Roasted broccoli and cauliflower with crisp edges.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g broccoli florets
- 400 g cauliflower florets
- 3 tbsp olive oil
- ¾ tsp salt
- ½ tsp garlic powder
- Black pepper
- 1 lemon
Method
- Heat oven to 210°C fan-forced. Dry vegetables thoroughly.
- Toss with oil, salt, garlic powder and pepper. Spread across two trays with space between florets.
- Roast cauliflower for 25–30 minutes and broccoli for 18–25 minutes, turning once, until tender with browned edges.
- Finish with lemon juice and serve hot.