Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Cauliflower and Broccoli with Roasted Garlic Cloves



Posts : 18029
Thanked : 883
Join date : 2013-01-12

Cauliflower and Broccoli with Roasted Garlic Cloves

Post by Lobo on Fri 22 Jan 2016, 2:59 am

Cauliflower and Broccoli with Roasted Garlic Cloves

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 6
The word cauliflower comes from the Italian cavolo a fiore, meaning "a cabbage that blooms like a flower," and was regularly grown in the garden plots of ancient Rome. Broccoli was known by the ancient Romans as well, and its name is derived from bracchium, meaning "a strong branch." When purchasing broccoli or cauliflower, select heads that are crisp and smell sweet.

  • Printer Friendly Version

  • 121


  • 2 small garlic heads, cloves separated and
  • 2 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1 head cauliflower, about 3/4 lb., cut into 1 1/2-
      inch florets
  • 1 bunch broccoli, about 3/4 lb., cut into 1 1/2-
      inch florets
  • Lemon wedges for garnish

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.


Position a rack in the upper third of an oven and preheat to 400°F.

Place the garlic cloves in a small baking dish and drizzle with 1 Tbs. of the oil. Season with salt and pepper and toss to coat evenly. Cover with aluminum foil and bake until tender, 20 to 25 minutes. Remove the foil and continue to bake until lightly golden, 5 to 10 minutes more. Remove from the oven and set aside.

Bring a large pot three-fourths full of salted water to a boil. Add the cauliflower and cook until tender when pierced with a fork, 3 to 5 minutes. Remove with a slotted spoon and transfer to a platter to cool. Repeat with the broccoli and transfer to the platter to cool.

In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the cauliflower and broccoli and cook, stirring occasionally, until warm, about 3 minutes. Add the garlic cloves and toss together until the garlic is warm, about 1 minute. Season with salt and pepper.

Transfer the broccoli, cauliflower and garlic cloves to a warmed serving dish. Garnish with the lemon wedges and serve immediately.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

    Current date/time is Fri 09 Dec 2016, 9:29 am