Tested till perfect Broccoli and Cauliflower with Garlic and Oil

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.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 16


  • 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
  • salt
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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.

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