Hot, Garlicky, Cheesy Broccoli or Cauliflower
Or both; why not?
This is not quite substantial enough to be a main dish, unless you want a very light meal, but since it is rather rich I would serve it with simply broiled fish or chicken pieces. When I say hot, I mean it should have a bit of a bite to it (although it should also be served steaming). This is really pretty simple, in spite of how detailed I've gotten with the instructions.
15 minutes prep time
2 servings
2 to 3 cups broccoli or cauliflower florets (what you will eat)
1/2 tablespoon butter
1/2 tablespoon olive oil
1/4 teaspoon hot chile flakes (to taste)
1 - 2 cloves of garlic
1/2 cup freshly grated Parmesan cheese
freshly ground pepper & salt
Prepare the broccoli or cauliflower florets, and put them in a steamer.
Put the butter and olive oil in a very small skillet or small saucepan, and add the hot chile flakes. Peel and finely mince the garlic, and add it to the butter and oil.
Start the broccoli or cauliflower cooking.
Turn the heat on under the skillet, and let the garlic simmer in the butter and oil until it is just golden. If you have it at the right temperatures, this should be done at the same time as the vegetables. Keep it rather low; it's better to turn it up at the end if needed rather than trying to keep it from getting too brown while the vegetables finish cooking.
Meanwhile, grate the Parmesan.
When the vegetables are cooked to your liking, be sure they are very well drained - let them sit out for a minute or two in a colander if you are not sure - then toss them with the garlic and chile infused butter and oil, season generously with black pepper and judiciously with salt, and half the cheese. Sprinkle the remaining cheese over the top, and so serve it forth.*
*I've always wanted to say that, ever since I read it in an old cook book.
Last year at this time I made Spicy Apple-Butter Baked Acorn Squash Rings.
This is not quite substantial enough to be a main dish, unless you want a very light meal, but since it is rather rich I would serve it with simply broiled fish or chicken pieces. When I say hot, I mean it should have a bit of a bite to it (although it should also be served steaming). This is really pretty simple, in spite of how detailed I've gotten with the instructions.
15 minutes prep time
2 servings
2 to 3 cups broccoli or cauliflower florets (what you will eat)
1/2 tablespoon butter
1/2 tablespoon olive oil
1/4 teaspoon hot chile flakes (to taste)
1 - 2 cloves of garlic
1/2 cup freshly grated Parmesan cheese
freshly ground pepper & salt
Prepare the broccoli or cauliflower florets, and put them in a steamer.
Put the butter and olive oil in a very small skillet or small saucepan, and add the hot chile flakes. Peel and finely mince the garlic, and add it to the butter and oil.
Start the broccoli or cauliflower cooking.
Turn the heat on under the skillet, and let the garlic simmer in the butter and oil until it is just golden. If you have it at the right temperatures, this should be done at the same time as the vegetables. Keep it rather low; it's better to turn it up at the end if needed rather than trying to keep it from getting too brown while the vegetables finish cooking.
Meanwhile, grate the Parmesan.
When the vegetables are cooked to your liking, be sure they are very well drained - let them sit out for a minute or two in a colander if you are not sure - then toss them with the garlic and chile infused butter and oil, season generously with black pepper and judiciously with salt, and half the cheese. Sprinkle the remaining cheese over the top, and so serve it forth.*
*I've always wanted to say that, ever since I read it in an old cook book.
Last year at this time I made Spicy Apple-Butter Baked Acorn Squash Rings.
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