I grew up loving broccoli and cauliflower, because my mom would always pour this beautiful, thick creamy cheese sauce over it. Oh my; the memories. Years ago, I would make it that way also and I even remember my girls loving it.
Let quite a few years pass, and I know that I just can't allow myself to make and eat that cheese sauce anymore. So, I have really avoided serving both broccoli and cauliflower at the dinner table. I know that is bad, because the cruciferous vegetables are so good for you.
For several weeks I have been searching for something else to do with broccoli. Some recipes looked more complicated than necessary and quite a few had too many ingredients. So I decided to put a couple of ideas together and tried them out tonight.
We enjoyed our broccoli so much, I think I will make this again within the next week. I am also going to try this with cauliflower. I'm thinking asparagus would be nice also, but we really do prefer to grill our asparagus.
I hope you broccoli avoiders with try this technique and enjoy it as much as we did. Just improvise. I don't think you can go wrong.
Roasted Broccoli from Schnitzel's Kitchen
Cut broccoli heads into crowns and cut the stems into strips
About 4 tablespoons olive oil
2 cloves garlic, minced
a large pinch or shake of crushed red pepper flakes
salt and pepper to taste
Preheat your oven to 450 degrees. Line a baking sheet with tinfoil.
In a large bowl, toss the broccoli with about 3 tablespoons olive oil until the broccoli is well-coated.
Season with salt and pepper.
Transfer the broccoli to the baking sheet and roast for 15 minutes. It is not necessary to spread the broccoli out too much. It will shrink (so don't be shy about using a lot of the green stuff for this dish.)
Stir together the remaining olive oil, garlic and red pepper flakes in a small bowl. Drizzle over the broccoli and stir to coat after the first 15 minutes of roasting.
At this point, you will be tasting it. Roast for another 5-8 minutes, until the broccoli is beginning to brown.
Yup, that easy and very good.
Kale, Red Russian, in seven photos
3 hours ago