Whole-roasted broccoli

Nobody puts broccoli in the corner. Especially when it's so easy to bake.

Credit: Tammi Kwok

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 broccoli bunches, halved lengthways
• 2 tsp cumin
• 1 tsp paprika, sweet or smoked
• 2 tbsp za'atar
• 3 tbsp olive oil
• Chilli flakes, optional
• Salt and pepper, to taste

Instructions

1. Preheat oven to 200°C.

2. Rinse and pat dry your broccoli bunches. Keep the broccoli stems on.

3. In a large bowl, mix together spices, chilli flakes [optional] and olive oil until combined.  Coat the broccoli in the spice mix, adding more olive oil, if required.

4. Place all four halves on a lined baking tray, stem-side down and bake for 10 mins before turning them over and baking for another 10 mins.

5. Add salt and pepper, to taste and serve with garlic aioli, Sriracha mayo or simply a chilli oil drizzle.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.