Parmesan and Garlic Roasted Broccoli and Cauliflower

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I almost didn’t share this recipe, because it seems so easy and obvious, that probably you’ve already tried something like it. But if you haven’t, you MUST. Our CSA box included two unusual varieties of cauliflower and broccoli – cheddar cauliflower and purple broccoli. Cheddar cauliflower does not taste like cheese. (It’s ok that I was momentarily disappointed about this, right?) It’s just regular cauliflower with extra beta carotene, so it’s orange in color. Purple broccoli is apparently more common in Europe; in fact, I could only find information on it from websites in Great Britain. I think it tastes the same as green broccoli, but the texture is more tender. In my opinion, the best part of these non-traditional varieties is clearly their color – purple and orange veggies for dinner look so pretty!

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Broccoli is one of my all-time favorite veggies. It’s great raw or cooked – and I even loved it as a child, simply steamed with a little melted butter. I’ve roasted cauliflower before this, with some delicious Indian spices. However, I think this way of cooking broccoli and cauliflower might just be a new favorite. Aside from the actual time it takes to roast, prepping the veggies is just as speedy as steaming them.

All you need is a few common ingredients – olive oil, garlic, salt, pepper, shredded Parmesan cheese – and about 40 minutes, and you have a veggie that even more reluctant broccoli and cauliflower eaters will love.

Hope you enjoy!

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Parmesan and Garlic Roasted Broccoli and Cauliflower

(Adapted from Ina Garten’s back to basics Parmesan Roasted Broccoli)

2 heads broccoli

1 head cauliflower

3-4 Tablespoons olive oil

2 cloves garlic

salt and pepper

1/3 cup shredded Parmesan cheese

Serves 3-4

Preheat oven to 425 degrees.

Chop the broccoli and cauliflower, removing stems and separating the florets. (If you are using purple broccoli, you can leave the thin stems, and even the leaves.) In a large bowl, combine the broccoli, cauliflower, 3 tablespoons of olive oil, garlic and salt and pepper. Be sure the broccoli and cauliflower are coated with olive oil; they should look slightly glossy. If not, add a bit more olive oil.

Place parchment paper on a rimmed baking sheet. Spread the broccoli and cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes. The veggies are done when the broccoli is tender and looks slightly browned at the edges. The cauliflower should be tender, as well. Remove the vegetables to a serving bowl and sprinkle with the fresh Parmesan cheese.

 

 

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