CAULIFLOWER AND BROCCOLI WITH FRESH HERB BUTTER
A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 2 g, TransFat 0 g
CAULIFLOWER AND BROCCOLI BAKE
Fresh broccoli and cauliflower are baked together with a thick cheese sauce!
Provided by R.PENALUNA
Categories Side Dish Casseroles Cauliflower
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 8.4 g, Cholesterol 43.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 238.9 mg, Sugar 4.6 g
ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.
Nutrition Facts : Calories 145 g, Fat 11 g, Fiber 5 g, Protein 4 g
CAULIFLOWER AND BROCCOLI WITH MUSTARD, CHIVE AND LEMON
The vegetables and sauce can be prepared in advance and chilled in separate containers until ready to use. When ready to use simply combine them in a pot and heat them until serving temperature, or use your microwave. Very, very easy.
Provided by Normaone
Categories Cauliflower
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, mustard and lemon peel.
- Mix in the 1/3 cup chives.
- Season and set aside.
- In a large pot of boiling, salted water, cook cauliflower 2 minutes.
- Add broccoli and cook about 3 minutes longer, until crisp tender.
- Drain.
- Return to the pot and toss with the mustard/butter sauce.
- Season, sprinkle with additional chives and serve.
Nutrition Facts : Calories 174.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 196.2, Carbohydrate 14.5, Fiber 6.1, Sugar 4.7, Protein 6
BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER
Categories Mustard Vegetable Side Sauté Vegetarian High Fiber Buffet Lemon Broccoli Cauliflower Healthy Chive Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper.
- Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
- Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.
BROCCOLI OR CAULIFLOWER WITH A SOY-LEMON DRESSING
This is another great, easy, tasty, healthy recipe that I adapted from A Spoonful of Ginger by Nina Simonds.
Provided by Hey Jude
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends.
- Cut off the florets and cut the peeled stems on the diagonal into 1 1/2-inch thick sections.
- Separate the larger florets so that all are approximately the same size.
- If cooking cauliflower, remove any leaves and break or cut into florets, about 1 1/2 inches wide.
- Arrange the broccoli or cauliflower in a steamer tray, or on a plate set on a rack.
- Fill a wok or pot with several inches of water and heat to boiling.
- Place the vegetable over the boiling water and steam 6-8 minutes, or until tender.
- I like my veggies crisp tender so I steam mine just a few minutes.
- Steam them till they're the way you like, check after 3-4 minutes.
- Drain any water from the broccoli or cauliflower.
- Put the vegetable in a serving bowl, add the dressing, toss lightly and serve.
Nutrition Facts : Calories 73.4, Fat 0.6, SaturatedFat 0.1, Sodium 553.1, Carbohydrate 14.8, Fiber 4.1, Sugar 6, Protein 5.4
CAULIFLOWER WITH MUSTARD-LEMON BUTTER
Categories Mustard Side Roast Christmas Thanksgiving Lemon Cauliflower Fall Winter Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
- Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
- Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
- Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.
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
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