Ingredients:
- 1 medium head of broccoli, cut into florets
- 1 medium head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon smoked paprika (pimentón)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: sliced almonds or toasted pine nuts for added texture
Instructions:
- Prepare the Vegetables:
- Bring a large pot of salted water to a boil. Blanch the broccoli and cauliflower florets for 3-4 minutes until they are tender-crisp. Drain and set aside.
- Sauté the Garlic and Spices:
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1-2 minutes until golden and fragrant, being careful not to burn it.
- Add the smoked paprika, ground cumin, and cayenne pepper (if using). Stir for another 30 seconds to release the spices’ aroma.
- Combine with Vegetables:
- Add the blanched broccoli and cauliflower to the skillet. Toss well to coat the vegetables evenly with the garlic and spices. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly browned and cooked through.
- Finish with Lemon:
- Stir in the lemon zest and juice. Season with salt and pepper to taste. Toss everything together to ensure the vegetables are well coated with the zesty and smoky flavors.
- Garnish and Serve:
- Transfer the broccoli and cauliflower to a serving dish. Garnish with chopped parsley and optional sliced almonds or toasted pine nuts for a crunchy texture.
Tips for Success:
- Blanching: Blanching the vegetables helps to retain their vibrant color and ensure they cook evenly in the skillet.
- Flavor Variations: You can add a pinch of saffron or a splash of sherry vinegar for an additional layer of Spanish flavor.
- Serving Suggestions: This dish pairs well with Spanish rice, quinoa, or as part of a larger tapas spread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
This Vegan Spanish-Inspired Broccoli and Cauliflower is a versatile and flavorful dish that brings a taste of Spain to your table. The combination of smoky, zesty, and garlicky flavors makes it a delicious addition to any meal. Enjoy this easy-to-make recipe that’s both healthy and packed with bold flavors!
