Freezing Broccoli And Cauliflower Recipes

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FREEZING BROCCOLI AND CAULIFLOWER

It's great to stock up on vegetables when they're on sale, but sometimes I don't use the quantity I buy on time which isn't thrifty at all. Today I learned how simple it is to freeze fresh broccoli and cauliflower. If I had a garden, this would be a great way to have fresh vegetables year round. I froze both broccoli and cauliflower, and it was so quick I have no excuse not to do it next time. Recipe courtesy of wikihow.com.

Provided by AmyZoe

Categories     Low Protein

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 2



Freezing Broccoli and Cauliflower image

Steps:

  • Wash broccoli or cauliflower in cool water while you start a pot of water to boil.
  • Add a large pinch of salt to the water.
  • Trim and peel broccoli or cauliflower stems.
  • Cut broccoli and cauliflower into separate florets of a size that appeals to you. Many prefer 2" long by 1 1/2 " wide.
  • Fill strainger with vegetables and plunge into boiling water.
  • Wait 30 seconds and dump into ice bath for 30 seconds to stop cooking.
  • Drain the vegetables and put them into freezer bags.
  • Label and keep for 6 months.

1 head broccoli or 1 head cauliflower
salt

BROCCOLI CAULIFLOWER CASSEROLE FROM MCCORMICK®

This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.

Provided by McCormick Spice

Categories     Side Dish     Vegetables     Cauliflower

Time 1h

Yield 10

Number Of Ingredients 14



Broccoli Cauliflower Casserole from McCormick® image

Steps:

  • Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
  • Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
  • Bake 40 minutes or until heated through and top is lightly browned.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 12.8 g, Cholesterol 29.8 mg, Fat 10.6 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 378.8 mg, Sugar 4.1 g

½ cup plain dry bread crumbs
2 tablespoons grated Parmesan cheese, plus
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
1 ½ teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
1 (16 ounce) package frozen broccoli florets, thawed
1 (16 ounce) package frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
¼ teaspoon McCormick® Black Pepper, Coarse Ground
1 ¼ cups milk
4 ounces cream cheese, cubed

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