Roasted Broccoli and Cauliflower with Shrimp

At the most unlikely of times, I managed to hit a home run yesterday. I was unprepared and uninspired, and had only a 45 minute window in which to make dinner. I needed it to be quick. I needed it NOT to require a 10-mile round trip to Market Basket. And, I needed inspiration. So, with shrimp and cauliflower in the freezer, I hit the internet and found Savour Fare, a lovely little food blog based in L.A. While I’m not personally a huge fan of shrimp, I do love my roasted veggies and was eager to explore the light and summery flavors of ground coriander (from the cilantro plant – did ya know?). Many thanks to another cup-of-sugar neighbor, my Aunt Elvira, for the loan of spices!

My husband and I both loved the results — a lovely bowlful of yummy veggies and shrimp, lightly seasoned and perked up with a bit of fresh lime juice.  The lime juice really is a must, adding a fresh zing to the otherwise subtle flavors.  The combo of lime and broccoli was especially awesome. The kids all liked parts of it, one focusing on broccoli, the other on shrimp, and the youngest *loved* the cauliflower, a huge coupe for this dieitian-mama! We served it up over jasmine rice for the perfect light meal before heading out for evening activities.

NOTE: I used small shrimp, but would definitely recommend the larger variety as these little babies got a bit lost in the forest of green and white ‘trees.’  Nest time I’ll boost the coriander up to 3/4 teaspoon as well.I can see this recipe working well with tofu, too, or sans protein as a vegetable side.There you go. My Tuesday night home run. Score!

Roasted Broccoli and Cauliflower with Shrimp
Serves 4-6
Adapted from Savour Fare

1 lb. broccoli, cut into florets (or 16 ounce bag of frozen florets)
1 lb. cauliflower, cut into florets (or 16 ounce bag of frozen florets)
¼ c. plus 1 tablespoon olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and pepper, to taste
1 pound large shrimp, shelled and deveined
1 teaspoon lime zest
lime wedges

Preheat over to 425 degrees Fahrenheit.

Put broccoli and cauliflower in a large mixing bowl. Drizzle with 1/4 cup olive oil and stir until pieces are well-coated. Sprinkle coriander, cumin, and chili powder around, and mix until combined. Add salt and pepper to taste (I did 4-5 turns of both the salt and pepper grinder here). Pour mixture onto cookie sheet and roast for 15 minutes.

While the veggies are cooking, add the shrimp to the same mixing bowl, drizzle 1 tablespoon of oil, then add lime zest and salt and pepper to taste.  Once the veggies have been roasting for 15 minutes (edges will have begun to brown), add the shrimp to the pan and toss. Return to oven for an additional 10 minutes, until shrimp is slightly firm and opaque. Serve immediately over Jasmine rice, with a liberal dousing of fresh lime juice.

CHOMP!