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Cauliflower and Broccoli with Roasted Garlic Cloves

Cauliflower and Broccoli with Roasted Garlic Cloves
The word cauliflower comes from the Italian cavolo a fiore, meaning "a cabbage that blooms like a flower," and was regularly grown in the garden plots of ancient Rome. Broccoli was known by the ancient Romans as well, and its name is derived from bracchium, meaning "a strong branch." When purchasing broccoli or cauliflower, select heads that are crisp and smell sweet.

Ingredients:

  • 2 small garlic heads, cloves separated and
      peeled
  • 2 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1 head cauliflower, about 3/4 lb., cut into 1 1/2-
      inch florets
  • 1 bunch broccoli, about 3/4 lb., cut into 1 1/2-
      inch florets
  • Lemon wedges for garnish

Directions:

Position a rack in the upper third of an oven and preheat to 400°F.

Place the garlic cloves in a small baking dish and drizzle with 1 Tbs. of the oil. Season with salt and pepper and toss to coat evenly. Cover with aluminum foil and bake until tender, 20 to 25 minutes. Remove the foil and continue to bake until lightly golden, 5 to 10 minutes more. Remove from the oven and set aside.

Bring a large pot three-fourths full of salted water to a boil. Add the cauliflower and cook until tender when pierced with a fork, 3 to 5 minutes. Remove with a slotted spoon and transfer to a platter to cool. Repeat with the broccoli and transfer to the platter to cool.

In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the cauliflower and broccoli and cook, stirring occasionally, until warm, about 3 minutes. Add the garlic cloves and toss together until the garlic is warm, about 1 minute. Season with salt and pepper.

Transfer the broccoli, cauliflower and garlic cloves to a warmed serving dish. Garnish with the lemon wedges and serve immediately.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).