Ingredients Jump to Instructions ↓

  1. Skillet-Browned Broccoli and Cauliflower with Toasted Garlic

  2. Makes 12 servings

  3. 1 large head cauliflower, leaves trimmed

  4. 5 tablespoons extra-virgin olive oil or grapeseed oil

  5. Salt and freshly ground pepper

  6. 2 large bunches broccoli, stems peeled

  7. 2 tablespoons thinly sliced garlic cloves

  8. Preheat oven to 190F. Slice whole cauliflower from top to bottom

  9. into 1-inch-thick slices. Brush both sides of each cauliflower slice

  10. with 1 tablespoon olive oil and season with salt and pepper.

  11. Heat a large, well-seasoned cast-iron skillet over a medium flame.

  12. Add cauliflower, then weigh it down with a second medium skillet.

  13. 3 to 5 minutes. Turn slices over and cook until second side is browned, about 3 minutes. Transfer to a

  14. platter and place in oven.

  15. Cut each broccoli stalk into 1-inch-thick slices. Cook in same

  16. fashion as cauliflower, making sure to brown both sides of each broccoli slice. Transfer broccoli to the platter after each batch

  17. is cooked.

  18. In a small skillet, heat remaining one tablespoon olive oil and add

  19. garlic. Cook, stirring, until garlic is lightly browned. Transfer

  20. to paper towels to drain, and season with salt and pepper.

  21. Remove cauliflower and broccoli platter from oven. Sprinkle toasted

  22. garlic over vegetables and serve hot.


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