Slightly Exotic Skillet Broccoli And Cauliflower Recipe

Name: Slightly Exotic Skillet Broccoli And Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons extra-virgin olive oil, divided; 1 large onion, thinly sliced (pole to pole); 1 head of cauliflower, trimmed and separated into florets, large florets cut in halves; 1 head of romanesco or broccoli, trimmed and separated into florets, large florets cut in halves; 3/4 teaspoon red pepper flakes; 3 medium cloves garlic, coarsely chopped, and divided; Freshly ground black pepper; 1 teaspoon brine from preserved lemons; 1 preserved lemon, rinsed; 12 to 15 Castelvetrano olives, pitted and coarsely chopped; 2 small to medium red peppers, roasted, seeded, peeled, and diced; 1 tablespoon Sherry vinegar; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 2 to 3 tablespoons cilantro leaves (or substitute Italian parsley)

Servings: persons

7 tablespoons extra-virgin olive oil, divided
1 large onion, thinly sliced (pole to pole)
1 head of cauliflower, trimmed and separated into florets, large florets cut in halves
1 head of romanesco or broccoli, trimmed and separated into florets, large florets cut in halves
3/4 teaspoon red pepper flakes
3 medium cloves garlic, coarsely chopped, and divided
Freshly ground black pepper
1 teaspoon brine from preserved lemons
1 preserved lemon, rinsed
12 to 15 Castelvetrano olives, pitted and coarsely chopped
2 small to medium red peppers, roasted, seeded, peeled, and diced
1 tablespoon Sherry vinegar
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 to 3 tablespoons cilantro leaves (or substitute Italian parsley)

1
Heat 3 tablespoons of olive oil in a 12-inch cast iron or other non-stick skillet over medium-high until shimmering. Add sliced onions and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add cauliflower and romanesco/broccoli, and evenly distribute in a single layer. (The pan should be crowded, but if you cannot create a single layer remove a few florets.) Take a minute to wiggle each piece into place to get some surface contact on each floret. Turn the heat down to medium-low. Sprinkle the red pepper flakes and all but 1/2 teaspoon of the chopped garlic over the brassicas. Season with ground black pepper, and sprinkle on the brine from the preserved lemons. Set a timer for 25 minutes.
2
While the brassicas are cooking, prep your lemon and make your dressing. Quarter the preserved lemon, and use a spoon to scrape out the pulp. Remove the seeds from the pulp and put the pulp in your blender. Coarsely chop one quarter of the peel, and add it to the blender. Dice the remaining peel and set aside. To the blender add the reserved chopped garlic, all but 1 heaping tablespoon of the diced red pepper, sherry vinegar, cumin, and paprika. Blend until smooth. Scrape down the sides of the blender jar, then while running slowly pour in the remaining olive oil. Taste and add a splash or two more of vinegar if the dressing isn't tangy enough. Set aside. (NOTE: This step could also be done ahead, just re-blend dressing prior to serving if any separation has occurred.)
3
After your timer has gone off, check a couple of florets for caramelization. If needed, cook an additional 5 or so minutes. Otherwise scatter the reserved red pepper, diced preserved lemon, and chopped olives over the brassicas. Cover the pan and allow to steam for 5 to 10 minutes as needed to cook the florets through, but still maintain some texture.
4
Transfer to a serving platter. Garnish with cilantro just before serving. Drizzle with dressing, and serve the rest on the side. (Note: The brassicas will be under-seasoned without the dressing.)

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7 tablespoons extra-virgin olive oil, divided, 1 large onion, thinly sliced (pole to pole), 1 head of cauliflower, trimmed and separated into florets, large florets cut in halves, 1 head of romanesco or broccoli, trimmed and separated into florets, large florets cut in halves, and more.

Yes, Slightly Exotic Skillet Broccoli And Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slightly Exotic Skillet Broccoli And Cauliflower

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