Eat Your Veggies: She’s Choppin’ Broccoli (and Cauliflower)
On Wednesday evening, I made a very simple veggie recipe found at Eating Well. The veggies will be taken to a friend’s house for a potluck dinner this evening.
Roasted Florets from Eating Well
- 8 cups bite-size cauliflower florets, or broccoli florets (about 1 head), sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Lemon wedges, (optional)
I chopped the broccoli and cauliflower into smaller pieces and placed then in a bowl. I tossed them in olive oil and garlic salt, then placed them on a baking sheet lined with aluminum foil like so:
Here are the pre-baked florets (and some stem pieces) a little bit closer…
I baked them in the oven for 20-30 minutes, making sure to turn the veggies about halfway through baking. The cauliflower ultimately had tinges of brown, and the broccoli: a darker green.
I moved them from the cookie sheet to another pan so they can be carried to our destination this evening. Here are the finished florets and stems (a little bit closer):
Hoping my fellow dinner guests enjoy them as much as I liked sampling them; I will get the verdict tonight once they’re heated, served, and eaten.
And for dessert…Some Dana Carvey audition deliciousness.