Eat

Hi!

I’m Iva.S, the My9incTravelBlog blogger, and your chef behind Broccoli & Cauliflower Yoghourt Dish.

This is a free Recipe that I have created for my readers as a way to say thank you for your support!”

As you as know Blogging is a fulltime job that requires a lot of time and energy and resources. It can take days to come up with ideas. Some days are easy, some are more challenging, but at the end of it all, I always feel grateful because cooking is another passion I had from my childhood. Please Note, with your support, I would be able to come up with more simple yet savory recipes that would challenge your cooking skills.

Thank you, Enjoy Cooking!!. Don't forget to join our Membership, If you did cook the food please endeavor to send us a photo.

Ingredients:

2 1/4 cup olive oil
½ medium onion, chopped (about 1 cup)
2 heads broccoli with stems / 450g
½ head of cauliflower / 450g
4 cups chicken stock
1/4 cup oyster sauce
1 cup water
1quarter teaspoon ginger
1 quarter teaspoon black pepper
quarter teaspoon cinnamon
1 teaspoon fresh thyme
1 teaspoon fresh parsley
3 cloves garlic, cut in half
1/3 cup seeded black olive
2 teaspoons coarse salt
½ teaspoon freshly ground black pepper
1 cup non-fat Greek yogurt

Directions:

Preheat oven to 425° F.
Cut broccoli and cauliflower into similarly sized pieces.
Place vegetables and spices in a large mixing bowl.
Drizzle oil over the vegetables and toss to coat completely.
Pour vegetables on a shallow baking sheet and roast for 25-30 minutes until somewhat soft and browned
Allow vegetables to cool slightly. Remove some or all of the garlic and pour your yogurt.
Add the remaining stock and water to the pot.
Place food on direct heat (fire) bring the dish to a boil and then reduce to simmer for 3 minutes, stirring occasionally.
If firm, the vegetable is still hard, add a little water and boil for 2 more min.
Serve warm.