YOUR SOLIN GENERATED RECIPE
Crispy Garlic Roasted Broccoli and Cauliflower with Tempeh
Enjoy a hearty, crispy medley of garlic roasted broccoli and cauliflower tossed with golden, crispy tempeh bites. This dish bursts with rustic roasted flavors, enhanced by the warm aroma of garlic and a hint of red pepper, perfect for a nourishing dinner.
INGREDIENTS
2 cups broccoli florets (150g)
2 cups cauliflower florets (150g)
150g tempeh, cubed
1 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a large bowl, combine the broccoli and cauliflower florets. Drizzle with olive oil, add minced garlic, red pepper flakes, salt, and black pepper. Toss well to ensure the veggies are evenly coated.
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, stirring halfway through to promote even crisping.
While the vegetables roast, cut the tempeh into cubes or slices. Optionally, pan-fry the tempeh in a non-stick skillet over medium heat for 5-7 minutes until edges are crispy, or add during the last 10 minutes of roasting.
Once the vegetables are tender and slightly charred, and the tempeh is crispy, combine them in a serving bowl. Adjust seasoning with additional salt and pepper if desired.
Serve warm and enjoy this nutritious, protein-packed roasted veggie dish.