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| Taste of Home |
2 tablespoons fresh minced garlic
3 tablespoons olive oil
1 head cauliflower (1 1/2 pounds), separated into small florets
1 head broccoflower (1 1/2 pounds), separated into small florets
1/3 cup grated Parmesan cheese
Freshly ground black pepper to taste
1 bunch chopped fresh parsley
Heat the oven to 425 degrees. Lightly oil a roasting pan or casserole dish.
Place the garlic and olive oil in a very large glass, ceramic or metal mixing bowl (if you use plastic, the garlic scent will permeate the bowl). Add cauliflower and broccoflower and stir to mix well, using 2 large spoons. Add Parmesan and black pepper and stir again to mix well. Pour into prepared casserole dish.
Bake for 25 minutes, stirring halfway through. Garnish with chopped parsley if you like.
Serves 6.
3 tablespoons olive oil
1 head cauliflower (1 1/2 pounds), separated into small florets
1 head broccoflower (1 1/2 pounds), separated into small florets
1/3 cup grated Parmesan cheese
Freshly ground black pepper to taste
1 bunch chopped fresh parsley
Heat the oven to 425 degrees. Lightly oil a roasting pan or casserole dish.
Place the garlic and olive oil in a very large glass, ceramic or metal mixing bowl (if you use plastic, the garlic scent will permeate the bowl). Add cauliflower and broccoflower and stir to mix well, using 2 large spoons. Add Parmesan and black pepper and stir again to mix well. Pour into prepared casserole dish.
Bake for 25 minutes, stirring halfway through. Garnish with chopped parsley if you like.
Serves 6.
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