All in the family

pan-roasted broccoli and cauliflower

Isn’t it amazing how two people can grow up in the same family and yet be completely different? It’s true with vegetables as well. Broccoli and cauliflower, for example, are both from the species Brassica oleracea (other relatives are cabbage, brussels sprouts, kale, and collard greens). Even though they’re related and have similar characteristics, broccoli and cauliflower have very distinct tastes. This recipe joins the flavors of these two classic vegetables, and the result is a surprisingly sweet side dish that will soon be a favorite with your family.

Pan-Roasted Broccoli & Cauliflower

1 tablespoon extra-virgin olive oil
1/2 cup diced onion
3 cups broccoli florets
3 cups cauliflower florets
1 tablespoon fresh oregano or 1 tsp dried oregano flakes
1/2 teaspoon salt

Heat olive oil in a large, deep skillet over medium heat. Add onion, and cook 3-5 minutes or until soft and translucent. Stir in broccoli and cauliflower. Turn vegetables a few times to coat with the olive oil. Sprinkle in oregano and salt. Cover, and cook 7-8 minutes, stirring frequently. Vegetables should be slightly blackened and crisp tender when ready to serve.

Yield: 8 servings (serving size = about 1 cup)

Recipe Notes

Comments

  1. Thanks. This is a great way to cook Kale, too, although we only use olive oil. We like the nutty taste/flavor of kale, so we don’t add onions.

  2. Yum. I love kale! Good to hear from you. Thanks for the comment, too. I’ve been wondering how you are doing. :)

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