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the spice mixture.
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4. Cook Until Golden
Let everything cook for another 5â7 minutes, stirring occasionally, until the vegetables begin to caramelize slightly and the flavors deepen. Season with salt and pepper to taste.
5. Finish with Lemon and Garnish
Squeeze fresh lemon juice over the top and toss once more. Garnish with fresh herbs and optional toasted nuts for added texture.
đ´ How to Serve It
- Serve warm as a main over rice, quinoa, or couscous.
- Enjoy chilled or at room temperature as part of a tapas spread.
- Add to wraps, bowls, or stuff into pita bread with hummus for a quick lunch.
- Top with sliced avocado or a spoonful of vegan yogurt for a creamy finish.
đż Tips & Variations
- Add protein: Toss in chickpeas or grilled tofu for a heartier version.
- Amp up the veg: Include sautĂŠed onions, zucchini, or eggplant.
- Make it spicy: Add harissa or cayenne pepper to turn up the heat.
- Roast instead of blanching: For more depth of flavor, roast the broccoli and cauliflower at 400°F (200°C) for 20â25 minutes instead of blanching.
đ§ Final Thoughts
This Vegan Spanish-Inspired Broccoli and Cauliflower dish is the perfect example of how a few bold spices and simple techniques can transform basic ingredients into something truly exciting. Itâs comforting, nourishing, and packed with vibrant Mediterranean flavorâwithout any animal products.
Looking for a printable recipe card or want to turn this into a full Spanish vegan meal? Iâd be happy to help!
