I’m excited to have broccoli and cauliflower producing in the garden. I picked some of the broccoli florets and steamed them. They were terrific on baked potatoes with cheese. I dug up a couple of recipes in anticipation of getting more florets before the first freeze.

Roasted Cauliflower
3 cloves garlic, minced
1-2 cauliflower heads, separated
2 Tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1/2 c. Parmesan cheese
1 Tbsp. fresh parsley, chopped

Toss cauliflower, garlic, oil, salt and pepper together and spread out on a sheet pan. Roast in a 425-degree oven for about 25 minutes.

Scoop into an oven-safe serving dish. Top with Parmesan cheese and parsley and broil for 3 minutes until golden brown.

The next recipe uses both broccoli and cauliflower. It is a hearty meal all by itself.

Broccoli and Cauliflower Bake
2 Tbsp. olive oil
2 medium onions, diced
1 tsp. salt
1/4 tsp. pepper
2 zucchini squash, thinly sliced
1 head broccoli, separated
1 head cauliflower, separated
5 eggs
1 c. cottage cheese, small curd
1 c. mild cheddar cheese, shredded

Saute onions in oil with salt and pepper until translucent. Add squash, broccoli and cauliflower. Cover and steam for about 10 minutes.

Transfer vegetables to a bowl. Add eggs and cottage cheese. Stir all until combined. Pour half into a greased casserole dish and top with half the cheddar cheese. Repeat, creating a second layer.

Cover and bake in a 325-degree oven for 40 minutes. Remove cover and bake 15 minutes more until cheese is bubbling.