Recipes > Side Dishes, Sauces, Misc > Oven Roasted Broccoli or Cauliflower

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1 large head broccoli (about 1 3/4 pounds) 3 tablespoons extra virgin olive oil 3-4 cloves fresh garlic, minced or crushed Ground black pepper Lemon wedges for serving


1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. (Drop temperature 25-50 degrees for cauliflower) Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with pepper and garlic to taste and toss to combine. 2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges. FYI - cauliflower usually cooks best if you first cover it with aluminum foil for about the first 5-10 minutes of cooking, then flip pieces over and cook another 5 or so until done.