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.