Honey Garlic Cauliflower And Broccoli Recipes

ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC

Roasted Cauliflower, Broccoli, and Garlic image

A whole head of garlic is roasted along with broccoli florets and cauliflower, basically making your appetizer and side dish in the same pan. Now, do not be alarmed when you get to the part where the foil comes off and you look at the very dark colored broccoli...after the final 30 minutes of roasting, the veggies are so tender and delicious. I normally only like my broccoli to be crisp tender and bright green, but in this recipe I thought the taste made up for its less attractive color. Found on Ellie Krieger's Healthy Appetite show originally.

Provided by HeatherFeather

Categories Cauliflower

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 small head cauliflower, cut into florets (2 pounds)
1 lb broccoli, cut into florets (fresh)
1 head garlic
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 loaf French bread (baguette style)

Steps:

Preheat the oven to 375 degrees F.
Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
Cover the dish with foil and bake for 1/2 hour.
Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
Meanwhile, slice baguette bread into thin bias-cut ovals.
Toast in a toaster oven until lightly toasted (to your liking).
When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.

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

Ingredients

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

ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC

Roasted Broccoli and Cauliflower with Lemon and Garlic image

Roasting these veggies with lemon and garlic brings out their natural sweetness.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 6

Ingredients

1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
1 large head cauliflower (about 2 pounds), broken into florets
3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 lemons, thinly sliced
Coarse salt and ground pepper

Steps:

Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

Nutrition Facts : Calories 145 g, Fat 11 g, Fiber 5 g, Protein 4 g

CAULIFLOWER AND BROCCOLI WITH ROASTED GARLIC

Cauliflower and Broccoli With Roasted Garlic image

This recipe comes from Williams-Sonoma with some modifications. It is for the true garlic lover. The original recipe does not call for the chili oil. That is my personal taste preference. If you don't have the chili oil, it can be done with regular oil. If you use the chili oil you will need only 2 teaspoons of the olive oil for roasting the garlic.

Provided by PaulaG

Categories Cauliflower

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 small garlic heads, cloves separated and peeled
2 -4 teaspoons extra virgin olive oil, divided
1 -2 teaspoon chili oil (I used Chili Oil) (optional)
1 head cauliflower, approximately 3/4 lb, cut into 1 1/2-inch florets
1 bunch broccoli, approximately 3/4 pound, cut into 1 1/2-inch florets
salt and pepper

Steps:

Position a rack in the upper third of an oven and preheat to 400 degrees.
In a small baking dish, place the garlic cloves and drizzle with 2 teaspoons olive oil.
Cover the dish and bake until tender, 20 to 25 minutes.
Remove cover and bake 5 to 10 additional minutes or until lightly golden; remove from oven and set aside.
Place an inch of water in a pan and bring to boiling.
Put the cauliflower and broccoli in a steamer basket and place over boiling water; cook for 3 to 5 minutes or until tender.
Remove vegetables and set aside.
Warm 1 to 2 teaspoons chile oil or the remaining olive oil in a large skillet.
Add the steamed vegetables, stir and cook until warm, about 3 minutes; add the roasted garlic cloves and toss together until the garlic is warm, approximately 1 minute.
Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 129.9, Fat 3, SaturatedFat 0.4, Sodium 95.9, Carbohydrate 22.7, Fiber 7.9, Sugar 6.2, Protein 8.1