Sunday, January 1, 2012

Roasted Broccoli and Cauliflower, Parmesan and Lemon

Happy New Year everyone!
I am starting the new year with a good long run, kirtan, yoga and meditation. So to continue my efforts with having a fresh mind, it would be good to have some good, healthy food in the system.

Over the holidays, I made roasted broccoli from a recipe I found on Food Network. It was so good, except that I had added a little too much salt.

Recently, I was at Trader Joe's, thinking about the same dish. Instead of buying stalks of broccoli, I decided to get a bag of cauliflower and broccoli. Well, I must say it turned out well.

Serving size: 2

1 12 oz. Bag of Broccoli and Cauliflower Duet from Trader Joe's (pre-washed)
1/4 Lemon
1/2 Cup Parmesan Reggiano
2 Tablespoons Extra Virgin Olive Oil
Salt and Freshly Ground Pepper

Pre-heat oven to 400 degrees. Add foil to the baking pan and add broccoli and cauliflower. Drizzle olive oil, season with salt and pepper.  Toss to coat evenly and bake in the oven for 10 minutes.

Try to turn over the florets, they should be a little browned which is okay. This is what brings out the roasted flavor. Keep them close together, and add a layer of cheese and slide it back into the oven. The cheese should melt nicely, adding a crisp to the top of the florets, about 10 minutes.

Drizzle with lemon and transfer to a serving dish with a spoon or spatula.

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