Prep the Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the cauliflower and broccoli into bite-sized florets.
Make the Sauce: In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup (or honey), minced garlic, and grated ginger until well combined.
Toss and Roast: Place the cauliflower and broccoli florets in a large bowl. Pour the sauce over the vegetables and toss until they are evenly coated. Spread the florets out in a single layer on the prepared baking sheet.
Roast the Vegetables: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through cooking.
Garnish and Serve: Once roasted, transfer the vegetables to a serving dish. Sprinkle with sesame seeds and sliced green onions. Add red pepper flakes if you like a bit of heat. Serve immediately.
Kitchen Equipment Needed
Baking sheet
Parchment paper
Large bowl
Small bowl
Whisk
Cutting board
Knife
Tips and Shortcuts
Pre-Cut Veggies: Save time by using pre-cut cauliflower and broccoli florets available at most grocery stores.
Make Ahead: You can make the sauce ahead of time and store it in the fridge for up to a week. This makes for an even quicker meal prep.
Air Fryer Option: For an even faster cooking method, try air frying the vegetables at 375°F (190°C) for 15-20 minutes.
Recipe Swaps and Variations
Different Veggies: Feel free to swap out the cauliflower and broccoli for other vegetables like Brussels sprouts, carrots, or bell peppers.
Protein Boost: Add tofu, tempeh, or chickpeas to the mix for an extra protein punch.
Gluten-Free: Use tamari instead of soy sauce to make this dish gluten-free.
Storing Leftovers
Store any leftover sesame cauliflower and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to maintain the crispy texture.
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