Celebrate Springtime with Roasted Broccoli & Green Cauliflower with Lemon & Almonds


Roasted Broccoli & Green Cauliflower with Lemon & Almonds:

Today is the first day of Spring! I’m so excited and it’s a beautiful day here in California. It’s a little cold outside but the sun is shinning and I’m feeling good.  This year has been a productive year and I’m happy to be slowly moving up the hill.  Moving is my key word here! I hate to stay in one place and I crave consistent growth. Growth in my personal life as well as growth in my career or REINVENTING my career!

I’m in the process of refurbishing and replanting my vegetable garden, refurbishing our hardwood floors that had been damaged over the last 8 years with over usage of mop and glow from my previous housekeeper. Yikes, we had to strip the floors down from all the wax build up, which took some time and then – bling! – the hardwood floors are back to their original beauty.  In the process of doing the floors we repainted the walls which hadn’t been done in 8 years and repainted the crown molding from white to dark brown which we never got around to doing!  It feels good to clean and repair.  As you can tell I like to get it done!  I still have so much more to do but that’s another story. I will be posting all my hard-work in the next few weeks under the lifestyle section of my blog.

The first day of spring recipe is Roasted Broccoli and Green Cauliflower with Lemon and Almonds, so tasty and easy to make!  Always great as a side dish or by itself! Whatever you like!

Happy Springtime!

Ali in the Valley

Photo by: Ali

Recipe for Roasted Broccoli and Green Cauliflower with Lemon and Almonds:

Ingredients:

2 bunches broccoli 1 head of cauliflower 2-3 cloves of garlic, peeled and coarsely minced Lemon zest and juice from two lemons Olive oil Coarse salt and freshly ground black pepper 1/4 cup chopped almonds Parmesan cheese (optional)

Directions:

Preheat oven to 400°F. Cut broccoli and cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle the juice of one of the lemons all over the broccoli & cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set dish aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the broccoli and cauliflower. Remove from oven and toss with lemon zest (2 lemons) and lemon juice (from 1 lemon); sprinkle with 1/4 cup chopped toasted almonds and generously sprinkle with Parmesan cheese.

Serve immediately.

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