Servings: 4 to 6
I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.
The flavors are interesting, but as a recipe - too much olive oil, cauliflower should be pre-steamed unless you are interested in eating hard vegetable. Ridiculous amount of garlic.Butter is unnecessary with so much oil.
Just made this last night and my husband affectionately named it " Brocco Crack." He said he could have done without the rest of the meal, and just had this, and I agree! I didn't have Sherry Vinegar, so I used Sherry Cooking wine. We started thinking of all other great combinations with this-eggs, lentils, pureed on a sandwich etc. This is a keeper!
I have made this a few times for dinner parties using regular cauliflower and balsamic instead of sherry vinegar, and it's always been very well received. Just a little sweet but bright from the lemon, and still wonderfully savory. Found that it took a long time to brown, so had to turn up the heat, but overall this is becoming one of my favorites.
I took this to our Thanksgivukkah dinner and it was extremely well received.
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