Recipe Archives->Vegetables->Cauli Broccoli

Skillet-Browned Broccoli and Cauliflower with Toasted Garlic
Makes 12 servings

1 large head cauliflower, leaves trimmed
5 tablespoons extra-virgin olive oil or grapeseed oil
Salt and freshly ground pepper
2 large bunches broccoli, stems peeled
2 tablespoons thinly sliced garlic cloves

Preheat oven to 190F. Slice whole cauliflower from top to bottom
into 1-inch-thick slices. Brush both sides of each cauliflower slice
with 1 tablespoon olive oil and season with salt and pepper.

Heat a large, well-seasoned cast-iron skillet over a medium flame.
Add cauliflower, then weigh it down with a second medium skillet.
Cook until well browned, about 3 to 5 minutes. Turn slices over and
cook until second side is browned, about 3 minutes. Transfer to a
platter and place in oven.

Cut each broccoli stalk into 1-inch-thick slices. Cook in same
fashion as cauliflower, making sure to brown both sides of each
broccoli slice. Transfer broccoli to the platter after each batch
is cooked.

In a small skillet, heat remaining one tablespoon olive oil and add
garlic. Cook, stirring, until garlic is lightly browned. Transfer
to paper towels to drain, and season with salt and pepper.

Remove cauliflower and broccoli platter from oven. Sprinkle toasted
garlic over vegetables and serve hot.

Printable version: cauli-broccoli.txt.