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Spice-Crusted Cauliflower and Broccoli

closeup of roasted cauliflower and broccoli
Let me first say that I am not proud. I am not proud of having bought a bag of pre-cut broccoli and cauliflower florets in the first place. Broccoli and cauliflower are ridiculously easy to slice up, so I realize that the slight convenience is hardly worth the markup. Next, I'm not proud of waiting until brown spots had appeared on the veggies to cook them up. But I was hungry, so I pared those brown parts right off and quickly disposed of the evidence.

Then it was time to cook, and things were looking up. I decided to douse them with spices and roast them until they were, well, browned again, but in a good way this time. When I shook them around the pan halfway through, I was sure I'd overdone the spices. But once they were finished cooking, the spices had formed a savory partial crust over the florets, making for a splendid side. Redemption was mine.

Here's the method:

3 cups broccoli and cauliflower florets
3 tablespoons olive oil
Salt and pepper
1 teaspoon ground cumin
1 teaspoon ground coriander

Preheat oven to 425º. In a bowl, toss veggie florets with remaining ingredients. Spread in a single layer on a sheet pan and roast, stirring halfway through the cooking, about 20 minutes or until veggies have begun to brown and spices form a crust.

Filed under: Ingredients, Method
Tags: broccoli, cauliflower, roasted vegetables, RoastedVegetables, roasting, vegetables

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Reader comments (Page 1 of 1)

Kevin

2-23-2009 @12:29PM Kevin said... Check out our new recipe website for some ideas as well. http://www.redroserecipes.com

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Brittany (He Cooks She Cooks)

2-23-2009 @11:46PM Brittany (He Cooks She Cooks) said... Great minds think alike! I did this for dinner before seeing the post. Ours was just cauliflower and I added some turmeric mostly for the yellow color. Very good though.

http://HeCooksSheCooks.net
Reply

2 Comments / 1 Pages
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