This recipe is for perfectly roasted broccoli and cauliflower with a hint of lemon. I was shocked by how well the lemon alone dresses the not so very subtle vegetables. MG and I love this recipe so much that we make it almost once a week to have on hand for snacks. It really is a perfect, flavorful and simple recipe that everyone should have in their repertoire. My friend adds parmesan and pine nuts to dress it up a little more for a dinner party.
Perfectly Roasted Broccoli and Cauliflower with Lemon
Serves 4
1 pound broccoli
1 pound cauliflower
Olive oil cooking spray (such as Pam)
Coarse sea salt to taste
1 lemon
Preheat oven to 425°F. Resist temptation to place vegetables in oven before it is completely preheated – This will give you soggy vegetables.
Discard the majority of the stems and slice broccoli and cauliflower florets into roughly 1-inch chunks. Place on a baking sheet lined with parchment paper and spray generously with cooking spray. Grind coarse sea salt over the top and place in the oven for 15 minutes. Stir vegetables and rotate pan halfway; Cook for another 10 minutes. In the event that your broccoli is not caramelized enough at this point, move your pan to the top rack and broil for one minute.
Remove pan from the oven and squeeze the juice of one lemon over the broccoli and cauliflower. Toss and serve hot.
