Cauliflower And Broccoli With Roasted Garlic - cooking recipe

Ingredients

2 small garlic heads, cloves separated and peeled
2 -4 teaspoons extra virgin olive oil, divided
1 -2 teaspoon chili oil (I used Chili Oil) (optional)
1 head cauliflower, approximately 3/4 lb, cut into 1 1/2-inch florets
1 bunch broccoli, approximately 3/4 pound, cut into 1 1/2-inch florets
salt and pepper

Preparation

Position a rack in the upper third of an oven and preheat to 400 degrees.
In a small baking dish, place the garlic cloves and drizzle with 2 teaspoons olive oil.
Cover the dish and bake until tender, 20 to 25 minutes.
Remove cover and bake 5 to 10 additional minutes or until lightly golden; remove from oven and set aside.
Place an inch of water in a pan and bring to boiling.
Put the cauliflower and broccoli in a steamer basket and place over boiling water; cook for 3 to 5 minutes or until tender.
Remove vegetables and set aside.
Warm 1 to 2 teaspoons chile oil or the remaining olive oil in a large skillet.
Add the steamed vegetables, stir and cook until warm, about 3 minutes; add the roasted garlic cloves and toss together until the garlic is warm, approximately 1 minute.
Season with salt and pepper and serve immediately.