Spicy Baked Cauliflower & Broccoli Medley

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper



Ingredients test

  • 2 cups (500 mL) broccoli florets
  • 2 cups (500 mL) cauliflower florets
  • 1/2 large red onion, cut into wedges
  • 1/2 large red pepper, cut into 1-inch strips
  • 1 tbsp (15 ml) vegetable oil
  • 1/4 tsp (1 ml) each salt and freshly ground pepper
  • 1 sachet (200 mL) Patak’s Spicy Cumin & Ginger Sauce for Two
  • 1/2 cup (125 ml) peas
  • 1 cup (250 ml) cooked basmati rice, optional
  • 1 tbsp (15 ml) finely chopped fresh cilantro

Yogurt Cucumber Sauce

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

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.

Yogurt Cucumber Sauce

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



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.