Today I did an experiment on baking broccoli and cauliflower. My goal was to bake these vegetables in a way that preserves the crunch and moisture. What can be worse than dry or overcooked broccoli? A few months ago I found a tip online which recommended submerging these veggies in boiling water prior to baking. That’s exactly what I did for my experiment. Another part of my experiment was pouring milk and egg mixture infused with garlic flavor to give these vegetables richer taste. I really liked the outcome. All baked florets, green and white, were full of moisture and as crunchy as I expected them to be. I sprinkled the cauliflower with shredded marble cheddar cheese and served with fried basa fillet.
Broccoli and cauliflower bake
Prep time
Cook time
Total time
Crunchy, moist and delicious broccoli and cauliflower. This is a perfect side dish to be served with fish, chicken or your favorite choice of red meat.
Author: Jane
Serves: 4
Ingredients
- 1 large broccoli crown, cut into florets
- 1 large cauliflower, cut into florets
- 8 oz (240 ml) of skim milk
- 1 egg
- a generous pinch of salt
- ¼ Tbsp garlic powder
Instructions
- Preheat oven to 350 F
- Cover the baking sheet with parchment paper
- In a large pan, boil water and salt it to taste
- Put broccoli and cauliflower florets into boiling water for 3 minutes
- Turn off the heat under the pot and carefully, using long tongs, transfer all florets from the pot to the baking sheet. Set aside.
- Pour milk to a shaker bottle
- Add egg, salt and garlic powder to milk
- Give it a good shake
- Pour the mixture of milk and egg over broccoli and cauliflower florets
- Bake for 25 minutes.
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