Roasted Broccoli & Cauliflower with Manchego

Name: Roasted Broccoli & Cauliflower with Manchego
Prep time: 10 min
Total time: 35 min
Yield: 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; u00bc to u00bd teaspoon red-pepper flakes; Coarse salt; 1 tablespoon freshly squeezed lemon juice (from u00bd lemon); 1 ounce Manchego cheese, finely grated (u2153 cup)

By Leslie Blythe Cheese, Side dish, Vegetarian Roasting

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. 

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