Asian Inspired 7 Minute Broccoli & Cauliflower Side

Well hello gorgeous side! THIS is my kind of food, it’s quick & easy but still vibrant and full of flavour.

Organic Cauliflower and broccoli (also known as cruciferous veggies) are quickly steamed (7 min to be exact) before dressed in an even quicker Asian inspired dressing topped with toasted sesame seeds.

I love to add a green side full of gut loving nutrients and fiber to every meal I eat! This way I know I get my recommended 5-7 cups of veggies and fruit in a day.

I have added MISO in the dressing because it adds a umami flavour.

What is Miso?

Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and a fungus called koji. It boasts a rich, savoury flavour profile known as umami, making it a versatile ingredient in both Japanese and international cuisine. The two main types of miso are white miso, which is sweeter and milder in flavour, and brown miso, which is darker, stronger, and more robust in taste.

Shop Miso Paste (not the soup):

  • Faithful to Nature (here)
  • Wellness Warehouse (here)

Most health shops and good deli’s will stock one of these brands.

The Members of the Brassica Family – the HEALTH BIG 5!

Broccoli: Rich in fiber, vitamin C, and various antioxidants like sulforaphane, broccoli supports digestion, boosts immunity, and may help reduce the risk of chronic diseases such as cancer and heart disease.
Cauliflower: High in fiber, vitamins C and K, and antioxidants, cauliflower supports bone health, aids in digestion, and may have anti-inflammatory and anti-cancer properties.
Cabbage: Packed with fiber, vitamin C, and vitamin K, cabbage promotes digestive health, supports immunity, and may help lower cholesterol levels and reduce the risk of certain cancers.
Kale: An excellent source of vitamins A, C, and K, as well as antioxidants and minerals, kale is beneficial for eye health, supports bone health, and may help lower blood pressure and reduce the risk of heart disease.
Brussels Sprouts: Loaded with fiber, vitamins C and K, and antioxidants, Brussels sprouts support digestive health, promote bone health, and may have anti-inflammatory and anti-cancer properties.

Why should we try to eat cruciferous everyday?

These vegetables are rich in glucosinolates, which are sulfur-containing compounds that give them their characteristic smell and taste. When we chop, chew, or digest these vegetables, glucosinolates are broken down into biologically active compounds such as SULFORAPHANE (aka the GOOD STUFF). Sulforaphane has been studied extensively for its potential health benefits, including its ability to support detoxification processes in the body, reduce inflammation, and even potentially reduce the risk of certain types of cancer.

So, by including cauliflower and broccoli in our diets, we can enjoy not only their delicious flavours but also their potential health-boosting properties, thanks to the magic of like sulforaphane.

Asian Inspired Broccoli & Cauliflower

Delight in a tantalising fusion of flavours with my Asian-inspired side dish featuring tender cauliflower and broccoli, perfectly paired with a zesty Asian dressing. In just 7 minutes, you can transform these humble vegetables into a culinary delight that will elevate any meal. Get ready to tantalise your taste buds with this quick and easy recipe bursting with vibrant Asian-inspired aromas and flavours.
Prep Time 10 minutes
Cook Time 7 minutes
Diet Fibre Rich Starter, Vegan
Servings 2 people


  • 500g cauliflower & broccoli florets cut into bite-size pieces (leaves and stalks too!)
  • 1 cup water
  • 1 tsp salt
  • 5cm ginger finely sliced
  • 4 garlic cloves sliced

Asian Dressing

  • 2 tbsp toasted sesame seeds
  • 1 tbsp toasted sesame oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tamari (soy) sauce
  • 1 tbsp white miso (optional)
  • 1 tsp good chilli oil (my recipe link below)
  • 1 lime zest and 1/2 lime juice to taste
  • 1/2 bunch spring onions finely sliced (optional)


  • In a large saucepan with a lid add the water, salt, pepper, ginger and garlic, bring to a simmer, add the florets and place the lid on, set your timer to 5 minutes and gently steam the veggies. TIP: the temp setting should be medium to high - you want the lid to sing a bit and the liquid to evaporate in the cooking time.
  • Meanwhile, make the sauce, toast the sesames in a small frying pan until golden, set aside. Into a medium serving bowl, add the sesame oil, olive oil, tamari (or soy), chilli oil (if using), zest of 1 lime and juice of 1/2, mix it all together and adjust the seasoning to your taste.
  • After 5 minutes, check the veggies by biting a bit of the stalks, it might be ready or you might decide to give it another 2 minutes. The florets will be ready when the water has evaporated and the veggies are soft but still with a bite to it.
  • Add the veggies to the sauce in the serving bowl, including the steamed garlic and ginger, mix well and top with spring onions if using. Enjoy!
Tried this recipe?Let us know how it was by tagging @adreskitchen on Instagram!