Super simple steamed brassicas!

Don’t be fooled by the simplicity of this recipe. Every time I serve it, people rave about how good it is and then can not believe that all it contains is steamed veggies, olive oil and salt! This is the perfect way to help you get your daily 1-2 servings from the Brassica family.


  • Your favorite combination of broccoli, cauliflower and/or romanesco broccoli
  • Extra-virgin organic olive oil
  • Unrefined sea salt

Chop your vegetables into bite sized pieces. Be sure to add in the broccoli and cauliflower stems as when they are steamed to softness, they are deliciously edible! Heat the water in your steamer to boiling, add the chopped vegetables, cover and let steam. As a general rule of thumb: 10 minutes of steaming will leave some crunchiness. 20 m20150223_171745inutes of steaming will render your vegetables fairly soft. Of course, some of this will depend on how large or small you chop. Also, when determining how long to steam, don’t forget that the vegetables will continue to cook even after they’ve been removed from the steamer. One way to avoid this is to run them under cold water as soon as you remove them from the heat. Personally, I don’t like to do this – why have another step and why waste water? For the size of the vegetables pictured, I settled on 12 minutes of steaming for a soft yet crunchy texture.

Once slightly cooled, season liberally with olive oil and salt and enjoy! This is so incredibly easy yet absolutely delicious. It can be a side dish or, reheated with some broth and eaten as a soup.

Try seasoning with olive oil, salt and a liberal amount of lemon pepper.