Long-Cooked Broccoli and Cauliflower Salad recipe

  • 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

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