EASY ROASTED BROCCOLI AND CAULIFLOWER
Indulge in a delicious and healthy way to savor your veggies with this easy roasted broccoli and cauliflower recipe! The dish boasts a flavorful tahini sauce and a sprinkle of herbs and spices to satiate even the pickiest eaters.
Equipment
- 1 Baking sheet (Or 2 depending the size)
- 2 mixing bowls (For the tahini sauce and tossing the veggies)
Ingredients
Main ingredients:
- 4 cups broccoli florets (about two heads, bite sized)
- 4 cups cauliflower florets (about 1 head, bite sized)
For the herbed tahini sauce:
- 4 tbsp tahini
- 1 tbsp soy sauce (Look for GF brands if needed.)
- 1 tbsp maple syrup (Look for GF brands if needed)
- 2 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp dried Italian herbs
- Salt and pepper to taste
For serving:
- Optional toppings: chopped fresh herbs, extra lemon juice, sesame seeds, or crushed red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, dry completely*, and cut the broccoli and cauliflower into bite-sized florets**.
- Whisk together the tahini, soy sauce, maple syrup, lemon juice, minced garlic, dried Italian herbs, salt, and pepper in a small mixing bowl until creamy.
- Add the broccoli and cauliflower to a large mixing bowl and pour the herbed tahini sauce over the vegetables. Toss until the vegetables are coated evenly.
- Arrange the vegetables in a single layer on a big baking sheet (or two) lined with parchment paper***.
- Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned, stirring once halfway through.
- Once done, remove from the oven and serve immediately. Top with chopped fresh herbs, sesame seeds, or crushed red pepper flakes, if desired.
Notes
• * * Ensure the broccoli and cauliflower are dried very well to avoid steaming them in the oven.
• ** Cut the broccoli and cauliflower into small, evenly sized pieces to ensure even cooking. Using smaller pieces will also result in crispier broccoli in less time.
• *** You should avoid overcrowding the baking pan when roasting the veggies because if they are too close together, they will steam rather than roast, which can cause them to become mushy and lose their crispiness; additionally, if the veggies are not spread out evenly, they may cook unevenly, resulting in some pieces being undercooked while others are overcooked. It's best to give them space on the pan to roast evenly and develop a crispy exterior.
• To store roasted broccoli and cauliflower, wait for them to cool down to room temperature before transferring them to an airtight container. Then, you can keep them in the refrigerator for up to 3-4 days. For reheating, it is recommended to place the roasted broccoli and cauliflower back in the oven or toaster oven for a few minutes to restore their crispiness. An air fryer can also be used to reheat the roasted vegetables and is equally effective.
• If your tahini sauce preparation is too dense or dry (depending on the brand of the tahini can be more or less liquid/creamy), add 1 tbsp at a time of cold water, and mix again.