Description
A simple, healthy, and flavorful side dish combining tender broccoli and cauliflower florets sautéed with garlic and finished with a sprinkle of Parmesan cheese and a touch of lemon juice. Perfect for complementing chicken, fish, or pasta meals.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
Other Ingredients
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- Lemon wedges for serving (optional)
Instructions
- Boil cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 2 minutes to start tenderizing.
- Add broccoli: Add the broccoli florets to the pot and boil both vegetables together for an additional 2–3 minutes until they are just tender but still crisp. Then drain the vegetables and set aside.
- Sauté garlic: Heat olive oil or butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Toss vegetables: Add the drained broccoli and cauliflower to the skillet and toss them in the garlic oil. Season with salt and black pepper.
- Heat through: Cook the vegetable mixture for another 2–3 minutes, stirring occasionally, until heated through and well coated with the garlic oil.
- Finish and serve: Remove from heat and sprinkle with grated Parmesan cheese if desired. Serve warm with a squeeze of fresh lemon juice for an added bright flavor.
Notes
- For extra flavor and a different texture, roast the vegetables instead of boiling—toss with oil and bake at 425°F (220°C) for 20–25 minutes.
- This dish pairs wonderfully as a side for chicken, fish, or pasta dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
