We are delighted to report that broccoli and cauliflower are cruciferous vegetables, which makes them, like, totes the Harry Potter of the veg basket. Actually, all it means is that they’re part of the cabbage family but, hey, why let plain facts get in the way of a good bit of vegetable-related wizardry?
Nutritionists recommend that we eat several servings of cruciferous veg (cruciferii?!) a week, such are their spectacular health benefits. Among other things, they’re great for bone-healthy vitamins A and K, and for phosphorous, which helps you absorb the calcium in your diet.
Add some seeds and you have a brilliantly nutritious side dish. We added flax, pumpkin, sesame and sunflower seeds – so nutritionally dense that you get iron, protein, B vitamins, vitamin E, Omega 3, magnesium and zinc (and that’s only the half of it!) Note that flax seeds need to be roasted or crushed to make them digestible, so this recipe is perfect for using them to good effect. You can use any combination of seeds to suit your taste – they’re all good for you in one way or another.
You’ll notice our Sweet Potato and Leek Pie with Goat’s Cheese Topping is being served with this. We do really practice what we preach. We don’t use any of the dirty tricks of food photographers. We really do cook – and eat! – everything we post, and none of it is sprayed with deodorant, drizzled in motor oil or rubbed with shoe polish…
Roasted Broccoli and Cauliflower with Seeds
Makes 4 servings
1 or 2 heads of broccoli
2 tablespoons each of flax, sesame, sunflower and pumpkin seeds
2 tablespoons good olive oil for roasting
Salt and black pepper to taste
1 Pre-heat oven to 180C / 170 Fan / 350F / Gas 4.
2 Break the cauliflower and broccoli into florets. Chop the stems into 1-2cm pieces and use these too.
3 Place in a shallow roasting pan and add the seeds, olive oil, salt and pepper. Stir well.
4 Roast for 20 minutes or until the vegetables start to become tender but are still al dente.