Roasted Cauliflower and Broccoli

I’ve recently been on a streak of making simple sautéed veggies. With a few flavor packed base ingredients that remind me of home, these light and healthful dishes will feel comforting and satiating. This is broccoli and cauliflower with mustard seeds, ginger, curry leaves, chilies and onions.


1 cauliflower head, florets
1/2 broccoli head, florets
1 medium red onion, rough chopped
1 tsp black mustard seeds
1 sprig curry leaves, about 10-12, rough chopped
2 tbsp canola oil
1 tbsp ginger, finely diced
3 indian green chillies, halved lengthwise (can substitute with thai chillies or serrano)
2 tsp kosher salt

In a sauté pan, over medium heat, add 2 tbsps oil, and 1 tsp mustard seeds. Once the seeds start spluttering throw in 2 tbsp finely minced ginger, curry leaves, green chilies and sauté for 2 minutes.
Add 1 large diced red onion, and cook for another 5-6 minutes until the onions get golden brown.
Add the florets of broccoli and cauliflower and 2 tsps kosher salt. Adjust salt per your taste and per the kind of salt you use. Cover and cook over medium heat for about 8-10 minutes.
Uncover and cook another 5 minutes, to cook out any excess liquids in the base of the pan, and until the veggies start browning slightly. Toss gently for even browning. And Enjoy!


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