We’ve been inspired by all of the amazing broccoli and cauliflower we’ve been seeing (and eating) at the Farmers Markets right now! Here’s a fun way to use both Buon Gusto olive oil and vinegar and eat your veggies!
Braised Cauliflower and Broccoli
Serves 4-6 as a Side
Ingredients:
1 medium head cauliflower, cut into florets, stem discarded
2 heads broccoli (about the same as the cauliflower), cut into florets, stem discarded
1 onion, peeled and sliced
4 cloves garlic, peeled and sliced
1 pinch chile flakes
1/2 lemon, sliced very thin (seeds removed)
1/2 cup Buon Gusto Buenaventura or Costal California Olive Oil
1 tbs apricot or other stone fruit jam
3 tbs Buon Gusto Balsamic Vinegar
2 cups water
3 tbs toasted sesame seeds
handful of chopped fresh herbs, like parsley or mint
good, crusty bread
It might seem like there is a lot of olive oil in this dish, but it forms the base of a luscious sauce perfect for dipping grilled or garlic bread in on a cool winter evening.
1) Preheat oven to 375 degrees F.
2) Steam the cauliflower and broccoli for about 7 minutes (you can skip this step, but it helps them cook more evenly in the braise).
3) Heat the Buon Gusto Buenaventura Olive Oil over medium heat in a large dutch oven. Add the garlic and chile flakes and cook for about 30 seconds.
4) Add the onions and cook for about 5 minutes, until they get a bit soft.
5) Stir in the cauliflower, broccoli, lemon slices, Buon Gusto Balsamic Vinegar, jam, about 1 tsp salt, and about 10 grinds of a pepper mill. Make sure to mix everything together well.
6) Slowly pour in the water, then bring it to a simmer.
7) Cover and braise in the oven for about 30 minutes. Take the lid off, and braise for another 15-20 minutes, until the liquid is slightly reduced to a nice sauce.
8) Serve topped with sesame seeds, chopped herbs, and more pepper, as well as your favorite bread.