I had the hardest time getting the kids to eat broccoli. They are really good about eating their vegetables but would turn their collective noses up at broccoli. Even calling them little trees didn’t get them running to the dinner table. Now I understand that smothering this healthy vegetable in cheese sauce is an option, but that seems counterproductive to me.
The other day, while cleaning out the vegetable bin, I happened to have a head of cauliflower and 2 bunches of broccoli. My favorite way of preparing cauliflower is by roasting it. So I decided to try roasting the broccoli as well. I cut the cauliflower and broccoli into bite size florets and placed them both in a large baking dish and tossed them with olive oil, salt and pepper. I put the dish in a preheated 350 degree oven for 35 to 40 minutes. You want the broccoli and cauliflower to get nice and caramelized.
Towards the tail end of the roasting process, melt two tablespoons of butter in a small skillet. Thinly slice a couple of cloves of garlic and add that to the melted butter. Let the butter and garlic simmer until they brown slightly. Add a tablespoon or so of capers and a splash of tarragon vinegar. When the vegetables are done, pull them out of the oven and evenly distribute the butter sauce. Toss and serve.
The vegetables didn’t last very long in the roasting pan. The kids decided to help themselves before heading out to basketball practice. So there you go.
Turmeric and Thyme's Blog 