In my opinion, broccoli and cauliflower go together like peanut butter and chocolate. They are so ridiculously well matched that not putting them together is a crime.
I’ve been making this dish for years. For a long time, it was one of the few things Milly would eat before she swore off all food except for bread products and strawberries. Archer will still eat this most times I make it. And it’s a recipe I often make if I am going to a potluck or cooking for non-vegans.
It’s super easy, relatively filling, and delicious.
Broccoli and Cauliflower with Miso Tahini Sauce
1 cup rice plus enough water to cook it in (roughly 2 cups)
3 cups of broccoli, floreted (you can use the stalks, too. Just peel them first!)
2 cups cauliflower, floreted
1 can of chickpeas
1 Tbs olive oil
salt/pepper to taste
2 Tbs Tahini
2 Tbs miso
2 Tbs lemon juice
a little water, to help stir it up
Cook your rice. You can do this first thing in the morning and let it sit. Or while you’re cooking and prepping the other ingredients. Once the rice is nice and fluffy, set aside.
Preheat the oven to 375 degrees.
Toss the broccoli, cauliflower, and chickpeas in the olive oil, salt, and pepper. Coat thoroughly. Then place them on a baking sheet. Bake for 12 minutes (give or take) until the broccoli is bright green and both broccoli and cauliflower are tender. Remove from heat and set aside to cool.
In the meantime, make the sauce. Combine all of the ingredients in a liquid-style measuring cup that you can pour from (I use Pyrex). The dressing should be fairly thick, but not so thick it won’t pour. Adjust the water to come up with a good consistency. Or the lemon juice, if you want it a bit more tart.
Combine the rice, veggies, and the sauce. Stir well to make sure that the sauce is thoroughly mixed with the rice and veggies.
(I like to serve this with sauteed or steamed kale or homemade sauerkraut, but other veggie sides work well, too!)