Broccoli and cauliflower steaks with fried capers
- 3 small tight heads broccoli
- 1 small head cauliflower
- spray oil
- 3 tablespoons olive oil
- 3 tablespoons baby capers, drained
- 3 tablespoons natural sliced almonds
- 3 cloves garlic, thinly sliced
- 1 lemon
- 2 tablespoons roughly chopped dried cranberries
1 Preheat oven to 180°C. Line two or three large baking trays with baking paper.
2 Cut the broccoli and cauliflower from top to base into 1.5cm thick ‘steaks’, keeping the pieces intact. Lay steaks on prepared trays. Spray with oil. Season with salt and cracked black pepper. Bake for 20 minutes, or until golden and tender.
3 Meanwhile, in a small non-stick frying pan, heat olive oil over medium. Add capers, almonds and garlic. Cook until lightly golden and capers are crispy. Grate over lemon zest. Add cranberries and a squeeze of lemon juice.
4 Transfer broccoli and cauliflower steaks to a serving platter. Spoon over caper mixture. Serve.
Nutrition Info (per serve)
Total fat 9g
Saturated fat 1g
Dietary fibre 7g
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