I realize my last post was about roasted cauliflower. And now I’m giving you yet another recipe for roasting it (and surprise! it doesn’t actually contain any mustard; although…). But let’s think of this as more of a Broccoli recipe. Kyle was making dinner tonight and was trying to ask me how to roast broccoli while I was busy with other things, barely paying him any attention – I know, I’m cruel. He asked me how I usually make it and I couldn’t believe that I’ve never posted this recipe before. Because typically, garlic roasted broccoli is my go-to side: on a busy weeknight or a lazy all-day cooking Sunday. So I’m sharing it now, especially for my husband’s future reference. One of the last times I made it (with a roasted chicken dinner) I added some cauliflower. Of course it was delicious, so I’m adding the combo recipe here. Feel free to omit it of course and just add more broccoli.
This recipe is for you Kyle. Love your wife.
Garlic Roasted Broccoli (& Cauliflower)
1 bunch broccoli
1/2 head of cauliflower
4-6 garlic cloves
2 Tbsp olive oil
1/4 – 1/2 tsp chili flakes
salt & pepper
2 Tbsp parmesan, grated
Preheat oven to 400°F.
Cut the flowerettes off the broccoli stem (cut any large ones into more bite-sized pieces). If you don’t mind eating the stem (I love it), peel it, then cut it into 1/2″ slices. Cut the cauliflower into bite-sized pieces. Peel the garlic and cut it in half or thirds (depending on size of garlic). Cut the 1/2 lemon into 4 chunks.
Place everything into a large baking dish. Drizzle with the olive oil and add the chili flakes. Add salt & pepper to taste. Mix everything together, ensuring most of the veggies are coated with the oil. Sprinkle the entire dish with the parmesan. Place into preheated oven and roast for 30 minutes. Serve hot or at room temperature.
(Note: you can actually eat the whole lemon once the rind has been baked – sometimes it’s yummy, sometimes it’s really bitter, depends on the lemon)