2 lbs of Romanesca, Broccoli or Cauliflower, cut into bite-size florets
1.5 lbs of large raw shrimp, shelled and deveined
4 T extra virgin olive oil
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp chili powder
3 cloves of garlic, minced
dash of sea salt
fresh ground pepper
1 tsp lemon zest
1-2 tsp Underwoods Sriracha sauce
juice of 1/2 lemon
Preheat oven to 425 F. In a large bowl, toss Romanesca (or broccoli/cauliflower) with 2 tablespoons olive oil, coriander, cumin, chili powder and 2 cloves of minced garlic. In a separate bowl, combine shrimp, 2 tablespoons olive oil, 1 garlic clove, lemon zest, Sriracha sauce, and sea salt and pepper.
Spread florets on a baking sheet and roast for 10 minutes. Add shrimp and combine. Roast for 10 minutes, then toss, and roast for another 10 minutes or until shrimp are just opaque and Romanesca/Broccoli/Cauliflower is tender and starting to brown. Toss with lemon juice before serving.