Spicy roasted broccoli and cauliflower bites
The familiar flavour of roasted broccoli and cauliflower intersect with the exotic notes from curry powder, cumin, and cayenne pepper in this fabulous side dish. Ready in under 40 minutes, the majority of the work is done in the oven, leaving plenty of time to finish the meal. Serve with roasted chicken or a grilled pork tenderloin, or make a vegetarian bowl with some steamed quinoa and roasted sliced almonds. With 12 servings, this side is perfect for big gatherings. If you like a spicy kick, add a little cayenne pepper to the spice blend. Try this recipe with other vegetables such as carrots, or sprinkle over fresh kale and roast for tasty kale chips.
1 head(s), small bunch, cut into small florets
1 head(s), large, cut into small florets
- Preheat the oven to 400°F. Spray a large rimmed baking sheet with cooking spray.
- In a large bowl, combine the broccoli and the cauliflower. In a cup, whisk together the oil, water, mustard, curry powder, chili powder, cumin, salt, and cayenne. Drizzle over broccoli and cauliflower; toss until coated evenly.
- Spread the vegetables on the prepared baking sheet to form single layer; roast for 15 minutes. Toss the vegetables; continue to roast until they're tender and beginning to brown, about 5 minutes longer. Serve warm.
- Per serving: about 1/2 cup