How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

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How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

Ingredients

  • 900 grams of broccoli
  • 450 grams of cauliflower
  • 5 cups of milk
  • Salt, to taste
  • Onion, to taste
  • 1 carrot
  • 1 bell pepper
  • 1 garlic clove
  • 2 tablespoons of olive oil
  • Parsley, to taste
  • 200 grams of red cherry tomatoes

Preparation

  1. Begin by thoroughly cleaning and washing the broccoli and cauliflower. Then, chop them into small pieces on a cutting board.
Cooking Process
  1. In a pot, add the broccoli along with boiling water and season with salt. Pour in the milk and cook for approximately 3 minutes.
  2. In another pot, place the cauliflower, add boiling water and milk, season with salt, and cook for about 5 minutes.
Sautéing Vegetables
  1. Heat a non-stick skillet, drizzle some extra virgin olive oil, and add the chopped onion and carrot. Sauté for a few minutes until golden brown.
Final Touches
  1. Drain the broccoli and cauliflower and transfer them to a pot. Add the diced bell peppers, chopped cherry tomatoes, and mix well. Then, add seasoning according to your taste.
Conclusion

With just a few simple steps, you can create a flavorful and nutritious vegetarian dish that will impress your friends and family. This recipe, learned from a friend in Spain, is a testament to the richness of culinary traditions around the world.

Here’s how to make broccoli and cauliflower delicious with a Spanish twist, plus the benefits and tips to make it even better!

🥦🥬 Spanish-Style Broccoli & Cauliflower Recipe

🧄 Ingredients:

  • 1 small head broccoli (cut into florets)

  • 1 small head cauliflower (cut into florets)

  • 4 cloves garlic (thinly sliced)

  • 1 tsp smoked paprika (pimentón)

  • Olive oil (extra virgin)

  • Salt & pepper to taste

  • 1/4 tsp chili flakes (optional for heat)

  • A squeeze of fresh lemon

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  • Toasted almonds or pine nuts (optional)

  • Chopped parsley for garnish

👩‍🍳 Directions:

  1. Steam or boil broccoli and cauliflower until just tender (about 5–7 minutes). Drain and set aside.

  2. In a large skillet, heat olive oil over medium heat.

  3. Add garlic and cook until golden and fragrant. Add chili flakes if using.

  4. Add the smoked paprika, stir quickly, then toss in the broccoli and cauliflower.

  5. Sauté for 5 minutes, letting the veggies get slightly crispy and coated in flavor.

  6. Season with salt, pepper, and a splash of lemon juice.

  7. Top with toasted almonds/pine nuts and chopped parsley.

💪 Health Benefits:

  • Broccoli & cauliflower: High in fiber, vitamins C & K, and antioxidants.

  • Olive oil: Heart-healthy fats with anti-inflammatory properties.

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  • Garlic: Boosts immunity and supports heart health.

  • Smoked paprika: Adds flavor without calories, rich in antioxidants.

  • Nuts (optional): Add healthy fats, crunch, and extra protein.

🔥 Tips for Maximum Flavor:

  • Roast instead: For deeper flavor, roast the broccoli & cauliflower at 425°F (220°C) for 20–25 min before sautéing with garlic and spices.

  • Use Spanish sherry vinegar: A drizzle adds tang and authenticity.

  • Add chorizo crumbles: If you’re not vegetarian, Spanish chorizo adds smoky, savory richness.

  • Mix in manchego or parmesan: A small sprinkle takes it over the top.

Want a version with cheese, or maybe something for meal prep

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