Toss broccoli and cauliflower in a large bowl with olive oil salt and black pepper. Bake 20 30 minutes or until vegetables are browned and tender. Add the olive oil garlic and half of the parmesan cheese. Preheat the oven the minute you think of roasting broccoli and cauliflower cut them into even florets coat well with oil season thoroughly and cook a little longer than you think is necessary. Cover and cook over high heat until crisp tender about 4 minutes.
Ingredients 4 cups fresh cauliflowerets 4 cups fresh broccoli florets 10 garlic cloves peeled and halved 2 tablespoons olive oil 1 2 teaspoon salt 1 2 teaspoon pepper. Spread it around and set aside. This will help get the moisture out fast as opposed to steaming where moisture is trapped. Mix the broccoli and cauliflower florets in a large bowl. For the perfect batch make this your mantra.
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Preheat oven to 400f. Giving it those delicious crunchy edges. Step 2 in a medium saucepan with enough water to cover boil cauliflower and broccoli until tender about 10 minutes. At 425 f roasted broccoli and cauliflower florets should begin to brown in about ten to fifteen minutes. Add the broccoli and cauliflower.
Preheat the oven to 400 degrees f. Toss well to thoroughly coat all pieces. Line a large baking sheet or two smaller ones that can fit side by side with foil or parchment paper. Preheat the oven to 400 degrees f. Preheat oven to 400f.
Line a large baking sheet or two smaller ones that can fit side by side with foil or parchment paper. At low temps it could take an hour or more. Ingredients 4 cups fresh cauliflowerets 4 cups fresh broccoli florets 10 garlic cloves peeled and halved 2 tablespoons olive oil 1 2 teaspoon salt 1 2 teaspoon pepper. Instructions preheat to 425 degrees. Toss broccoli and cauliflower in a large bowl with olive oil salt and black pepper.
