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Parmesan-roasted cauliflower and broccoli with hazelnut and chili crumbs

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


  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

  • 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


  • Average per serving
  • Calories 190.0kCal
  • Fat10.4g
  • Saturated2.7g
  • Salt0.22g
  • Carbohydrates14.0
  • Sugar10.0g
  • Protein10.1g
  • Fibre7.3g