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PARMESAN-ROASTED CAULIFLOWER AND BROCCOLI WITH HAZELNUT AND CHILLI CRUMBS

  • 4.71 Star
    rating
  • Timer Prep 50 min
  • Chart 190.0 cal/
    serving
  • Chef hat Easy
    effort

Method

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Cut the cauliflower and broccoli into quarters and arrange in a single layer in a roasting tin. Drizzle over the oil, and season. Roast for 30-40 minutes, until just tender.
  3. 3 Roughly chop the hazelnuts, garlic and chillis, grate the parmesan cheese and mix together with ciabatta crumbs. Scatter over the vegetables and roast for a further 10 minutes, until golden and crisp.
  4. 4 Serve with grilled fish or steak.

7 Reviews

  • Jess

    Cheese-tastic!

  • John

    Very very tasty. Really good way to have a vegetable-based meal.

  • Pip

    Very very tasty. The chilli gives it just the right amount of heat.

  • Sarah

    Easy and delicious.

  • Catherine

    It Looks Delicious! What could I use insteadof Hazelnuts? I. have a Nut Allergy.

  • Pam Foley

    Absolutely lovely. I will definitely do this recipe again. Easy and very tasty!

  • Pat White

    Fab recipe- absolutely delicious!!