Cheesy Broccoli Cauliflower Salad Recipes

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BROCCOLI CAULIFLOWER SALAD



Broccoli Cauliflower Salad image

Broccoli cauliflower salad is loaded with flavor. This salad is full of sweet, salty and tangy flavors. This salad is super easy and quick to make and is perfect for a side dish, light meal, picnic or potluck.

Provided by Kimber

Categories     Salad

Time 40m

Number Of Ingredients 9

.75 lbs Broccoli florets (cut into bite sized pieces)
.75 lbs cauliflower florets (cut into bite sized pieces)
1/4 cup Red onion
1/4 cup Craisins
3 tbsp red wine vinegar
1 cup mayonnaise
1 tbsp Sugar (optional)
1 cup sunflower seeds
1/2 cup crumbled bacon

Steps:

  • 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. Enjoy!

Nutrition Facts : Calories 359 kcal, Carbohydrate 13 g, Protein 8 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 418 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHEESY BROCCOLI AND CAULIFLOWER



Cheesy Broccoli and Cauliflower image

Make and share this Cheesy Broccoli and Cauliflower recipe from Food.com.

Provided by sydsmama

Categories     Cheese

Time 23m

Yield 12 serving(s)

Number Of Ingredients 11

2 large head broccoli (about 3 to 3 1/2 pounds total)
1 medium head cauliflower (about 2 pounds)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 3/4 cups milk
2 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1 (4 1/4 ounce) can diced green chilies, drained (to taste, I use 1/3 can)
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
additional milk, if needed, to thin sauce

Steps:

  • Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
  • You should have about 8 cups broccoli florets and 4 cups cauliflower.
  • In a large pot, bring 8 cups of lightly salted water to a boil.
  • Add cauliflower; cook 2 minutes.
  • Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
  • While vegetables are cooking, make Cheese Sauce:.
  • In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
  • Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
  • Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
  • Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
  • To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
  • Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
  • To serve, uncover; remove from refrigerator and let stand 30 minutes.
  • Reheat separately in microwave oven (adding more milk to sauce as needed).

PARMESAN BROCCOLI AND CAULIFLOWER SALAD



Parmesan Broccoli and Cauliflower Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 11

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 teaspoon kosher salt
4 cups lightly packed fresh spinach leaves
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
  • Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
  • Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

BROCCOLI-CAULIFLOWER SALAD



Broccoli-Cauliflower Salad image

This is a favorite at salad suppers, I serve the dressing on the side for these suppers.

Provided by Colleen

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
  • Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 15.5 g, Cholesterol 177 mg, Fat 33 g, Fiber 0.6 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 452.8 mg, Sugar 13.7 g

ZESTY BROCCOLI AND CAULIFLOWER SALAD



Zesty Broccoli and Cauliflower Salad image

An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.

Provided by Deb

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 5

2 cups fresh broccoli florets
2 cups cauliflower, chopped
1 red onion, sliced in rings
½ cup zesty Italian dressing
¼ cup sunflower seeds

Steps:

  • In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 4.9 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 265.9 mg, Sugar 2.2 g

CHEESY BROCCOLI-CAULIFLOWER SALAD



Cheesy Broccoli-Cauliflower Salad image

I don't remember where I got this recipe, but my daughter loves it! She and I could make a meal on this salad. The cook time is actually time it needs to chill; serving size approximate.

Provided by Doglover61aka Earnh

Categories     Cauliflower

Time 8h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 head cauliflower
1 head broccoli
1 cup shredded cheddar cheese
1 onion, diced
1/2 lb cooked bacon
2 cups mayonnaise
1/3 cup sugar

Steps:

  • Cut vegetables into bite size pieces.
  • Mix all ingredients together.
  • Refrigerate overnight so flavors can blend.

Nutrition Facts : Calories 521.4, Fat 36.5, SaturatedFat 9.8, Cholesterol 61.3, Sodium 1208, Carbohydrate 33.2, Fiber 4, Sugar 15.8, Protein 18.2

CAULIFLOWER-BROCCOLI CHEESE BAKE



Cauliflower-Broccoli Cheese Bake image

One of the first dishes my mom taught me is a tasty pairing of cauliflower, cheese and broccoli. It's absolutely my best side. -Devin Mulertt, Napa, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 9 servings.

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1/2 cup 2% milk
1 package (8 ounces) Velveeta, cubed
1/4 teaspoon salt
3 large eggs, lightly beaten
2 packages (12 ounces each) frozen broccoli-cauliflower blend, thawed

Steps:

  • Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 170 calories, Fat 11g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

BROCCOLI AND CAULIFLOWER SALAD



Broccoli and Cauliflower Salad image

My family loves the "crunch" of this broccoli and cauliflower salad...and each crisp ingredient adds to that delight! The secret of this recipe is to make the dressing a day ahead to allow the flavors to blend.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 11

2 cups mayonnaise
1/2 cup sugar
1/3 cup grated Parmesan cheese
2 tablespoons vinegar
2 tablespoons finely chopped onion
1/2 cup raisins
1 bunch broccoli, cut into florets
1 small head cauliflower, cut into florets
1 can (8 ounces) sliced water chestnuts, drained
1/2 pound bacon, cooked and crumbled
2/3 cup slivered toasted almonds

Steps:

  • In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat.

Nutrition Facts : Calories 548 calories, Fat 44g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1043mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 14g protein.

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