BROCCOLI-CAULIFLOWER TOSS
My family spends a lot of time outdoors in the summer. Served with homemade bread and fresh fruit, this chicken and vegetable salad makes a light and easy meal.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. , Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
Nutrition Facts :
ZESTY BROCCOLI AND CAULIFLOWER SALAD
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
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
SUNNY BROCCOLI PASTA SALAD
Toss together this delicious broccoli and pasta salad faster than you can stop for deli salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning mix, mayonnaise, sugar and vinegar. Stir in pasta, broccoli, onion, raisins and sunflower nuts. Serve immediately, or refrigerate.
Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 10 mg, Fat 4 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 12 g, TransFat 0 g
CRISPY BROCCOLI AND CAULIFLOWER
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
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.
SUNNY'S EASY GRILLED CAULIFLOWER IN POP POP SAUCE
Pop Pop sauce is inspired by Bang Bang Shrimp sauce from Bonefish Grill. It's a little sweet, a little spicy, and plenty tasty.
Provided by Sunny Anderson
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F.
- Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using.
- Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.)
- Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, chile sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper.
- Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled.
BROCCOLI-CAULIFLOWER TOSS
My family spends a lot of time outdoors in the summer. Served with homemade bread and fresh fruit, this chicken and vegetable salad makes a light and easy meal.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 10.1 g, Cholesterol 26.3 mg, Fat 39.5 g, Fiber 1.9 g, Protein 11.2 g, SaturatedFat 5.5 g, Sodium 293.1 mg, Sugar 4.7 g
SUNNY VEGETABLE SALAD
A terrific mixture of crisp, chewy, fresh and sweet ingredients makes this salad taste as good as it looks. A nutritious vegetable like broccoli is a lot more palatable "dressed up" this way. -Char Holm, Goodhue, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, toss the broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.
Nutrition Facts : Calories 231 calories, Fat 18g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
MOM'S BROCCOLI CAULIFLOWER SALAD
My mom's version of the classic recipe. This is always the first to disappear at our picnics and potlucks.
Provided by chicagorob
Categories Pork
Time 20m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 9
Steps:
- Chop cauliflower, broccoli and red onion. Toss them together in a large bowl.
- In another bowl whisk the Miracle Whip, sugar and red wine vinegar until smooth.
- Toss dressing with the cauliflower, broccoli and red onion. Fold the rest of ingredients in and stir together.
- For best results refrigerate overnight.
SUNNY CAULIFLOWER-BROCCOLI TOSS
Number Of Ingredients 11
Steps:
- 1. In small bowl, combine all dressing ingredients blend with wire whisk until smooth. Set aside.2. Cook bacon until crisp. Drain on paper towels crumble.3. In large bowl, combine bacon and all remaining salad ingredients toss gently. Pour dressing over salad toss to coat. If desired, sprinkle with additional sunflower seeds.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 200 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 160 mg 7% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 2 g 8% * Sugars: 11 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 60% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Vegetable, 3 Fat or 1 Carbohydrate, 1/2 Vegetable, 3 Fat
Nutrition Facts : Nutritional Facts Serves
CAULIFLOWER AND BROCCOLI WITH ROASTED GARLIC
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
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
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