Sometimes you have to improvise, and when it comes to roasting veggies it is hard to go wrong. We have been getting a small head of cauliflower and broccoli in the A box for the last couple deliveries, and sometimes, I have to admit, it can still be in the fridge when the next share arrives. Usually the cauliflower survives but the broccoli has seen better days. So this week I was determined to use it up right away to avoid having to toss it in the compost.
Here is what I came up with. A simple recipe with a little spunk from Ina Gardner and it is easily changes to accommodate the amount of broccoli or fill-in-the-blank veggies you would like to use.
The recipe calls for 4-5 pounds of broccoli, instead I used our small head of cauliflower and the florets of broccoli we received this week, probably closer to three pounds. I reduced the amount of oil, using enough to coat most of the pieces well. Also reducing the amount of lemon juice, zest and parmesan (well, I probably did not reduce this. Is there really ever too much parm?) in a similar fashion, being exact here provides no benefits, do what looks good and tastes good.
One most change, I omitted the pine nuts since I had none on hand, but they would have been great, providing some additional crunch. I pondered replacing them with toasted walnuts, but was not willing to endure the complaints of my children so left the nuts out.
