Organic Tahini Broccoli & Purple Cauliflower
I’ve recently discovered that purple cauliflower tastes much the same it’s more saturated cousin. It has a very slight added sweetness to it and the best part is it contains a super charged amount of antioxidants. In this recipe we throw it in with some broccoli and tahini to make a simple yet oh so satisfying side dish that looks almost like an epic main. You’re going to love!
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Instructions
  1. Pre heat your oven to 200°C.
  2. Cut up the broccoli and cauliflower. Make sure when cutting to keep the florets intact.
  3. I also like to use the broccoli stem. The stem has a lot of great vitamins, minerals and it’s a great way to cut down your food waste to boot. If you’d like to get on board, slice off the outer layer using a knife then cut into quarters lengthwise. Then dice into chunks.
  4. In a large bowl add in the broccoli, cauliflower, the tahini and all the spices. Mix everything together well. I like to use my hands for this step, to make sure the tahini is massaged well into the vegetables.
  5. Spread the vegetables out onto a lined baking sheet and bake for approximately 20 minutes or until the broccoli is cooked through and slightly browning on the top.
  6. Serve them up hot next to your favourite main. However, on occasion I would likely eat a bowl of this all by itself!
Recipe Notes

 

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