Vegan Spanish-Inspired Broccoli and Cauliflower

Directions

1. Prepare the Vegetables: Start by cutting the broccoli and cauliflower into bite-sized florets. Rinse and drain them well.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Bell Pepper and Spices: Stir in the chopped red bell pepper, smoked paprika, ground cumin, turmeric, and red pepper flakes (if using). Cook for 2-3 minutes, allowing the spices to bloom and the bell pepper to soften slightly.
4. Cook the Broccoli and Cauliflower: Add the broccoli and cauliflower florets to the skillet. Pour in the vegetable broth and stir to combine. Cover the skillet and cook for about 8-10 minutes, stirring occasionally, until the vegetables are tender but still crisp.
5. Finish and Serve: Remove the skillet from heat and stir in the lemon juice. Season with salt and pepper to taste. Garnish with freshly chopped parsley before serving.

Kitchen Equipment Needed

• Large skillet or sauté pan
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon or spatula

Tips and Shortcuts

• Pre-Cut Vegetables: Save time by using pre-cut broccoli and cauliflower florets available in most grocery stores.
• Batch Cooking: Double the recipe and store portions in the fridge for quick, healthy meals throughout the week.
• Microwave Option: To speed up the cooking process, you can microwave the broccoli and cauliflower for a few minutes before adding them to the skillet.

Recipe Swaps and Variations

• Different Veggies: Feel free to swap out the broccoli and cauliflower for other vegetables like zucchini, green beans, or Brussels sprouts.
• Add Protein: For a heartier meal, add a can of chickpeas or some cooked lentils.
• Spice Level: Adjust the amount of red pepper flakes to your taste or omit them entirely if you prefer a milder dish.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over medium heat until warmed through.