Broccoli and cauliflower on a Friday? Really?
It’s about to be the weekend and here I am bringing you a plate full of vegetables.
Trust me here.
This broccoli and cauliflower isn’t your average everyday soggy vegetable.
This stuff is good.
Like, “give me another helping please!” good.
Like, “I’ll take this for lunch tomorrow!” good.
Like, “Back away from my broccoli or I will cut you!” good.
And (bonus!!) it’s NOT HARD.
The secret is putting the veggies in a super, super hot oven. While they’re in there, those rough mini-trees get soft and tender, with perfect crispy oven fried curls on the edges.
After the broccoli and cauliflower come out of the oven, they’re doused with freshly squeezed lemon juice and zest, then covered with a waaaaay too generous amount of fresh Parmesan.
That’s it. You’re done. Crazy, crazy simple. And the result? The best broccoli and cauliflower of your life. Tender, fresh, and totally saturated with flavor. I CRAVE this stuff now. Me, craving vegetables. That should be testimony enough.
Now the best broccoli of your life has been circulating around the Internet for awhile. This is nothing new. I’m totally the one trying to jump on that band wagon as it wheels away.
However, this cauliflower is a brand new experiment. I figured, if it works for broccoli, why not cauliflower?
Well friends, this little experiment was a success.
So here’s why I’m sharing a plate of vegetables with you on a Friday. This way you can spend your whole weekend making something ridiculous like croissants, and then still have time to whip up something healthy to go with the 7 croissants you’ll be eating. Because, you know, balance.
1. Preheat the oven to 425 degrees. Line a large rimmed baking sheet with foil.
2. Wash broccoli and cauliflower and then dry THOROUGHLY. Trim into mini trees.
3. Spread broccoli and cauliflower over baking sheet and drizzle generously with olive oil (probably about 4-5 Tablespoons). Stir to coat. Sprinkle with a generous amount of Kosher salt and pepper, stir again.
4. Bake in the preheated oven for 20 to 25 minutes, or until vegetables begin to brown on the outside.
5. Remove from oven and immediately mix in lemon juice, lemon zest, and freshly grated Parmesan cheese. Serve immediately.