When we make a time-consuming entree, we also do a quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories. —Debra Tolbert, Deville, Louisiana
Featured In: 20 Ways to Cook with Cauliflower
- 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
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender. Yield: 8 servings.
Originally published as Roasted Broccoli & Cauliflower in Taste of Home Christmas Annual Annual 2015, p41
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