Feedback

Got any comments or ideas to share with us? Let us know!

Skillet-Browned Broccoli & Cauliflower with Garlic

Print
Skillet-Browned Broccoli & Cauliflower with Garlic
featuring Michel Nischan
Posted 11/29/08
Featuring Michel
Rating:
* * * * *
Views: 955
Venues: Cooks' Gadgets & Gizmos
Produce & All Things Green
Categories: Skillets
Vegetables
Sub Categories: Broccoli
Cauliflower
Garlic
Keywords: cauliflower, broccoli, grapeseed oil, garlic, toasted, extra-virgin olive oil, Michel Nischan, Homegrown Pure & Simple
Servings: 6
Cookbook Title: Homegrown: Pure and Simple Icon-buy-me
Description:

Very few people are indifferent about broccoli-they either love it or hate it! But whichever camp you are in, you will like it cooked this way. Caramelizing it in a hot skillet brings out broccolis hidden deliciousness. The same is true of cauliflower. Truly! Both of these cruciferous vegetables are extremely nutritious, so finding new ways to cook them will be beneficial to a healthful diet.

There are two simple tricks that will guarantee success. One is to be sure to slice the broccoli and cauliflower thin enough so that they cook through by the time they brown and caramelize, yet they must be thick enough so they do not overcook. The second is to make certain the slices are the same thickness, guaranteeing they cook evenly. Otherwise, theres nothing to it! This recipe is another argument for keeping your cast-iron skillets front and center, rather than stashed in the back of a dark cupboard.

Ingredients:

1 large head cauliflower

2 large heads broccoli, stems attached

2 tablespoons grapeseed or rice oil

Salt and freshly ground black pepper

2 tablespoons thinly sliced garlic

2 to 3 cloves garlic, thinly sliced

1 tablespoon extra-virgin olive oil

Preparation:

  1. Heat a large cast-iron skillet over medium heat. While its heating, slice the cauliflower from top to bottom into 1-inch-thick slices. Brush both sides of every slice with some of the grapeseed oil and season with salt and pepper. Place the slices in the hot skillet, pressing them into the pan with a spatula. Cook for 3 to 4 minutes, or until nicely browned. Turn and cook on the other side for about 3 minutes, or until browned and tender. Transfer the slices to a warmed platter.

  2. While the cauliflower is cooking, cut the broccoli the same way you cut the cauliflower and brush with some of the remaining grapeseed oil. When the cauliflower is cooked, cook the broccoli in the same way. Make sure both sides of the broccoli slices are browned before transferring the slices to the platter with the cauliflower.

  3. Add the remaining grapeseed oil (about 2 teaspoons) to the hot skillet. Add the garlic slices and sauté, stirring gently and constantly, for 1 to 2 minutes, or until lightly browned. Transfer to a plate lined with paper towels and sprinkle with salt and pepper.

  4. Arrange the broccoli around the outside of the platter and then put the cauliflower inside the circle. Sprinkle the toasted garlic slices over the broccoli and cauliflower, drizzle with the olive oil, and serve.

 

© Michel Nischan, Homegrown Pure and Simple (Chronicle Books, 2005)

Bookmark and Share


Please log in to dish on this post.