Best 5 Skillet Browned Broccoli Cauliflower And Garlic Recipes

SAUTEED BROCCOLI STIR FRY RECIPE WITH GARLIC

Steps:

• Heat the olive oil in a large saute pan or skillet over medium heat. Add the minced garlic and saute until fragrant, about 30 seconds.
• Add the broccoli florets. Season with sea salt and black pepper. Increase heat to medium high. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and brown a bit.
• Add the water. Cover with a lid and cook for 3 to 5 minutes, until broccoli is crisp-tender. (There will be steam under the lid.) Remove the lid and if there is any water remaining, stir fry for another minute until it evaporates. Adjust salt and pepper to taste if needed.

SAUTéED BROCCOLI WITH GARLIC AND CHILE

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.

SKILLET BROWNED BROCCOLI, CAULIFLOWER AND GARLIC

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.

SKILLET BROWNIES

Steps:

• Preheat the oven to 350 degrees. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3 1/2 inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don't over bake! Serve warm with a scoop of ice cream on top.

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Steps:

• Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
• Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
• Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
• Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.