Oh cruciferous vegetables. How could I go from loathing you to loving you so thoroughly? Roasting….that’s how! 🙂
Roasted Cauliflower and Broccoli Recipe
What You need:
1-2 heads of cauliflower
1 head of broccoli
2-3 cloves of garlic, peeled and coarsely minced
Juice of one lemon
Zest of one lemon
Coarse salt and freshly ground black pepper
What you do:
1 Preheat oven to 400°F. Cut cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired done-ness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
We like them raw with hummus around here too! (Lucie thought it was especially fun that they were purple this week!)
Gladly my kids love them as much as I do and they don’t have the strange aversion I used to have. Maybe it was all in my head. 🙂