Vegan Sesame Cauliflower and Broccoli

Ingredients:

For the cauliflower and broccoli:

  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the sesame sauce:

  • 3 tablespoons soy sauce or tamari (for gluten-free option)
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup or agave syrup
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 tablespoons water
  • 1 tablespoon sesame seeds, for garnish
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the cauliflower and broccoli: In a large bowl, toss the cauliflower and broccoli florets with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
  3. Roast the cauliflower and broccoli: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
  4. Make the sesame sauce: In a small saucepan, whisk together the soy sauce or tamari, rice vinegar, maple syrup or agave syrup, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
  5. In a small bowl, mix together the cornstarch or arrowroot powder and water to create a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly, until the sauce thickens. Remove from heat.
  6. Combine the roasted cauliflower and broccoli with the sesame sauce: Transfer the roasted cauliflower and broccoli to a large mixing bowl. Pour the sesame sauce over the vegetables and toss until evenly coated.
  7. Serve: Transfer the Vegan Sesame Cauliflower and Broccoli to a serving dish. Sprinkle with sesame seeds and chopped green onions, if desired, for garnish.

This Vegan Sesame Cauliflower and Broccoli is a flavorful and nutritious dish that’s perfect as a side or as a main course served over rice or quinoa. Enjoy the delicious combination of roasted vegetables coated in a savory sesame sauce!

Introduction Indulge in the tantalizing flavors of Asia with this delectable Vegan Sesame Cauliflower and Broccoli dish. Bursting with vibrant colors and rich flavors, this recipe elevates humble cauliflower and broccoli into a gourmet delight. Perfect for vegans and plant-based enthusiasts, this dish is a celebration of wholesome ingredients and culinary creativity.

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 head of broccoli, cut into florets
  • 3 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons maple syrup or agave nectar
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons sesame seeds
  • Salt and pepper to taste
  • Optional garnishes: chopped green onions, red pepper flakes

Instructions

1. Prepare the Cauliflower and Broccoli

  • Rinse the cauliflower and broccoli florets under cold water and pat them dry with a kitchen towel.
  • Cut the cauliflower and broccoli into bite-sized florets, ensuring they are uniform in size for even cooking.

2. Saute Garlic and Ginger

  • In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat.
  • Add minced garlic and grated ginger to the hot oil and sauté until fragrant, about 1-2 minutes, being careful not to burn them.

3. Cook the Vegetables

  • Add the cauliflower and broccoli florets to the skillet, stirring to coat them evenly with the garlic and ginger mixture.
  • Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly caramelized.

4. Prepare the Sauce

  • In a small bowl, whisk together soy sauce or tamari, maple syrup or agave nectar, and rice vinegar to make the sauce.
  • In another small bowl, dissolve cornstarch in water to create a slurry.

5. Combine and Thicken

  • Pour the sauce over the cooked cauliflower and broccoli in the skillet, tossing gently to coat the vegetables evenly.
  • Drizzle the cornstarch slurry over the vegetables and continue to cook, stirring constantly, until the sauce has thickened and coats the vegetables, about 2-3 minutes.

6. Garnish and Serve

  • Sprinkle sesame seeds over the dish and toss to combine.
  • Season with salt and pepper to taste.
  • Garnish with chopped green onions and red pepper flakes for added flavor and visual appeal.
  • Transfer the Vegan Sesame Cauliflower and Broccoli to a serving platter and serve hot as a delicious side dish or as a main course with steamed rice or quinoa.

Nutritional Information (per serving)

  • Calories: 180
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 550mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 6g
  • Sugars: 9g
  • Protein: 7g

Smart WW Points

  • Green Plan: 6 SP
  • Blue Plan: 4 SP
  • Purple Plan: 4 SP

Conclusion Experience the harmony of flavors and textures with this Vegan Sesame Cauliflower and Broccoli recipe. Not only does it satisfy your taste buds with its savory-sweet sauce and crunchy vegetables, but it also nourishes your body with essential nutrients. Whether you’re hosting a dinner party or seeking a wholesome weeknight meal, this dish is sure to impress even the most discerning palates. Try it today and embark on a culinary journey to the heart of Asia, right in your own kitchen.