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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cauliflower and Broccoli with Roasted Garlic Cloves

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cauliflower and Broccoli with Roasted Garlic Cloves Empty Cauliflower and Broccoli with Roasted Garlic Cloves

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

    Cauliflower and Broccoli with Roasted Garlic Cloves Img22l
    Cauliflower and Broccoli with Roasted Garlic Cloves
    Cauliflower and Broccoli with Roasted Garlic Cloves Translucent
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    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.






    • 121

    Ingredients:


    • 2 small garlic heads, cloves separated and
        peeled
    • 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

    Cauliflower and Broccoli with Roasted Garlic Cloves Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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).
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