Stop boiling broccoli and cauliflower as it's tastier if cooked using easy Mary Berry recipe
Broccoli and cauliflower have a bad reputation for being bland, but this is usually due to the way they are cooked. Many people boil them, which results in a mushy texture and loses their natural sugars, making them rather bland. But there is a better way to cook them
Broccoli and cauliflower frequently receive criticism for being tasteless, but this is usually down to poor cooking techniques. Numerous individuals opt for boiling these vegetables, which creates a soggy consistency and strips away their natural sugars, rendering them quite uninspiring to consume.
Nevertheless, culinary legend Mary Berry has revealed a far better approach for cooking broccoli and cauliflower, recommending that stir-frying them in olive oil boosts their taste.
In her 'Mary Berry Everyday' cookbook, she explains: "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 doesn't just strip them of their inherent flavour, leaving them tasteless or even harsh, but it also renders them waterlogged and less nutritious, as numerous vitamins are lost in the boiling water, reports the Express.
Conversely, stir-frying vegetables at high temperature helps caramelise their natural sugars, delivering a wonderful nutty or savoury taste.
Changing your cooking approach for broccoli and cauliflower can produce crispier, more flavoursome vegetables that are also more beneficial, as stir-frying helps preserve more nutrients.
This recipe's genius lies in its flexibility. You can add garlic, shallots, or even your favourite seasonings to turn broccoli and cauliflower into something you enjoy rather than something you choke 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
1. Begin by finely chopping the cauliflower and broccoli into tiny florets, discarding any leaves or stems. Dice the shallots and crush the garlic cloves before you start cooking.
2. Next, heat two tablespoons of oil in a large pan until it's sizzling hot. Then, add the shallots and cook for two to three minutes on high heat.
3. Toss in the broccoli, cauliflower and garlic, then stir-fry for two to three minutes until they begin to turn golden. It's best to use two wooden spoons or a spatula in each hand to toss the vegetables, ensuring everything cooks evenly.
4. Cover the pan with a lid, lower the heat and let it simmer for another three minutes. Then, remove the lid and fry the vegetables for a few more minutes until they become crispy.
5. Drizzle honey over the vegetables, season with salt, pepper and chilli flakes, and your scrumptiously tasty broccoli and cauliflower is ready to be served.