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Vegan Spanish-Inspired Broccoli and Cauliflower
Ingredients:
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional for heat)
Salt and pepper, to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Vegetables:
In a large mixing bowl, toss the broccoli and cauliflower florets with 2 tablespoons of olive oil until they are evenly coated.
Season the Vegetables:
Sprinkle minced garlic, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper over the vegetables. Toss well to ensure the seasonings are evenly distributed.
Roast in the Oven:
Spread the seasoned broccoli and cauliflower florets in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and starting to brown around the edges.
Finish with Lemon:
Once the vegetables are roasted, transfer them to a serving dish.
Drizzle the remaining 1 tablespoon of olive oil over the roasted vegetables and squeeze the juice of 1 lemon on top.
Garnish and Serve:
Sprinkle freshly chopped parsley over the top for a burst of freshness and color.
Serve your Spanish-inspired broccoli and cauliflower as a delicious side dish or enjoy it as a light meal on its own.
Nutritional Information (per serving, assuming 4 servings):
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