Spicy Baked Cauliflower & Broccoli Medley

Divider line purple

Mix in a little India

Difficulty

Heat Level

Red pepperRed pepperRed pepper

Servings

2

Ingredients

  • 2 tasses (500 mL) de bouquets de brocoli
  • 2 tasses (500 mL) de bouquets de chou-fleur
  • ½ gros oignon rouge, coupé en quartiers
  • ½ gros poivron rouge, coupé en lanières de 1 po
  • 1 c. à soupe (15 ml) d'huile végétale
  • ¼ c. à thé (1 ml) de sel et de poivre
  • 1 sachet (200 ml) de sauce Cumin et gingembre épicé de Patak’s
  • ½ tasse (125 ml) de pois
  • 1 tasses (250 ml) riz basmati cuit (facultatif)
  • 1 c. à soupe (15 ml) de coriandre fraîche hachée finement

Spicy Baked Cauliflower & Broccoli Medley

  1. Preheat oven to 425°F. Line baking sheet with parchment paper. Toss broccoli, cauliflower, red pepper and red onion with oil. Season with salt and pepper.
  2. Arrange on prepared pan. Bake, turning occasionally, for 15 to 18 minutes or until golden and tender.
  3. Meanwhile, bring Patak’s Spicy Cumin & Ginger Sauce to a simmer in a large skillet set over medium heat. Add baked vegetables and peas. Simmer for 3 to 5 minutes or until peas are heated through.
  4. Serve over basmati rice and Cucumber Yogurt Sauce. Garnish with chopped cilantro.

Ingredients

  • 1/2 cup plain yogurt
  • 1/4 cup finely diced cucumber
  • 1 tbsp finely chopped fresh mint
  • Pinch salt
  • Pinch toasted cumin seeds

Yogurt Cucumber Sauce

  1. Stir yogurt with cucumber, mint and salt until well combined. Garnish with cumin seeds, if desired.

Notes

Spicy Baked Cauliflower & Broccoli Medley: Switch it up by substituting broccoli and cauliflower with other vegetables or try adding chickpeas, lentils or beans. Yogurt Cucumber Sauce: Short on time? Try substituting Yogurt Cucumber Sauce with plain yogurt.