First in a holiday special week series of Thanksgiving Side Dishes
The Cruciferous Crown
2 heads broccoli, separated into florets, stems peeled and cut into ½ “ x 2” sticks
1 head cauliflower, separated into florets
1 T salt
1 T garlic confit oil (see recipe in earilier post)
Freshly ground pepper
1 lemon, cut in wedges or grated cheese or cheese sauce for garnish
Bring a large pot of water to a boil. Add the salt. Cook the broccoli and cauliflower until desired tenderness. I like cauliflower more well done than my broccoli, so I cook them separately and since the broccoli stems take longer I cook them with the cauliflower. Refresh veggies in ice water after cooking. Drain well and season with the garlic oil, pepper and additional salt if needed. Arrange the broccoli & cauliflower florets in a round 9-10 cup bowl with the stem sides facing in. Pick the prettiest floret to place on the bottom then alternate layers of broccoli and cauliflower around the inside of the bowl, making sure they are firmly placed. When the last layer is at the top, when you look down you will see stem sides of florets. Stuff in the remaining stems & florets to fill the bowl. (Can be prepped in advance to here). Cover and refrigerate.
To serve, place an oven or microwave safe plate over the top of the bowl. Invert and remove bowl. Either heat in the oven or microwave until hot. If using the cheese, sprinkle on before heating. Garnish and serve.