Broccoli and Cauliflower with Garlic and Oil
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.
Servings: 16
Ingredients:
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2 bunches broccoli (2 lb/1 kg)
2 medium cauliflowers (3 lb/1.5 kg)
1/2 cup (125 mL) oil, preferably olive
3 cloves garlic, minced
1/2 cup (125 mL) chopped Italian parsley
Salt
Preparation:
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 sauté until golden. Pour over vegetables, add parsley and salt to taste and toss lightly.
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