Reply to Broccoli and cauliflower: recipe suggestions

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Barefoot Contessa's recipe:

Preheat oven to 425
Cut the florets, rinse, dry THOROUGHLY
Put them on a cookie shit with olive oil, salt, pepper (5 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper) and 4 cloves of garlic, peeled and sliced

Roast 20-25 minutes til crisp-tender and some florets are brown

When it's done, take it out, zest a lemon over it, squeeze the lemon juice over it, add another tbsp of olive oil, and 1/3 cup Parmesan cheese. [/quote]
Barefoot Contessa can make anything fattening.  Every recipe I've seen for roasted broc calls for barely 2 T EVOO -- she calls for 6 plus the 1/3 cup parm.   Might as well mix the florets with Campbell's Cream of Mushroom Soup  and mayo end eggs and top with butter/bread crumb/parm mixture like my mother used to make.   [/quote]

I agree I have most of her books but I NEVER follow the butter/fat suggestions...I echo what others have said, toss with olive oil, salt and whole garlic gloves, I roast 425 for about 20 minutes.  My husband likes a little bit of parm. cheese sprinkled on too-before cooking.  Simple and delicious![/quote]

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