Best Skillet Browned Broccoli Cauliflower And Garlic Recipes

Skillet Browned Broccoli, Cauliflower and Garlic image

Provided by SusieQusie

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 large head cauliflower, cored
2 tablespoons grapeseed oil or 2 tablespoons rice oil
salt and pepper
2 large head broccoli, stalks attached
3 garlic cloves, thinly sliced
1 tablespoon olive oil

Steps:

Heat a large heavy skillet over medium heat.
While it's heating, slice the cauliflower from top to bottom in 1-inch thick slices. Brush both sides with oil; salt and pepper to taste.
Place the cauliflower slices in the hot skillet, pressing them down. Cook for 3-4 minutes, until nicely browned; flip them over and cook till brown and tender. Remove from skillet and keep warm.
While the cauliflower is browning, slice broccoli in the same way as the cauliflower and brush with some remaining oil.
Cook the broccoli just as you did the cauliflower - till brown on both sides and tender. Remove from skillet & place on platter with the cauliflower.
Add remaining oil (about 2 tsps) to the skillet and sauté the garlic, stirring constantly, till lightly browned - 1-2 minutes. Transfer to a paper towel to absorb any remaining oil and sprinkle with salt and pepper.
Arrange the broccoli around the outside of a serving platter and place the cauliflower in the center of the circle.
Sprinkle with garlic pieces & drizzle with the olive oil.
Serve warm.

Nutrition Facts : Calories 166.1, Fat 7.7, SaturatedFat 0.9, Sodium 109.2, Carbohydrate 21.4, Fiber 8.8, Sugar 6.8, Protein 8.6

Garlicky Sauteed Broccoli and Cauliflower image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
3 tablespoons olive oil
3 cups 1-inch broccoli florets (about 1 medium broccoli crown)
3 cups 1-inch cauliflower florets (about 1/2 medium head)
Kosher salt
4 cloves garlic, finely chopped
1 lemon, optional

Steps:

Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

Sautéed Broccoli With Garlic and Chile image

Provided by Ali Slagle

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1 pound broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
Kosher salt and black pepper
3 garlic cloves, sliced
Red-pepper flakes, to taste

Steps:

Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.