Garlicky Sauteed Broccoli and Cauliflower

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

2 tablespoons unsalted butter

3 tablespoons olive oil 

3 cups 1-inch broccoli florets (about 1 medium broccoli crown) 

3 cups 1-inch cauliflower florets (about 1/2 medium head) 

Kosher salt 

4 cloves garlic, finely chopped 

1 lemon, optional

Directions

  1. Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
  2. Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
  3. Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.