From our Fall 2014 Garden to Cafe Event
Broccoli (cored and cut into florets) 1 Bunch
Cauliflower (cored and cut into florets) 1 head
Extra Virgin Olive Oil 3 Tbsps
Salt 1-1/2 Tsp
Black Pepper, Freshly Ground ¼ Tsp
1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. Lightly grease the parchment paper.
2. Spread the broccoli and cauliflower onto the baking sheet in a single layer. Drizzle the ingredients with 2 tablespoons of oil and sprinkle with 1 teaspoon of salt. Bake for 15 minutes. Stir the items and bake until lightly browned and tender (another 10-20 minutes).
3. In a large skillet heat the remaining oil over medium heat. Add the red onion and cook, stirring until soft (3-5 minutes). Stir in the pepper, nutmeg, cayenne and remaining salt. Remove from heat.
4. In a large bowl, toss the cauliflower and broccoli with the onions mixture. Taste and adjust seasoning as needed. Serve hot or at room temperature.
Recipe inspired from Edible, A Celebration of Local Foods by Tracey Ryder and Carole Topalian. Published by John Wiley and Sons, Inc. (2010)