Garlicky Pan-Fried Broccoli and Cauliflower
- Difficulty: Easy
- Servings: 4
- Nutritional Information Per Serving (1 of 4 servings): Calories 182 | Total Fat 16 g | Saturated Fat 5 g | Carbohydrates 9 g | Dietary Fiber 2 g | Sugar 2 g | Protein 3 g | Cholesterol 15 mg | Sodium 376 mg
- Total Time: 15 minutes
- Hands-On Time: 15 minutes
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 cups 1-inch broccoli florets (from about 1 medium head)
- 3 cups 1-inch cauliflower florets (from about medium head)
- Kosher salt
- 4 cloves garlic, finely minced
- 1 lemon (optional, for brightness)
Instructions
- Heat the butter and 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
- Add the broccoli and cauliflower in a single layer, season with teaspoon kosher salt, and cook undisturbed until the bottoms are deeply browned, 3 to 4 minutes. Stir every 1 to 2 minutes until crispy, tender, and evenly browned on all sides, about 5 minutes more.
- Reduce heat to medium, push veggies to one side, and add garlic plus remaining 1 tablespoon oil to the empty side. Saut garlic constantly for 30 seconds until fragrant. Toss everything together, add a generous splash of water (about 3 tablespoons) and juice of half a lemon if using. Cook, stirring, until liquid evaporates and flavors meld for an irresistible finish.
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