Skillet roasted broccoli and cauliflower is as oh sooo easy to make as it is tender and delicious. South Louisiana hot sauce and vinegar, along with Parmesan cheese and garlic, inject each perfectly roasted floret with a tangy bite that puts this gluten free weeknight side dish into a class all by it’s veggie self. Yep and yay..
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Skillet Roasted Broccoli and Cauliflower, You Are Soooo Worthy…Yep…
Although I love, love, love vegetables, I have to admit that neither broccoli nor cauliflower are often on my grocery shopping radar. Even though I like both of these veggies just fine, I’m usually too concerned about potatoes, green beans and Brussels sprouts to really give broccoli or cauliflower the attention that they deserve.
So, the other day when I was scanning my local grocery store’s weekly ad online, the two-for-one sale on broccoli and cauliflower caught my eye. Since Mark really likes broccoli, I thought that it was high time that I paired it with my personal cauliflower favorite for a refreshing change of dinner pace at the Liner dinner table (I mean sofa).
Well, I’m sooo glad I did, y’all. Cause this skillet roasted broccoli and cauliflower came out like smelling and tasting like a champ. The simple but highly flavorful seasoning roasted right into the charred florets, injecting each zesty bite with a ‘I wish that I would’ve made more of this’ taste and texture.
How to Make Skillet Roasted Broccoli and Cauliflower, South Louisiana Style…
I started the skillet roasted broccoli and cauliflower by cutting the fresh florets off of the stalks. Then, I added a few garlic clove slices. Once I had the veggies in the bowl, it was time to cover them with a few choice pantry ingredients that I’d been wanting to use together for a while now.
I used my hands to coat the veggies and garlic with the mixture. Then, I layered it all in a well-greased cast iron skillet and popped it into a preheated oven. Well, to tell y’all the truth, I wasn’t expecting much at all. It’s not that I thought that it wasn’t going to be good, it’s that I had no idea how great it was actually going to turn out!
The broccoli, cauliflower and garlic charred perfectly around the edges. And the mix of cheese, cane vinegar and honey-infused hot sauce really took the veggies to a new level of flavor and texture that I had no idea even existed!! Yep!!
I’m calling this skillet roasted broccoli and cauliflower my new side dish ace in the hole. It’s fast, it’s easy, it’s crazy-flavorful, and it makes me forget ALL about carby sides for just one night like no other side dish, y’all. This easy gluten free side dish is also super healthy, and it practically cooks itself in the oven for you, too.
Share this skillet roasted broccoli and cauliflower with those who need a flavor popping veggie break from their usual starchy carb side yawn. And see y’all on the yum side…
Skillet Roasted Broccoli and Cauliflower
- 3 cups fresh broccoli florets
- 3 cups fresh cauliflower florets
- 4 garlic cloves, sliced
- salt, black pepper, and cayenne pepper to taste
- 2 tablespoons oil
- 3 teaspoons Steen's Cane Vinegar
- 1 1/2 teaspoons Louisiana Sweet Heat With Honey Sauce
- 2 tablespoons Parmesan cheese
- 2 teaspoons chopped parsley
- Preheat oven to 425 degrees F.
- Place the broccoli and cauliflower florets and the garlic slices into a large bowl. Sprinkle salt, pepper, and cayenne liberally over the florets and garlic. Set aside.
- In a small bowl, stir the oil, vinegar, hot sauce, cheese and parsley in a small bowl until well-incorporated.
- Pour the sauce into the bowl, and use your hands to coat the broccoli, cauliflower and garlic in the bowl. (This is not saucy, it's a thin covering that flavors the veggies without being overpowering.)
- Pour the mixture into a well-greased 12-inch cast iron skillet.
- Bake for 25 to 30 minutes, or until crisp-tender. Stir well after 15 minutes of cooking time, flipping over any over-charred florets before resuming roasting.