I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
February 1, 2013
Growing up, I hated vegetables. They were always steamed, tasteless and bland. It wasn’t until I was an adult that I realized vegetables could actually be awesome. And now that my husband and I have made healthy eating a permanent part of our lifestyle (THANKS middle-aged metabolism), finding ways to make vegetables taste delicious has become a priority.
At first, I thought seasoning my veggies and roasting them was the perfect solution. Vegetables come out crispy and flavorful and we don’t feel deprived when we eat them. But I had a hard time timing the vegetables just right when they were in the oven. Too little time and they’re chewy and hard. Too much time and they’re blackened.
Then I found a recipe that gives broccoli and/or cauliflower the perfect roasted taste, straight from my stove top. It’s super easy, it takes less than ten minutes, and it’s so good that I often have it for lunch. Enjoy!
(I like getting them in a pre-cut, pre-washed bag for this recipe. The original recipe called for frozen broccoli. I’ve never tried frozen, but others seemed to like it. Just be sure it’s thawed before you begin!)
-Heat olive oil in large skillet or wok over medium heat.
-Add broccoli/cauliflower florets. Cook, stirring often, 7-10 minutes until lightly browned and crispy. If you don’t like your vegetables to be too crunchy, taste one every so often and cook until they’re at the desired consistency. They WILL get as soft as you like, with time. Just stir often so they don’t brown too much.
-Serve and eat and love!
Adapted from Allrecipes.com