This one is pretty simple, and a tasty twist on some veggies that are typically steamed (or boiled, yuk!). Broccoli and cauliflower split down into long, thin wedge strips; then, roasted on high dry heat. There are a few things this does:
- Keeps all the nutrients from being lost in the cooking liquid
- As the interior juices are squeezed out from the high heat pressure, it reacts with the super-heated air and the lubricant used (your choice below), it will mimic a Maillard reaction in meat by creating a great browned crust
Here’s what you’ll need:
- 1 head of broccoli
- 1 head of cauliflower
- 8 cloves of garlic
- 1 lemon
- Lubricant – extra virgin olive oil, coconut oil/butter
- 1 extra large zip top bag
- Kosher or Sea salt to taste
- 1 sheet pan
Here’s what you’ll do:
- Preheat your oven to 450°
- Cut the broccoli and cauliflower into long, thin strips.
- Slice the garlic cloves into thin pieces (like Paulie’s system for doing the garlic) – though, maybe not with a straight razor.
- Toss everything into the zip top bag along with enough of your chosen lubricant to coat everything nicely.
- After everything is coated up nicely, dump it all out onto a sheet pan and give it a little wiggle and a jiggle to evenly distribute the veggies.
- Whack into the oven for 15 minutes. After 15 minutes, pull it out and give it a toss around. Add the zest of your lemon and a little sprinkle of the Kosher or Sea salt, then back into the oven for another 5 min at the least, and your veggies should be browned, and the garlic golden (or liquified).
- Your dish will be done when a fork can easily slide in and out of the stems without much pressure. Move the vegetables to a large serving dish, and hit it with the juice of the already zested lemon.
Top with more salt to taste, and enjoy a healthy, filling, cruciferous side kick (or a mid-day/late-night meal)! Or if you’re feeling extra indulgent, just drizzle a bit more of your extra virgin olive oil to give it some of that nice fruity flavor from the oil.
Want a bit more of a pop? Quarter some multi-colored carrots lengthwise and add them to the dish as well!
Feeling a little more adventurous? Add some purple or yellow broccoli to the party for a pop of color, and a break from the same old boring green broccoli!