Broccoli, Cauliflower, or Just About Anything Else, Roman Style
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Makes
4 servings 1x
Time
30 minutes
UnitsScale
Ingredients
3 to 4 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 dried chiles (optional)
Salt and pepper
1pound broccoli or cauliflower (about 1 medium head), trimmed, broken into florets of any size, parboiled, shocked, and dried
Zest and juice of 1 lemon
Chopped fresh parsley leaves for garnish
Instructions
Put 2 tablespoons of the olive oil in a large skillet over medium heat. When hot, add the garlic, with the chiles if you’re using them, and cook, stirring occasionally, until the garlic is golden, a minute or two. Add the drained vegetable and raise the heat to high. Cook, stirring only when necessary—you don’t want the vegetable to fall apart—until it begins to brown; add the lemon zest and cook for another minute or two.
Serve hot or at room temperature. Just before serving, stir in the lemon juice, drizzle with some more oil, garnish with the parsley, and serve.