- 1 lb. broccoli
- 1 lb. cauliflower
- 3/4 cup olive oil
- 6 cloves garlic
- ½ teaspoon red pepper flakes
- salt and pepper
- Zest of one lemon
- Pecorino or Parmesan Cheese
Pre-heat oven to 400 degrees. Pick off the coarse leaves of the broccoli and cauliflower. Then, peel away the tough stem 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 a Guest Chef: 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.
2944 College Ave, Berkeley, CA
Tel: (510) 981-0538