Garlic Chilli Broccoli & Cauliflower

Name: Garlic Chilli Broccoli & Cauliflower
Prep time: 5 min
Cook time: 10 min
Yield: 4-6
Cuisine: Middle Eastern

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Sides

Steamed veggies with a twist! Garlic, chilli, and olive oil make this quick broccoli and cauliflower dish full of flavour.

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4-6

About this recipe

I didn’t grow up eating steamed vegetables—ever. In our home, vegetables were always cooked with flavour, never plain. That’s why when I make garlic chilli broccoli and cauliflower, it’s not just steamed—it’s lightly sautéed in olive oil with garlic and chilli for that extra kick.

This recipe is quick, fresh, and the perfect way to elevate simple vegetables into something satisfying. The broccoli and cauliflower stay tender but still have a little crunch, while the garlic and chilli add warmth and aroma that make every bite delicious.

If you love simple veggie sides like this, you’ll also enjoy my Sautéed Green Beans with Red Capsicum and Walnuts, finished with tahini sauce—simple, healthy, and so tasty! Or try my Peperonata—a handful of ingredients, comforting, colourful, and packed with flavour.

Ingredients

1⁄2 head cauliflower, cut into medium florets
1 broccoli head, cut into medium florets
1⁄2 cup water
2 tablespoons olive oil
2–3 garlic cloves, crushed
1 teaspoon fresh chilli, minced
Salt, to season

Notes from Rouba

Don’t cut the florets too small—they’ll lose their texture when steamed.
If you like extra heat, keep the chilli seeds in.
A drizzle of lemon juice just before serving lifts the flavour.

Method

Step 1. Prepare the Vegetables

Wash the cauliflower and broccoli, then cut them into medium-sized florets—similar to the photo, not too big or too small. Place them in a small -medium sized pot with 1⁄2 cup of water. Cover with a lid and steam over medium heat, stirring occasionally. Cook for about 6–8 minutes, or until the vegetables are tender but still a little crunchy.

Step 2. Sauté the Flavours

Once the vegetables are cooked, remove them from the pot and set aside. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and minced chilli, and sauté just until softened—avoid letting them turn golden, as you want a gentle flavour rather than a strong toasted taste.

Return the steamed broccoli and cauliflower to the pot. Toss gently so they’re evenly coated with the garlic and chilli oil. Season with salt to taste.

A FEW THINGS YOU’LL WANT TO KNOW

How big should I cut the florets?
Aim for bite-sized pieces—not too big, but not too small either. You want them to hold their shape after steaming.

How long should I cook them?
About 6–8 minutes is perfect. They should be tender but still have a slight crunch.

Do I really need to add the garlic and chilli?
Haha, if you’re asking me—yes! That’s what makes this dish stand out. But you can skip the chilli if you prefer it mild.

Can I sauté the garlic and chilli first, then add the veggies to steam?
You can, but I find that removing the vegetables first and sautéing separately keeps the flavours strong and prevents them from getting lost in the water.