Roasted cauliflower and broccoli

The roasted flavour of two everyday ingredients combined with cumin makes this a special side dish. A low-carb veggie to fill your plate with.

Ready in

45 mins

Serving size

Serves 4

Ingredients

  • 300 g broccoli, cut into florets
  • 300 g cauliflower, cut into florets
  • 2 tbsp (30 ml) olive or canola oil
  • lemon juice and black pepper to taste
  • 2 tsp (10 ml) cumin seeds or 1 tbsp (15 ml) ground cumin
  • ¼ cup (60 ml) Rooibos tea
  • handful fresh mint or parsley

Method

  1. Preheat the oven to 200 ˚C. Place veggies in a large bowl with the rest of the ingredients, except the mint or parsley.
  2. Toss to coat the veggies with the seasonings and place in a large oven dish.
  3. Roast for 15-20 minutes or until just cooked. Stir in fresh herbs and serve hot or at room temperature.
  4. Serve as a green veggie with pan-fried, grilled or roasted fish, chicken or meat of your choice. Enjoy a big portion of this side and add a moderate portion of another starchy side dish. Choose any of the recipes from the side dish section.
Tip-icon

Tips

  1. Add chickpeas to the veggies for a more filling side dish.
  2. Chilli or other seasonings like paprika or turmeric can be added to the veggies before roasting.

This recipe is from Cooking from the heart, 3rd edition: Diabetes

Download the recipe book

Nutritional information per portion

Energy

504 kJ

Protein

4,3 g

Fat

7,3 g

Carbohydrates

5,3 g

Salt

0,1 g