Roasted Broc­coli & Cau­li­flower with Di­jon Dress­ing

NZ House & Garden - - GATHERINGS - DRESS­ING

Roast­ing bras­si­cas gives them a whole new, ut­terly de­li­cious flavour pro­file. Toss them with crisp green olives, ca­pers and creamy mus­tard sauce and the com­bi­na­tion is a taste sen­sa­tion.

1 head of broc­coli, chopped into flo­rets and

pieces of stalk

1 cup cau­li­flower flo­rets

2-3 ta­ble­spoons neu­tral-tast­ing cook­ing oil Gen­er­ous sprin­kle of sea salt

Small pinch fennel seeds

Small pinch chilli flakes

Small bunch fresh flat-leaf pars­ley

¼ cup green Si­cil­ian olives, pit­ted and chopped 2 tea­spoons ca­pers 4 ta­ble­spoons olive oil

1 clove gar­lic, crushed

Pinch sea salt

Cracked black pep­per 2 ta­ble­spoons white wine vine­gar 1 heaped tea­spoon di­jon mus­tard ½ le­mon, juice and zest

Heat oven to 200°C. Spread broc­coli and cau­li­flower on a roast­ing tray. Driz­zle with oil and sprin­kle over the salt, chilli flakes and fennel seeds. Roast un­til just cooked, with some charred edges – about 15-20 min­utes. Trans­fer to a large bowl.

Finely chop pars­ley and add to the bowl along with olives and ca­pers.

Whisk all dress­ing in­gre­di­ents to­gether in a small bowl un­til emul­si­fied. Taste and ad­just to suit then add dress­ing to bowl and gen­tly toss. Gar­nish with ex­tra pars­ley if de­sired. Eat warm or at room tem­per­a­ture. Serves 2-4

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