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1 medium head cauliflower, cored
3 heads broccoli, stems removed
Extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon dry oregano (or 1 teaspoon fresh oregano)
½ teaspoon ground coriander, optional
Freshly ground black pepper
Preheat an oven to 425F.
Remove the florets from the cauliflower. Cut the florets into 1/4-inch slices from top to bottom. Set aside. Brush a baking sheet with olive oil. Place the sliced cauliflower in a single layer on a baking sheet. Brush the tops of the cauliflower with oil and season with salt. Set aside. You may need to use an additional baking sheet.
Repeat the same steps with the broccoli placing it on second baking sheet.
Place the cauliflower and broccoli in the oven on the middle and top shelf and bake until the vegetables are tender and slightly golden, about 12 to 14 minutes. Halfway through the baking, rotate and swap the baking sheets to ensure even cooking. You may also need to turn the cauliflower and broccoli over with a spatula or tongs to make sure it cooks evenly. The cauliflower may cook more quickly than the broccoli. When tender, remove from the oven and let cool.
In the meantime, place 3 tablespoons of the olive oil in a bowl. Add the red wine and balsamic vinegar, oregano and coriander if using and whisk together. Season with salt and a pinch of pepper.
When the cauliflower and broccoli are room temperature, place on a platter in a single layer overlapping slightly. Whisk the dressing together again and drizzle over the cauliflower and broccoli.
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