Broccoflower Couscous Recipes

BROCCOFLOWER CASSEROLE

Steps:

• Preheat oven to 350.
• Soak broccoflower for 20 minutes in lightly salted water.
• Cut into flowerets cutting away thick stems.
• Boil flowerets until soft.
• Drain and mash throughly.
• Blend in remainder of ingredients.
• Spread in greased 9x13 pan.
• Bake at 350 for about 50-60 minutes.

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

CURRY ROASTED BROCCOFLOWER

Steps:

• Preheat oven to 350° degrees.
• Chop Broccoflower® into small bite size florets.
• Toss Broccoflower® florets together with all other ingredients in a large mixing bowl.
• Lay out seasoned Broccoflower® onto a sheet pan and bake for 30-45 minutes, until tender.
• Serve warm or cold.

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.