Today I’m sharing my new recipe for gingered broccoli & cauliflower – a delicious plant-based side dish recipe that has beeen a hit in my home.
But first- so much has happened in the past few days! The biggest change of all (at least for me) is that I’ve just started a new job – yes, something other than tending to this blog like it’s my full-time occupation 🙂 Am I excited? Of course! I mean, it’s going to be great to be out of the house and around other people, especially since I was beginning to feel like all of the stress over my blog was slowly making me go cuckoo. Plus, I am going to use my writing abilities full time at this job and get paid for it – not too bad, huh?
But what about this site?! You need not worry: I am going to continue to pay as much attention to it as I can, but at the same time I don’t want to spread too thin in all directions because that could become ugly. I’ll try to post at least 1-2 times a week, so bear with me!
The credit for my gingered broccoli & cauliflower rightfully goes to Susan Voisin of FatFreeVegan.com. I absolutely love her recipe for roasted okra masala, but okra is kind of pricey and not in season right now, so I decided to experiment with using the good ol’ broccoli and cauliflower.
I slightly adjusted the spices as well, and I think the dish came out very good! In fact, it was a big success with my husband, who never ate either of these vegetables before.
- 1 1/2 cup broccoli florets
- 1 1/2 cup cauliflower florets
- 1 medium onion, sliced
- 1-inch piece of fresh ginger, grated
- 2 garlic cloves, minced
- 1/2 tsp curry powder (mild or spicy)
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 tsp paprika
- Salt, pepper to taste
- Avocado oil cooking spray*
- Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender.
- Meanwhile, heat a thick-bottomed skillet over medium heat. Once hot, spray the bottom of the pan lightly with olive oil cooking spray (or add 1-2 Tbsp water or vegetable broth if you don't use oil). Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking. Add grated ginger, minced garlic and all of the spices, cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
- Once broccoli and cauliflower florets are done, take them out of the oven and add to the pan with onions. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste. That's it!
*If you're trying not to use oil in your cooking, feel free to use 2-3 Tbsp water or vegetable broth instead of the cooking spray.
- 100% Pure Avocado Oil Spray by Chosen Foods, 4.7 oz, Non-GMO, for High-Heat Cooking, Baking and Frying
- Boxiki Kitchen Nonstick Baking Sheet Pan | 100% Non-Toxic Rimmed Stainless Steel Baking Sheet
- Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
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Serving Size:1 cup
Amount Per Serving:Calories: 81 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 179mg Carbohydrates: 10g Fiber: 4g Sugar: 3g Protein: 3g
If you’ve tried this recipe, I’d love to hear how it turned out! Tag @vegan_runner_eats on Instagram, rate this recipe above, or leave a comment.
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