An awesome weekend is coming to an end. My son had his first soccer game Saturday morning. It was really fun to watch him play. He loved it. The kids had friends over on Saturday and we all spent the afternoon swimming. Saturday night we met a group of friends from crossfit at a local restaurant to watch some LSU football. Next weekend we are headed to Houston for a crossfit competition. It's a busy time of year, and I love it. I especially can't wait for some cool weather.
I made this broccoli and cauliflower tonight along with some grilled chicken. It was great.
1/2 cup olive oil
3 sprigs of fresh rosemary
12 oz of cauliflower stems
12 oz of broccoli stems
1 1/2 teaspoon red boat fish sauce
1/2 teaspoon lemon juice
Sea salt
1. Start by placing 1/2 of the oil in a large skillet. Turn on high heat and add 1 1/2 sprigs of rosemary to oil. Let get hot ( be careful the oil starts to fly!)
2. Once heat is pretty hot add first batch of broccoli and cauliflower. ( I did mine in two separate batches because my skillet wasn't big enough to do all at once).
3. Let cook for about 3-5 minutes. I like mine crispy so I went with 5 minutes.
4. Once cooked place in a large bowl and start these steps over with your next batch
5. Once all broccoli and cauliflower are cooked and placed in a large bowl, toss with lemon juice, fish sauce, and salt.
6. Serve and enjoy.
