Roasted Broccoli and Cauliflower with Red Onions

From our Fall 2014 Garden to Cafe Event

Step 12: Take a sample and a spork...


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)

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