By not boiling the vegetables, you retain all the flavor and nutrients that would have otherwise gone down the drain.
- Servings: 8
Photography: William Brinson
Source: Martha Stewart Living, November 2012
- 3 tablespoons extra-virgin olive oil
- 1 large head cauliflower, cut into 3/4-inch chunks
- 1 small bunch broccoli, trimmed and cut into 3/4-inch florets
- 1 teaspoon coarse salt
Heat oil in a large pot over medium-high heat. Add cauliflower, broccoli, and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes. Add 3/4 cup water, cover, and simmer over medium-high heat until tender and water has mostly evaporated, about 5 minutes. Mash with a potato masher. Season with pepper.