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Roasted Broccoli and Cauliflower

Written by Leah Schapira on Wednesday, 13 March 2013. Posted in Food Mood

 
One of the hardest things Erev Pesach is that - beside for all the work - we still need to eat. And while it's fun to eat up all the boxes of pasta you have in your pantry (need pasta ideas? click here) I'm always looking for easy and quick vegetable recipe ideas for a side dish. 
 
Looking through CookKosher I found a recipe for Broccoli and Cauliflower roasted in the oven. I love sweet and salty (sugar and salt) dressing in lettuce salads so I was sure I would love in on my veggies. 
 
Took minutes to prepare and best of all you can make it on Passover too! Mark this recipe for Passover and all year round. 
 
 
Did I mention it may convert non-broccoli eaters to broccoli lovers? Yes, it's that good. 
 
Click here to view and print the recipe.  
 
 
 
I made minor adjustments to the recipe. The original recipe called for 12 tablespoons of oil and I used about half of that amount. I also replaced the sugar with Splenda, for a dietetic version. Start off with a bag of frozen broccoli and a bag of frozen cauliflower. I used a bag that combined both. Hmm, I feel cheated. It seems like my bag has a lot more cauliflower and only some stems of broccoli. Next time I'll use a bag of each. 
 
 
 
Mix the seasoning together. Then mix with oil. 
 
 
 
Drizzle seasoning oil over the vegetables and roast in oven. 
 
 
 
Need more Passover recipes ideas? We've got hundreds tried and true recipes posted on the site by members from all over the world. Or you can order your copy of Passover Made Easy by Leah Schapira and Victoria Dwek.  

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About the Author

Leah Schapira

Leah Schapira is the bestselling author of Fresh & Easy Kosher Cooking, which sold it’s first 10,000 copies in 10 days, and the co-author of the Made Easy cookbook series, including Passover Made Easy, the debut title of the Made Easy series, Starters and Sides Made Easy, and the recently debuted Kids Cooking Made Easy.
In 2010, Leah launched Cookkosher.com, the popular online kosher recipe exchange, which currently boasts 30,000 Facebook fans. Her cookbook career began at the age of 21, when she wrote her first cookbook as a fundraiser to begin channeling her obsession with recipes. 
Leah is also a monthly columnist for Whisk, the popular kosher food magazine published by Ami Magazine, where readers appreciate her humor and wit. She’s a natural at live events, whether it’s a cozy cooking class around a kitchen island, or a hall filled with thousands. 
She has been featured in The Washington Post, The Star Ledger, and The Blue Lifestyle, among many others. She lives in New Jersey with her husband and children.

Comments (1)

  • tomoisgood0444
    15 March 2013 at 18:03 |

    very good!

    Clarisonic Mia

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