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
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Serves: 4
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.
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
- 1/4 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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