Roast cauliflower and purple sprouting broccoli with walnut-tarragon dressing

Serves 4-6

For the dressing

• 1 small cauliflower
• 1 tbsp olive oil
• 300g purple sprouting broccoli

• 0.5 clove garlic
• 2 tsp chopped tarragon
• 1 tbsp cider vinegar
• 1 tsp maple syrup
• 2 tbsp rapeseed oil
• 1 tbsp walnut oil
• 50g toasted walnuts
• 0 black pepper

Step 1
Preheat the oven to 160C/325F/gas mark 3.

Step 2
Break the cauliflower into small florets.

Step 3
Toss in the olive oil and season well.

Step 4
Place on a baking tray in a medium oven for about 20 minutes or until the cauliflower is tender and slightly browned.

Step 5
Make the dressing by blending all the ingredients together with half the walnuts – either use a stick blender or whisk.

Step 6
Trim the broccoli and blanch in boiling salted water for 3 minutes until tender.

Step 7
Drain well.

Step 8
Toss with the cauliflower and the dressing.

Step 9
Sprinkle with extra walnuts.