BROCCOLI OR CAULIFLOWER WITH GARLIC AND LEMON, TWO WAYS

Broccoli or Cauliflower with Garlic and Lemon, Two Ways image

Yield makes 4 servings

Number Of Ingredients 5

Salt and black pepper to taste
1 head of broccoli or cauliflower, 1 pound or so, trimmed and cut into bite-sized pieces
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic, optional
Zest and juice of 1 lemon

Steps:

Bring a large pot of water to a boil and add salt. Plunge the vegetable into the boiling water and cook until fairly tender, 3 to 6 minutes, depending on the size of your pieces. Drain and plunge into a bowl of ice water or run under cold water. Drain again.
Put 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, if using, and cook, stirring occasionally, until it is golden, about 3 minutes. Add the drained vegetable and turn the heat to high. Cook, stirring only when necessary-you don't want the broccoli to fall apart-until the vegetable begins to brown; add the lemon zest and cook for another minute or two.
Add the remaining olive oil and the lemon juice, taste and adjust the seasoning, and serve hot or at room temperature.
Alternative method
Skip step 1. In step 2, start with 1/4 cup olive oil (and, if you like, add a dried chile). Thirty seconds after adding the garlic, add the broccoli or cauliflower and 1/4 cup water. Cover the pan. Cook, uncovering and stirring occasionally, until the vegetable is tender, 10 to 15 minutes. Taste and adjust the seasoning and serve.