There is nothing to me that is simpler and more delicious than roasted cauliflower and broccoli. These two veggies also happen to be super nutritious. As a breast cancer survivor, it is vital that I take in as many nutrients as I can each day. Roasted cauliflower and broccoli are two vegetables that happen to be loaded with nutrients. Sulforaphane is a compound found in broccoli that has been shown to stop cancer cells from proliferating. Indole-3-carbinol is another compound found in cruciferous vegetables like cauliflower and broccoli that is known to help fight cancer. This article gives a breakdown of the entire nutrient profile of broccoli. Aside from helping to ward off cancer growth, broccoli has many other healthy benefits as well.
Cauliflower, another cruciferous vegetable is a powerhouse of nutrition in its own right. It is also rich in cancer fighting sulforaphane, among other important nutrients. Check out this article to lean more about the voluminous healthy benefits cauliflower offers.
Roasted cauliflower and broccoli make a fantastic side to just about anything. I love these two vegetables so much together that I will often make this dish and serve it a top of bed of brown rice or mix it up with some brown rice spaghetti, and a meal is born! But, you can also make roasted cauliflower and broccoli as a compliment to a myriad of main dish meals.
Ingredients Needed for Roasted Cauliflower and Broccoli
- One head of cauliflower, trimmed and cut into bite-sized bits
- Florets from a couple of stalks of broccoli, trimmed and cut into bite-sized bits
- 1/4 cup extra virgin olive oil
- Sea salt and black pepper to taste
- 4-6 cloves of garlic cut into slices or chunks
How to Prepare Roasted Cauliflower and Broccoli
Preheat oven to 350 degrees
- Spread the cut cauliflower and broccoli out on a parchment lined baking sheet
- Drizzle olive oil over the veggies to lightly coat
- Season with sea salt and black pepper
- Scatter the garlic chunks evenly over the cauliflower and broccoli
- Roast in heated oven for about 25 minutes or until you start to see some browning on the edges of the florets. You want them to be soft but not mushy. Over cooking will make them mushy and will destroy the nutrient content of the vegetables
For more delicious plant-based, gluten free recipes with no refined sugar, check out our recipes section on HealthTastesGood.com.