Skillet Browned Broccoli Cauliflower and Garlic
Transform simple vegetables into a flavor-packed side dish with this Skillet Browned Broccoli Cauliflower and Garlic recipe! This dish highlights the natural nuttiness of broccoli and cauliflower, enhanced by caramelized garlic and a zesty drizzle of lemon juice. Perfectly browned in olive oil, these veggies develop a golden crust while remaining tender-crisp, making them irresistibly satisfying. A hint of optional red pepper flakes adds a subtle kick, while the quick 25-minute total prep and cook time makes it an ideal choice for busy weeknights. Serve this versatile dish alongside your favorite protein or over rice or pasta for a wholesome, plant-forward meal that's bursting with fresh, vibrant flavors.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 tablespoons olive oil
- 4 cloves garlic cloves
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
Wash and thoroughly dry the broccoli and cauliflower florets to ensure even browning.
Peel and thinly slice the garlic cloves.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, add the broccoli and cauliflower florets in a single layer. Avoid overcrowding the pan.
Sprinkle the salt and black pepper over the florets and let them cook undisturbed for 3-4 minutes to allow the underside to brown.
Toss the vegetables gently to expose different sides to the skillet and cook for another 3-4 minutes until evenly browned and tender-crisp.
Push the vegetables to one side of the skillet and reduce the heat to medium. Add the sliced garlic and red pepper flakes (if using) to the cleared side of the pan.
Cook the garlic for 1-2 minutes, stirring constantly, until golden and fragrant. Be careful not to burn it.
Stir the garlic into the browned vegetables and remove the skillet from heat.
Drizzle the lemon juice over the dish and toss to combine.
Serve immediately as a side dish or over rice or pasta for a light meal.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 6.6 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
