I used to despise brussel sprouts and cauliflower, and the thought of a dish that contained both, would have been my worst nightmare (I’m not dramatic btw…). However over the years, I have come to like many of the foods I didnt enjoy whilst growing up, as many others do. I could now confidently say that in fact, brussel sprouts are one of my favourite vegetables! They are packed full of flavour (not to mention nutrients!) and make for a delicious, stand out side dish to any meal. Paired with a spiced cauliflower and this dish is a winner on all fronts.
Serves a side dish for roughly 4-6 people
300g brussel sprouts, halved
1 cauliflower, florets cut off the stem
3 rashers of bacon, diced
1 tbsp. Extra virgin olive oil
1 tbsp. honey
1 tbsp. ground cumin
1 tsp. ground fennel
1 tsp. garam masala
40g pecorino cheese, finely grated
- Preheat oven to 180 degree celcius
- Mix dry spices together and toss over the cauliflower florets to coat.
- Place cauliflower and brussel sprouts on a large baking tray. Drizzle the oil and honey over both and place in the oven for 30 minutes, checking half way to ensure the vegetables aren’t burning. If they are browning too quickly in your oven, turn down the temperature slightly.
- Whilst the cauliflower and brussel sprouts are in the oven, cook the diced bacon in a medium hot, non-stick saucepan until browned.
- Grate the pecorino and set aside.
- Once the cauliflower and brussel sprouts are cooked, take out of oven and pace in a large serving dish, top with cooked bacon and sprinkle with the pecorino cheese.
- Serve and enjoy whilst hot!
- If you wanted to eat this as a main meal, it will change the servings to roughly 2-3 servings – you could add a leafy green and it would be a delicious, warming baked vegetable salad.