Broccoli Cauliflower Combo Recipes

Steps:

• chop vegetables in large bite sized pieces.
• combine all ingredients in a bowl or ziplock toss to coat and let stand to marinate 10 minutes.
• pour out onto a shallow baking pan and roast in 475 degree oven for 25 minutes. May cook faster or slower depending on the size of your vegetables.

Steps:

• In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,

Steps:

• Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
• Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

Steps:

• In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
• Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
• Add butter mixture to vegetables in saucepan; toss to coat.

Steps:

• Combine the marinade and set aside.
• Cut zucchini and squash to 1/2-inch semi circles.
• Blanch and refresh zucchini, squash, onion, cauliflower, broccoli and pepper.
• Drain thoroughly, and mix, with mushrooms into marinade.
• Allow to soak for 30-45 minutes.
• Spear onto soaked bamboo skewers (with tomatoes!).
• Grill at high heat until done, turning frequently.
• Delicious!

Steps:

• Roughly chop the onion, garlic, broccoli and cauliflower. Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray).
• Once the onion and garlic has softened (this will only take a couple of minutes) add the chopped broccoli and cauliflower. Then add the stock, this should cover approx. half the ingredients. For more broth type soup add approx. another 100-200ml of water
• Add a pinch of salt and pepper and then bring the stock to a simmer and cover with lid. Once the ingredients have become soft (after approx. 20 mins) pour the ingredients into a blender or use a hand blender.
• Tip - For a creamer soup add cream or a couple of potatoes (bear in mind, potatoes will take longer to cook, so consider part boiling them before adding into the soup pot). This soup can also be frozen.