Updated Jun 13, 2018Chatelaine
- 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.
NutritionCalories 47, Protein 2 g, Carbohydrates 4 g, Fat 3 g, Fibre 3 g, Sodium 74 mg. Excellent source of vitamin C
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