Tahoe Recap and a Broccoli Recipe


We had an awesome trip up to Tahoe with some of Brian's friends this past weekend. We finally got rain in California which means we will be able to shower in 2014, but it also meant awesome powder on the mountain. My legs are tired today, but it was a good trip with a fun crowd. I made a version of this delicious cauliflower macaroni and cheese for dinner one night. You guys should make it. So good.


So here is for sure one of my recent favorite recipes. Not only is it super simple, but the texture and flavors make it really delicious. I made it on Sunday night after a day of road tripping it home. 

Roasted Broccoli with Roasted Garlic Vinaigrette
makes 2-4 sides

2 crowns broccoli
1 head garlic
1/2 lemon or 2 tbsp lemon juice
2 tbsp + 3 tbsp olive oil
salt and pepper

Pre-heat oven to 350 degrees.

Cut broccoli florets into pieces. Trim the broccoli stem into 1/4 - 1/2 inch coins. Make sure to use the stem. It's so delicious. Toss broccoli onto a foil lined baking sheet and coat in 2 tbsp olive oil and a generous amount of salt and pepper. Make sure all the broccoli is coated and toss it into the oven for 40 minutes.

Crank up the heat to 400 degrees after 40 minutes and give it another 6-7 minutes. Make sure to flip the broccoli over once or twice to make sure both sides brown up evenly.

Right after you pop the broccoli in the oven, get the garlic in there. Cut the tip off of a head of garlic to expose the cloves. Make a foil basket for the garlic, drizzle a little olive oil on the garlic, and close the foil. Pop it into the oven. You can either put it on the sheet with the broccoli, or just on the rack. Let it cook the same amount of time as the broccoli, 50 minutes total.

Now make the vinaigrette with the roasted garlic. The head will be super hot, but squeeze all the garlic out into a small bowl. I did it with tongs. Get as much out as you can and discard the skin. Add the lemon juice and 3 tbsp olive oil to the garlic. The garlic should be soft enough to mash into a lumpy vinaigrette. Whisk the ingredients together.

In a large mixing bowl, add broccoli and toss with the vinaigrette. Taste and add salt if necessary.


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