Sicilian roasted cauliflower & Brussels sprouts

Sicilian roasted cauliflower & Brussels sprouts

A brilliant festive gluten-free & vegan side

A brilliant festive gluten-free & vegan side

Serves 4

Cooks In1 hour 10 minutes

DifficultySuper easy

Nutrition per serving

• Calories 310 16%

• Fat 24g 34%

• Saturates 3g 15%

• Sugars 15g 17%

• Salt 0.3g 5%

• Protein 8g 16%

• Carbs 16g 6%

• Fibre 5.1g -

Of an adult's reference intake

Ingredients

• 50 g pine nuts
• 1 large head of cauliflower
• 300 g Brussels sprouts
• 50 g raisins
• 12 strands of saffron
• olive oil
• garlic oil

Recipe From

Jamie Magazine

By Pippa Kendrick

Method

1. Preheat the oven to 200°C/400°F/gas 6.
2. Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down.
3. Trim the outer leaves and base from the cauliflower, then cut into small florets.
4. Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves.
5. Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside.
6. Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads, then pour over 2 tablespoons each of the olive and garlic oils. Season well and mix together gently.
7. Roast for 25 to 30 minutes, until the florets and sprouts are tender and starting to caramelise. You may find that the loose sprout leaves start to really crisp up; don’t be alarmed, it adds a lovely smoky element to the overall flavour.
8. Transfer the roasted cauliflower and sprouts to a serving bowl and add the pine nuts and raisins. Season to taste, then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.