CAULIFLOWER AND BROCCOLI SALAD WITH GINGER VINAIGRETTE
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
- Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
- In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
- Drain well. Let cool.
- Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON-PEPPER ROASTED BROCCOLI AND CAULIFLOWER
Simple roasted broccoli and cauliflower seasoned with lemon-pepper that pairs nicely with steak, chicken, fish, or pork.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 4 g, Fat 2.4 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 173.9 mg, Sugar 1.4 g
BROCCOLI AND CAULIFLOWER SALAD WITH CAPERS IN SHALLOT LEMON VINAIGRETTE
Yield 6
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the lemon juice, olive oil, garlic, shallot, salt and pepper. Cut the broccoli and cauliflower into bite size florets. Using a steamer, steam the vegetables for about 8 to 10 minutes. Remove the vegetables and place in a large bowl. Toss with the vinaigrette and serve.
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