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


  • 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


  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.


  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.

Roasted caulflower & broccoli

Roasted cauliflower and broccoli

With just a few basic ingredients you can have one wholesome side dish.

Roasted cauliflower and broccoli

Nutritional information per portion


504 kJ


4,3 g


7,3 g


5,3 g


0,1 g

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

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