Broccoli and Cauliflower with Garlic and Oil
This recipe makes 16 servings
- Portion size: 16
Often the simplest approach to vegetables is the best. And while most party-givers avoid the whole question of hot vegetables at a buffet, this festive Italian dish is both a visual and taste treat.
- 2 bunches 2bunchesbroccoli, (2 lb/1 kg)
- 2 2medium cauliflower, (3 lb/1.5 kg)
- 1/2 cup 1/2cupoil, preferably olive
- 3 3cloves garlic, minced
- 1/2 cup 1/2cupchopped Italian parsley
Cut broccoli and cauliflowers into florets. Peel broccoli stems and cut into finger lengths. Arrange stems first, then florets, in steamer and steam about 12 to 15 minutes or until tender. Drain and transfer to warm serving bowl.
Meanwhile, heat oil in small skillet; add garlic and saute until golden. Pour over vegetables, add parsley and salt to taste and toss lightly.