Roasted Broccoli With Cauliflower, Pomegranates & T

Name: Roasted Broccoli With Cauliflower, Pomegranates & Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the broccoli and cauliflower; 1 head of broccoli, chopped into florets; 1 head of cauliflower, chopped into florets; 2 to 3 tablespoons olive oil; 1 onion, thinly sliced; Salt and pepper, to taste; A handful of chives or green onion, chopped; A pinch of parsley, chopped; 1 cup pomegranate seeds; 1 tablespoon of toasted sesame seeds; For the tahini; 1/4 cup tahini; 1/2 cup water; 3 tablespoons brown rice vinegar; a dashes sesame oil; A couple of pinches of salt; Pepper and red pepper flakes, to taste

Servings: persons

For the broccoli and cauliflower
1 head of broccoli, chopped into florets
1 head of cauliflower, chopped into florets
2 to 3 tablespoons olive oil
1 onion, thinly sliced
Salt and pepper, to taste
A handful of chives or green onion, chopped
A pinch of parsley, chopped
1 cup pomegranate seeds
1 tablespoon of toasted sesame seeds
For the tahini
1/4 cup tahini
1/2 cup water
3 tablespoons brown rice vinegar
a dashes sesame oil
A couple of pinches of salt
Pepper and red pepper flakes, to taste

1
Heat the oven to 350u00b0 F.
2
Heat the oil over medium-high heat in a cast iron skillet. Add the cauliflower and broccoli and cook, undisturbed, for several minutes until the bottoms have started to brown. Add in the onions at this point and stir to turn the vegetables on the other side and cook for another few minutes. Season with salt and pepper and a squeeze of lemon juice.
3
Place the vegetables, in the cast iron pan, into the oven and cook for about 5 to 10 minutes, until the vegetables are fork tender.
4
While the vegetables are cooking, make the tahini by placing all of the ingredients into a food processor. Pulse until smooth. Taste, and adjust and seasoning as necessary.
5
When your vegetables are ready, allow them to cool for at least 10 minutes before finishing. Once they've cooled, drizzle the tahini over top, sprinkle the pomegranates all over and finish with the herbs and sesame seeds. Serve immediately, warm.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the broccoli and cauliflower, 1 head of broccoli, chopped into florets, 1 head of cauliflower, chopped into florets, 2 to 3 tablespoons olive oil, and more.

Yes, Roasted Broccoli With Cauliflower, Pomegranates & Tahini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Broccoli With Cauliflower, Pomegranates & Tahini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions