My “Perfect Every Time” Roasted Broccoli
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Truth be told, broccoli is my favorite veggie and I can eat it any way, any day. However, this recipe is for my non broccoli lovers because it will change your mind! These are wonderfully seasoned, crispy, and oh-so-easy to make!
I love prepping the raw broccoli for this recipe in a huge batch on Sunday and then cooking it up fresh each night in my oven or air fryer. I promise this will convert any broccoli hater in your household with just one batch!
Be Well, Stay Real, – Rach
Ingredients
- 2 cups broccoli florets, mostly uniform in size (this seems like a lot but it will cook down to 1 cup)
- 1/4 cup avocado oil
- 1 Tsp each garlic powder, paprika, salt, and pepper
Directions
1. Preheat your oven or air fryer to 400 degrees and line a baking sheet with foil (if making in the oven).
2. Clean and thoroughly dry the broccoli (important so it roasts instead of steaming).
3. In a small bowl, whisk the spices into the oil until well combined.
4. In a large bowl, toss broccoli florets with the oil and spice mixture until evenly coated.
5. For the oven: Spread broccoli on the baking sheet in a single layer and bake in the oven for 15 minutes. Remove from oven, toss broccoli to ensure even cooking, and return to the oven for 15 more minutes.
5. For the air fryer: Spread in an even layer in your air fryer and cook for 8-10 minutes, toss, and cook for another 8-10 minutes until crispy.
6. Enjoy immediately!
* PRO TIP: Just like my brussel sprouts, I don’t like eating roasted broccoli that has been cooked and reheated. I prep a week’s worth of raw broccoli and keep it in the fridge so I can easily cook up 1-2 cups each night!
Cauliflower "fried" rice
I want to share with you my delicious and oh so easy to make cauliflower "fried" rice that will make all of your Chinese take out dreams come true!
Equipment
- Large saucepan
- Chef's knife
- Measuring cups and spoons
- Rubber scraper
Ingredients
- 1/2 cup Coconut aminos
- 1 medium Yellow Onion diced
- 2 large Carrots peeled and diced
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 2 eggs cage free
- 5 scallions thinly sliced
- 1 bag riced cauliflower I personally like the Trader Joe's brand that you can find in their frozen section!
Instructions
- Start by prepping all of your veggies (onion, carrots, ginger, garlic, and scallions). I really appreciate a mise en place (meaning "everything in its place") approach so your ingredients are all ready to go when you start cooking!
- Begin by heating a large saucepan over medium heat and add 1-2 Tbsp of avocado oil to start warming.
- Add the carrots and onions to the pan and allow to cook for 3-5 minutes, stirring occasionally, until soft but not brown.
- Turn the heat up to medium-high and add the bag of cauliflower rice to the pan. Cook for 7-10 minutes, stirring frequently to help release moisture, until almost all of the liquid in the pan has evaporated and the rice is starting to brown. (It is important to remove most of the moisture from the rice to ensure it is not soggy!)
- Add the garlic and ginger to the mix and cook for 1-2 minutes, ensuring they do not get overly brown or burn.
- Turn the heat down to low, move the rice and veggies over to one half of the pan, and add your cracked eggs to the empty side. Cook for approximately 1 minute until they are mostly cooked through.
- Fold the cooked eggs into the rice and veggies until even distributed.
- Return the heat to medium-high and add the 1/2 cup of coconut aminos to the party and allow to cook for 3-5 minutes, stirring occasionally, until the liquid has reduced and absorbed into the veggies.
- Finally, turn the heat off and fold the scallions into the rice. Season with salt, pepper, and/or hot sauce and serve with your favorite protein! Enjoy!
I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!
