Name: Roasted cauliflower and brussels sprouts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup (80ml) olive oil; 1 1/2 teaspoon ground cumin; 1 teaspoon nigella seeds; 2 teaspoon toasted sesame seeds; 2 tablespoon honey; 1 small cauliflower (1kg), trimmed, cut into florets; 500 gram brussels sprouts, cut in half; 1/4 cup (40g) pine nuts; 2 tablespoon fresh coriander (cilantro) leaves; 2 tablespoon fresh mint leaves; Tahini dressing; 1/2 cup (90g) tahini; 1/3 cup (80ml) lemon juice; 1 clove garlic, crushed; 1/4 cup (60ml) cold water; 2 tablespoon finely chopped fresh coriander; 2 tablespoon finely chopped fresh mint

Roasted cauliflower and brussels sprouts

Deliciously fresh and wholesome roasted cauliflower and brussels sprouts - a healthy dinner idea that will suit the whole family.

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Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

1/3 cup (80ml) olive oil

1 1/2 teaspoon ground cumin

1 teaspoon nigella seeds

2 teaspoon toasted sesame seeds

2 tablespoon honey

1 small cauliflower (1kg), trimmed, cut into florets

500 gram brussels sprouts, cut in half

1/4 cup (40g) pine nuts

2 tablespoon fresh coriander (cilantro) leaves

2 tablespoon fresh mint leaves

Tahini dressing

1/2 cup (90g) tahini

1/3 cup (80ml) lemon juice

1 clove garlic, crushed

1/4 cup (60ml) cold water

2 tablespoon finely chopped fresh coriander

2 tablespoon finely chopped fresh mint

Method

1.Preheat oven to 220°C. Line an oven tray with baking paper.

2.Combine oil, cumin, seeds and honey in a large bowl; season. Add cauliflower and sprouts; toss to combine. Place vegetable mixture on tray.

3.Bake for 15 minutes or until vegetables are almost tender. Add nuts to tray; bake for a further 5 minutes or until nuts are golden and vegetables are tender.

4.Meanwhile, make tahini dressing: Combine ingredients in a small bowl; season to taste.

5.Serve vegetables topped with herbs and drizzled with tahini dressing.

Nigella seeds, also known as kolonji, are the seeds sprinkled on Turkish bread. They are available from delis and greengrocers that stock spices, otherwise substitute cumin seeds. Before using tahini always stir the oil that sits on top of the paste back into it and ensure that any liquid that is added to thin tahini is cold and not hot, otherwise it will have the opposite effect and thicken the tahini.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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