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.

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 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!

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...?

Yes, we'll that's definitely unhealthy!

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 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 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 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.

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.

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.

And red pepper flakes and plenty of garlic!

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.

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

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!