Roasted Broccoli & Cauliflower Parmesan

This is so incredibly delicious, it could be the main course! And on top of that, it’s both easy and healthy. I looked at the pile of broccoli and cauliflower as I was putting everything together, and thought it looked like plenty for six people. Wrong! We had five for dinner that night, but I think if we only had two or three, there still wouldn’t have been any leftovers. And if you’re one of those people who’s on the fence about broccoli, I think this dish will pull you firmly over to our side. I’ve adapted the recipe ever so slightly from this one by Ina Garten. You’ll find a printer-friendly version of my version at the bottom of this page.

Ingredients:

1 pound each broccoli & cauliflower

4 cloves garlic

1½ tsp kosher salt

½ teaspoon freshly ground black pepper

1 lemon

3 tablespoons pine nuts

3 tablespoons grated fresh Parmesan cheese

2 Tbsp extra virgin olive oil

about 12 fresh basil leaves

Preparation:

1.) Preheat the oven to 425ºF. Peel and slice the garlic; set aside. I got this cute little garlic slicer at Sur la Table. It saves time when you have a lot of garlic to slice, like for Roast Filet of Beef With Cracked Peppercorns (recipe coming soon, I hope).

2.) Cut the vegetables into florets of relatively consistent size, leaving a bit of stalk about one inch. The best way to separate a big floret into smaller ones is to cut through just the stem end, and then pull them apart.

3.) Line a sheet pan with parchment paper. Add the florets, and spread out in a single layer. Sprinkle the garlic evenly over the veggies.

4.) Drizzle it all with 1 Tbsp of the olive oil, and sprinkle with salt and pepper.

5.) Pop the pan in the oven, and roast for 20 – 25 minutes, until the vegetables are tender but still a little crisp, and just starting to brown.

6.) While the vegetables cook, heat a small skillet over low heat. Add the pine nuts and cook, stirring frequently, until nicely toasted. Remove from heat; set aside.

7.) Zest the lemon for 2 tsp of zest and squeeze it for 2 Tbsp juice. Combine the juice and zest with the remaining 1 Tbsp olive oil, and whisk until well combined. Set aside.

8.) To julienne the basil, start by stacking the leaves with the largest leaf on the bottom. Roll them up lengthwise, and slice the roll thinly.

9.) When the vegetables are done, remove to a serving bowl. Add the lemon juice mixture; toss to coat. Sprinkle with the pine nuts, parmesan, and basil. Serve hot.

Roasted Broccoli & Cauliflower Parmesan

Servings: 4
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Ingredients

1 pound each broccoli & cauliflower
4 cloves garlic
1½ tsp kosher salt
½ teaspoon freshly ground black pepper
1 lemon
3 tablespoons pine nuts
3 tablespoons grated fresh Parmesan cheese
2 Tbsp extra virgin olive oil
about 12 fresh basil leaves

Directions

1.) Preheat the oven to 425ºF. Peel and slice the garlic; set aside.
2.) Cut the vegetables into florets of relatively consistent size, leaving a bit of stalk about one inch. The best way to separate a big floret into smaller ones is to cut through just the stem end, and then pull them apart.
3.) Line a sheet pan with parchment paper. Add the florets, and spread out in a single layer. Sprinkle the garlic evenly over the veggies.
4.) Drizzle it all with 1 Tbsp of the olive oil, and sprinkle with salt and pepper.
5.) Pop the pan in the oven, and roast for 20 – 25 minutes, until the vegetables are tender but still a little crisp, and just starting to brown.
6.) While the vegetables cook, heat a small skillet over low heat. Add the pine nuts and cook, stirring frequently, until nicely toasted. Remove from heat; set aside.
7.) Zest the lemon for 2 tsp of zest and squeeze it for 2 Tbsp juice. Combine the juice and zest with the remaining 1 Tbsp olive oil, and whisk until well combined. Set aside.
8.) To julienne the basil, start by stacking the leaves with the largest leaf on the bottom. Roll them up lengthwise, and slice the roll thinly.
9.) When the vegetables are done, remove to a serving bowl. Add the lemon juice mixture; toss to coat. Sprinkle on the pine nuts, parmesan, and basil. Serve hot.