Ingredients and Weight: - 1 large head of cauliflower (about 2 pounds), cut into 1-inch florets - 1 large head of broccoli (about 2 pounds), cut into 1-inch florets - 3 tablespoons of extra virgin olive oil - 2 teaspoons of minced garlic - 1 teaspoon of dried thyme - 1/2 teaspoon of salt - 1/4 teaspoon of black pepper - 1/2 cup of grated Parmesan cheese - 1/4 cup of shaved black truffle (optional)
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps: 1. Preheat oven to 425°F (220°C). 2. In a large bowl, combine cauliflower, broccoli, olive oil, garlic, thyme, salt, and pepper. Toss to coat. 3. Spread the vegetable mixture evenly on a baking sheet. 4. Roast for 20-25 minutes, or until the vegetables are tender and browned. 5. Remove from the oven and sprinkle with Parmesan cheese and shaved truffle (if using).
Nutritional Information: - Calories: 130 per serving - Fat: 7 grams - Carbohydrates: 15 grams - Protein: 5 grams
Dish Characteristics: - Crispy and tender roasted vegetables. - Earthy and nutty flavors from the truffle and Parmesan. - Versatile side dish that pairs well with any main course.
User Comments: - "Absolutely delicious! The truffle adds a touch of elegance to the dish." - "I'm not usually a fan of cauliflower, but this recipe changed my mind. It's so flavorful and addictive." - "Perfect side dish for a special occasion."
Special Precautions and Tips: - Use fresh, high-quality cauliflower and broccoli for the best results. - If you don't have a truffle, you can omit it from the recipe. - You can also add other roasted vegetables to the dish, such as carrots or bell peppers.