Two Vegetable Sides that ROCK!

This episode of Bob’s Cooking is all about making vegetable side dishes step out of the background and take their rightful place up front. Besides being incredibly good for you – vegetables rock in the flavor department. So in this episode – I wanted to show you two ways to make some of my favorite vegetables ROCK!

Broccoli and Cauliflower are delicious seasonal choices this time of year and both are extremely versatile. Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a high nutritional density. So – both vegetables are a win in the nutritrion department as well as their deep flavors.

In our first recipe, I take steamed broccoli and flash fry it in a wok with crispy anchovies and garlic – then finish it with fresh citrus. Second – an amazing roasted cauliflower dish leveraging indian spices like turmeric and cumin to really take the roasted flavors to the next level.

Both of these recipes are so easy – you won’t believe it! Both recipes take five or ten minutes to prepare and are real winners. They are so in easy, in fact, that the recipes are single paragraphs.

How To Video



Lemony Broccoli with Anchovies

Lemon Broccoli with Crispy Anchovies

Chop 1 bunch broccoli into florets; peel and slice the stems. Steam the broccoli – either using steam in a bag broccoli from the grocery or in a steamer on the stove. Steam just a little less than usual, because we’ll be putting in the wok and cooking it further; and we don’t want disintregrated broccoli now do we?

Cook 1 clove chopped garlic, 3 to 5 minced anchovy fillets and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds. Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.

Roasted Cauliflower & Broccoli with Grape Tomatoes

Roasted Broccoli, Cauliflower & Tomatoes

Toss 3 cups small cauliflower florets, 3 cups broccoli florets, and a pint of chopped sugar plum grape tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.