Broccoli Cauliflower Stem And Leek Sauté Recipe By Tasty

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BROCCOLI & CAULIFLOWER STEM AND LEEK SAUTé RECIPE BY TASTY



Broccoli & Cauliflower Stem And Leek Sauté Recipe by Tasty image

Here's what you need: broccoli, cauliflower, leek, olive oil, salt, pepper

Provided by Merle O'Neal

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6

broccoli, stem from one head
cauliflower, stem from one head
leek, top half of one stock
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • Shave the stems of the broccoli and cauliflower with a box grater.
  • Chop the top half of the leek.
  • Heat the oil in a medium frying pan until shimmering], then add the broccoli, cauliflower, leeks, salt, and pepper. Cook the vegetables for 5 minutes until tender.
  • Serve over salad, on bagels, or mixed in with any base you like.
  • Enjoy!

Nutrition Facts : Calories 59 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER



Garlicky Sauteed Broccoli and Cauliflower image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
3 tablespoons olive oil
3 cups 1-inch broccoli florets (about 1 medium broccoli crown)
3 cups 1-inch cauliflower florets (about 1/2 medium head)
Kosher salt
4 cloves garlic, finely chopped
1 lemon, optional

Steps:

  • Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
  • Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
  • Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

BROCCOLI-AND-CAULIFLOWER SAUTE



Broccoli-And-Cauliflower Saute image

Two vegetables that are dear to my dining room table! This recipe, however, is current & comes from the 13 Mar 07 issue of Woman's World. It's just one more way to jazz up these two veggies!

Provided by Sydney Mike

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb broccoli, cut into florets (about 3 cups)
1 lb cauliflower, cut into florets (about 3 cups)
2 tablespoons unsalted butter
1 garlic clove, sliced
1 1/2 teaspoons dried onion flakes
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Bring large pot of water to boil.
  • Add broccoli & cauliflower, & cook until just tender, about 3 minutes, then drain & set aside.
  • In large skillet, melt butter over medium heat.
  • Add garlic, minced onion, salt & pepper, & cook until garlic is softened, about 1 minute.
  • Add 2 tablespoons of water & the broccoli & cauliflower.
  • Cover & cook, stirring occasionally until heated through, about 5-6 minutes.
  • Sprinkle with parsley & serve.

CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY



Cauliflower Parmesan Soup Recipe by Tasty image

Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
8 cloves garlic, minced
1 onion, chopped
2 heads cauliflower, riced
salt, to taste
pepper, to taste
8 cups vegetable broth
2 cups water
2 sprigs fresh thyme
½ cup vegetarian parmesan cheese
¼ cup fresh chives

Steps:

  • Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
  • Add the cauliflower, vegetable broth, and water, then stir.
  • Bring to a boil.
  • Add the thyme then cover and reduce to a simmer for 15 minutes.
  • Uncover and remove the thyme.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Mix in vegetarian Parmesan and chives.
  • Allow to cool 2 minutes then serve.
  • Enjoy!

Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams

SAUTéED BROCCOLI



Sautéed Broccoli image

I invented this recipe while looking for a different way to cook broccoli that was lower in fat and sodium. Quick, colorful and tasty, it makes a quick and easy accompaniment to a variety of meals.-Jim MacNeal, Waterloo, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup julienned sweet red pepper
1/4 cup olive oil
12 cups fresh broccoli florets
1-1/3 cups water
3 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.

Nutrition Facts :

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