*This is a keto friendly delicious recipe that can be served alone or accompanied by another dish
1 medium head of cauliflower chopped
Extra Virgin Olive Oil and or equal parts of Organic Coconut oil
2T fresh rosemary
2T fresh sage
¼ to 1/3 cup of either Romano or Parmesan freshly grated
2 medium to large head of broccoli chopped
Chop a whole head of cauliflower and place in a large bowl. Drizzle liberally with EV olive oil (or garlic EV olive oil). In a mortar and pestle, grind approximately 2T of each, fresh rosemary & sage. Add to the bowl. Add approximately 1/4 cup a hard cheese (Romano or Parmesan). Sprinkle with cracked black pepper & sea salt. Stir until all the ingredients are mixed well, coating the cauliflower. Spread onto 4 sided cookie sheet, cover with aluminum foil and bake for 20 minutes at 375 degrees.
Chop 2 medium to large heads of broccoli. Add to the same bowl that held the cauliflower, oil and herbs. Mix the broccoli around to absorb the rest of ingredients from cauliflower mixture and lightly sprinkle the broccoli with more hard cheese. Remove the pan with the cauliflower mixture from the oven. Remove the foil and add the broccoli mixture to the cauliflower mixture on the same cookie sheet and mix. Return to the oven and cover for an additional 20-25 minutes.
Turn the oven up to 400 degrees and bake (still covered) an additional 15 – 20 minutes until the veggies are tender and lightly browned. Keep covered with foil, stirring occasionally.
Optional:
Enjoy with your favorite protein source.
This is also delicious on a bed of greens, as a salad once it is cooled. 😊
Bon Appetit!