Charred Broccoli And Cauliflower W/ Grape Tomatoes Recipe

Preheat and prepare vegetables

Preheat a heavy skillet (cast-iron preferred) over medium-high heat for about 4 minutes until very hot. Meanwhile, pat the broccoli and cauliflower florets dry with a towel. Halve the grape tomatoes and mince the garlic. Combine salt, black pepper, smoked paprika, and red pepper flakes in a small bowl.

Sear florets

Add 1 tablespoon of olive oil to the hot skillet and swirl to coat. Add the broccoli and cauliflower florets in a single layer (work in two batches if they crowd the pan). Allow them to sear undisturbed for 3–4 minutes until the bottoms are deeply browned and blistered.

Toss and continue charring: Toss the florets, then let them cook another 2–3 minutes, stirring occasionally, until they have charred edges but remain slightly crisp-tender. If the pan becomes too dry, add the remaining 1/2 tablespoon olive oil.

Add garlic and tomatoes

Push the charred florets to one side of the skillet. Add the minced garlic to the empty side and sauté 20–30 seconds until fragrant (do not let it burn). Add the halved grape tomatoes and cook 1–2 minutes, just until they soften and release some juices.

Season and deglaze: Sprinkle the spice mix (salt, pepper, smoked paprika, red pepper flakes) over the vegetables. Pour the lemon juice over everything and use a spatula to scrape up any brown bits from the pan to coat the vegetables in flavor. Cook another 30 seconds to combine flavors.

Transfer the charred broccoli, cauliflower, and tomatoes to a plate. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle the chopped parsley and grated Parmesan (if using) over the top. Serve immediately while hot.