What is this?
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 kill! 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 a perfect little oven burn. Like the kind of burn I get when I’m out in the sun all day just a wee bit too long. Only less red. And less painful.
Moving on. So you pull the broccoli and cauliflower out of the oven, douse the toasted veggies with freshly squeezed lemon juice and zest, then grate a waaaaay too generous amount of fresh Parmesan all over the top.
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?
Some days, people, this brain thinks up some pretty good stuff. (Other days it’s preoccupied with thoughts of how I can salvage a failed Oreo whoopie pie attempt…but that’s another story).
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 that can tame the guilt you feel after seeing how much butter is actually in those 7 croissants you ate.
Sounds like the perfect weekend, right?
The Best Broccoli and Cauliflower of Your Life
Yield: 4-6 servings
1 large head broccoli
1 large head cauliflower
Freshly ground pepper
Juice and zest of one lemon
Copious amounts of Parmesan cheese
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.