Roasted Cauliflower and Broccoli Dippers

Heat your broiler on the oven and position the oven rack towards the bottom of the oven.

Heat a large pot of water to boil (about 10 cups of water).

Blanche the cauliflower head and broccoli head for about 4-5 minutes or until they are just fork tender. Remove from the water and place on a baking sheet.

Spray the cauliflower and broccoli head with vegetable spray and sprinkle with seasoned salt and Italian seasoned bread crumbs. Spray one more time with vegetable spray.

Place the prepared heads of broccoli and cauliflower into the oven on the lower shelf under the broiler. Broil just until the tops of the broccoli and cauliflower begin to brown.

Remove the broccoli and cauliflower from under the broiler and set aside for a moment.

On a large serve dish, pour the prepared kale pesto and spread it out on the platter. Place the roasted cauliflower and broccoli on top of the prepared platter.

Serve the cauliflower and broccoli heads with my kale pesto hummus and enjoy! I like to place kitchen scissors to the side of the dish so people can easily snip off little florets for dipping. Here's a link to the kale pest hummus https://cookingwithchefbryan.com/recipe-view/kale-pesto-hummus/