Recipe: Delia Smith's Oven-Roasted Cauliflower and Broccoli with Garlic and Coriander
Side Dishes - VegetablesDELIA SMITH'S OVEN-ROASTED CAULIFLOWER
AND BROCCOLI WITH GARLIC AND CORIANDER
8 ounces cauliflower
8 ounces broccoli
1 heaping teaspoon coriander seeds, coarsely crushed
2 cloves garlic
Salt and freshly ground black pepper (to taste)
3 tablespoons olive oil
Preheat oven to 400 degrees F.
Trim the cauliflower and broccoli into florets 1 inch in diameter, and place them in a mixing bowl, then sprinkle in the crushed coriander seeds.
Crush the cloves of garlic together with 3/4 teaspoon salt with a mortar and pestle until you have a paste. Whisk the oil into this, then pour the whole mixture over the broccoli and cauliflower. Use your hands to toss and mix everything together to get a nice coating of oil and coriander, then arrange the florets on a baking sheet and season with salt and pepper.
Bake for 25 to 35 minutes or until tender when tested with a skewer, and serve immediately.
Source: Great Food: Delia Smith: Chicago Tribune
AND BROCCOLI WITH GARLIC AND CORIANDER
8 ounces cauliflower
8 ounces broccoli
1 heaping teaspoon coriander seeds, coarsely crushed
2 cloves garlic
Salt and freshly ground black pepper (to taste)
3 tablespoons olive oil
Preheat oven to 400 degrees F.
Trim the cauliflower and broccoli into florets 1 inch in diameter, and place them in a mixing bowl, then sprinkle in the crushed coriander seeds.
Crush the cloves of garlic together with 3/4 teaspoon salt with a mortar and pestle until you have a paste. Whisk the oil into this, then pour the whole mixture over the broccoli and cauliflower. Use your hands to toss and mix everything together to get a nice coating of oil and coriander, then arrange the florets on a baking sheet and season with salt and pepper.
Bake for 25 to 35 minutes or until tender when tested with a skewer, and serve immediately.
Source: Great Food: Delia Smith: Chicago Tribune
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