Roasted broccoli and cauliflower

I never used to be a big fan of broccoli but about a year ago, it became a stable in my weekly shopping basket. I mainly eat it just plain steamed with cheese but I found a new, exciting way to get all that iron and folate (among other goodness) into my body. Along with cauliflower, I cut it into florets, steam or boil them for a short while until softer, and place them on a roasting tray. Then I sprinkle on top crushed garlic, cheese (i used extra mature cheddar), lemon juice and dried oregano, thyme and parsley. The florets only need to roast for about 20-25 minutes at 180 degrees celcius.
This is a very delicious way to fill up on some essential nutrients. Even my baby, who has recently become a bit of a fussy eater, enjoys them. This recipe only requires a minimum amount of time and effort and makes for a healthy lunch.

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