Ingredients:

  • 1 medium head of cauliflower, cut into florets
  • 1 medium head of broccoli, cut into florets
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cauliflower and broccoli florets with 1 tablespoon of olive oil until evenly coated.
  3. Spread the florets on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 20-25 minutes, until tender and lightly browned.
  4. While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and softened, about 3-4 minutes.
  5. Add the diced red and yellow bell peppers to the skillet and cook until they are softened, about 5-7 minutes.
  6. Stir in the diced tomatoes, smoked paprika, ground cumin, chili powder, salt, and pepper. Let the mixture simmer for another 5-7 minutes to allow the flavors to meld.
  7. Once the roasted cauliflower and broccoli are done, add them to the skillet with the tomato-pepper sauce. Gently toss to coat the vegetables evenly.
  8. Let the mixture simmer for an additional 2-3 minutes to allow the flavors to come together.
  9. Garnish with freshly chopped parsley before serving.
  10. Serve warm as a delicious side dish or a satisfying main course.

Enjoy your Vegan Spanish-Inspired Broccoli and Cauliflower!

Introduction: Delight your taste buds with the vibrant flavors of our Vegan Spanish-Inspired Broccoli and Cauliflower recipe. Drawing inspiration from the rich culinary heritage of Spain, this dish combines the wholesome goodness of broccoli and cauliflower with a medley of aromatic spices and savory ingredients. Whether you’re a seasoned vegan or simply craving a taste of Mediterranean cuisine, this recipe is sure to satisfy your palate and leave you craving more. Let’s dive into the culinary adventure of creating this delectable dish.

Ingredients:

  • 1 medium head of cauliflower, cut into florets
  • 1 medium head of broccoli, cut into florets
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for roasting the vegetables.
  2. In a large mixing bowl, combine the cauliflower and broccoli florets. Drizzle with olive oil and toss to coat evenly.
  3. Spread the seasoned cauliflower and broccoli florets on a baking sheet lined with parchment paper, ensuring they are arranged in a single layer for even roasting.
  4. Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through to ensure uniform cooking.
  5. While the vegetables are roasting, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until fragrant and translucent, about 3-4 minutes.
  6. Add diced red and yellow bell peppers to the skillet, cooking until they are softened and slightly caramelized, approximately 5-7 minutes.
  7. Stir in the diced tomatoes, smoked paprika, ground cumin, chili powder, salt, and pepper, allowing the flavors to meld together for another 5-7 minutes. Adjust the seasoning according to your taste preferences.
  8. Once the roasted cauliflower and broccoli are done, transfer them to the skillet with the tomato-pepper sauce, gently tossing to coat the vegetables evenly.
  9. Allow the mixture to simmer for an additional 2-3 minutes, allowing the flavors to meld together.
  10. Garnish the Vegan Spanish-Inspired Broccoli and Cauliflower with freshly chopped parsley for a burst of freshness and color.
  11. Serve the dish warm as a flavorful side dish or a satisfying main course, alongside your favorite grains or crusty bread.

Nutritional Information:

  • Serving Size: 1 cup
  • Calories: 150 kcal
  • Total Fat: 8g
    • Saturated Fat: 1g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 18g
    • Dietary Fiber: 6g
    • Sugars: 6g
  • Protein: 5g

Smart WW Points: 4 points per serving

Conclusion: Savor the bold flavors and vibrant colors of Spain with our Vegan Spanish-Inspired Broccoli and Cauliflower recipe. Bursting with nutritious vegetables and aromatic spices, this dish is a celebration of plant-based cuisine at its finest. Whether enjoyed as a side dish or a hearty main course, it’s sure to captivate your taste buds and transport you to the sun-kissed shores of the Mediterranean. Try it today and embark on a culinary journey filled with flavor, freshness, and wholesome goodness. ¡Buen provecho!