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Issue 572: Teriyaki Roasted Cauliflower and Broccoli

Miriam Pascal

Looks like stir fry. Tastes like stir fry. What’s missing is the mess.

Wednesday, December 20, 2017

 Mishpacha-Recipe

Recipes, Styling, and Photography by Miriam Pascal

This dish tastes kind of like a stir-fry — minus the meat or chicken, but more importantly, minus the frying, the pan to wash, and the standing over the stove!

Ingredients

Serves 6–8

  • • 1 24-oz (680-g) pkg frozen cauliflower, defrosted
  •  • 1 24-oz (680-g) pkg frozen broccoli, defrosted
  •  • ⅓ cup teriyaki sauce 
  • • 1 Tbsp soy sauce 
  • • 1 tsp rice vinegar
  • • 2 Tbsp oil 
  • • 1 tsp garlic powder


 
Preparation

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place cauliflower and broccoli on it. Whisk together teriyaki, soy sauce, vinegar, oil, and garlic powder until combined. 

Pour mixture over vegetables and toss until evenly coated. Bake for 40–50 minutes, stirring halfway through, until the vegetables are starting to brown.

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