Broccoli and cauliflower often get a bad rap for being bland, but this is typically due to incorrect cooking methods. Many people resort to boiling these vegetables, which results in a mushy texture and drains them of their natural sugars, making them rather dull to eat. However, culinary queen Mary Berry has shared a superior method for preparing broccoli and cauliflower, suggesting that stir-frying them in olive oil enhances their flavour.
In her ‘Mary Berry Everyday’ cookbook, she advises: “Making a change from boiled vegetables, this is quick to do and very tasty. Cooked like this, the broccoli and cauliflower retain a nice crunch too.” Boiling broccoli and cauliflower not only robs them of their natural taste, leaving them bland or even bitter, but it also makes them soggy and less nutritious, as many vitamins are lost in the boiling water.
On the other hand, stir-frying vegetables at high heat helps caramelise their natural sugars, imparting a delightful nutty or savoury flavour.
Altering your cooking method for broccoli and cauliflower can result in crisper, more flavourful vegetables that are also healthier, as stir-frying helps retain more nutrients, reports the Express.
This recipe’s brilliance lies in its adaptability. You can incorporate garlic, shallots, or even your preferred seasonings to transform broccoli and cauliflower into something you relish rather than something you force down.
How to make broccoli and cauliflower tastier
Ingredients:
- One small head of broccoli (around 250g)
- One small head of cauliflower (around 350g)
- Two banana shallots (finely sliced)
- Two garlic cloves (crushed)
- Two tablespoons of runny honey
- Salt and pepper
- Chilli flakes (optional)
Method
Start by chopping the cauliflower and broccoli into the smallest florets possible, discarding any leaves or stems. Dice the shallots and crush the garlic cloves before you begin cooking.
Next, heat two tablespoons of oil in a large pan until it’s piping hot. Then, toss in the shallots and cook for two to three minutes on high heat.
Add the broccoli, cauliflower and garlic, then stir-fry for two to three minutes until they start to turn golden. It’s most effective to use two wooden spoons or a spatula in each hand to toss the vegetables, ensuring everything cooks evenly.
Cover the pan with a lid, reduce the heat and let it cook for another three minutes. Then, remove the lid and fry the vegetables for a few more minutes until they become crispy.
Drizzle honey over the vegetables, season with salt, pepper and chilli flakes, and your delectably tasty broccoli and cauliflower is ready to be served.
