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Broccoli Rabe with Orange and Cauliflower

Serve this citrusy side dish with roasted chicken or meatloaf.

  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 2 tablespoons unsalted butter
  • 1/2 medium head cauliflower, cored and cut into florets
  • 3 garlic cloves, thinly sliced
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • Coarse salt and ground pepper
  • 1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1 1/2-inch pieces


  1. In a large pot, melt butter over medium-high. Add cauliflower and cook, stirring occasionally, until it begins to brown, 4 minutes. Add garlic and cook until fragrant, 1 minute. Add orange juice and honey; season with salt and pepper and cook until liquid is reduced and syrupy, 3 minutes. Add broccoli rabe and cook, stirring occasionally, until crisp-tender, 3 minutes. Season to taste with salt and pepper and serve immediately.

Cook's Notes

To mellow its flavor, precook broccoli rabe pieces in salted water until leaves are wilted, about 1 minute, then drain and cook as directed.

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