Every holiday table needs a side dish of delicious veggies and this one is definitely it! Roasted cauliflower and broccoli are tender and sweet, then topped with a delicious tahini basil sauce and garnish with pomegranate seeds. The perfect side dish to go on your dinner table!
I have a confession. In our family we usually eat so many appetizers on Christmas Eve we normally don’t even make it past some pasta. So, we tend to overlook side dishes but I of course wanted to give you an easy way to prepare veggies that is delicious, festive, and fun! The roasted cauliflower and broccoli is soft and flavorful. Then it is smothered in the tahini basil sauce, which is similar to a pesto but completely nut free.
The Trick to Perfectly Roasted Veggies
Roasting vegetables is not hard at all. However, the one thing roasted veggies need to turn out really well is olive oil. I don’t care what you say, you must use olive oil. It helps to keep the vegetables mostly soft and adds a bit of crispiness to ends. So, make sure you grab some high quality olive oil that you like because it makes a difference. My second trick is of course to season your vegetables. Season them before placing in the oven so it has time to really get into your vegetables.
The Sauce
I happen to absolutely love plain veggies. I know it is probably a bit weird but I love the taste. So, when thinking of a good sauce to put on here I wanted something that would compliment the veggies. Not leaving them feeling saturated and heavy but keeping them bright instead. I originally was going to make a pesto but I worried the pesto may be too much and instead decided on this tahini basil sauce. It is packed with nutrients (which I love to balance out all the holiday cookies) and you just put a few ingredients in a blender to make it. Tahini is a great way to add some healthy fats without using nuts. also think this would make a delicious salad dressing. It really works well to compliment the broccoli and cauliflower and add lots of flavor.
Pomegranate Seeds
The little pomegranate seeds really have their time to shine during the holidays! I would add them to just about every dish if it wouldn’t be overkill. They add something so special to dishes and of course this is their season. You don’t have to garnish with them if you don’t like it but they just add a touch of fanciness to every dish. Plus, I love the little burst of sweetness and tartness they give.
FAQ
- Can I use any veggies for this? Oh of course! I kept it simple with broccoli and cauliflower but you can put any vegetable you want in here. Carrots, Brussels sprouts, zucchini, peppers – anything you like.
- How long do leftovers last? About 2 days, it may start to turn a bit after that.
- How long does the sauce last? If you make the sauce separate and store it separately about 3 to 5 days, again smell it and taste it before pouring over everything.
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Roasted Cauliflower & Broccoli with Tahini Basil Sauce
Ingredients
Roasted Cauliflower & Broccoli
- 1 broccoli crown cut into florets (about 7.75 ounces/220g)
- ½ head cauliflower cut into florets (about 12 ounces/335g)
- 2 teaspoons (10ml) olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Pinch red pepper flakes
Tahini Basil Sauce
- 1 ½ tablespoons 22g tahini
- 1 ounce 28g spinach, about a large handful
- 7 leaves basil
- 1 tablespoon 15ml water
- ½ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- Pomegranate seeds optional, for garnish
- Microgreens optional, for garnish
Instructions
- Preheat oven to 375°F (176°C).
- Add the broccoli and cauliflower to a large sheet pan. If you like to use parchment paper you can but I prefer not to. Drizzle the oil and seasonings over top. Use clean hands to toss and mix together.
- Roast in oven for 15 to 20 minutes until it is roasted to your liking.
- Meanwhile, add all the tahini basil sauce ingredients to a small blender. Blend until smooth. If it is too thick or not blending to be smooth add an extra teaspoon of water.
- Once the vegetables are done place on serving dish and drizzle with the sauce. Garnish with pomegranate seeds and microgreens, if desired.
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