Broccoli and Cauliflower with Garlic and Oil

Author: Canadian Living

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.

  • Portion size 16 servings


  • 2 bunches broccoli (2 lb/1 kg)
  • 2 cauliflower (3 lb/1.5 kg)
  • 1/2 cup oil preferably olive
  • 3 cloves garlic minced
  • 1/2 cup chopped Italian parsley
  • salt


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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Broccoli and Cauliflower with Garlic and Oil