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Roasted Spiced Cauliflower, Broccoli, and Artichoke

December 18, 2012

I was tasked with cooking the vegetables for Thanksgiving dinner this year.  I originally was going to cook a Cauliflower and Jeruseulm Artichoke recipe I found on, however, Jim was so nice to go to the store for me while I was stuck at work and wasn’t sure what they were so he came home with fresh artichokes and canned artichoke which are both apparently very different than Jeruselm Artichokes.  They are more like a root/potato and have the flavor of artichoke.

So I ended up doing some adjustments and ended up with this super tasty recipe below:

Xmas veggiesDifficulty: Easy
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Yield:  6-8 servings (a large baking sheet full)
Taste: Very Good

1 Head of cauliflower, cut into bite size florets
2 Medium size heads of broccoli, cut into bite size florets
1, 13.75 oz can artichoke hearts quartered
3 tbs of extra virgin olive oil
Kosher salt to taste
1 tsp cumin
3/4 tsp cayenne pepper (reduce amount if you want less heat)
Optional:  slivered almonds

1) Preheat the oven to 375 degrees F.
2) In a large bowl, combine the cauliflower, broccoli, and artichoke. Toss them generously with olive oil and salt.
3) Add cumin and cayenne and optional almonds to the vegetables. Toss well to thoroughly combine.
4) Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 15 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. If they start to burn before they are done cooking add more olive oil to the sheet.  Roast another 10 minutes or until they are brown and tender.  Taste and adjust the seasoning, if necessary.
5) Remove the veggies from the oven, and transfer to a serving dish. Serve immediately.

Source: Heidi’s kitchen


From → Side Dish

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