Cooked, yet not cooked at all (Broccoli and Cauliflower "crack" with spicy garlic sesame marinade)

This is an easy impressive dish.  I should just end the post here right?  I have been loving my Covey Rise Farms produce club this spring and creating new dishes with all the yummy veggies.  I  had broccoli and cauliflower in a share recently and I was looking for something different to do with some of my favorite veggie friends.  Enter the New York Times Cooking Section, probably my favorite part of my digital subscription.

I am pretty sure it popped up in a what to cook this week email, but the recipe for what I am now calling broccoli crack was pinned immediately.  And since I had one head of each broccoli and cauliflower, I decided to make broccoli AND cauliflower.  It was a good decision.

It is amazing how cooked, yet not cooked, the veggies feel.  And the taste is just amazing and only gets better with time.  I called my sister and told her she had to make it immediately.  So now I am telling you, make this!   It is easy, mostly hands off, and a crowd pleaser.  Full recipe to follow the montage.

You can see the vinegar in the cauliflower.  It is all delicious!

A simple and delightful cast.

All the cooking you need to do.

Pour the goodness on and stick it in the fridge. Sorry if you are not familiar with the song I linked.

When you are ready to eat, it is ready for eating!

Broccoli and Cauliflower"Crack" (Adapted from the New York Times)

1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets (or one head broccoli, one cauliflower)
1/4 cup extra virgin olive oil
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Happy Cooking!

Missy