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Sicilian roasted cauliflower & Brussels sprouts

A brilliant festive gluten-free & vegan side

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Sicilian roasted cauliflower & Brussels sprouts

Serves 4
Cooks In1H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    310
    16%
  • Fat
    24g
    34%
  • Saturates
    3g
    15%
  • Protein
    8g
    18%
  • Carbs
    16g
    6%
  • Sugar
    15g
    17%
  • Salt
    0.3g
    5%
  • Fibre
    5.1g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    310
    16%
  • Fat
    24g
    34%
  • Saturates
    3g
    15%
  • Protein
    8g
    18%
  • Carbs
    16g
    6%
  • Sugar
    15g
    17%
  • Salt
    0.3g
    5%
  • Fibre
    5.1g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 50 g pine nuts
  • 1 large head of cauliflower
  • 300 g Brussel sprouts
  • 50 g raisins
  • 12 strands of saffron
  • 2 tbsp olive oil
  • 2 tbsp garlic oil
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Method

Recipe by Pippa Kendrick

Preheat the oven to 200C/gas 6. Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down.

Trim the outer leaves and base from the cauliflower then cut into small florets. Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves. Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside.

Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads then pour over the olive and garlic oils. Season well and mix together gently. Roast for 25–30 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.

Transfer the roasted cauliflower and sprouts to a serving bowl; 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.

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