Roasted Cauliflower, Broccoli, and Garlic |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A whole head of garlic is roasted along with broccoli florets and cauliflower, basically making your appetizer and side dish in the same pan. Now, do not be alarmed when you get to the part where the foil comes off and you look at the very dark colored broccoli...after the final 30 minutes of roasting, the veggies are so tender and delicious. I normally only like my broccoli to be crisp tender and bright green, but in this recipe I thought the taste made up for its less attractive color. Found on Ellie Krieger's Healthy Appetite show originally. Ingredients:
1 small head cauliflower, cut into florets (2 pounds) |
1 lb broccoli, cut into florets (fresh) |
1 head garlic |
3 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
1 loaf french bread (baguette style) |
Directions:
1. Preheat the oven to 375 degrees F.
2. Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
3. Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
4. Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
5. Cover the dish with foil and bake for 1/2 hour.
6. Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
7. Meanwhile, slice baguette bread into thin bias-cut ovals.
8. Toast in a toaster oven until lightly toasted (to your liking).
9. When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.
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