Curried Romanesco broccoli and cauliflower 🌱

Roasted Romanesco broccoli and cauliflower with tastes of India is one of my all time favorite vegan dishes. It’s incredibly palatable and flavorsome, yet light and low in carb.

Thickly slice Romanesco broccoli and cauliflower. Drizzle with olive oil and taste with salt, garlic, coriander, cayenne, jeera, onion powder, tumeric, cinnamon and cardamom. Roast with cashew nuts at 220°C until crisp and golden.

Serve the roasted veggies and nuts next to puréed mango. Decorate with steamed cauliflower and Romanesco broccoli as well as cress blossom, chrysanthemum blossom and fresh mint.

8 Comments Add yours

  1. I love light, low carb dishes. This would go great with an inch thick grilled pork chop! 🐷

    Liked by 1 person

  2. Mums! says:

    Absolutely! That’s the great thing about this dish: It works as a side and is superb on its own 😋

    Liked by 1 person

  3. I love romanesco broccoli, also for its amazing shape. Have a nice week!

    Liked by 1 person

  4. Hettie D. says:

    This is such an interesting combination of spices! I am tempted to try!

    Liked by 1 person

  5. Mums! says:

    I agree – Romanesco broccoli is quite amazing 💚

    Like

  6. Mums! says:

    Please do! I hope you like it ☺️ And feel free to share your result ♻️

    Like

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