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Dinner with Rukmini
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Cauliflower and Broccoli and Goat’s Cheese Hazelnut Crumble
Introduction from Rukmini Iyer
This warming, comforting dish is a wonderful vegetarian main. You could definitely substitute Stilton or feta for the goat’s cheese if you prefer.
Ingredients
Method
Preheat your oven to 200°C fan/220°C/gas 7. Place the cauliflower and broccoli florets in a large bowl, then cover with boiling water and leave for 2 minutes before draining well.
Tip all the florets into a roasting tin and add the garlic, olive oil, and a good couple of pinches of sea salt and freshly ground black pepper. Mix well with your hands, then transfer to the oven and roast for 15 minutes.
Meanwhile, mix together the hazelnuts, butter, oats, panko breadcrumbs, 2 teaspoons of sea salt and a good grind of black pepper and work together until the butter is evenly incorporated.
Once the florets have had 15 minutes, take them out of the oven, mix in the cream or crème fraîche and top with the crumbled goat’s cheese. Scatter over the crumble topping, then return to the oven and bake for a further 30 minutes, until golden brown and crisp.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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