THANKSGIVING ROASTED CAULIFLOWER RECIPES

ROASTED BROCCOLI AND CAULIFLOWER RECIPE (CRISPY, WIT…

Roasted Broccoli and Cauliflower Recipe (Crispy, wit… image

This simple sheet pan of roasted broccoli and cauliflower florets will be a go-to side dish.

Provided by Sheela Prakash

Categories Dinner Whole vegetable Side dish Meal prep components

Total Time 2040S

Prep Time 540S

Cook Time 1500S

Yield 4

Number Of Ingredients 7

Ingredients

2 cloves garlic
8 ounces broccoli (about 1 medium stalk)
8 ounces cauliflower (about 1/2 a medium head)
2 tablespoons olive oil
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)

Steps:

Arrange a rack in the middle of the oven and heat the oven to 425°F.
Finely grate 2 garlic cloves onto a rimmed baking sheet. Trim 1/2-inch off the woody, dried-out bottom of the stems of 8 ounces broccoli and cut the core from 8 ounces cauliflower. Cut the florets into bite-sized pieces and place on the baking sheet. Cut the stems into bite-sized (1- to 1 1/4-inch) pieces and add to the baking sheet.
Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Toss until the broccoli and cauliflower are evenly coated and the garlic is evenly distributed. Spread out in an even layer.
Roast, tossing halfway through, until tender and caramelized at the edges, 20 to 25 minutes total. Taste and season with more kosher salt as needed.

Nutrition Facts : SaturatedFatContent 1.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.8 g, SugarContent 2.1 g, ServingSize Serves 4, ProteinContent 2.6 g, FatContent 7.1 g, Calories 93 cal, SodiumContent 278.3 mg, FiberContent 2.5 g, CholesterolContent 0 mg

PARMESAN-ROASTED BROCCOLI RECIPE | INA GARTEN | FOOD NET…

Parmesan-Roasted Broccoli Recipe | Ina Garten | Food Net… image

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Steps:

Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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ROASTED BROCCOLI AND CAULIFLOWER RECIPE (CRISPY, WIT…

This simple sheet pan of roasted broccoli and cauliflower florets will be a go-to side dish.
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Roast, tossing halfway through, until tender and caramelized at the edges, 20 to 25 minutes total. Taste and season with more kosher salt as needed.

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