Yep, true story, you can buy green cauliflower. And orange. And purple! Who knew? Well, you might have and, as luck would have it, I did too. I’m fortunate enough to live in a major metropolitan area that partially prides itself on providing variety. In this instance, that variety equates to hybrid vegetables.
As a child, the thought of broccoli, cauliflower, and carrots wasn’t very appetizing to me. Especially when said vegetables were frozen and bagged, which they always were. Needless to say as an adult, I opt for fresh, unfrozen, and unbagged. I also tend to prefer steaming, stir-frying, or roasting–particularly when it comes to the aforementioned vegetables. Here’s one of my favorite and simple combinations: Recipe numero trenta:
Lemon Garlic Broccoli and Cauliflower
Ingredients: 2 crowns fresh broccoli, 1 small/medium head green cauliflower, 10 large cloves garlic, 1 lemon, ~2 tbsp’s EV olive oil, ~1 tbsp freshly ground black pepper, (optional: non-stick cooking spray)
Preparation: Preheat oven to desired temperature between 350 and 400 degrees (I convection roasted at 350 degrees).
Remove stalks and cut broccoli crowns into small pieces. [If using stalks (I do!): Remove ends and any blemished areas. Cut in half–lengthwise–and then halve again. Cut sections into halves or further as desired.] Thoroughly wash and drain.
Cut away leaves to expose cauliflower head. Cut cauliflower into small pieces. Thoroughly wash and drain.
Peel (if necessary) and finely dice garlic cloves.
Spray roasting dish with non-stick spray if desired (I used an olive oil spray). Add broccoli and cauliflower pieces to large bowl. Squeeze juice of 1 lemon, drizzle olive oil, and sprinkle diced garlic and black pepper over both. Mix well and pour into roasting dish.
Place in oven and roast, mixing/turning at least once, for 40-50 minutes. (tip: start covered to minimize charring) Remove when desired doneness is reached and enjoy!