3 small compact heads of broccoli
1 small head of cauliflower
3 tablespoons olive oil
3 tablespoons baby capers, drained
3 tablespoons natural flaked almonds
3 garlic cloves, thinly sliced
2 tablespoons dried cranberries, roughly chopped
Preheat the oven to 180°C. Line two or three large baking trays with baking paper.
Cut both the broccoli and the cauliflower from top to base into 1.5cm-thick ‘steaks’, keeping the pieces intact. Lay the steaks on prepared trays. Spray with olive oil. Season with cracked black pepper. Bake for 20 minutes, or until golden and tender.
Meanwhile, heat the olive oil in a small non-stick frying pan over medium heat. Add capers, almonds and garlic; cook until lightly golden and capers are crispy. Grate over lemon zest. Add the dried cranberries and a squeeze of lemon juice.
4 Transfer the broccoli and cauliflower steaks to a serving platter. Spoon over the caper mixture. Drizzle with extra olive oil, if needed. Serve.