Roasted Broccoli & Cauliflower with Manchego

By Leslie Blythe  , ,   

April 28, 2017

Roasted Broccoli & Cauliflower with Manchego is all done on a sheet pan. The Manchego, which is undoubtedly Spain’s most famous cheese, adds a sweet, salty and lightly nutty taste to the vegetables.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 - 6 Servings

Ingredients

1 large head broccoli (about 1 pound), cut into florets

1 large head cauliflower (about 1 pound), cut into florets

4 cloves garlic, peeled and smashed

2 tablespoons olive oil

¼ to ½ teaspoon red-pepper flakes

Coarse salt

1 tablespoon freshly squeezed lemon juice (from ½ lemon)

1 ounce Manchego cheese, finely grated (⅓ cup)

Directions

1Preheat oven to 450° F.

2Toss the broccoli and cauliflower with the garlic, oil, and red-pepper flakes and put it on a large rimmed baking sheet; season with salt. Roast until it becomes crisp-tender and beginning to brown, 20 to 25 minutes, toss once halfway through.


3Remove from oven. Sprinkle with lemon juice; toss to coat. Serve, topped with Manchego.


00:00

0 Reviews

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.