Vegan Spanish-Inspired Broccoli and Cauliflower

 

Ingredients:

1 large head of broccoli (cut into florets)

1 large head of cauliflower (cut into florets)

2 tbsp olive oil

1 onion (finely chopped)

3 cloves garlic (minced)

1 red bell pepper (sliced)

1 tsp smoked paprika

1 tsp ground cumin

½ tsp turmeric

1 tbsp tomato paste

1 cup vegetable broth

1 tbsp apple cider vinegar

Salt and pepper (to taste)

Fresh parsley (chopped, for garnish)

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Instructions:

1. Roast the vegetables – Preheat the oven to 400°F (200°C). Spread the broccoli and cauliflower florets on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for about 20-25 minutes, flipping halfway through, until the veggies are tender and slightly browned.

2. Sauté the aromatics – In a large pan, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and red bell pepper, and cook for another 2 minutes.

3. Add spices – Stir in the smoked paprika, cumin, and turmeric, cooking for an additional 1-2 minutes until fragrant.

4. Make the sauce – Add the tomato paste and vegetable broth, stirring to combine. Let it simmer for 5 minutes so the flavors meld together.

5. Combine everything – Add the roasted broccoli and cauliflower to the pan, tossing to coat the vegetables in the sauce. Stir in the apple cider vinegar and season with salt and pepper to taste.

6. Serve – Garnish with chopped parsley and serve hot as a side or a main dish.

Serving Suggestions:

Serve with quinoa, rice, or warm crusty bread to soak up the flavors.

Add some chickpeas or lentils for extra protein if you want a heartier meal!

Let me know if you want to adjust the recipe further, or add more Spanish-inspired touches!