Why?
I was feeling rebellious.
It's usually the most over-cooked and least desirable vegetable combination. I thought I'd try to jazz it up a bit. It's not like I could screw it up more than countless restaurants serving it as a side dish. Not only is it super good for you, it's cheap and holds up well in the fridge. I really want to like it and restaurants have really ruined it for me.
This had a lot of flavor and the lemon and capers added a lot of brightness. Yay, me.
Roasted Broccoli and Cauliflower
1 Package of Raw Broccoli and Cauliflower Florets
1 Tbsp of Olive Oil
1/2 lemon, zested and juiced
2 Tsp Capers
Salt and Pepper
Break any over-sized florets in half to get everything close to a uniform size. Toss vegetables with olive oil, fresh cracked pepper and a pinch of salt. Toss onto roasting pan and roast at 375 for about 25 minutes. Add the capers, stir and return to the oven for 5 more minutes. You want to see some browning on a few of the veggie edges. If it gets to brown it gets dry and bitter so be careful not to overcook.
Transfer to a bowl, add the lemon juice and zest of 1/2 lemon and toss. Taste and add more salt as needed. The capers and lemon add a lot of flavor so salt sparingly when you mix it together. Add a drizzle of olive oil to the top and serve.
Voila!
Super easy.
I've seen Harry's Farmer's Market featured on cooking shows filmed around Atlanta but I've never been. This morning I was running a relative to the burbs and I couldn't resist stopping for some goodies.
Interesting fact: Harry's Farmers Market is actually a Whole Foods. Weird, no? I didn't realize it until I walked inside. Sadly, unlike the Whole Foods near me this one does not allow you to walk around drinking a beer. Darn suburbs. It was also 11am so we'll let it slide.
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