Garlic Lemon Broccoli Cauliflower Medley Recipes

Steps:

• Wash the broccoli and cauliflower and cut into bite sized pieces Clean and peel garlic; mince finely. Place the garlic and butter in a medium sized skillet. Saute over medium high heat until garlic is browned, about 4 to 5 minutes. Set aside. Fill a large stock pot about 3/4 full of water; bring to a boil over medium high heat. Add broccoli and cauliflower and let cook for 5 to 7 minutes until crisp/tender. Don't over cook. Drain and place in large bowl. Toss vegetables with lemon juice, garlic butter mixture and rosemary. Serve warm or cold. Serves 6 to 8

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Steps:

• Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

Steps:

• In a steamer cook the broccoli & cauliflower for 8 minutes or until just tender, then drain & run under cold water to stop the cooking. Drain again & set aside.
• Put 2 tablespoons of the olive oil in a large skillet over medium heat, then add the garlic & cook for 3 minutes, or until it is golden, stirring occasionally.
• Add drained vegetables & turn heat to high, cooking & stirring only when necessary, until vegetables begin to brown.
• Add lemon zest & cook another minute.
• Add remaining tablespoon of olive oil & the lemon juice, then taste & adjust seasoning. Serve hot or at room temperature.

Steps:

• Wash cauliflower and remove green leaves. Cut into bite-size pieces. Remove leaves and tough ends from broccoli. Cut into bite-size pieces also.
• Combine vegetables in a large bowl.
• Mix remaining ingredients and pour over vegetables. Toss gently.
• Chill several hours or overnight.
• Can be garnished with bacon bits when served. Best if chilled when it is served.

Steps:

• Bring a large pot of water to a boil and add salt. Plunge the vegetable into the boiling water and cook until fairly tender, 3 to 6 minutes, depending on the size of your pieces. Drain and plunge into a bowl of ice water or run under cold water. Drain again.
• Put 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, if using, and cook, stirring occasionally, until it is golden, about 3 minutes. Add the drained vegetable and turn the heat to high. Cook, stirring only when necessary-you don't want the broccoli to fall apart-until the vegetable begins to brown; add the lemon zest and cook for another minute or two.
• Add the remaining olive oil and the lemon juice, taste and adjust the seasoning, and serve hot or at room temperature.
• Alternative method
• Skip step 1. In step 2, start with 1/4 cup olive oil (and, if you like, add a dried chile). Thirty seconds after adding the garlic, add the broccoli or cauliflower and 1/4 cup water. Cover the pan. Cook, uncovering and stirring occasionally, until the vegetable is tender, 10 to 15 minutes. Taste and adjust the seasoning and serve.

Steps:

• Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins or until just tender. Meanwhile, heat the oil in a large frying pan, add the garlic, cook until lightly golden, then add the lemon zest and cook for 1 min more. When the broccoli is cooked, drain well, toss with the garlicky oil, season and serve.