This broccoli and cauliflower side dish is low carb, flavorful and easy to make.
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Broccoli and cauliflower are vegetable staples in the low carb world. This recipe is super simple to prepare, and is a great last minute dish if (like me) you use frozen broccoli and cauliflower. I get those 12oz bags which you steam in the microwave. For this recipe I just steam it one minute less than the instructions suggest.
So, cook the veg. If you are boiling them from fresh, cook until they just start to turn soft.
In a small dish, mix together garlic paste, anchovy paste, and olive oil. You could use chopped canned anchovies and some of their oil instead, if you can’t find anchovy paste. But I have to say, anchovy paste is one of my go-to ingredients for cooking these days. If something is just lacking depth of flavor, then this paste usually rescues it. It’s also a lot cheaper, quicker and less messy than canned anchovies (which I still love – especially in this Anchoiade)!!
Place the broccoli and cauliflower florets into a non-stick baking dish, and add the anchovy mixture. Stir to coat the vegetables. Add salt and pepper if you like – although I don’t usually bother with the salt because there is enough in the anchovy and cheese. Cheese? Oh yes – sprinkle some shredded Parmesan over the top of the vegetables.
Bake in the oven for 10 minutes until the edges of the vegetables start to go slightly crispy.The Best Broccoli and Cauliflower Side Dish #lowcarb Click To Tweet
- 12 oz mixed broccoli and cauliflower florets
- ½ tsp garlic paste
- 1 tsp anchovy paste
- 2 tbs olive oil
- black pepper
- ¼ cup shredded Parmesan
- Preheat the oven to 375F.
- Boil or microwave the broccoli and cauliflower until only just tender.
- Mix together the garlic, anchovy paste and olive oil.
- Place the broccoli and cauliflower into a non-stick baking dish and add the oil mixture, stirring to coat the florets. Add salt and pepper if desired.
- Sprinkle with cheese and bake for 10 minutes.
6g net carbs per serving
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