Roasted broccoli and cauliflower with chorizo

We are told all the time through all sorts of platforms that we need more of the good stuff, whatever that may be... drink more water, recycle, do more steps, move more, be kind, be more green, eat more vegetables... that last one is this in a nutshell! Plus it can easily be made vegan by losing the chorizo and feta, it is delish like that too.

This dish is packed full of goodness, quick, delicious, not at all fussy and very satisfying. I won’t bla on, just try it and enjoy guys 🤓

** Just a quick note, the stalk from a head of broccoli is just gorgeous. I used to naturally bin that part. Don’t! Cut about 2cm off the very end, trim all the straggly bits from the sides, chop it up into chunks and chuck it in. Perfect every time

Ingredients

• 1 cauliflower, leaves removed and broken up into medium sized florets

• 1 broccoli head broken up into florets plus the stalk trimmed and cut into 1cm chunks

• 3 shallots chopped (or 1 red onion)

• 1/2 a red chilli chopped

• 1 medium courgette cut into 10mm slices

• 100g chorizo sliced and chopped

• Olive oil

• Salt

• Pepper

• 1 tablespoon of Cajun seasoning

• 50g ish of feta crumbled

Pre heat oven to 180degrees

Put the broccoli, cauliflower, shallots, chilli, chorizo and courgette into a roasting tray.

Sprinkle over the Cajun seasoning, add a good pinch of salt and pepper and drizzle over a couple of tablespoons of olive oil.

Mix everything together well and cover with foil.

Roast for about 20mins then remove the foil, give everything a mix around and put it back in the oven uncovered for 10mins.

Take it out, give it another mix then crumble your feta over it. Put it back in the oven, uncovered for 5-10mins to soften up the feta.

Done. Serve.