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Vegan Spanish-Inspired Broccoli and Cauliflower
Vegan Spanish-Inspired Broccoli and Cauliflower

Vegan Spanish-Inspired Broccoli and Cauliflower
Vegan Spanish-Inspired Broccoli and Cauliflower
Source
Ingredients:
1
Servings
  • 1
    item
     head of broccoli, cut into florets
  • 1
    item
     head of cauliflower, cut into florets
  • 3
    tbsp
     olive oil
  • 4
    clove
     garlic, minced
  • 1
    tsp
     smoked paprika
  • 1
    tsp
     ground cumin
  • 1
    tsp
     dried oregano
  • 0.5
    tsp
     chili flakes (optional, for heat)
  • 240
    ml
     cherry tomatoes, halved
  • 60
    ml
     sliced almonds, toasted
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     lemon wedges for serving
Vegan Spanish-Inspired Broccoli and Cauliflower
Instructions:
  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the Vegetables: In a large bowl, combine the broccoli and cauliflower florets. Drizzle with olive oil and toss to coat.
  3. Season the Vegetables: Add the minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes (if using), salt, and pepper to the bowl. Toss well to ensure the vegetables are evenly coated with the spices.
  4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
  5. Add the Tomatoes: In the last 10 minutes of roasting, add the halved cherry tomatoes to the baking sheet.
  6. Toast the Almonds: While the vegetables are roasting, toast the sliced almonds in a dry skillet over medium heat until golden brown, about 3-5 minutes. Stir frequently to prevent burning.
  7. Assemble the Dish: Once the vegetables are done, transfer them to a serving platter. Sprinkle with toasted almonds and chopped fresh parsley.
  8. Serve: Serve the dish hot or at room temperature with lemon wedges on the side for squeezing over the top.
  • 1
    item
     head of broccoli, cut into florets
  • 1
    item
     head of cauliflower, cut into florets
  • 3
    tbsp
     olive oil
  • 4
    clove
     garlic, minced
  • 1
    tsp
     smoked paprika
  • 1
    tsp
     ground cumin
  • 1
    tsp
     dried oregano
  • 0.5
    tsp
     chili flakes (optional, for heat)
  • 240
    ml
     cherry tomatoes, halved
  • 60
    ml
     sliced almonds, toasted
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     lemon wedges for serving
1
Servings
0

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Prepare the Vegetables: In a large bowl, combine the broccoli and cauliflower florets. Drizzle with olive oil and toss to coat.

Season the Vegetables: Add the minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes (if using), salt, and pepper to the bowl. Toss well to ensure the vegetables are evenly coated with the spices.

Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Add the Tomatoes: In the last 10 minutes of roasting, add the halved cherry tomatoes to the baking sheet.

Toast the Almonds: While the vegetables are roasting, toast the sliced almonds in a dry skillet over medium heat until golden brown, about 3-5 minutes. Stir frequently to prevent burning.

Assemble the Dish: Once the vegetables are done, transfer them to a serving platter. Sprinkle with toasted almonds and chopped fresh parsley.

Serve: Serve the dish hot or at room temperature with lemon wedges on the side for squeezing over the top.

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