Turkish-Style Sauteed Broccoli and Cauliflower with Garlic and Herbs

Turkish-Style Sauted Broccoli and Cauliflower with Garlic and Herbs

This recipe captures the essence of the delicious Turkish broccoli and cauliflower dish you enjoyed. The key is a simple yet flavorful saute with olive oil, garlic, and a touch of red pepper flakes for a hint of spice. Fresh herbs like parsley and dill add a bright, finishing touch.

Ingredients:

1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
3 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup water or vegetable broth
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

Instructions:

Prepare the vegetables: Wash and dry the broccoli and cauliflower. Cut them into bite-sized florets.

Heat the olive oil: In a large skillet or pan, heat olive oil over medium heat.

Sauté the garlic and red pepper flakes (optional): Add the minced garlic to the hot oil. Cook for about 30 seconds, until fragrant, being careful not to burn the garlic. If you like a touch of heat, add the red pepper flakes at this time and cook for another 10 seconds.

Add the broccoli and cauliflower: Add the broccoli and cauliflower florets to the pan. Season with salt and freshly ground black pepper. Cook for 5-7 minutes, stirring occasionally, until the florets begin to soften slightly.

Add water or broth: Pour in the water or vegetable broth. Bring to a simmer, then reduce heat to low and cover the pan.

Steam the vegetables: Let the vegetables steam for 5-7 minutes more, or until tender-crisp.

Finish with herbs: Once cooked through, remove the pan from the heat. Stir in the chopped parsley and dill.

Serve: Serve immediately. This dish is delicious on its own or as a side dish with protein like grilled chicken or fish.

Tips:

1. For a richer flavor, you can substitute butter for half of the olive oil.
   Feel free to adjust the amount of red pepper flakes to your desired spice level.
   If you don’t have fresh parsley and dill, you can use 1 tablespoon of dried herbs instead. However, fresh herbs offer a brighter flavor.
   You can add a squeeze of lemon juice for a touch of acidity at the end.