Long-Cooked Broccoli and Cauliflower Salad
1 pound large-headed broccoli
1 pound large-headed cauliflower
3/4 cup olive oil
6 cloves garlic
½ teaspoon red pepper flake
salt and pepper
Zest of one lemon
Pecorino or Parmesan Cheese
Pre-heat the oven to 400 degrees. Pick off the course leaves of the broccoli and cauliflower stems. Peel away their tough skins with a knife. Slice stems to make flowerets. Toss in ¼ cup of olive oil. Season with salt and roast in oven on a baking sheet for 15-20 minutes until the edges are brown. Check frequently to prevent burning. Let cool.
Crush the garlic cloves slightly. In a small sauté pan over medium heat add olive oil, crushed garlic and red pepper flake. Heat until the garlic has softened.
In a bowl add the flavored olive oil to the broccoli and cauliflower. Add the zest of one lemon and garnish with pepper and a grating of cheese. Serve warm.
This recipe comes from our Guest Chef for the month:
Charlene Reis of Summer Kitchen Bake Shop
About Summer Kitchen Bake Shop: Our store was inspired by our summer days spent on Martha's Vineyard. As you drive down the country roads there are miles of rolling farmlands with the ocean as a backdrop. We wanted our summer kitchen to have the look of today but the feel of summer kitchens built long ago behind old farmhouses. Read more...
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