Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

A simple and delicious side dish made with cauliflower and broccoli. Their contrasting colors in one dish look striking and perfect for special occasions. Cut both types of cauliflower into equal-sized florets and roast in the oven, seasoning with salt and drizzling with olive oil. Add unpeeled garlic cloves to the dish along with the cauliflower. This adds a bonus to your side dish: the roasted garlic, pressed from its skin, makes a delicious spread on the cauliflower or on slices of bread. Serve the roasted vegetables with any meat or poultry dish.

Ingredients:

• 1 small head of cauliflower (1 kg), cut into florets
• 0.5 kg broccoli, cut into florets
• 1 head of garlic, separated into cloves
• 2 tbsp. l. olive oil
• 0.5 tsp salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, cauliflower, garlic

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Preparation:

Step 1
• Preheat oven to 190°C.
  
  Place the cauliflower and broccoli in a 22x32cm baking dish, toss with olive oil and season with salt. Cover the dish and bake for 30 minutes.
Step 2
• Then uncover the pan, mix everything together, and bake for another 30-40 minutes, stirring occasionally, until the vegetables are soft and golden brown. Serve with turkey and gravy.

Votes: 65