirring to give it a good coating of the butter mixture, season with salt and pepper and sprinkle with the reserved toasted almonds.