Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower from Order in the Kitchen

Hey guys!  I’ve been really working on my diet and trying to eat healthier (despite the fact that I JUST posted a cake on here less than an hour ago).  I’m currently training for a half marathon and trying to lose weight.  So far, at my last “weigh in” I was down 3 lbs, but as of this morning, I’m down 5 since two Mondays ago!  Yay!  So I got some broccoli and cauliflower in my produce basket this week and thought it would be a great way to add some healthy veggies to my diet.  I used one of my favorite cookbooks, Healthy in a Hurry, from Williams-Sonoma to pick a great recipe.  I paired it with a pork chop that I simply seasoned with paprika, salt & pepper, garlic and a little sherry vinegar and chicken broth which I cooked in my new favorite appliance!  And I also paired it with a simple tomato and corn salad (literally just 2 tomatoes chopped mixed with corn from 3 ears and a little salt and balsamic vinegar).

Roasted Broccoli and Cauliflower with Toasted Pine Nuts and Dijon Vinaigrette (slightly adapted from Healthy in a Hurry)

Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower
 
Author:
The Elements
  • ¼ cup pine nuts
  • 1 head cauliflower, chopped up into large bites
  • 3 broccoli pieces (not sure the official name for these, guess that makes me a bad food blogger lol…but 3 of the big pieces, chopped into florets)
  • 2 TBSP olive oil
  • Sea Salt
  • 2 TBSP balsamic vinegar
  • 1 tsp dijon mustard
Procedure
  1. Heat oven to 400
  2. Toast pine nuts in a dry pan over medium heat until toasted, stirring constantly.  Set them aside on a plate to cool.
  3. Take broccoli and cauliflower and put in a roasting pan.  Drizzle the olive oil over the veggies, then sprinkle salt (I just used a little, enough for flavor but didn’t want to make it unhealthy).  Mix it up with your hands.
  4. Put it in the oven, and bake for about 22 minutes (should see a slight browning, and taste a bite…it should be soft on the outside but with a good crunch still)
  5. Meanwhile, mix the vinegar and mustard.
  6. Drizzle the vinaigrette over the veggies and then mix around with a wooden spoon.  Then add the pine nuts and stir again.  Serve immediately.
Roasted Broccoli and CauliflowerThe Verdict:
Amazing!  So delicious.  Honestly, I’m not a HUGE fan of either broccoli or cauliflower but this dish was a winner.  It was easy to do and took minimal effort to put together.  Tasted phenomenal with pork, and I imagine it would be great with chicken or fish as well.  Definitely adding this to my repertoire todo again!  Definitely try this one out and let me know how you like it!

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Healthy in a Hurry (Williams-Sonoma): Simple, Wholesome Recipes for Every Meal of the Day

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