afoona
Oven-Roasted Cauliflower and Broccoli
vegetables

Oven-Roasted Cauliflower and Broccoli

Oven-roasted cauliflower and broccoli with a spectrum of spices — simple vegetables that turn into a winning side with a golden coating.

⏱ 40 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Preheat the oven to 210°C (410°F).
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 2
    In a bowl, toss the vegetables and broccoli with the olive oil, garlic, paprika, turmeric, salt and black pepper.
    Bowl
  3. 3
    Spread on a baking sheet in a single layer, without crowding.
    Baking pan
  4. 4
    Roast the vegetables and broccoli in a hot oven (210°C / 410°F) 25–30 minutes, turning once, until the edges are lightly charred.
    ⚙ Oven roastingOvenBaking pan
    💡Give it room in the pan: crowded vegetables steam instead of browning.
  5. 5
    Drizzle the lemon juice on top, sprinkle the parsley and serve immediately.
205calories
6 gprotein
11 gcarbs
14 gfat
● protein 12%● carbs 22%● fat 65%

Per serving (278 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Bowl · Also works: Pot (None)

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