Cauliflower And Brussels Sprouts Recipes

ROASTED BRUSSELS SPROUTS & CAULIFLOWER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

CHEESY ROASTED BRUSSEL SPROUTS AND CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F.
• Toss the Brussels sprouts, cauliflower, olive oil, salt, and garlic together until the vegetables are evenly coated.
• Spread them on a rimmed baking sheet, and roast for 15-18 minutes, or until they are fork tender.
• While the vegetables are roasting, make the cheese sauce.
• In a medium saucepan over medium heat, melt the butter.
• Add the flour and cook, stirring, for about a minute until the flour is browned.
• Slowly add the milk, whisking constantly so the sauce is smooth.
• Whisk in the pepper and dry mustard, and bring the sauce to a simmer. It should be steaming with small bubbles along the edges, and starting to thicken.
• Lower the heat to medium low and slowly whisk in 1 cup of the cheese, continuing to stir until it is completely melted.
• Reduce the heat to low and keep the sauce warm until the vegetables are finished roasting.
• Remove the vegetables from the oven and transfer them to a large casserole dish, or a 9x13 inch baking dish. (They will just fit in a 9x13 dish so if you have something a bit larger that will make it easier to stir in the cheese sauce, but a 9x13 dish will work.)
• Pour the cheese sauce over top of the vegetables and stir gently to coat everything in the cheese sauce.
• Sprinkle the remaining half cup of cheese over top of the vegetables and bake for another 10-15 minutes, or until the cheese is melted on top and the sauce is bubbling.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER RECIPE

Steps:

• Preheat: Preheat the oven to 400 degrees (200 C).
• Prep vegetables: Wash brussels sprouts and cauliflower. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
• Roast vegetables: Arrange the cauliflower and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
• Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

CAULIFLOWER AND BRUSSELS SPROUTS

Steps:

• Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
• Then, cover it, and continue cooking until just tender.
• Drain the vegetables.
• Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
• Sprinkle with thyme, salt, and white pepper.
• Spoon the condensed soup on top and sprinkle with crumbs.
• Bake at 350 degrees until bubbly and heated through.
• (app. 25 minutes?) Serves 6.

OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
• Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
• Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
• Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
• Remove from the oven and allow to rest 2 to 3 minutes before serving.

ROASTED CAULIFLOWER & BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans., Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.

CAULIFLOWER, BRUSSELS SPROUTS AND RED BEANS WITH LEMON AND MUSTARD

Steps:

• Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces. Whisk together the Dijon mustard, lemon juice, 1 tablespoon of the olive oil, and water or stock in a small bowl and set aside.
• Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet. Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften. Add salt and pepper and continue to cook, stirring or tossing (as you would a stir-fry), for another 5 minutes, or until the cauliflower and the brussels sprouts are just tender and flavorful.
• Add the beans, dill and lemon-mustard mixture and stir together for another minute or two. Taste, adjust seasonings, and remove from the heat. Serve with quinoa or another grain of your choice. If desired, add a drizzle of lemon-flavored olive oil to each serving.

CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING

Steps:

• Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
• Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
• Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
• Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.