Roast florets with two cheeses

Babiche Martens

Roasting cauliflower and broccoli is a treat, especially when topped with a delicious cheesy and nutty combination. Don’t throw away the vegetable stems, instead slice thinly and include. Enjoy this dish hot or pack it into a picnic.

Ingredients

1 head	Broccoli, cut into florets (Main)
½ head	Cauliflower, cut into florets
2 Tbsp	Olive oil
2 Tbsp	Breadcrumbs
1 cup	Grated parmesan cheese
2 Tbsp	Butter, melted
100 g	Feta, crumbled
½ tsp	Salt and pepper
¼ cup	Macadamia nuts, chopped
¼ cup	Pistachios, finely chopped

Directions

1. Preheat an oven to 180C. Grease a baking tray with a little oil.
2. Place the broccoli and cauliflower florets on the tray and massage in the oil. Bake in the oven for 10 minutes.
3. In a small bowl combine the breadcrumbs, parmesan, butter, feta, salt and pepper. Sprinkle over the vegetables and spread over the nuts. Return to the oven for 15 minutes until golden.
4. Serve straight from the oven.

More fresh salads from Angela

• Roast pumpkin with curried Greek yoghurt and pomegranate
• Spiral vegetables with seeds and nuts