Zesty Roasted Cauliflower & Broccoli

I’ve been having fun with a new roasted veggies recipe the last few weeks. Don’t miss the recipe below! It’s super yummy!😋

I’ve made it 5 times with lots of success and many recipe requests. I did sprinkle the veggies with dried oregano, paprika, salt, and pepper and sprayed them with avocado oil before I roasted them in a hot oven, but the dressing is so flavorful those spices are not important. It’s all about the dressing for this recipe! 🍋

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Zesty Roasted Cauliflower & Broccoli

Author: Judes Draughon

I’ve been having fun with a new roasted veggies recipe the last few weeks. Don’t miss the recipe below! It’s super yummy!😋I’ve made it 5 times with lots of success and many recipe requests. I did sprinkle the veggies with dried oregano, paprika, salt, and pepper and sprayed them with avocado oil before I roasted them in a hot oven, but the dressing is so flavorful those spices are not important. It’s all about the dressing for this recipe! 🍋

Ingredients

• 1 head of cauliflower, broken into uniform pieces
• 2 crowns of broccoli, cut into uniform pieces
• 1 red bell pepper, cut into 1-inch pieces (option)
• 1/2 red onion, cut into 1-inch pieces
• 1 tbsp high-heat oil like avocado oil
• 1 tsp dried oregano
• 1 tsp smoked or regular paprika
• Salt & pepper to taste
• 1/2 cup pine nuts, toasted

Tahini Dressing Ingredients

• 3 tbsp extra virgin olive oil
• 1 tbsp white balsamic vinegar
• 2 tbsp tahini
• Zest from one lemon 🍋
• Juice of 1/2 a lemon
• 1 tbsp raw honey (or to taste)
• Salt and pepper to taste

Instructions

1. Preheat over to 450 F on convection (if you have it) or regular bake. Prepare two extra-large sheet pans with parchment paper or silicon baking mats.
2. Add veggies to a large bowl and toss with high-heat oil, oregano, paprika, and a couple of grinds of salt, and pepper.
3. Spread out on prepared sheet pans and roast in the oven until tender and edges brown.
4. While veggies are roasting, add dressing ingredients to a container with a lid and shake.
5. Drizzle roasted veggies with dressing and toss. Sprinkle with pine nuts. Garnish with chopped parsley. Enjoy!