Very simple to make and not only tasty but a great alternative to the usual fare.
Serves 6 (snack)
Preparation 15min
Cooking time 20min
Skill easy
250g cauliflower florets
250g broccoli florets
50 mls olive oil
½ tsp mustard (Dijon or English)
1 tsp lemon juice
50g finely grated parmesan
½ tsp salt
Freshly cracked black pepper
Method
Bring a large pot of lightly salted water to the boil.
Preheat the oven 220°C.
Add the cauliflower to the boiling water first and cook for 3 minutes. Then add the broccoli and cook for a further 3-5 minutes. Test the vegetables by inserting a small knife into the thickest part of the stalk. If the knife easily goes through the stalk then the cauliflower and broccoli will be cooked enough. Drain and refresh under cold water. Pat dry.
Line a baking tray with baking paper.
Mix together the oil, mustard, lemon juice, salt and pepper.
Place the cooked cauliflower and broccoli florets onto the baking paper. Using the bottom of a cup or something similar, press down onto the florets so it flattens them out.
Brush with the seasoned oil, sprinkle with the cheese and bake for 10-15 minutes or until the florets are crisp.
Sprinkle a little more sea salt before eating.
