Creamy Broccoli Cauliflower Lasagna Recipes

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CAULIFLOWER AND BROCCOLI LASAGNA



Cauliflower and Broccoli Lasagna image

This cauliflower and broccoli lasagna has a rich vegetable and cheese layer that tastes like cannelloni filling. It is a hearty and satisfying meal. It's also a great way to get more vegetables into your diet!

Provided by Emillie

Categories     Main Dish

Time 1h10m

Number Of Ingredients 16

1 package of lasagna noodles (cooked according to the package -see notes for more info)
1 1/2 cup grated mozzarella
28 oz tomato sauce (or make your own)
2 medium heads of broccoli
1 medium head of cauliflower
6 cloves of garlic
3 Tbsp Olive oil
2 cups of ricotta cheese
1 tsp salt, to taste
1 egg
1 large onion, diced
2 Tbsp olive oil
1 28 oz can of crushed tomatoes
2 cloves of garlic, diced
1 Tbsp of Italian seasoning or mixed basil and oregano
1/2 tsp salt and pepper, to taste

Steps:

  • Preheat the oven to 375 F.
  • Coarsely grate the cauliflower and broccoli, including the stems. This can be done with a typical box grater, but I like to use a mandolin.
  • Heat a frying pan on medium. Add the olive oil, grated vegetables, and garlic. Saute the vegetables until fully cooked, about 5-6 minutes.
  • Remove from heat and allow the vegetable mixture to cool for 15 minutes while you prepare, lasagna noodles and tomato sauce. Feel free to use your favorite store-bought tomato sauce. However, it's pretty quick and easy to make your own. See the instructions below.
  • When the cauliflower and broccoli have cooled, mix in the ricotta cheese. Add salt, to taste. Then stir in the egg.
  • To put together the lasagna, place a small amount of sauce on the bottom of the pan followed by a layer of noodles. Add another thin layer of sauce, topped by 1/2 the broccoli filling, then noodles. Repeat the layers a second time (tomato sauce, broccoli, and noodles), topping the final layer of noodles with a bit more sauce and all of the mozzarella.
  • Cover the lasagna with tin foil and bake for 25 minutes. Remove the tinfoil, then bake, uncovered for another 25 minutes until the cheese is browning and the sauce is bubbling.
  • Allow to cool for 10 minutes before serving.

CREAMY BROCCOLI LASAGNA



Creamy Broccoli Lasagna image

On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

9 uncooked lasagna noodles
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2-1/2 cups whole milk
6 cups broccoli florets
1-1/2 cups 4% cottage cheese
2 jars (4-1/2 ounces each) sliced mushrooms, drained
2 packages (6 ounces each) slices Swiss cheese

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles., In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. , Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.

CREAMY BROCCOLI CAULIFLOWER LASAGNA



Creamy Broccoli Cauliflower Lasagna image

You'll both be eyeing the extra serving of this delicious dish. Susan Masirovits of Jefferson, Ohio uses convenient no-cook noodles and frozen vegetables to prepare this easy meatless entree.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 11

1/2 cup grated Parmesan cheese, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons 2% milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 no-cook lasagna noodles
2 cups chopped frozen broccoli-cauliflower blend
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta cheese, mayonnaise, milk, basil, thyme, salt and pepper. Spread 1/4 cup into an 8x4-in. loaf pan coated with cooking spray. , Layer with one noodle, 1/4 cup cheese mixture, 1 cup of the vegetable blend and 2 tablespoons Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan. , Cover and bake at 400° for 25 minutes. Uncover; bake 10-13 minutes longer or until golden brown and bubbly.

Nutrition Facts : Calories 307 calories, Fat 16g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 660mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.

ROASTED CAULIFLOWER LASAGNA



Roasted Cauliflower Lasagna image

Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it's blended into the ricotta cheese filling for texture, and a second time when it's roasted and used in place of the traditional meatballs or sausage. Sweet red bell pepper adds complexity to the tomato sauce and balances the richness of the cheeses.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
2 tablespoons olive oil, plus more for coating the lasagna noodles
Kosher salt
One 28-ounce can no-salt added whole plum tomatoes
5 cloves garlic, 4 sliced and 1 chopped
1 large red bell pepper, diced
2 tablespoons tomato paste
1 cup fresh basil leaves
8 ounces whole-wheat lasagna noodles (about 10 noodles)
1 cup part-skim ricotta
1 large egg
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh flat-leaf parsley leaves, chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.
  • Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
  • Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce.
  • Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
  • Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.
  • Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.

Nutrition Facts : Calories 580 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 85 milligrams, Sodium 970 milligrams, Carbohydrate 66 grams, Fiber 15 grams, Protein 33 grams, Sugar 13 grams

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

BROCCOLI & CAULIFLOWER LASAGNA



Broccoli & Cauliflower Lasagna image

An easy to make meat free lasagne. I have seen many vegetable lasagne recipes but none really grabbed me so I decided to experiment and, in my opinion, this is a really tasty one.

Provided by Rufus T

Categories     Cauliflower

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1/2 head cauliflower, cut in to small florets
1/2 head broccoli, cut in to small florets
1 courgette, sliced
1 large onion, finely chopped
2 bell peppers, chopped (red or orange)
4 garlic cloves, minced
1 tablespoon McCormick's Season All
1/3 pint vegetable stock
1 (400 g) can chopped tomatoes
3 tablespoons tomato puree
1 pint milk
2 ounces plain flour
2 ounces butter
2 ounces grated smoked dutch cheese
1 teaspoon Dijon mustard
9 sheets dried lasagna noodles
freshly grated parmesan cheese, to sprinkle on top

Steps:

  • Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
  • Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
  • Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
  • Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
  • Increase heat- gradually add milk stirring continually.
  • Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
  • Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
  • Sprinkle the parmesan and remaining smoked cheese on top.
  • Cook in the centre of a preheated oven at 180°C/350°F/gas 4 for 35 minutes.

Nutrition Facts : Calories 298.6, Fat 18.1, SaturatedFat 8.9, Cholesterol 37.8, Sodium 237.4, Carbohydrate 27.6, Fiber 5.2, Sugar 6.8, Protein 9.9

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.

CREAMY VEGETABLE LASAGNA



Creamy Vegetable Lasagna image

From Taste of Home's Cooking for 2 (Spring Edition). I added a julienned carrot to the veggie blend.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 12

1/2 cup parmesan cheese, grated, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 lasagna noodles, the no-cook variety
1 cup frozen broccoli, chopped
1 cup frozen cauliflower, chopped
1/4 cup part-skim mozzarella cheese, shredded

Steps:

  • In a small bowl, combine 2 tbsp Parmesan cheese, ricotta cheese, mayonnaise, milk, basil thyme, salt and pepper.
  • Spread 1/4 cup mixture into an 8x4x2 glass loaf pan coated with nonstick cooking spray.
  • Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetable and 2 tbsp Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan.
  • Cover and bake at 400° for 25 minutes.
  • Uncover, bake and additional 10-13 minutes longer or until golden brown and bubbly.

Nutrition Facts : Calories 578.1, Fat 31.6, SaturatedFat 13, Cholesterol 73.3, Sodium 1059.7, Carbohydrate 45.9, Fiber 5.2, Sugar 6.3, Protein 30

ALFREDO LASAGNA WITH BROCCOLI AND CAULIFLOWER



Alfredo Lasagna with Broccoli and Cauliflower image

A creamy Alfredo-type sauce binds layers of pasta, vegetables, and cheeses in this vegetarian lasagna. No tomatoes allowed!

Yield Serves 8; 3/4 to 1 cup per serving

Number Of Ingredients 20

Cooking spray
2 1/2 cups fat-free milk
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon cayenne (optional)
1/4 cup shredded or grated Parmesan cheese
1 cup fat-free ricotta cheese
1/4 cup egg substitute or 1 large egg
1 teaspoon dried oregano, crumbled
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 cups water (if using fresh vegetables)
2 cups chopped fresh (1/2-inch pieces) or frozen cauliflower, thawed if frozen
2 cups chopped fresh (1/2-inch pieces) or frozen broccoli, thawed if frozen
4 oven-ready lasagna noodles, broken in half crosswise
1/4 cup roasted red bell pepper, chopped
1/2 cup shredded low-fat mozzarella cheese and 1/2 cup shredded low-fat mozzarella cheese, divided use
1/4 cup plain dry bread crumbs (lowest sodium available)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning, crumbled

Steps:

  • Preheat the oven to 375°F. Lightly spray a 2-quart casserole dish with cooking spray. Set aside.
  • In a medium saucepan, whisk together the sauce ingredients except the Parmesan. Cook over medium-high heat for 4 to 5 minutes, or until the mixture thickens slightly (it will still be somewhat thin), stirring occasionally.
  • Stir in the Parmesan. Remove from the heat. Set aside.
  • In a medium bowl, stir together the ricotta, egg substitute, oregano, onion powder, and garlic powder. Set aside.
  • If using fresh cauliflower and broccoli, in a medium saucepan, bring the water to a boil over high heat. Reduce the heat to medium high and cook the cauliflower for 2 minutes. Stir in the broccoli. Cook for 1 minute. Transfer to a colander. Drain well.
  • Layer as follows in the casserole dish: half the sauce, 4 noodle halves, all the ricotta mixture, and the cauliflower and broccoli. Sprinkle with the roasted pepper and 1/2 cup mozzarella. Top with the remaining noodle halves, remaining sauce, and remaining 1/2 cup mozzarella. Cover the dish and place on a baking sheet in case the lasagna bubbles over.
  • Bake for 30 minutes.
  • Meanwhile, in a small bowl, stir together the topping ingredients. When the lasagna has baked for 30 minutes, sprinkle with the topping. Bake, uncovered, for 8 to 10 minutes, or until the topping is toasted and the noodles are tender. Remove from the oven and let stand for 5 to 10 minutes to make cutting easier.
  • (Per serving)
  • Calories: 184
  • Total fat: 4.5g
  • Saturated: 2.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.5g
  • Cholesterol: 15mg
  • Sodium: 278mg
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugars: 7g
  • Protein: 15g
  • Calcium: 392mg
  • Potassium: 377mg
  • 1 starch
  • 1 vegetable
  • 1 1/2 lean meat

CREAMY BROCCOLI AND CAULIFLOWER SALAD



Creamy Broccoli and Cauliflower Salad image

Celebrate a trip to the farmers' market with Creamy Broccoli and Cauliflower Salad. This broccoli and cauliflower Salad benefits from a bit of Parmesan.

Provided by My Food and Family

Categories     Superfood Recipes

Time 10m

Yield 8 servings

Number Of Ingredients 5

1 cup KRAFT Lite Ranch Dressing
1/4 cup KRAFT Grated Parmesan Cheese
4 cups broccoli florets
4 cups cauliflower florets
2 cups cherry tomatoes, halved

Steps:

  • Mix dressing and cheese in large bowl.
  • Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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Preheat oven to 350° and heat large pot of water. After preparing broccoli and cauliflower, boil or steam in pot of water 4-5 minutes, until semi-tender. Drain and place in lightly greased 9x13 inch pan. In a large skillet, melt the butter and cook the onion and garlic until tender and fragrant, about 4-5 minutes.
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CREAMY BROCCOLI CAULIFLOWER LASAGNA | RECIPE | COOKING, LASAGNA, …
May 9, 2021 - You'll both be eyeing the extra serving of this delicious dish. Susan Masirovits of Jefferson, Ohio uses convenient no-cook noodles and frozen vegetables to prepare this easy meatless entree.
From pinterest.co.uk


CREAM OF BROCCOLI AND CAULIFLOWER | METRO
Preparation. In a big pot, heat oil and cook leek and onion for 3 min. Add potatoes, broccoli, cauliflower and vegetable broth. Bring to a boil. Cook uncovered over medium heat for 25 min. Purée in a blender for smooth consistency and return to pot. Add cream and season. Cook a little longer to heat through.
From metro.ca


CREAM OF BROCCOLI & CAULIFLOWER SOUP - ARCTIC GARDENS
Preparation. In a large pot, melt the butter on medium-high heat and sauté onion and garlic for 2 minutes. Add florets and potatoes and continue cooking for 5 minutes. Season. Pour the stock and milk into the pot. Lower the heat to medium and cook covered for 20 minutes or until potatoes are tender. Remove from heat and let cool.
From arcticgardens.ca


BROCCOLI & CAULIFLOWER LASAGNA RECIPE - FOOD NEWS
Cauliflower and Broccoli in Creamy gravy. Gobi Broccoli Makhani. Allergy Information: Free of Dairy, egg, corn, soy, gluten, grain. Can be made nut-free Serves 2-4 Ingredients: 1/2 head of cauliflower 1.5-2 cups broccoli florets 1/2 Recipe Makhani Gravy(step by step recipe) 1/2 cup peas salt to taste Method: Bring a large pot of water to a boil.
From foodnewsnews.com


CREAMY BROCCOLI CHICKEN LASAGNA - EAT LOVE EAT
2022-03-04 In a 9 x 13 dish start by spreading 2 cups of the creamy chicken mixture across the bottom of the dish. On top of the meat layer, place the precooked lasagna noodles (or dried) and spread 1 ½ cups of broccoli sauce across the lasagna sheets. Sprinkle 1 cup of shredded cheese over the broccoli sauce and spread 2 cups of the chicken mix over the ...
From eatloveeats.com


BROCCOLI AND CAULIFLOWER SALAD {WITH CREAMY DRESSING ... - COOKING …
2016-06-29 Instructions. In a medium mixing bowl, whisk together all dressing ingredients. Cover and chill until ready to use. Add all salad ingredients to a salad bowl (I like to set aside about 1/4 of the bacon and red onion to sprinkle over the top at the end for more color, that's totally optional).
From cookingclassy.com


CREAMY BROCCOLI AND CAULIFLOWER SOUP - BAKE PLAY SMILE
2021-06-18 Chop the onion for 3 seconds, Speed 7. Add butter, minced garlic and chopped carrot & sauté for 5 minutes, 100 degrees, Speed 2. Add the plain flour and mix for 10 seconds, Speed 2. Add vegetable stock liquid, milk and chopped cauliflower and broccoli to the onion mix & cook for 20 minutes, 100 degrees, Speed 3.
From bakeplaysmile.com


BROCCOLI CAULIFLOWER LASAGNA - RECIPES | COOKS.COM
creamy mango sorbet. best meatloaf. voodoo chicken salad . strawberry chocolate dipped popsicles or sherbet. pasta tomato basil salad. home canning chili. muffalatta olive salad sandwich. easy lemon dessert. artichokes vinaigrette. guacamole dip. italian roast chicken breast. corn dogs. cole slaw. lemon italian ice (gelato di limone) fish muddle. coney island chili dog …
From cooks.com


CREAMY BROCCOLI CAULIFLOWER SALAD - OLGA IN THE KITCHEN
2022-02-01 Finely chop green onions and fresh dill. Add to the salad. In a small bowl, stir together 1/2 cup mayo, 1/2 cup plain Greek yogurt and 1 teaspoon fine salt. Add dressing to the salad and toss well to combine, just before serving. Broccoli salad will stay nice and fresh for 2-3 days in refrigerator without the dressing.
From olgainthekitchen.com


CREAMY CAULIFLOWER AND BROCCOLI CRUNCH | CANADIAN LIVING
2005-07-14 In large bowl, combine broccoli, cauliflower and onion. Stir together mayonnaise, sour cream, sugar, vinegar, salt, pepper and Worcestershire sauce; pour over vegetables and toss. (Salad can be covered and refrigerated for up to 2 hours.)
From canadianliving.com


KETO BROCCOLI TOTS RECIPE - EASY RECIPES
Rills swears by them and if you’re on a keto diet, you will too. Low Carb Broccoli Tots. Creamy low-carb broccoli and leek soup. 12 g. Crustless keto broccoli and bacon quiche. 5 g. Flank steak with pepper sauce and cauliflower-broccoli gratin. 8 g. Grilled paneer and broccoli sheet pan. 15 g. Italian chicken meatballs with cream sauce and ...
From recipegoulash.cc


CREAMY BROCCOLI CAULIFLOWER SALAD - MY FORKING LIFE
2021-09-01 Gather your ingredients. Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside. In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine. Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing.
From myforkinglife.com


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