Roast Dried Cauliflower And Broccoli Florets With Dipping Sauces Recipes

Steps:

• Stir together bread crumbs, onion, lemon-pepper seasoning, Cajun seasoning, Italian seasoning, paprika, and garlic salt in a small bowl.
• Clean cauliflower and broccoli and cut into florets. Cut broccoli stems into thick slices. Place each vegetable into its own 1-gallon, resealable plastic bag. Pour 1 tablespoon olive oil into each bag and 1/2 of the bread crumb mixture. Seal the bags and shake well to ensure vegetables are thoroughly and evenly coated. Set aside for at least 10 minutes or refrigerate until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Place vegetables on the prepared pan.
• Roast in the preheated oven until crisp tender, about 20 minutes.

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
• Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
• Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
• Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
• Remove from the oven and allow to rest 2 to 3 minutes before serving.

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 225°F. Cover two or three rimless baking sheets with parchment paper.
• Trim the leaves off the cauliflower and cut the head into quarters. Cut the cauliflower into florets, leaving no more than 2 inches of core.
• Trim the tough ends from the broccoli and cut it into florets, leaving no more than 2 inches of stem on each.
• Arrange the vegetables on the baking sheets and sprinkle with salt and pepper. Place the pans on the oven racks and convection bake for 30 minutes.
• Transfer the vegetables to serving bowls and serve with a variety of dipping sauces.
• Combine all the ingredients in a small saucepan and place over a candle-warmer or very low heat. The mixture must not get so hot that it burns.
• In a small saucepan, combine all the ingredients, except the green onion, with 3/4 cup water. Bring to a boil, remove from the heat, and cool. Add the green onion.
• Combine all the ingredients in a bowl and serve.

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.