Vegan Spanish-Inspired Broccoli and Cauliflower

deiv3

June 4

Expressing the flavors of Spain, this roasted broccoli and cauliflower dish offers a vibrant twist to your meal. Infused with garlic, smoked paprika, and a hint of cumin, each bite is a journey through the Mediterranean. For those craving a bit of heat, a dash of cayenne pepper adds a fiery kick.

As the vegetables roast, their natural sugars caramelize, enhancing their sweetness and creating a tantalizing contrast with the savory spices. The addition of lemon juice at the end brightens the dish, providing a refreshing acidity that balances the richness of the olive oil and spices.

Nutritionally, this dish is a powerhouse, packed with fiber, vitamins, and minerals. With only 143 calories per serving, it's a guilt-free indulgence that satisfies both the palate and the body. Whether served as a side or enjoyed as a light meal, this Spanish-inspired creation is sure to impress with its bold flavors and wholesome goodness.

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.