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  • Writer's pictureRoz McIntosh

Roasted Broccoli with Lemon, Capers, Parsley & Garlic

Finding new and interesting ways to cook and serve vegetables is kinda a favourite past time of mine... is that sad?

I'm loving this warm broccoli salad at the moment. It is delicious, cheap and super nutritious.

Did you know that broccoli actually helps us to fight cancer and heart disease due to a compound called sulforaphane. It also contains glucosinolates which help the liver to produce enzymes which in turn aids liver detoxification.

Regardless of the health benefits, this warm vegetable salad is a welcome change from the usual steamed broccoli.



  • 1 large head of broccoli

  • 1 tablespoon capers

  • 1 tablespoon fennel seeds

  • 4 cloves of garlic, finely chopped

  • 3 tablespoons olive oil

  • 1/2 teaspoon of salt

  • zest and juice of 1 lemon

  • 1/2 cup parsley, finely chopped

  • 50 g goat feta (optional)



  1. Preheat the oven to 200ºC.

  2. Finely cut the broccoli head into small pieces. (you can use a food processor, but I like it a littler courser than that, plus it saves time cleaning the thing!)

  3. Slice the stem into rounds, 1/2 cm in thickness.

  4. Place the broccoli on a baking tray and sprinkle with the capers, fennel seeds, garlic, olive oil and salt.

  5. Place in the oven for 15 - 20 minutes, until the broccoli is beginning to soften.

  6. Remove from the oven and mix with the lemon zest, juice and parsley.

  7. Top with goat feta if desired and serve.

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