Sautéed Cauliflower and Broccoli
This Sautéed Cauliflower and Broccoli solves a problem for all us people who don’t like Cauliflower. They were made to eat it as a kid and vowed to never eat it again. A confession. That described me pretty well. Gammy likes it and suggested I try it mixed with broccoli and sautéed with garlic and lemon the way I like to do broccoli by itself and Sautéed Spinach. So here comes Sautéed Cauliflower and Broccoli. BTW I really liked it. So, all you cauliflower haters out there try it like this. It is really good. Not just tolerable but GOOD.
Cut the stalks off the heads of Cauliflower and Broccoli. Then trim and cut them into florets. Chop up 4-6 cloves of garlic depending on how garlicy you like it. The lemon will bring out the best of the garlic and won’t let the garlic overpower the other flavors.
Put a skillet large enough to handle it all on at between medium and medium high. Add 2 tbsp. of olive oil. For sautéing it doesn’t have to be extra virgin. The Cauliflower is going to take the longest to cook. Then the Broccoli. Then the garlic. So when the oil has heated up add the Cauliflower and very lightly sprinkle a little salt, black pepper and red pepper flakes. Then toss it to get it coated with the oil. Toss regularly as the veggies cook.
When the Cauliflower starts to show a few brown spots add the Broccoli and toss it all together. When the Broccoli starts to show a few brown spots push the Cauliflower and Broccoli to the outside of the pan and put the garlic in the bare spot in the middle. Spread it out and squeeze the juice from the half of lemon on to the garlic making sure that all the garlic gets some lemon juice. Toss the lemon rind into the pan. Let the garlic cook like that for about 30 seconds.
Toss it all together and shake the Parmesan Cheese all over it.
Toss it again and it’s ready to serve. And, I have to confess again, it is real good.
Sautéed Cauliflower and Broccoli
Ingredients
- 2 Tbsp. olive oil
- 1/2 large head fresh Cauliflower
- 1/2 large head fresh broccoli
- 4-6 cloves garlic, chopped
- 1/2 fresh lemon
- 4 Tbsp. grated parmesan cheese
- salt and pepper
- red pepper flakes
Instructions
- Cut the stalks off the heads of Cauliflower and Broccoli. Then trim and cut them into florets. Chop up 4-6 cloves of garlic depending on how garlicy you like it. The lemon will bring out the best of the garlic and won't let the garlic overpower the other flavors.
- Put a skillet large enough to handle it all on at between medium and medium high. Add 2 tbsp. of olive oil. For sautéing it doesn't have to be extra virgin. The Cauliflower is going to take the longest to cook. Then the Broccoli. Then the garlic. So when the oil has heated up add the Cauliflower and very lightly sprinkle a little salt, black pepper and red pepper flakes. Then toss it to get it coated with the oil. Toss regularly as the veggies cook.
- When the Cauliflower starts to show a few brown spots add the Broccoli and toss it all together. When the Broccoli starts to show a few brown spots push the Cauliflower and Broccoli to the outside of the pan and put the garlic in the bare spot in the middle. Spread it out and squeeze the juice from the half of lemon on to the garlic making sure that all the garlic gets some lemon juice. Toss the lemon rind into the pan. Let the garlic cook like that for about 30 seconds.Toss it all together and shake the Parmesan Cheese all over it.
- Toss it again and it's ready to serve. And, I have to confess again, it is real good.
