Broccoli and Cauliflower with Kumquats Recipe

By myriamradia

Ingredients

• 1 pound frozen mixed broccoli and cauliflower, or use fresh
• 4 ounces kumquats, about 10 - 12 (use more or fewer according to preference)
• 10 black olives, preferably Kalamata or other flavorful kind
• prepare vinaigrette dressing: ( or use purchased vinaigrette )
• 1 clove garlic
• 3 tablespoons olive oil
• 1 tablespoon vinegar or lemon juice
• 1/2 teaspoon salt and a few grinds of pepper

Preparation

Step 1

• Bring 2 cups water to boil in a saucepan. Add kumquats, return water to boil and boil for about 30 seconds. Remove kumquats and cool in cold water. When cool enough to handle, slice into thin rounds, removing seeds.
• If you're not using prepared dressing, mash or press garlic and mix well with olive oil, vinegar and salt.
• Cook broccoli - cauliflower mix according to package directions. While vegetables cook, chop olives.
• Drain vegetables, pour vinaigrette over, add olives and kumquats. Mix gently. Serve warm, room temperature, or cold.