By The garden is in its second spring with us and I am starting to understand its rhythms. Last year I was guessing — where does the afternoon shade fall in August, which corner gets the longest direct light, how does drainage work in the far bed after heavy rain. This year I have answers. I planted based on knowledge instead of hope, and there is a satisfaction in that that I find difficult to fully articulate.
The raised beds are doing beautifully. Lettuces came in first, as they do, soft and cold-weather sweet. The snap peas are climbing their trellis with an enthusiasm that I respect. In the herb section — which Gary now refers to as "Michelle's pharmacy" — the thyme and oregano overwintered perfectly, the sage is enormous, and I've planted three kinds of basil in little starts waiting for the soil to warm another few degrees before they go in properly.
The fifth book is taking shape in a way the fourth did not. The fourth was a battle — every chapter felt like extracting something from stone. This one feels like the stone wants to be something. I've been writing about seasons, specifically about how cooking changes not just with what's available but with how the light is and how the body feels in different months. February cooking and August cooking are not the same even if the recipe is identical, and I want to talk about why. My editor says this sounds promising. I am choosing to believe her.
I filmed a spring garden tour for the channel this week that got more engagement than almost anything I've posted recently. People are hungry — that might be the wrong word, but I'll use it — for growing things. For the tangible reality of dirt and seeds and weather and patience. The comments were full of people saying they'd started a garden after watching, or that they were planning to. One woman wrote that she started growing herbs on her apartment windowsill because of something I said two years ago and she just made her first pesto with homegrown basil and it changed her life. I read that four times.
The snap peas will be ready in two weeks. I'm going to eat them straight from the vine while standing in the June sun and that is not going in any recipe but it is absolutely going in the book.
With the snap peas climbing their trellis and the herb section practically vibrating with new growth, I’ve been craving food that honors vegetables rather than obscures them — recipes where the cooking method does just enough to bring out something new without getting in the way. This grilled broccoli and cauliflower recipe is exactly that: high heat, good char, simple seasoning, and a result that tastes like it understands what a garden is for. It’s the kind of thing I make on the nights when the garden has reminded me that straightforward and seasonal is almost always the right answer.
Grilled Broccoli Cauliflower
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 4
Ingredients
- 1 large head broccoli, cut into florets
- 1 small head cauliflower, cut into florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- Lemon wedges, for serving
Instructions
- Preheat the grill. Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Prepare the vegetables. Place the broccoli and cauliflower florets in a large bowl. Drizzle with olive oil and add the minced garlic, smoked paprika, red pepper flakes (if using), salt, and black pepper. Toss well until every piece is evenly coated.
- Grill the florets. Arrange the florets in a single layer on the grill or in a grill basket. Cook for 5–6 minutes per side, turning once, until the edges are nicely charred and the stems are just tender when pierced with a fork.
- Finish and serve. Transfer the grilled vegetables to a serving platter. Drizzle with fresh lemon juice immediately and toss gently. Serve warm with extra lemon wedges alongside.
Nutrition (per serving)
Calories: 130 | Protein: 4g | Fat: 10g | Carbs: 10g | Fiber: 4g | Sodium: 290mg