Oh. My. God. Roasting brassicas is the way to go.
I knew roasted cauliflower was good, but I had such a tiny amount left that I decided to throw the remains of the purple sprouting broccoli in too.
Slice any stalks thicker than 1cm lengthways, toss in 1 tbsp of olive oil and a pinch of sea salt.
Roast for 20 mins at 180C, or until beginning to look a little crispy.
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