BROCCOLI OR CAULIFLOWER WITH A SOY-LEMON DRESSING
This is another great, easy, tasty, healthy recipe that I adapted from A Spoonful of Ginger by Nina Simonds.
Provided by Hey Jude
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends.
- Cut off the florets and cut the peeled stems on the diagonal into 1 1/2-inch thick sections.
- Separate the larger florets so that all are approximately the same size.
- If cooking cauliflower, remove any leaves and break or cut into florets, about 1 1/2 inches wide.
- Arrange the broccoli or cauliflower in a steamer tray, or on a plate set on a rack.
- Fill a wok or pot with several inches of water and heat to boiling.
- Place the vegetable over the boiling water and steam 6-8 minutes, or until tender.
- I like my veggies crisp tender so I steam mine just a few minutes.
- Steam them till they're the way you like, check after 3-4 minutes.
- Drain any water from the broccoli or cauliflower.
- Put the vegetable in a serving bowl, add the dressing, toss lightly and serve.
Nutrition Facts : Calories 73.4, Fat 0.6, SaturatedFat 0.1, Sodium 553.1, Carbohydrate 14.8, Fiber 4.1, Sugar 6, Protein 5.4
LEMON-PEPPER ROASTED BROCCOLI AND CAULIFLOWER
Simple roasted broccoli and cauliflower seasoned with lemon-pepper that pairs nicely with steak, chicken, fish, or pork.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 4 g, Fat 2.4 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 173.9 mg, Sugar 1.4 g
BROCCOLI OR CAULIFLOWER WITH GARLIC AND LEMON, TWO WAYS
Steps:
- Bring a large pot of water to a boil and add salt. Plunge the vegetable into the boiling water and cook until fairly tender, 3 to 6 minutes, depending on the size of your pieces. Drain and plunge into a bowl of ice water or run under cold water. Drain again.
- Put 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, if using, and cook, stirring occasionally, until it is golden, about 3 minutes. Add the drained vegetable and turn the heat to high. Cook, stirring only when necessary-you don't want the broccoli to fall apart-until the vegetable begins to brown; add the lemon zest and cook for another minute or two.
- Add the remaining olive oil and the lemon juice, taste and adjust the seasoning, and serve hot or at room temperature.
- Alternative method
- Skip step 1. In step 2, start with 1/4 cup olive oil (and, if you like, add a dried chile). Thirty seconds after adding the garlic, add the broccoli or cauliflower and 1/4 cup water. Cover the pan. Cook, uncovering and stirring occasionally, until the vegetable is tender, 10 to 15 minutes. Taste and adjust the seasoning and serve.
LEMON-SOY BROCCOLI
Provided by Robert Farrar Capon
Categories side dish
Time 10m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Remove the flowerets from the broccoli and cut the stems into thin slices crosswise (or reserve the stems for another use).
- Stir-fry the broccoli pieces in butter or oil in a wok or deep skillet over high heat, adding judicious splashes of the lemon-soy mixture, to taste, as you proceed. Cook only until the flowerets are just tender. Adjust the seasonings and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 506 milligrams, Sugar 4 grams
SOUTHERN BROCCOLI AND CAULIFLOWER SALAD
Creamy Southern-inspired broccoli and cauliflower salad with a few extra ingredients. Delicious. Fantastic for a potluck.
Provided by Bob Butler
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels until cool enough to handle, then chop into small pieces.
- Place bacon in a very large bowl with broccoli, cauliflower, almonds, raisins, Cheddar cheese, red onion, and celery.
- Whisk together mayonnaise, sour cream, cream cheese, sugar, and lemon juice in a separate bowl until creamy. Pour over broccoli-cauliflower mixture; stir until well combined. Refrigerate until flavors have melded, at least 30 minutes.
Nutrition Facts : Calories 642.9 calories, Carbohydrate 37.5 g, Cholesterol 65.1 mg, Fat 50.5 g, Fiber 5.2 g, Protein 14.7 g, SaturatedFat 15.7 g, Sodium 503.9 mg, Sugar 24.1 g
BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER
Categories Mustard Vegetable Side Sauté Vegetarian High Fiber Buffet Lemon Broccoli Cauliflower Healthy Chive Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper.
- Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
- Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.
BROCCOLI AND CAULIFLOWER IN MUSTARD SAUCE
Make and share this Broccoli and Cauliflower in Mustard Sauce recipe from Food.com.
Provided by Tebo3759
Categories Cauliflower
Time 23m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blend butter, mustard and lemon juice together.
- Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.
- Add mustard butter.
- Toss to coat well and serve immediately.
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