CAULIFLOWER ZUCCHINI TOSS
I appreciate make-ahead recipes like this that keep me out of the kitchen. -Paula Marchesi, Lenhartville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14-16 servings.
Number Of Ingredients 12
Steps:
- Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. rinse in cold water; drain and place in a large bowl. Add zucchini, onions and olives; toss., In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well. , Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours. Just before serving, toss with salad greens.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
CAULIFLOWER ZUCCHINI SCALLOPED POTATOES
Make and share this Cauliflower Zucchini Scalloped Potatoes recipe from Food.com.
Provided by NELady
Categories Potato
Time 1h40m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Using a blender, puree the cauliflower, chopped onion, milk, 1/2 c parmesan and the flour; season with salt and pepper. In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs.
- Spread 1/2 c cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with the half each of the sliced onions and remaning parmesan. Spread half of the remaining cauliflower puree on top. Layer the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree. Cover with foil and bake for 45 minutes, then discard the foil. Sprinkle with the breadcrumb mixture on top and bake until golden-brown, about 30 minutes.
- Let cool for 10 minutes before serving.
CAULIFLOWER ZUCCHINI TOSS
I appreciate make-ahead recipes like this that keep me out of the kitchen. --Paula Marchesi, Lenhartville, Pennsylvania
Provided by Allrecipes Member
Time 20m
Yield 14
Number Of Ingredients 12
Steps:
- Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. rinse in cold water; drain and place in a large bowl. Add zucchini, onions and olives; toss.
- In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well. Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours. Just before serving, toss with salad greens.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 3.5 g, Cholesterol 0 mg, Fat 5.9 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 128.8 mg, Sugar 1.3 g
ZUCCHINI VEGETABLE STUFFING/CASSEROLE
This started as a way to use up all the leftover raw veggies in my fridge, but turned into something better when hubby brought home a loaf of free artisan como bread! Great main dish for vegetarians or side dish for chicken, pork or fish.
Provided by Black Radish
Categories Cauliflower
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375.
- In a steaming bag, or in a steamer, par-cook cauliflower & carrots until al dente.
- Sprinkle zucchini with salt and toss in a colander. Allow to set for 15 minutes. Rinse, drain and pat dry with paper towels.
- Meanwhile in a large bowl, combine all vegetables, bread, eggs, olive oil, garlic, cheeses and sprinkle with spices. Toss until everything is well coated and bread is moist.
- If bread is really dry, add another egg at your discretion.
- Pour into a buttered casserole dish - 9x13. Drizzle melted butter over the top and add more parmesan if you like.
- Bake uncovered until puffy and golden brown on top and cooked all the way through. Approximate baking time will depend on the moistness of the bread used, but plan on at least 30 minutes.
Nutrition Facts : Calories 251.9, Fat 18, SaturatedFat 8.9, Cholesterol 114.9, Sodium 730.6, Carbohydrate 13.6, Fiber 4, Sugar 6.5, Protein 11.9
ROASTED CAULIFLOWER & ZUCCHINI RECIPE - (4.3/5)
Provided by á-24918
Number Of Ingredients 9
Steps:
- In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauliflower has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start. Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you're not a seasoned cook, you'll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we're aiming for the sweet spot! When your veggies look like this, you're done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.
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