Cauliflower And Broccoli With Roasted Garlic Cloves
This roasted garlic broccoli and cauliflower recipe is a delightful blend of flavors and textures that make for a satisfying and wholesome dish. Tender roasted garlic enhances the natural sweetness of the broccoli and cauliflower, creating a delicious and aromatic medley. Seasoned with olive oil, salt, and pepper, each floret is perfectly cooked to retain its bite while still being tender. Finished with a squeeze of fresh lemon juice, this dish is vibrant and inviting, making it an excellent side or a main course.
— Constant Cookbook
Ingredients
- 2 small garlic heads, cloves separated and
- peeled
- 2 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 head cauliflower, about 3/4 lb., cut into 1 1/2-
- inch florets
- 1 bunch broccoli, about 3/4 lb., cut into 1 1/2-
- inch florets
- Lemon wedges for garnish
Instructions
- Position a rack in the upper third of an oven and preheat to 400°F.
- Place the garlic cloves in a small baking dish and drizzle with 1 Tbs. of the oil. Season with salt and pepper and toss to coat evenly. Cover with aluminum foil and bake until tender, 20 to 25 minutes. Remove the foil and continue to bake until lightly golden, 5 to 10 minutes more. Remove from the oven and set aside.
- Bring a large pot three-fourths full of salted water to a boil. Add the cauliflower and cook until tender when pierced with a fork, 3 to 5 minutes. Remove with a slotted spoon and transfer to a platter to cool. Repeat with the broccoli and transfer to the platter to cool.
- In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the cauliflower and broccoli and cook, stirring occasionally, until warm, about 3 minutes. Add the garlic cloves and toss together until the garlic is warm, about 1 minute. Season with salt and pepper.
- Transfer the broccoli, cauliflower and garlic cloves to a warmed serving dish. Garnish with the lemon wedges and serve immediately.
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