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Broccoli and Cauliflower Recipe 3
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Broccoli and Cauliflower Recipe

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 1 medium head broccoli cut into florets (yes, florets—don’t just hack it randomly)
  • 1 medium head cauliflower also cut into florets (try to keep sizes similar, FYI)
  • 2 tablespoons olive oil the good stuff if you have it
  • 3 cloves garlic minced (measure with your heart)
  • 1 small onion finely chopped (crying optional)
  • ½ teaspoon salt or more if you live dangerously
  • ½ teaspoon black pepper freshly ground if possible
  • ½ teaspoon paprika adds color and mild warmth
  • ¼ teaspoon chili flakes optional, but highly encouraged
  • ¼ cup vegetable broth keeps things juicy and flavorful
  • 2 tablespoons cream or milk dairy or plant-based—your call
  • Fresh lemon juice to finish (trust me on this)

Instructions

  • Heat the olive oil in a large pan over medium heat. Give it a minute—cold oil is not the move.
  • Add the onion and sauté for 2–3 minutes until soft and slightly golden. If it smells amazing already, you’re doing it right.
  • Toss in the garlic and stir for about 30 seconds. Don’t walk away. Burnt garlic is bitter and dramatic.
  • Add broccoli and cauliflower florets to the pan. Stir well so everything gets coated in that garlicky oil.
  • Season with salt, pepper, paprika, and chili flakes. Stir again. Veggies deserve seasoning too—don’t be shy.
  • Pour in the vegetable broth, cover the pan, and let it cook for 8–10 minutes. Stir once halfway through so nothing sticks.
  • Uncover and add cream or milk. Let it simmer for another 2–3 minutes until everything looks cozy and lightly saucy.
  • Finish with a squeeze of lemon juice. Taste, adjust seasoning, and congratulate yourself quietly.