Whole roast broccoli

Whole roast broccoli

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  • 4 - 6
  • Easy
  • Dairy free Health conscious Meat-free Vegan recipe collection
  • 20 minutes
  • 30 minutes
  • Woolworths Durbanville Hills Sauvignon Blanc

This whole roast broccoli with leek, garlic and lemon oil makes for a perfect vegan centrepiece. Vegetables are the future of fuss-free, affordable entertaining. Incorporating vegetables in more prominent ways in your meals places meat on the back seat for a change and makes for a brighter, healthier table.


  • 1 large head broccoli
  • For the leek, garlic and lemon oil:
  • 1⁄3 cup canola oil
  • 4 cloves garlic, peeled and thinly slice
  • 200 g large leeks, washed and roughly chopped
  • 15 g Italian parsley, finely chopped
  • 1 lemon, zested and juiced

Cooking Instructions

1. Bring a large saucepan of salted water to the boil and add the broccoli. Cook for 8 minutes, or until the stem is tender but firm and the broccoli is vibrant green in colour.

2. Preheat the oven to 200°C with the grill on and place the broccoli on a baking tray. Grill for 10 minutes, or until slightly charred and soft enough for a knife to easily pierce it.

3. To make the lemon, leek and garlic oil, heat a pan and add the oil. Fry the garlic until light brown and crispy. Set aside. In the same pan, fry the leeks over a medium heat until caramelised, then add the parsley, lemon juice and zest. Season with salt and stir in the crispy garlic. To serve, place the broccoli on a serving platter and smother with the leek, lemon and garlic oil.

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Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Kate Ferreira

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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