Cauliflower Broccoli Tomato Recipes

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BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.

Provided by MUSTANGSTEPH21

Categories     Side Dish     Vegetables     Cauliflower

Time 55m

Yield 6

Number Of Ingredients 8

2 cups broccoli
2 cups cauliflower
2 eggs
½ cup mayonnaise
½ cup chopped onion
1 cup shredded Cheddar cheese, divided
½ cup butter, melted
1 (15 ounce) package seasoned croutons, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
  • Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
  • Bake in preheated oven until browned and bubbling, about 40 minutes.

Nutrition Facts : Calories 721.2 calories, Carbohydrate 51.1 g, Cholesterol 134.4 mg, Fat 50.9 g, Fiber 5.4 g, Protein 16.5 g, SaturatedFat 20.1 g, Sodium 1253 mg, Sugar 5.5 g

CAULIFLOWER AND BROCCOLI BAKE



Cauliflower and Broccoli Bake image

Fresh broccoli and cauliflower are baked together with a thick cheese sauce!

Provided by R.PENALUNA

Categories     Side Dish     Casseroles     Cauliflower

Time 50m

Yield 8

Number Of Ingredients 9

6 ounces fresh cauliflower
6 ounces fresh broccoli
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 ½ cups milk
1 (8 ounce) package shredded sharp Cheddar cheese
1 teaspoon English mustard
cayenne pepper to taste
salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
  • In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
  • Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 8.4 g, Cholesterol 43.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 238.9 mg, Sugar 4.6 g

CAULIFLOWER WITH TOMATOES



Cauliflower With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
  • Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams

ROASTED BROCCOLI WITH CHERRY TOMATOES



Roasted Broccoli with Cherry Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F.
  • Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

CRISPY BROCCOLI AND CAULIFLOWER



Crispy Broccoli and Cauliflower image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 heads broccoli, cut into 2-inch florets
1 small head cauliflower, cut into 2-inch florets
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon sweet curry powder

Steps:

  • Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
  • On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI



Incredible Baked Cauliflower and Broccoli Cannelloni image

Provided by Jamie Oliver

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

Sea salt
1 pound broccoli, washed, florets and stalks chopped
1 pound romanesco or white cauliflower, washed, florets and stalks chopped
Olive oil
7 cloves garlic, peeled and finely sliced
1 small bunch fresh thyme, leaves picked
1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved
2 to 3 small dried chiles, crumbled
Freshly ground black pepper
2 cups good-quality tomato sauce
Good-quality red wine vinegar
2 cups creme fraiche
7 ounces Parmesan, finely grated
16 cannelloni tubes
1 small bunch fresh basil, leaves picked
7 ounces good-quality mozzarella cheese
Extra-virgin olive oil
4 large handfuls arugula leaves, washed and dried
1 lemon

Steps:

  • This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic - I've added cauliflower and made it an oven-baked dish. The flavors are amazing.
  • Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.
  • Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
  • Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.
  • Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.
  • Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

CAULIFLOWER AND BROCCOLI AU GRATIN



Cauliflower and Broccoli au Gratin image

Provided by Craig Claiborne

Categories     side dish

Time 45m

Yield 12 servings

Number Of Ingredients 12

1 large or 2 small heads broccoli, about 1 1/2 pounds
1 small head cauliflower, leaves removed, about 1 1/2 pounds
4 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
Salt to taste if desired
Freshly ground pepper to taste
1 egg yolk
2 cups grated white cheese such as Vermont Cheddar, Gruyere or Swiss

Steps:

  • Preheat oven to 400 degrees.
  • Cut or pull florettes from broccoli stem or stems. Each should be about 2 inches or slightly less in height. There should be about 6 cups.
  • Cut cauliflower into equal-size florettes. There should be about 6 cups.
  • Bring enough water to the boil to cover broccoli when added. Cook until tender but still resilient to the bite, about three minutes. Remove broccoli with slotted spoon and set aside in strainer.
  • Add cauliflower to the boiling water and cook 7 minutes until tender but resilient to the bite. Remove cauliflower but reserve one-half cup of the cooking liquid.
  • Melt butter in saucepan and add flour, stirring with wire whisk. When blended add milk, cream and reserved cooking liquid, stirring rapidly with the whisk. When thickened and smooth add nutmeg, cayenne, salt and pepper.
  • Remove from heat and beat in egg yolk and 1/2 cup cheese.
  • Select baking dish large enough to hold broccoli and cauliflower pieces compactly in one layer (a dish 15 by 10 1/2 by 2 1/2 inches is ideal). Arrange broccoli and cauliflower pieces alternately for color.
  • Spoon cheese sauce over all. Sprinkle with remaining cheese. Place on middle shelf of oven and bake 20 minutes or until golden brown on top.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams, TransFat 0 grams

CAULIFLOWER IN TOMATO SAUCE



Cauliflower In Tomato Sauce image

My Dad made this recipe for me a few years ago and I liked it, but unfortunately I forgot about it. Today I discovered a cauliflower in the fridge and remembered this recipe, so this is the result.

Provided by cookwithanna

Time 30m

Yield Serves 4

Number Of Ingredients 7

- 1 cauliflower
- 1 onion
- 3 garlic cloves
- 1 carrot
- 2-3 tbsp tomato paste
- parsley
- salt and pepper

Steps:

  • Cut the cauliflower in small pieces and wash it with cold water. Boil it in water with a pinch of salt.
  • Cut the onion , the carrot and garlic and fry them in a bit of oil.
  • When the cauliflower if boiled enough to pierce it with a fork, drain the water and put it in the pan with the onion.
  • In a bowl mix the tomato paste with a mug of warm water and add the chopped parsley.
  • Pour the tomato paste in the pan and add water to almost cover the cauliflower. Leave it to boil for 15-20 minutes, add salt and pepper.
  • Serve with grilled chicken .
  • ENJOY!!!

CAULIFLOWER WITH GARLIC AND TOMATOES



Cauliflower With Garlic and Tomatoes image

A tasty way to cook cauliflower. This was adapted from Cook's Illustrated The Best Vegetable Recipes

Provided by Sandyg61

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 tablespoons olive oil
1 medium head cauliflower
2 teaspoons minced garlic cloves
1 pinch hot pepper flakes
14 1/2 ounces diced tomatoes
1/2 teaspoon dried basil
salt & pepper

Steps:

  • Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
  • Heat 2 tablespoons of the olive oil in a skillet over medium heat.
  • Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
  • Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
  • Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
  • Add salt and pepper to taste.

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!

Provided by foodfanatic

Categories     Side Dish     Vegetables     Cauliflower

Time 1h22m

Yield 8

Number Of Ingredients 13

2 teaspoons butter
2 heads cauliflower
2 heads broccoli
½ cup butter
½ cup all-purpose flour
4 cups milk
1 tablespoon mustard powder
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper
2 cups grated Cheddar cheese
1 cup Italian seasoned bread crumbs
¼ cup extra-virgin olive oil
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
  • Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
  • Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
  • Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
  • Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
  • Bake in preheated oven until bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 527 calories, Carbohydrate 35.5 g, Cholesterol 79.2 mg, Fat 35 g, Fiber 6.4 g, Protein 20.9 g, SaturatedFat 17.8 g, Sodium 657.1 mg, Sugar 11.4 g

ROASTED BROCCOLI & CAULIFLOWER



Roasted Broccoli & Cauliflower image

Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.

Provided by Eliot

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
  • Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
  • Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g

BROILED CAULIFLOWER WITH FOUR CHEESE TOMATO SAUCE



Broiled Cauliflower with Four Cheese Tomato Sauce image

Florets of cauliflower simmer in a cheesy tomato sauce, then are finished under the broiler with Parmesan and mozzarella cheese for a fresh and easy side dish.

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons corn oil
½ cup finely chopped onion
3 large cloves garlic, minced
4 cups large cauliflower florets
Salt and pepper to taste
1 (24 ounce) jar Classico® Four Cheese Sauce
½ cup dry white wine
2 tablespoons chopped fresh parsley, divided
1 tablespoon finely grated Parmesan cheese
1 cup freshly grated mozzarella cheese

Steps:

  • Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
  • Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
  • Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
  • Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
  • Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
  • Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
  • Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 26.5 g, Cholesterol 26 mg, Fat 16 g, Fiber 7.1 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 892.4 mg, Sugar 10.7 g

MARINATED BROCCOLI-CAULIFLOWER SALAD



Marinated Broccoli-Cauliflower Salad image

My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 small bunch broccoli, cut into florets
1 small head cauliflower, broken into florets
1/2 pound sliced fresh mushrooms
1 small red onion, halved and sliced
1/2 cup canola oil
1/4 cup sugar
2 tablespoons cider vinegar
3/4 teaspoon onion salt
1/2 teaspoon paprika

Steps:

  • In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

Nutrition Facts :

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From italianfoodforever.com


BEST BROCCOLI CAULIFLOWER SALAD RECIPE (CREAMY DRESSING & BACON)
Just bring a large pot of salted water to boil. Add the broccoli and cauliflower then cook for 1 minute. Immediately drain the veggies and place them in an ice bath for 5 minutes. You could always spin the water out with a salad spinner or just let it …
From icantbelieveitslowcarb.com


BROCCOLI CAULIFLOWER CASSEROLE - ERREN'S KITCHEN
2014-06-10 How to make broccoli cauliflower casserole. Steam your broccoli and cauliflower, set aside. Make the cheese sauce. Place vegetables in an oven-safe dish and cover with the cheese sauce. Sprinkle shredded parmesan over the top. Bake for 45 minutes to an hour (until the topping is golden). Serve and enjoy!
From errenskitchen.com


CHEESY TOMATO BAKED CAULIFLOWER RECIPE - TESCO REAL FOOD
Preheat the oven to gas 7, 220°C, fan 200°C. Lay the cauliflower and the leaves in a large roasting tin, drizzle with 1 tbsp of the oil and season with salt and black pepper. Roast for 15 mins. While the cauliflower is cooking, heat the rest of the oil in a large frying pan and cook the onion and garlic for 5 mins or until beginning to soften.
From realfood.tesco.com


BROCCOLI CAULIFLOWER SOUP RECIPE — EATWELL101
2021-02-17 Add the broth, tomatoes, Italian herbs, red pepper flakes, salt, and pepper. 2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together. 3. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes.
From eatwell101.com


10 BEST FRESH BROCCOLI AND CAULIFLOWER RECIPES | YUMMLY
2022-05-29 olive oil, pork loin roast, broccoli, curry powder, carrot, cauliflower and 8 more Fresh Vegetable Soup Weight Watchers zucchini, table salt, fresh thyme, reduced sodium vegetable broth and 12 more
From yummly.com


10 BEST PASTA WITH BROCCOLI CAULIFLOWER CARROTS RECIPES | YUMMLY
2022-05-14 sliced carrots, dill weed, cream cheese, broccoli, mayo, cauliflower and 2 more Cauliflower Rice Stir-fry With Pumpkin Seeds HartleyRiedner red bell pepper, red chile, cilantro leaves, pumpkin seeds, coconut oil and 8 more
From yummly.com


PORK CAULIFLOWER BROCCOLI - RECIPES | COOKS.COM
Saute garlic in oil until light brown. Add onion, chicken breast, 1 1/2 cup broth, soy sauce and pepper. Then add shrimp and cook until ... Ingredients: 16 (cabbage .. oil .. sauce ...) 4. STIR-FRY VEGETABLES. Prepare sauce and set aside. Before stir-frying cut meat into chunks or strips; chop vegetables into bite size pieces. Heat wok and add ...
From cooks.com


{BEST EVER} BROCCOLI CAULIFLOWER SALAD · EASY FAMILY RECIPES
2019-03-07 Combine the mayonnaise, vinegar, and sugar in a bowl and whisk until smooth. In a large bowl, add the broccoli, cauliflower, onion, craisins and dressing and toss to coat. Add the sunflower seeds and bacon and toss again gently to distribute. Serve chilled.
From easyfamilyrecipes.com


CHEESY CAULIFLOWER BROCCOLI BAKE | 12 TOMATOES
Preparation. Preheat oven to 350°F. Lightly grease a 9-inch by 11-inch baking dish. Melt butter in a sauce pot over medium heat. Sprinkle with flour and garlic powder and stir to coat. Pour in milk and heat until thickened, stirring often to avoid lumps. Remove from heat and add 1 cup cheese, salt and pepper. Whisk until sauce is smooth.
From 12tomatoes.com


GRILLED BROCCOLI & CAULIFLOWER PARMESAN - MANN'S FRESH VEGETABLES
On a sheet of aluminum foil (18” x 24”), add Mann’s Broccoli & Cauliflower to the center and coat with olive oil. Add minced garlic cloves, sun-dried tomatoes, basil. Toss to coat vegetables evenly. Top vegetables with Parmesan cheese, then add the ice cubes. Bring up foil sides.
From veggiesmadeeasy.com


BROCCOLI CAULIFLOWER SALAD - A SOUTHERN SOUL
Instructions. Chop broccoli and cauliflower into bite-size pieces and add to a large bowl. Slice green onions and add to the bowl. Add in cooked chopped bacon and dried cranberries. To a jar with a lid or small bowl, add sour cream, mayonnaise, lemon juice, and …
From asouthernsoul.com


CREAMY BROCCOLI AND CAULIFLOWER STIR-FRY RECIPE - EATWELL101
2021-07-03 To make the creamy broccoli cauliflower skillet: Heat a large non-stick or cast-iron skillet over medium fire and melt coconut oil. Gently stir-fry the onion until fragrant and translucent – about 2 minutes. 2. Add the chopped sundried tomatoes to the onion and continue stir-frying for two minutes. 3. Add broccoli florets, riced cauliflower ...
From eatwell101.com


EGGPLANT TOMATO BROCCOLI CASSEROLE (LOW CARB) - SAVORY TOOTH
2019-02-25 Assemble Casserole: Add roasted eggplant and broccoli to 8×8 inch baking dish.Season with oregano and lightly toss to mix. Add chopped tomatoes, sliced olives, and 2/3 of cheddar cheese to baking dish. Carefully stir until …
From savorytooth.com


10 BEST BROCCOLI CAULIFLOWER PASTA RECIPES | YUMMLY
2022-05-31 garlic powder, cauliflower florets, broccoli florets, salt, extra-virgin olive oil and 1 more Sumac Chicken Lemon Israeli Couscous Seconds fresh mint, parsley, mustard, Israeli couscous, vinegar, olive oil and 9 more
From yummly.com


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