Broccoli and cauliflower often get a bad rap for tasting bland, but that is usually because they are not cooked well. Many people boil them, which makes them mushy and takes away their natural sweetness, leaving them dull and unappetizing.
However, culinary expert Mary Berry has shared one trick for cooking broccoli and cauliflower, adding that this will simply enhance their taste. According to the expert, stir-frying broccoli is a better approach than just boiling it in water. Sharing the tips on her ‘Mary Berry Everyday’ cookbook, she said: “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 often leaves them bland, soggy, and less nutritious, as many of their vitamins leach into the water.
In contrast, stir-frying at high heat brings out their natural sweetness through caramelisation, giving them a rich, nutty flavour while retaining more nutrients.
By simply changing your cooking method, you can transform these vegetables into crispy, tasty bites.
The beauty of this recipe is its adaptability—you can mix in garlic, shallots, or any seasonings you love to make broccoli and cauliflower something you genuinely enjoy eating.
For the recipe, start by chopping the cauliflower and broccoli into small florets, discarding any stems or leaves. Dice the shallots and crush the garlic. Heat two tablespoons of oil in a large pan until hot, then sauté the shallots for a few minutes.
Add the broccoli, cauliflower, and garlic, stir-frying until they begin to turn golden—using two spatulas helps ensure even cooking.
Cover the pan, reduce the heat, and let it simmer briefly before uncovering and frying a bit longer until crispy. Finish by drizzling honey and seasoning with salt, pepper, and chilli flakes. Serve hot and enjoy.
