• 1 head of broccoli, cut into florets
  • 1 head of cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili flakes (optional, for heat)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup sliced almonds, toasted
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving


  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the Vegetables: In a large bowl, combine the broccoli and cauliflower florets. Drizzle with olive oil and toss to coat.
  3. Season the Vegetables: Add the minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes (if using), salt, and pepper to the bowl. Toss well to ensure the vegetables are evenly coated with the spices.
  4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
  5. Add the Tomatoes: In the last 10 minutes of roasting, add the halved cherry tomatoes to the baking sheet.
  6. Toast the Almonds: While the vegetables are roasting, toast the sliced almonds in a dry skillet over medium heat until golden brown, about 3-5 minutes. Stir frequently to prevent burning.
  7. Assemble the Dish: Once the vegetables are done, transfer them to a serving platter. Sprinkle with toasted almonds and chopped fresh parsley.
  8. Serve: Serve the dish hot or at room temperature with lemon wedges on the side for squeezing over the top.

Storage Methods

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Although fresh is best, you can freeze the dish in a suitable container for up to 2 months. Thaw in the refrigerator before reheating.
  • Reheating: Reheat in the oven at 350°F (175°C) until warmed through or in the microwave on a microwave-safe dish.


  • Spicier Version: Add more chili flakes or a pinch of cayenne pepper for extra heat.
  • Nut-Free: Substitute sliced almonds with sunflower seeds or pumpkin seeds if you need a nut-free option.
  • Additional Vegetables: Add other Mediterranean vegetables like bell peppers or zucchini for more variety.
  • Protein Boost: Add chickpeas or tofu for a more substantial meal.

Benefits of Ingredients

  • Broccoli: Rich in vitamins C and K, fiber, and antioxidants that support immune health and reduce inflammation.
  • Cauliflower: A good source of vitamins C and K, folate, and fiber, which promote overall health and digestive well-being.
  • Garlic: Known for its immune-boosting properties and ability to enhance heart health.
  • Olive Oil: Contains healthy monounsaturated fats and antioxidants, contributing to heart health and reducing inflammation.
  • Smoked Paprika: Adds a deep, smoky flavor and is rich in antioxidants.
  • Almonds: Provide healthy fats, protein, and vitamin E, supporting skin health and providing energy.

This vegan Spanish-inspired broccoli and cauliflower dish is a fantastic way to enjoy the flavors of Spain in a healthy and satisfying way. It’s perfect for those who appreciate bold, aromatic dishes and want to incorporate more plant-based meals into their diet. Enjoy it as part of a balanced diet, and don’t hesitate to get creative with additional ingredients and variations!