Pan-Roasted Broccoli and Cauliflower With Toasted Hazelnuts

10 serving(s)


1 small head cauliflower, about 1 1/2 pounds
1 large bunch (or 2 small bunches) broccoli, about 1 1/2 pounds
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup blanched (skinless) hazelnuts, lightly crushed



1. Remove and discard leaves from cauliflower and trim the end of the stem by about an inch. Cut head in half and then break it down by pulling apart the florets. Cut each floret in half crosswise, "flower" and stem. (The stems are as flavorful as the flowers.)
2. Trim the stem of the broccoli, then cut off the top 1 1/2 inches of the florets. Now cut the stalk into bite-size pieces. If the broccoli is not extremely fresh, use a vegetable peeler to peel the stalk.
3. Bring a large pot of water to boil and add at least 2 tablespoons salt. Add cauliflower and cook until just tender, about 5 minutes. With a spider or large slotted spoon, transfer cauliflower to a large bowl of ice water and soak, changing the water, until the cauliflower is cold. Drain, pat dry, and set aside. Using the same pot, repeat boiling, chilling, and draining with broccoli. Store blanched vegetables in resealable plastic bags. Bring them to room temperature before proceeding with recipe.
4. Place oil and butter in a 14-inch skillet over medium heat. When butter is melted, add nuts and saute until you begin to smell them and they just begin to turn golden. Add vegetables and turn heat to high. Do not stir continuously; letting vegetables remain in contact with the pan for a few minutes at a time will help them brown. Cook until vegetables are hot and have begun to pick up a little color. Season with pepper.
- From Newsday
Per serving (based on 10): 108 calories, 4 grams protein, 9 grams carbohydrates, 3 grams sugar, 8 grams fat, 6 milligrams cholesterol, 59 milligrams sodium, 4 grams dietary fiber.

Michael Klein