ROASTED CURRIED CAULIFLOWER AND ZUCCHINI
A flavourful blend of curried vegetables that can be served as an entrée on top of a bed of rice or greens, or a side dish.
Provided by Alyssa
Categories Main Course Side Dish
Number Of Ingredients 15
Steps:
- Heat either oven or BBQ to approx. 400°F
- Chop and dice each ingredient as described, and combine in a large mixing bowl
- Place the contents on a parchment paper covered baking sheep or BBQ safe pan or mat. Roast for approximately 45 minutes in oven or 30 minutes on BBQ, stirring every 10-15 minutes.
- Serve hot or cold as a side dish, or on top of a bed of greens or rice as an entrée. Sprinkle fresh herbs and seeds on top to garnish and provide extra nutrients and protein.
ROASTED CAULIFLOWER & ZUCCHINI RECIPE - (4.3/5)
Provided by á-24918
Number Of Ingredients 9
Steps:
- In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauliflower has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start. Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you're not a seasoned cook, you'll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we're aiming for the sweet spot! When your veggies look like this, you're done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.
CHEESY CAULIFLOWER-ZUCCHINI BAKE
Looking for a comforting veggie side dish? Try our Cheesy Cauliflower-Zucchini Bake recipe. The vegetables are roasted, then topped with a creamy Alfredo sauce and shredded Italian-style cheese before baked until golden brown. Your family will request this cauliflower-zucchini bake every week.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 3/4 cup each
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Combine vegetables in 2-qt. casserole sprayed with cooking spray.
- Bake 25 min. or until cauliflower is crisp-tender.
- Remove casserole from oven. Top vegetables with pasta sauce and cheese.
- Bake 10 min. or until pasta sauce is heated through, and cheese is melted and golden brown.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ZUCCHINI COCONUT LOAF
This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
- In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
- In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g
COCONUT CAULIFLOWER
Braised cauliflower simmered in coconut milk with thai curry. A truly decadent way to enjoy cauliflower. Serve on top of rice or by itself. I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
Provided by Aram5262
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom of a thick bottomed skillet with vegetable oil.
- When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
- Pour in the coconut milk and stir in the curry paste until well integrated.
- Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
- Just before serving add the cilantro and salt to taste.
- Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
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CAULIFLOWER AND ZUCCHINI BAKE - OH MY VEGGIES
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4.3/5 (6)Total Time 9 hrs 40 minsCategory Side DishCalories 453 per serving
- Preheat the oven to 190°C (170° fan) | 375°F | gas 5. Grease an oval baking dish with the softened butter.
- Blanch the cauliflower in a large saucepan of salted, boiling water for 4-5 minutes until tender to the point of a knife. Drain and refresh in iced water.
- Drain again and arrange in the baking dish with the sliced zucchini. Whisk together the cream, creme fraiche, egg yolk, Cheddar, and seasoning.
- Pour over the vegetables in the baking dish and scatter over the shredded Parmesan. Season with more salt and pepper.
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From fearlessfresh.com
5/5 (3)Total Time 55 minsCategory Side DishCalories 84 per serving
- Wash vegetables, cutting cauliflower into smallish florets and zucchini into 3/4″ rounds. Dice garlic finely. Spread veggies in a 9×9″ glass baking dish (or any other size dish that will allow them to lay in a single layer). Drizzle with olive oil and sprinkle with garlic. Give the dish a good shake to make sure that the olive oil coats the bottom of the pan so that the vegetables won’t stick. Sprinkle liberally with Herbes de Provence, then with sea salt and pepper to taste.
- Cook at 375°F (190°C) for roughly 45 minutes, or until everything reaches a tenderness that you prefer. At least once during the cooking time, reach into the oven with an oven mitt and give the baking dish another good shake to recoat the veggies with oil.
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- Add cauliflower florets and cook for 3 minutes, shifting them occasionally until the cauliflower takes on a slight golden brown color.
- Then add the diced zucchini, garlic and spices. Mix together and continue cooking for another 7 minutes. Continue mixing as the vegetables cooks for even browning.
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