roasted broccoli with garlic.

First of all, I've been super lazy about posting lazy. However, school started recently and for several weeks I was spending lots of time preparing for my students. I was preparing food also; I just wasn't posting it on here. However, I have lots of good recipes to share now.

Anyways, this is another delicious recipe from A Couple Cooks. I love a simple recipe like this one for roasted broccoli with garlic. It's not hard to make, it goes with almost anything, and it's delicious.

the recipe

Serves 4-6 as a side

3 heads broccoli

8 cloves garlic

1/4 cup grated Parmesan

olive oil

kosher salt

fresh ground pepper

1. Preheat the oven to 425 F.

2. Wash and dry the broccoli. Cut each garlic clove into quarters. Cut the broccoli into large florets.

3. Arrange the broccoli and garlic on a baking sheet and toss with a bit of olive oil. Add kosher salt and fresh ground pepper.

4. Roast the broccoli for about 20 minutes, until the tips are just browned.

5. In a bowl, add 1/4 cup of grated Parmesan cheese.

substitutions

Just regular salt instead of kosher salt. I feel like I should maybe get some of this kosher salt. It keeps popping up in recipes.

great with

I believe I've had this as a side for veggie burgers, pizza and pasta, amongst other things. This will go with pretty much anything.

the review

When I was a little girl, maybe six years old, when asked I would say that my favorite food was garlic. I still love garlic, so needless to say I enjoyed this recipe very much. It's easy to make, it's delicious and of course it's good for you too. I have found that, in general, I do not need to roast the broccoli for 20 minutes, as the recipe suggests. Honestly, mine's closer to about 12 minutes probably. Anyways, this is a highly recommended recipe. Easy to make and very delicious.

broccoli and cauliflower gratin.

This is a recipe that I was really excited to try. It's from a wonderful cookbook that one of my close friends gave me for Christmas. The book is The Best-Ever Vegetarian Cookbook and it's basically become my bible. I highly recommend it. You'll see a lot of recipes from this book--I'll always let you know when that's the case.

the recipe

Serves 4

1 small cauliflower

1 small head broccoli

1/2 cup natural yogurt

1 cup grated cheddar cheese

1 tsp wholegrain mustard

2 tbsp wholemeal breadcrumbs

salt and freshly ground pepper

1. Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for about 8-10 minutes, until just tender. Drain well and transfer to flameproof dish.

2. Mix together the yogurt, grated cheese and mustard, then season the mixture with salt and pepper and spoon over the cauliflower and broccoli.

3. Preheat the grill to moderately hot. Sprinkle the breadcrumbs over the top of the vegetables and grill until golden brown. Serve hot.

substitutions

As you'll find out, I don't always have the ingredients that I need, so I make my fair share of substitutions. I still try to stick pretty close to the recipe.

Honey vanilla Greek yogurt instead of natural yogurt

Honey mustard instead of wholegrain mustard

great with

I made this with a delicious Amy's California Veggie Burger, which was topped with a slice of provolone cheese, some spring mix and a little bit of honey mustard.

the review

This has a really good flavor. Having yogurt in the recipe is a really good idea and makes the broccoli and cauliflower really creamy. As you can tell from my substitutions, I added my fair share of honey flavor to the recipe, but I actually really liked it. My problems with this recipe were: I boiled the vegetables for a little too long and then I didn't let the dish bake long enough. So I'll definitely be trying this recipe again, but I'll be making sure I'm more mindful of how long I'm letting things boil and bake. Since those problems were clearly my own fault, I definitely recommend this recipe. It's a good twist on au gratin vegetables. This also saved and reheated really well.