the scramble

While it may seem like I make a lot of fun things for dinner, or maybe it doesn’t seem like that, I guess I have no idea how it seems. Whatever.  I have days that I just can’t figure out what to do for dinner and/or I don’t feel like putting in a lot of effort.  Typically, though, we always have broccoli and cauliflower in the fridge.  So, my go to meal is often a roasted vegetable and chicken/fish/shrimp/pasta, and a salad.  I thought I hated cauliflower.  I don’t think I even ate it until last year or so, I was that afraid of it.  It’s all about HOW you cook it, meaning it must be cooked (for me at least).  I’m no raw vegetable fan.  Now the second thing I paired it with may seem like it was difficult, but it was not!  I have been enthralled with my new Vietnamese cookbook.  It is very detailed and makes it seem effortless.  While it isn’t quite as effort-less as I imagined, it is fun to explore different tastes and techniques.  Lemongrass beef skewers, what’s not to like about that name?  Well, first off I had no lemongrass.  So I didn’t really quite make the recipe, no big deal.  Whatever I did made tasted real good.  

Roasted Broccoli & Cauliflower
serves 6

1 head of cauliflower
1 head of broccoli
olive oil
sea salt
ground pepper
fresh lemon juice
optional: spices or herbs

I chop them into small bits, shake some salt and pepper on top, and drizzle with oil oil. Toss to coat.  I also like to play with different spices, like adding a light dusting of chili powder or cumin or even tossed with fresh herbs. I am interested to try turmeric or coriander.   Roast at 375 for 15 -20 minutes.  You can play with the temperature to either cook slower or faster.  I love to cook it long enough to lightly brown the tops of the broccoli.  If you are feeling so inclined, lightly squeeze some lemon juice over the cooked veggies and toss before serving.

Tagged as: Broccoli, Cauliflower, Easy Sides