SPROUTS & CAULIFLOWER MEDLEY
Make and share this Sprouts & Cauliflower Medley recipe from Food.com.
Provided by Bergy
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet add garlic and toss until it browns. You may now discard or leave in the garlic.
- Add onion to garlic oil, toss until the onion is almost golden.
- Add red pepper and toss for 2 minutes more.
- Add steamed Brussels Sprouts & Cauliflower. Season with salt and pepper, toss gently.
- Add lemon peel & lemon slices. Cook until heated through. Remove lemon slices (or leave in). Serve immediately.
Nutrition Facts : Calories 76.6, Fat 3.9, SaturatedFat 0.6, Sodium 30.3, Carbohydrate 9.6, Fiber 3.3, Sugar 3.3, Protein 2.9
CARROT AND CAULIFLOWER MEDLEY
Make and share this Carrot and Cauliflower Medley recipe from Food.com.
Provided by Northern_Reflectionz
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut carrots 1/4 inch slanting slices (approx 4 cups) and break cauliflower into flowerlets. Cook in boiling salted water 10 mins til tender. Plunge into cold water.
- Melt butter, mix in flour and mustard. Cook til bubbly. Remove from heat and add chicken broth and cream.
- Cook, stirring til thickened.
- Gradually add 1 cup of cheese, stirring til melted.
- Combine veggies and sauce in 2 qt casserole. Sprinkle with remaining cheese. Bake 350 15 mins (35 mins if chilled before baking).
SPICY ROASTED CAULIFLOWER
This roasted cauliflower recipe is well spiced, not too much, just enough!
Provided by Seema
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
- Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g
MEDLEY OF OVEN ROASTED VEGGIES WITH LIME JUICE AND FETA CHEESE
This recipe offers a sligthly modern (maybe even exotic) twist on your traditional oven-baked (root) veggies. Fresh lime juice paired with cinnamon sugar and feta cheese accentuate the veggie's deliciousness perfectly to make a very yummy dish! Feel free to use other vegetables if there are any you can't get or dislike.
Provided by Lalaloula
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash, clean and cut veggies into long finger-thin pieces (like french-fries). Make sure to separate kohlrabi and carrots from the other veggies as they need to bake longer.
- Pre-heat the oven to 200°C/400°F.
- Mix lime/lemon juice, oil, cinnamon,salt and sugar.
- Spread carrots and kohlrabi pieces on a baking sheet. Pour some of the marinade on top and make sure to coat well. Bake for 5 minutes.
- Add rest of the veggies and coat with remaining marinade.
- Bake for 10 more minutes and then crumble the feta cheese over the veggies.
- Return to the oven and bake for another 10 minutes.
- Serve with crusty bread or enjoy as is. :).
BRUSSELS SPROUTS MEDLEY
I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
- Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
- Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.
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