Roasted Broccoflower

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:

  1. Keeps all the nutrients from being lost in the cooking liquid
  2. 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:

  1. Preheat your oven to 450°
  2. Cut the broccoli and cauliflower into long, thin strips.
  3. Slice the garlic cloves into thin pieces (like Paulie’s system for doing the garlic) – though, maybe not with a straight razor.
  4. Toss everything into the zip top bag along with enough of your chosen lubricant to coat everything nicely.
  5. 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.
  6. 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).
  7. 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!