VEGAN: Roasted Broccoli With Creamy Basil Dressing

Easy on the eyes and satisfying for the tummy.

My eldest son is a very big broccoli lover. Whenever I have a dish with broccoli in it, he would hoard all the broccoli and eat them all without having to consider if his Mom and Dad would want some. But with him eating healthy like that, why would I scold him.

Since, he loves broccoli so much and it would be nice to make him something special this week for all the help he has given me with his little brother. I had to look for recipes that had broccoli as the main ingredient. This certain recipe has got me all giddy with it’s simple yet very attractive plating.

The thing I love the most about this recipe is that my son gets to help me because it is so easy to make. He loves cooking and baking as much as he loves eating, so this is a real treat for us both. And the actual result taste-wise is very very satisfying.

Check out the recipe below.





Cayenne Garlic Roasted Broccoli

1 large head of broccoli

2 tsp oil

⅓ to ½ tsp salt

½ tsp cayenne or to taste

½ tsp garlic powder

Creamy Basil Dressing

½ cup cashews, soaked for half an hour if needed

½ cup or more non dairy milk

2 tbsp fresh basil, or a small handful

1 tbsp or more nutritional yeast

½ tsp garlic powder

¼ tsp onion powder

2 tsp extra virgin olive oil

¼ tsp black pepper

⅓ to ½ tsp salt





Preheat the oven to 400 degrees F. Chop up the broccoli into small florets. Add to a bowl. Add the oil and spices and mix and toss well. Spread on a baking sheet. Bake at 400 degrees F for 20 to 30 minutes (depending on the size of the florets). Turn the sheet around after 20 mins.



Make the creamy dressing: Blend the cashews with non dairy milk, basil and spices. taste and adjust salt, nutritional yeast and spice. Add more non dairy milk if needed. Add lemon juice or a pinch of sugar to adjust the taste if needed.



Drizzle over roasted broccoli. Garnish with red pepper flakes and serve.


Thank you so much to for this super easy and amazing recipe.