->Cauli Broccoli <-

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.

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.