Parmesan-roasted cauliflower and broccoli with hazelnut and chili crumbs

Method

1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
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 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 Serve with grilled fish or steak.

Pat White

Fab recipe- absolutely delicious!!
Pam Foley

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

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

Easy and delicious.
Pip

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

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

Cheese-tastic!