recepies for broccoli and cauliflowers?

Answer 1

This is a very simple dish..nothing fancy, but easy and tasty.

Equal portions of broccoli and cauliflower.

Cut off stems. then cut into small flourets. Soak in bowl for 20 minutes, then drain. If you don't have time to do that...just rinse them in a strainer.

(that step is important...so the don't burn).

Place in a shallow 9 X 9 corning ware dish. Mix them up so the colors are spread around.

Cover and cook in *microwave* for 15 to 20 minutes.

Add butter, salt and frest ground pepper.

Simple, but easy and delicious......

Answer 2

African Style Broccoli
15 min 15 min prep 6 servings

4 1/2 cups broccoli florets, small
2 1/2 cups cauliflower florets, small
1 1/2 cups carrots, diagonally sliced 1/4 inch slices
1 tablespoon canola oil
1 teaspoon salt (to taste)
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon crushed red pepper flakes (to taste)
1 cup sour cream (reduced fat ok)
2 tablespoons cider vinegar
1 tablespoon mild honey (to taste)
1/2 cup thinly sliced green onions
1/2 cup toasted pine nuts or coarsely chopped toasted peanuts

Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water;
drain well.
Combine oil, salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly.
Combine spice mixture, sour cream, vinegar, and honey in a bowl; whisk well. Add to broccoli mixture; toss well to coat. Stir in green onions just before serving, and sprinkle with nuts.

Answer 3

Broccoli-Rice casserole
1 med onion sliced thin
2 stalks broccoli-break into small flowerettes and chop stalks.
1/2 lb rice-precooked
1/2 lb Velveeta cheese-cubed (or any cheese of choice)
1/4 lb. butter
2 and 1/2 cups milk
2 cans condensed cream of mushroom soup
Combine and heat milk, butter, soup. Pour some in bottom of casserole dish or 13x9x2 size pan. Put layer of broccoli, then onions, then rice. Pour little more sauce over. Add another layer of broccoli, etc. little liquid. Till all is used. bake covered 350 40 imnutes. Uncover last 10 minutes and add cheese to top.
Can use half cauliflower if you like plus half broccoli.

Broccoli-Cauliflower Salad
1 head broccoli-small flowerettes
1/2 head cauliflower-small flowerettes
1/2 small onion-minced
1/2 lb bacon-fried and crumbled
1 cup Miracle whip
1/2 cup sugar
2 TBL cider vinegar
1 cup shredded cheddar cheese
Mix Miracle whip, onion, sugar and vinegar together well and put in covered jar for couple hrs or overnight to blend flavors better.
Break veggies in lg bowl. Add crumbled bacon and cheese and dessing. Mix well to coat all. ENJOY...I like this better after it sits couple hrs. to get flavor thru veggies.

Broccoli-Cheese soup
3 cups cut up broccoli
1/3 cup chopped onion
1/4 cup butter
1/2 cup flour
1/4 tsp salt
1/8 tsp pepper
2 cups milk
1-103/4 oz. can chicken broth9Little larger is o.k. too)
4 oz. cubed american cheese
1 and 1/2 tsp prepared mustard
Cook onion and broccoli . In med pan melt butter, stir in flour, salt, pepper. Gradually stir in milk whisking to prevent lumps. Stir constantly till thickened.Add broccoli and remaining ing. Heat till cheese melts.

Answer 4

Haha, hey, being a non-vegetarian can still be a healthy and environmentally friendly lifestyle, but lets save that for another discussion.. For breakfast you can have cereal, milk, fruits, and perhaps toast with peanut butter (natural PB). Lunch can consist of anything from sandwiches to tofu, to vegetables such as salads (creatively made with variety of veggies), tuna (if in fact you eat fish, they are a GREAT source of protein, some vegetarians eat fish, I don't know if you do). Dinner? Look up some vegetarian recipes on google, it's hard to list tons of stuff on here! Just get the proteins that you are missing from meat and you'll be all set!!! Good luck!

Answer 5

Broccoli Cauliflower Casserole
1 bunch of broccoli
1 head of cauliflower
1 can of (evaporated) milk
1 can of cream of mushroom soup
1 can of cream of chicken/celery soup
2 cloves of garlic
pinch of salt
1 tbsp. of paprika
1 tbsp. of oregano
1/2 tsp. of cayanne pepper (if desired)
1/2 cup of Parmesan cheese
*1/4 cup of softened butter is optional (to be mixed with soup and milk)

Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand.
In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole.

Finally, put the brocoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly.

Sprinkle the Parmesan cheese over the top and bake (covered)for about 30-40 minutes at 350F, or until vegetables are soft enough to eat.

A variation of this recipe might include red peppers or sauteed chicken breast (both are quite good), which can be mixed in with the soup mix.

The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic.



Cream of Broccoli-Cauliflower Soup
3 cups fresh broccoli florets
3 cups fresh cauliflower florets
3 cups vegetable stock, homemade
2 cups evaporated skim milk
1/4 cup cornstarch
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
1/8 tsp hot pepper sauce (optional)

Place broccoli, cauliflower, and half of chicken broth in a large pot. Bring to a boil. Cover, reduce heat to medium and cook for 10 minutes. When slightly cooled, transfer the cooked vegetables to a blender or food processor. Blend until smooth, then return vegetables to pot. In a small measuring cup, stir 1/4 cup of milk with cornstarch until very smooth. Add mixture to soup pot and stir well. Add remaining milk and homemade vegetable stock to pan and heat to medium high while stirring. Cook until thick and bubbly. Add thyme and hot pepper sauce. Cook 2 minutes. Serve hot.

Answer 6

BROCCOLI AND CAULIFLOWER CASSEROLE

Broccoli and cauliflower casserole recipe with a creamy white sauce and Parmesan cheese.

2 cups water
1/2 teaspoon salt
1 1/2 to 2 pounds of broccoli and cauliflower pieces
milk
4 to 5 tablespoons butter
4 tablespoons flour
salt and pepper to taste
dash nutmeg, optional
2 tablespoons fine dry bread crumbs
1 to 2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika

In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender. Drain cauliflower, reserving liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.
Turn vegetables into a shallow 2-quart baking dish.

BROCCOLI & CAULIFLOWER DUNKERS W/PIZZA SAUCE

2/3 cup seasoned dry bread crumbs
2 tablespoons parmesan cheese
1/8 teaspoon salt
2 slightly beaten egg whites
1 tablespoon milk
4 cups cauliflower or broccoli florets
2 tablespoons butter, melted
15 ounces pizza sauce

In a large Ziplock bag combine bread crumbs, cheese, and salt.
In another large bag combine egg whites and milk and add veggies and toss. Then, add veggies to bag with crumbs and cheese and toss. Place coated veggies on a cookie sheet (sprayed with Pam) and drizzle with melted butter.
Bake at 400 degrees about 20 minutes or until golden brown, stirring occasionally. Serve veggies with heated pizza sauce.



BROCCOLI-CAULIFLOWER SOUP

3/4 lb Fresh chopped broccoli
3/4 lb Fresh chopped cauliflower
1/3 c Chopped onion
1 1/2 c Bouillon
1/4 ts Ground mace
3 c Skim milk
1 tb Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/3 c Shredded Swiss cheese

Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan.Blend 1/2 c of milk with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted. Makes 8 servings

Answer 7

get some cheesy sauce (like for macaroni cheese)
some pasta sauce
pasta
olives
mushrooms
breadcrumbs

combine the sauces, broccoli and cauliflower, olives and mushies into a baking dish.

cover in breadcrumbs and grated cheese

bake for 25-30 minutes in 200degC oven.

enjoy

Answer 8

Very easy and tasty too.

Separate into small chunks and steam them. It does not take very long. Don't make them mushy.
Take about 1 T. butter, 1 T. lemon juice and about 1 tsp of dill weed. Zap this mixture in the microwave for 15-20 seconds and mix.
Pour the lemon dill mixture over the steamed vegetables.
If you don't want the calories of the butter, you can just sprinkle lemon pepper on them.

Answer 9

I prefer broccoli cooked with melted cheddar cheese over it then add some ground pepper with a dash of parsley flakes..nice flavor

Answer 10

One of my favorite snacks is raw cauliflower with lemon fresh lemon juice and sea salt. The recipe should be self explanatory.