Cheesy vegan broccoli and cauliflower bites
By Chatelaine
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Photo, Erik Putz.
Close out the year with small plates that pack big flavours!
Ingredients
-
1 head
broccoli
, cut into florets (5 cups)
-
1/2 large head
cauliflower
, cut into florets (5 cups)
-
2 tbsp
olive oil
-
1 tbsp
nutritional
yeast
, divided
-
1 1/2 tsp
harissa spice blend
-
1/4 tsp
salt
-
lemon wedge
, (optional)
Instructions
- POSITION racks in top and bottom thirds of oven, then preheat to 425F. Set aside 2 baking sheets.
- PLACE broccoli and cauliflower in a large bowl. Drizzle with oil and sprinkle with 1/2 tbsp of the yeast, harissa and salt. Toss well to coat. Separate broccoli onto 1 prepared sheet and cauliflower onto the other.
- ROAST cauliflower in bottom third of oven for 10 min. Then roast broccoli in top third until all vegetables are tender and lightly charred, 15 more min.
- MIX vegetables together on a platter and sprinkle with remaining 1/2 tbsp of yeast before serving. Serve with lemon wedges.
Chatelaine Quickies: Buffalo cauliflower
Nutrition (per serving)
- Calories
- 47,
- Protein
- 2 g,
- Carbohydrates
- 4 g,
- Fat
- 3 g,
- Fibre
- 3 g,
- Sodium
- 74 mg.
- Excellent source of
- vitamin C
