Broccoli Cauliflower With Garlic Lemon Italy Recipes

Steps:

• In a steamer cook the broccoli & cauliflower for 8 minutes or until just tender, then drain & run under cold water to stop the cooking. Drain again & set aside.
• Put 2 tablespoons of the olive oil in a large skillet over medium heat, then add the garlic & cook for 3 minutes, or until it is golden, stirring occasionally.
• Add drained vegetables & turn heat to high, cooking & stirring only when necessary, until vegetables begin to brown.
• Add lemon zest & cook another minute.
• Add remaining tablespoon of olive oil & the lemon juice, then taste & adjust seasoning. Serve hot or at room temperature.

Steps:

• Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
• Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

Steps:

• Preheat the oven to 500 degrees F.
• Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Steps:

• Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins or until just tender. Meanwhile, heat the oil in a large frying pan, add the garlic, cook until lightly golden, then add the lemon zest and cook for 1 min more. When the broccoli is cooked, drain well, toss with the garlicky oil, season and serve.

Steps:

• 1 Cut the broccoli into large florets. Trim off the ends of the stems. Peel off the tough skin with a swivel-blade vegetable peeler. Cut thick stems crosswise into 1/4-inch slices. 2 Bring a large pot of water to a boil. Add the broccoli and salt to taste. Cook until the broccoli is tender, 5 to 7 minutes. Drain and cool slightly under cold running water. 3 Drizzle the broccoli with the oil and lemon juice. Garnish with the lemon wedges. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
• Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
• Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
• Cover the dish with foil and bake for 1/2 hour.
• Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
• Meanwhile, slice baguette bread into thin bias-cut ovals.
• Toast in a toaster oven until lightly toasted (to your liking).
• When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.