Roast Broccoli and Cauliflower Salad


1-2 heads of broccoli, cut into small florets

½ head of cauliflower, cut into small florets

Olive oil


Capers in brine (if using salted capers, make sure they’re well soaked)

1 lemon

1 bunch of parsley


Set the Big Green Egg for direct cooking (no convEGGtor) at approximately 250°C. As the lid will be opened frequently throughout the cook to turn the vegetables, a hotter temperature is better to avoid major heat loss!

Place the chopped vegetables into a cast iron pan and drizzle liberally with olive oil. Massage the oil into the surface of the vegetables to make sure they’re evenly covered. This will ensure a deep, even roast.

Add the cast iron with the vegetables into the Big Green Egg. Roast, turning the vegetables every five minutes or so, until they’re soft in the middle while dark brown and slightly charred on the outside. Be careful to not burn your veggies – depending on how hot your Egg is and the size of the vegetables, this might happen sooner than you realise. NOTE: Using the convEGGtor will slow down the cooking process and minimise this risk, however a lot of flavour comes from the direct heat.

Once the vegetables are cooked, remove them from the Egg and set them aside to cool to room temperature (now would be a good time to use your Egg to grill some protein to go with it!). Meanwhile, roughly chop a bunch of parsley and zest and juice one lemon. When the vegetables have cooled, mix the parsley and lemon juice and zest, a spoonful of capers and a drizzle of olive oil throughout.

Season with salt and pepper and serve alongside grilled steak, chicken and fish.

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