Cauliflower And Broccoli With Roasted Garlic

• 2 small garlic heads, cloves separated and peeled
• 2 -4 teaspoons extra virgin olive oil, divided
• 1 -2 teaspoon chili oil (I used Chili Oil) (optional)
• 1 head cauliflower, approximately 3/4 lb, cut into 1 1/2-inch florets
• 1 bunch broccoli, approximately 3/4 pound, cut into 1 1/2-inch florets
• salt and pepper

1. Position a rack in the upper third of an oven and preheat to 400 degrees.
2. In a small baking dish, place the garlic cloves and drizzle with 2 teaspoons olive oil.
3. Cover the dish and bake until tender, 20 to 25 minutes.
4. Remove cover and bake 5 to 10 additional minutes or until lightly golden; remove from oven and set aside.
5. Place an inch of water in a pan and bring to boiling.
6. Put the cauliflower and broccoli in a steamer basket and place over boiling water; cook for 3 to 5 minutes or until tender.
7. Remove vegetables and set aside.
8. Warm 1 to 2 teaspoons chile oil or the remaining olive oil in a large skillet.
9. Add the steamed vegetables, stir and cook until warm, about 3 minutes; add the roasted garlic cloves and toss together until the garlic is warm, approximately 1 minute.
10. Season with salt and pepper and serve immediately.

garlic, chili oil, cauliflower, broccoli, salt

Taken from www.food.com/recipe/cauliflower-and-broccoli-with-roasted-garlic-212617 (may not work)