I am in love with the amazing rainbow of summer produce! This purple cauliflower knocks my socks off, and is perfect when paired with fresh broccoli.
Oven roasting is my favorite way to cook these vegetables in any season, and in any color for that matter. They get a healthy splash of olive oil, a sprinkling of salt and pepper, then they’re popped in the oven. The result is a mouth-watering explosion of flavor.
While I could eat the entire tray in one sitting, I usually save some to nosh on throughout the week with tahini sauce or green goddess dressing.
INGREDIENTS:
1 head broccoli cut into florets
1 head cauliflower cut into florets
2-4 Tbsp extra virgin olive oil
Kosher salt & pepper
PREPARATION:
Preheat oven to 425° Fahrenheit on bake or 400° Fahrenheit on convection (preferred).
Trim broccoli and cauliflower into florets of similar size.
Place in large mixing bowl, and add about 2 tablespoons of olive oil. Add 1-2 teaspoons of salt and fresh cracked pepper to taste. Mix well.
Drizzle olive oil on large baking sheet, and brush to coat pan.
Spread broccoli and cauliflower onto pan, making sure not to crowd the pan.
Bake for approximately 20 minutes, turning vegetables halfway during baking to prevent charring.
Serve as is, or pair with your favorite sauce or dressing.
TIPS:
Make sure your vegetables are clean and dry.
Be generous with olive oil and salt.
You can roast the stems, or reserve them for other use such as in Asian slaw.
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