Veggies on veggies, that’s what this recipe is. Usually, when I double up on veg as side dishes, I roast at least one of them; however, with no oven, that’s not possible in my current tiny kitchen. Instead, I decided to combine both veggies into one recipe and was very happy with the results. Both broccoli and cauliflower are in season in December, but rather than simply do the same thing with similar veggies, I played with texture a bit. I kept the broccoli as florets and then used riced cauliflower.
Saute sliced 2 sliced shallots in olive oil. After about a minute, add one head of broccoli and one bag of riced cauliflower. Note: that’s a lot of veggies – this probably serves 6 as a side. Also, at this point since there’s so much stuff in the pot, you may need to add some additional olive oil. Once the veggies have softened, you’re [basically] done. Time to add your mix-ins. Stir in some salt and pepper. Then add capers to taste. Top with a dollop of store-bought tzaziki.
HOT TIP: If you pick up tzaziki from a local Greek restaurant (they all sell it as a side on their menu), it will be extra good.
This is a super healthy side dish that packs in a lot of salty, tangy flavah. I served it alongside grilled chicken, but this will hold up in your fridge throughout the week as you top it with all different types of meat or fish. Salmon, steak, shrimp…they all go with this great twist on the traditional broccoli and rice side dish.
