You have to know by now that broccoli is my FAVORITE vegetable of all time. I also just read it is so good for you and okay to eat every day. I just love when it’s charred on the outside and creamy on the inside. I didn’t have time to roast them in the oven for 25 minutes so I did it on the stovetop and it was ready in 10 minutes!
- Thinly slice dry broccoli and cauliflower.
- Heat a frying pan on medium heat. When hot, drizzle oil generously and dump in the broccoli/cauliflower, spreading them out and making sure they’re all making contact with the pan. Lightly sprinkle (a little goes a long way) with Lawry’s garlic salt to taste. Add another drizzle of oil on top and LET IT SIT IN THE PAN untouched for 3-4 minutes. When it’s nice and charred (like the pic), stir until all sides brown, about 3-4 more minutes. If the veggies seem too dry, add some water, about 1 TBSP at a time.
- Enjoy! I eat it by the spoonful out of a bowl!
NOTE: I did this on a nonstick pan, which turned out beautifully. When I did it in a stainless frying pan, it burned before it cooked through as I liked.