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Vegan Spanish-Inspired Broccoli and Cauliflower: A Bold and Flavorful Plant-Based Dish 😋
If you think broccoli and cauliflower are bland, this Vegan Spanish-Inspired recipe is about to change your mind. Infused with smoky spices, olive oil, and rich Mediterranean flavors, this dish turns humble vegetables into a mouthwatering main or side that’s as colorful as it is satisfying.
Inspired by the bold ingredients found in Spanish cooking—like smoked paprika, garlic, and vibrant peppers—this dish celebrates simplicity without sacrificing flavor. It’s vegan, gluten-free, and can be made in under 30 minutes, making it a perfect weeknight favorite or healthy meal prep option.
🥦 Why You’ll Love This Dish
- 🌱 100% plant-based and full of fiber
- 🌶️ Packed with rich Spanish-inspired spices
- ⏱️ Quick and easy to prepare
- 🥗 Perfect as a main, side dish, or salad topper
- 🔥 Naturally gluten-free and meal-prep friendly
🍽️ Ingredients
- 1 medium head of broccoli, cut into florets
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 teaspoon smoked paprika (Spanish pimentón)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional, for heat)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: toasted slivered almonds or pine nuts for crunch
🔥 Instructions
1. Blanch the Vegetables
Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and blanch for 2–3 minutes until just tender but still crisp. Drain and set aside.
2. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add garlic and sliced red bell pepper. Sauté for 2–3 minutes until fragrant and slightly softened.
3. Add Spices and Vegetables
Stir in the smoked paprika, cumin, and chili flakes. Cook for 30 seconds, then add the blanched broccoli and cauliflower. Toss well to coat the vegetables in
