It is a great side to many dishes. My problem is that once I have cooked it, I have very little to put on the table as it gets picked at by various members of my family whilst I'm preparing the rest of dinner. They love it that much.
Broccolini is cooked the same way as broccoli. Just cut off about 1-2cm from the base of the stems, and cook as you would broccoli below.
This is healthy, simple and tasty.
2-3 heads broccoli, cut into florets
1 head of cauliflower, cut into florets
Extra Virgin Olive Oil
Salt and pepper
Boiled: Bring a large pot of salted water to the boil, you need enough water to cover the florets completely once added.
Add the broccoli or cauliflower into the pot, don't overcrowd, do it in 2 or 3 batches if you need to. Also by not overcrowding, it will come back to the boil a lot quicker. Once I add the broccoli, I set my kitchen time to 4 minutes (5 minutes for cauliflower), and cook for 4 minutes (5 minutes for cauliflower), don't wait for it to come back to the boil before starting your 4 minutes. This you cook to taste, you want it crunchier, cook it less, you want it softer, cook it more.
Remove with a slotted spoon and place in a bowl. Lightly season with salt and pepper (I prefer white pepper), drizzle with some extra virgin olive oil. Do not mix.
Repeat with next batch of broccoli or cauliflower, each time season lightly with salt and pepper, drizzle with some more oil, don't mix. Mixing breaks up the florets and it looks messy.
Serve hot or cold.
Baked: Preheat your oven to 210C/190C fan forced.
In a large bowl add the broccoli and/or cauliflower, drizzle with a little oil, stir to coat.
Transfer the broccoli and/or to a baking paper lined baking sheet large enough to fit everything in a single layer with a bit of space between the florets, use two baking sheets if needed. Season with salt and pepper, to taste.
Roast the florets for 25-30 minutes (switching the trays if using two trays halfway through cooking) bake until the florets are starting to char around the edges.
Serve hot or warm, but it's also good cold.
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