A delicious, quick side dish to increase the vegetable power of your meal, perfectly pairs with different types of food.
Mushy boiled vegetables
I remember being a little girl eating boiled broccoli and cauliflower. I liked it enough. It was mostly mushy enough to “chew” with my tongue. Kind of bland enough that I didn’t have to complain about strong, unusual flavors. It was vegetables after all and they were mostly just tolerated, not really enjoyed.
Today’s version of roasted broccoli and cauliflower is the exact opposite. It has just enough bite that you actually do need to use your teeth and the flavor is yummy, so there will be minimal complaining. All my kids gobble this dish up. If they are a little hesitant at first, you know, the color green and all, you can let them sprinkle on a little parmesan cheese.
Roasted Vegetables are Way Better
The first time I roasted vegetables I was amazed at the flavor and texture. It is my favorite way to cook most veggies. Even beets, which I swore off as a young kid because of the boiled death they received, have been reintroduced into my food repertoire. Roasting is the magic pill.
The longest part of this recipe is the roasting, which depending on the thickness of your cauliflower and broccoli, can take up to 30-40 minutes. I also like mine a little crispy on the edges but if you hate the idea of that, pull yours out before any crispiness occurs.
Leftovers for the Win
The other part of this recipe that is fabulous is that the leftovers are great in so many things. Mostly these all get gobbled up the night I make them so if I want leftovers, I have to make extras from the start, which I often do because the leftovers are worth it.
When I do have leftovers, I love to chop them up and put them in an omelet for breakfast, or in a breakfast burrito. Throw them on a salad for a little fiber and vitamin boost. They are great chopped up for soup or alternatively, you can puree them with a little chicken broth and add it to a soup for a little creamy texture.
Healthy and Easy
Both broccoli and cauliflower are high in antioxidants and important minerals that our bodies need. They also are both high in folate and calcium.
Lots of good stuff! Not only is this dish healthy it also comes together quickly. Chop your veggies, drizzle on a little oil, sprinkle on your seasonings, toss it up, roast it and serve. Yum!
Roasted Cauliflower and Broccoli
2-3 cups chopped broccoli
2-3 cups chopped cauliflower
1-2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
pepper to taste
Preheat oven to 400 degrees. Place chopped broccoli and cauliflower on a baking sheet. Drizzle with olive oil. Sprinkle with garlic salt. Add pepper if desired.
Bake for 25-35 minutes, gently stirring half-way through. If you like it crispier, cook it longer. Serve.
