Blanch the Vegetables
Bring a large pot of salted water to a boil.
Add the broccoli and cauliflower florets and blanch for 2–3 minutes until slightly tender but still firm.
Drain and set aside.
Prepare the Garlic Oil
In a large pan, heat the olive oil over medium heat.
Add the sliced garlic and sauté until golden and fragrant (be careful not to burn it).
Add the Flavors
Lower the heat and stir in the smoked paprika and chili flakes, allowing the spices to infuse the oil for about 30 seconds.
Cook the Vegetables
Add the blanched broccoli and cauliflower to the pan. Toss well to coat the veggies in the flavorful oil.
Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and slightly charred in spots.
Finish with Lemon
Squeeze the lemon juice over the vegetables and season with salt and pepper. Toss to combine.
Garnish and Serve
Transfer the vegetables to a serving plate and sprinkle with fresh parsley.
Why It’s So Delicious
The smoked paprika adds a rich, earthy depth of flavor that’s quintessentially Spanish.
The garlic and olive oil create a fragrant base that elevates the natural taste of the veggies.
A touch of lemon brightens the dish and balances the flavors perfectly.
Enjoy this vibrant dish as a healthy side for grilled meats or fish, or serve it with crusty bread for a light vegetarian meal. Your veggies have never tasted this good!
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