Broccoli and cauliflower: recipe suggestions

[Anonymous]

Hi all,

I have broccoli and cauliflower that I bought about a week ago. I need to make a dish with them before they go bad. Any suggestions for recipes (the recipe can be for using both veggies together or separate dishes).

thank you!

[Anonymous]

Roast them both together. Little florets tossed with olive oil, salt and pepper. 400 degrees until tender/browned.

[Anonymous]

Anonymous wrote:Roast them both together. Little florets tossed with olive oil, salt and pepper. 400 degrees until tender/browned.

Yum. We have this weekly (broc, cauli or both). It's a crowd pleaser. Add cheese at the end if you must.

[Anonymous]

And red pepper flakes and plenty of garlic!

[Anonymous]

Barefoot Contessa's recipe:

Preheat oven to 425
Cut the florets, rinse, dry THOROUGHLY
Put them on a cookie shit with olive oil, salt, pepper (5 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper) and 4 cloves of garlic, peeled and sliced

Roast 20-25 minutes til crisp-tender and some florets are brown

When it's done, take it out, zest a lemon over it, squeeze the lemon juice over it, add another tbsp of olive oil, and 1/3 cup Parmesan cheese.

[Anonymous]

Make soup. Saute some onions, add some garlic, 6 -8 cups of chicken broth add cauliflower and broccoli salt and pepper cook until tender, puree in a blender or use immersion blender, serve.

[Anonymous]

Anonymous wrote:Barefoot Contessa's recipe:

Preheat oven to 425
Cut the florets, rinse, dry THOROUGHLY
Put them on a cookie shit with olive oil, salt, pepper (5 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper) and 4 cloves of garlic, peeled and sliced

Roast 20-25 minutes til crisp-tender and some florets are brown

When it's done, take it out, zest a lemon over it, squeeze the lemon juice over it, add another tbsp of olive oil, and 1/3 cup Parmesan cheese.

Barefoot Contessa can make anything fattening. Every recipe I've seen for roasted broc calls for barely 2 T EVOO -- she calls for 6 plus the 1/3 cup parm. Might as well mix the florets with Campbell's Cream of Mushroom Soup and mayo end eggs and top with butter/bread crumb/parm mixture like my mother used to make.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Barefoot Contessa's recipe:

Preheat oven to 425
Cut the florets, rinse, dry THOROUGHLY
Put them on a cookie shit with olive oil, salt, pepper (5 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper) and 4 cloves of garlic, peeled and sliced

Roast 20-25 minutes til crisp-tender and some florets are brown

When it's done, take it out, zest a lemon over it, squeeze the lemon juice over it, add another tbsp of olive oil, and 1/3 cup Parmesan cheese.

Barefoot Contessa can make anything fattening. Every recipe I've seen for roasted broc calls for barely 2 T EVOO -- she calls for 6 plus the 1/3 cup parm. Might as well mix the florets with Campbell's Cream of Mushroom Soup and mayo end eggs and top with butter/bread crumb/parm mixture like my mother used to make.

Yeah well OP did not ask for healthy recipes, and this one is good, so that's what I gave her.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Barefoot Contessa's recipe:

Preheat oven to 425
Cut the florets, rinse, dry THOROUGHLY
Put them on a cookie shit with olive oil, salt, pepper (5 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper) and 4 cloves of garlic, peeled and sliced

Roast 20-25 minutes til crisp-tender and some florets are brown

When it's done, take it out, zest a lemon over it, squeeze the lemon juice over it, add another tbsp of olive oil, and 1/3 cup Parmesan cheese.

Barefoot Contessa can make anything fattening. Every recipe I've seen for roasted broc calls for barely 2 T EVOO -- she calls for 6 plus the 1/3 cup parm. Might as well mix the florets with Campbell's Cream of Mushroom Soup and mayo end eggs and top with butter/bread crumb/parm mixture like my mother used to make.

Yeah well OP did not ask for healthy recipes, and this one is good, so that's what I gave her.

No, no. It is delicious, and my mom's was too. I'm just noting that it's a little heavy on the evoo.

[Anonymous]

Anonymous wrote:Barefoot Contessa's recipe:

Preheat oven to 425
Cut the florets, rinse, dry THOROUGHLY
Put them on a [u]cookie shit with olive oil, salt, pepper (5 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper) and 4 cloves of garlic, peeled and sliced

Roast 20-25 minutes til crisp-tender and some florets are brown

When it's done, take it out, zest a lemon over it, squeeze the lemon juice over it, add another tbsp of olive oil, and 1/3 cup Parmesan cheese.

put them on a WHAT?!

hehehe

[Anonymous]

Yes, we'll that's definitely unhealthy!

[Anonymous]

Agree on the soup. I make a big batch almost weekly, it's such a hit (with all ages!) at my house. It's a little time intensive, but somehow therapeutic.

To start, sweat some chopped onions and celery in olive oil. Peel and dice two potatoes. Add a carton of chicken broth and the potatoes to the onions and celery. Let those simmer for a few minutes while you're prepping the broccoli and cauliflower. Then add B & C to the rest. Adjust the liquid level with water so that everything is covered, but there's not a lot of extra liquid. Now, make a sharp cheddar cheese sauce. (My usual is butter, flour, milk, cheese, (mostly cheddar but maybe a little parmesean for added sharpness) white pepper, a touch of fresh nutmeg...) When all the veggies are cooked, scoop out about 1/3 with a strainer and set aside. Add the cheese sauce to the soup, blend with an immersion blender, and when it's all smooth, re-add the non-blended vegetables. Makes for a nice bit of texture in what would otherwise be a veloute. Serve with crusty warm bread. Yum... wonder if I have any left over from last week...?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Barefoot Contessa's recipe:

Preheat oven to 425
Cut the florets, rinse, dry THOROUGHLY
Put them on a cookie shit with olive oil, salt, pepper (5 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper) and 4 cloves of garlic, peeled and sliced

Roast 20-25 minutes til crisp-tender and some florets are brown

When it's done, take it out, zest a lemon over it, squeeze the lemon juice over it, add another tbsp of olive oil, and 1/3 cup Parmesan cheese.

Barefoot Contessa can make anything fattening. Every recipe I've seen for roasted broc calls for barely 2 T EVOO -- she calls for 6 plus the 1/3 cup parm. Might as well mix the florets with Campbell's Cream of Mushroom Soup and mayo end eggs and top with butter/bread crumb/parm mixture like my mother used to make.

I agree I have most of her books but I NEVER follow the butter/fat suggestions...I echo what others have said, toss with olive oil, salt and whole garlic gloves, I roast 425 for about 20 minutes. My husband likes a little bit of parm. cheese sprinkled on too-before cooking. Simple and delicious!

[Anonymous]

If you're going to roast them, roast them separately. The cauliflower takes longer to cook than the broccoli. Both are very delicious roasted!

[Anonymous]

I make a great brocolli salad with bacon and toasted almonds, with a mayo-honey dressing. Its awesome.

Cauliflower we usually add to indian chicken baked in curry simmer sauce.