BROCCOFLOWER ARCHER
I was looking for recipes with broccoflower on Zaar and only 2 were available. So I found this one on Epicurious. And it looks delicious and I want to share with my Zaar Friends :) The recipe comes from Gary Archer: San Jose, California
Provided by Boomette
Categories Cheese
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes.
- Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted.
- Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.
BROCCOFLOWER ARCHER
Provided by Gary Archer
Categories Side Sauté Vegetarian Quick & Easy Broccoli Cauliflower Gourmet California
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes. Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted. Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.
BROCCOFLOWER COUSCOUS
Steps:
- In a large bowl, combine broccoflower, carrots, grapes, apricots, parsley, tarragon, cilantro, coriander, lavender, oil, orange juice, and vinegar. Season with salt and pepper.
- Place a shallow 5-inch ring mold in the center of each plate. Fill it to a depth of 1/2 inch with the couscous. Gently press on the couscous with the back of a spoon. Remove the ring mold. Drizzle 1 teaspoon of the curry oil and 1 teaspoon of the vinegar around each plate. Sprinkle with pepper, chervil, tarragon, and basil.
BROCCOFLOWER WITH ANCHOVIES AND GARLIC
Categories Fish Vegetable Side Sauté Quick & Easy Raisin Pine Nut Cauliflower Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook broccoflower in 2 batches in a 5- to 6-quart pot of boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.
SESAME BROCCOFLOWER®
Stir-fried Broccoflower® with red pepper and an Asian-inspired sauce is an excellent accompaniment to almost any main dish.
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine sauce ingredients in a small bowl; reserve.
- Heat 1/4 cup water in wok or skillet over medium-high heat. Add Broccoflower® and cover for 1 to 2 minutes. Add red pepper and sauce. Stir-fry 2 to 3 minutes or until Broccoflower® is crisp tender and sauce is thickened. Stir in sesame seeds.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 16.9 g, Cholesterol 0.2 mg, Fat 2.7 g, Fiber 3.8 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 474.8 mg, Sugar 7.1 g
LEMON DIJON SAUCED BROCCOFLOWER OR BROCCOLI
This is how I make broccoflower, but it works well with broccoli, too. Two tbsp butter is usually plenty, but if you have a large head of broccoflower, you may want the 3 tbsp.
Provided by Parsley
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook or steam broccoflower flowerets until fork-tender -- about 7-9 minutes; drain.
- While flowerets are cooking, combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
- Place cooked drained flowerets into bowl with the sauce and tooss to coat.
- Sprinkle with parmesan cheese and gently toss.
- Serve.
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