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Jamie Stolper


If you like broccoli, cauliflower, and garlic, this is the perfect recipe!  It is easy to make, looks beautiful, and tastes incredible.  A gourmet dish without the fuss!  Cut the vegetables in advance and buy pre-peeled whole garlic cloves, and this is a snap.  You can even prepare the vegetables a few hours before your meal (keep at room temperature) and just toss to heat right before serving.






2 small heads garlic, cloves separated and peeled
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
1 head cauliflower, about 3/4 lb., cut into 1 ½-inch florets
1 bunch broccoli, about 3/4 lb., cut into 1 ½-inch florets
[Discard the leaves; reserve the stalks for another use.]
Lemon wedges for garnish (optional)


Position a rack in the upper part of the oven and preheat to 400 degrees.  Place the garlic cloves in a small baking dish.  Drizzle with 1 tablespoon of the olive oil, season lightly with salt and pepper, and toss to coat evenly.  Cover with aluminum foil and bake 20 minutes, until tender.  Remove the foil and continue to bake until the cloves are lightly golden, approximately 5 minutes longer.  Remove from the oven and set aside.

Bring a large pot of salted water to a boil.  Add the cauliflower florets.  When the water comes to a boil again, cook 3-5 minutes or until just tender when pierced with a fork.  Remove with a slotted spoon and transfer to a platter, in a single layer, to cool and dry.  Repeat with the broccoli and again transfer to a platter, in a single layer, to cool and dry.  (The broccoli will take 1-2 minutes less than the cauliflower to cook.)

In a large non-stick frying pan, heat the remaining 1 tablespoon of olive oil.  Add the cauliflower and broccoli and cook, stirring occasionally, until warm.  Add the garlic cloves and toss together gently until the garlic is warm, about 1 minute.  Season to taste with salt and pepper.

Transfer the vegetables to a warmed serving dish and garnish with lemon wedges if desired.  Serve immediately.

Yield: 6-8 servings.


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