SUPERCHARGE YOUR WINTER WELLNESS with LEE HOLMES + Oven Baked Brocolli and Cauliflower Steaks

Supercharge with Vitamin C

Vitamin C is a powerful flu-fighting antioxidant which can help to keep colds and flus at bay by enhancing your immune system functioning and increasing the production of necessary antibodies and white blood cells in your body, a key component to warding off infections. To up your intake of Vitamin C, consume citrus fruits in winter when they’re wildly abundant and inexpensive. Other well-known sources of vitamin C are berries, broccoli, parsley, cabbage, capsicum and dark leafy greens. A simple way to get a high-speed injection of C is to use create a smoothie using oranges as a base, then throw in a handful of berries, leafy greens and a good squeeze of lime.

Wonder Vegetable: Garlic 

Garlic is as an immunity-boosting superstar that’s available all year round. One clove of garlic contains more than 100 sulfuric compounds that are powerful enough to wipe out bacteria and infection (it was used to prevent gangrene in both world wars).

Raw garlic is most beneficial for health, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects. In clinical trials, Garlic’s toxin-fighting properties help to lower blood pressure and cholesterol, fight inflammation, and kill parasites in the body.

Adding garlic to your meals or drinking garlic tea will provide you with an injection of empowering and immune-boosting ammunition this winter season.

Winter food doesn’t need to be all about stodgy stews and heavy meals to keep in the warmth and boost immunity.  Fire up some simple home cooked hearty vegetable packed bowls or add brightly coloured veggies to broths and soups, to ensure the dishes are packed with nutrients.  Use vegetables instead of adding stock cubes or pre-prepared casserole mixes which are usually full of unnecessary additives and excess oils.  Soups are a wonderful winter version of salads, and you can get really creative, once you have made a base of celery, onions, garlic and capsicum with some stock, then you can throw in whatever vegetables you have on hand and make new variations as you like.

broc caul

Oven-baked broccoli and cauliflower steaks {Serves 4}


  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 12 teaspoon ground turmeric
  • 2 tablespoons nutritional yeast flakes
  • sea salt and freshly ground black pepper, to taste
  • 1 small head cauliflower, cut into 4 thick slices
  • 1 head broccoli, cut into 4 thick slices
  • Yoghurt with Pomegranate seeds to serve
  • small handful coriander (cilantro) leaves, to serve


  • Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
  • In a small bowl, combine the olive oil, garlic, lemon juice, cumin seeds, ground coriander, garam masala, turmeric, yeast flakes, salt 
and pepper.
  • Lay the cauliflower and broccoli slices on the prepared baking tray, and brush with the spice mixture, turning over to coat both sides. Bake for 20–30 minutes, until tender. Set aside to cool.
  • Transfer the ‘steaks’ to a plate, top with yoghurt and pomegranate seeds and garnish with the coriander leaves to serve.

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