This recipe is adapted from a quesadilla filling I saw on New York food blog Smitten Kitchen. I find it works even better as a salad. It’s gluten free and vegan and full of flavour.
Serve with jalapeno black beans and super seedy slaw for a vegetarian-friendly Mexican feast with a side dish of smoked paprika and minty yoghurt. Simply mix together 1 cup natural yoghurt (or coconut yoghurt for vegans), a pinch of sea salt, 2 tsp finely chopped mint, ½ tsp smoked paprika and the juice of one lime.
Ingredients
| 1 head | Broccoli, chopped into florets, stalk chopped into bite sized pieces (Main) |
| ½ head | Cauliflower, chopped into florets, stalk chopped into bite sized pieces |
| 1 Tbsp | Olive oil |
| 1 pinch | Sea salt, a generous one |
| 1 bunch | Spring onion, sliced with ends removed |
| ½ cup | Red peppers, marinated, thinly sliced |
| 2 | Limes, juiced |
| 3 Tbsp | Almonds, chopped, optional. Can be replaced with another nut of your choice |
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Directions
- Lay broccoli and cauliflower on a baking tray, drizzle with oil and season with salt and pepper.
- Place high on grill in a very hot oven (about 220C) for about 15-20 minutes, until the edges char.
- Remove from the oven and place in a bowl. Add spring onions, peppers, lime juice and nuts. Toss gently and serve. It works well in a taco instead of meat.
