Spanish-Inspired Broccoli and Cauliflower

🥦🥘 Spanish-Inspired Broccoli & Cauliflower

Servings: 4
Vegan / Low-Carb / Whole30-friendly

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 3–4 tbsp olive oil (good quality!)
• 3 cloves garlic, thinly sliced
• 1 tsp smoked paprika (Spanish pimentón is 🔥)
• ¼ tsp red pepper flakes (optional)
• Salt & black pepper to taste
• 1 tbsp sherry vinegar or lemon juice
• Optional toppings:
  • Toasted slivered almonds or pine nuts
  • Chopped parsley
  • Crumbled manchego or feta (if not dairy-free)

🔥 Instructions:

1. Steam or parboil veggies:
   Lightly steam broccoli and cauliflower for about 3–4 minutes until just tender but still bright and firm. Drain and set aside.
2. Sauté garlic:
   In a large skillet, heat olive oil over medium heat. Add sliced garlic and cook until just golden and fragrant — about 1–2 mins. Don’t let it burn!
3. Add spices:
   Stir in smoked paprika and red pepper flakes. Let it bloom in the oil for 30 seconds.
4. Toss veggies:
   Add steamed broccoli and cauliflower to the skillet. Toss well to coat in the garlicky, smoky oil. Cook for 4–5 minutes until slightly browned and tender.
5. Finish with acid:
   Drizzle with sherry vinegar or lemon juice to brighten it up. Season with salt and pepper to taste.
6. Top & serve:
   Sprinkle with toasted almonds and fresh herbs. Serve hot or warm — amazing as a side to grilled meats, seafood, or even a fried egg on top.

Want to turn it into a Spanish veggie tapa with some chorizo or chickpeas mixed in? Or maybe a roasted sheet-pan version? I can tweak it however you like.