Best Broccoli And Cauliflower With Bacon Vinaigrette Recipes

FESTIVE BROCCOLI AND CAULIFLOWER SALAD WITH VINAIGRETTE DRESSING

Steps:

• Wash and trim broccoli and cauliflower. Cut each into small bite-sized pieces and place into a large heat-proof bowl.
• Wash and cut the red and green pepper into small pieces, almost mincing. Set aside.
• In a small saucepan, stir together all of the dressing ingredients (white wine, white wine vinegar, water, olive oil, garlic, sugar, ginger root, salt and pepper). Bring to a boil, stirring, and boil for 3 minutes. Remove from heat and pour over the cauliflower and broccoli; toss to coat well. Stir often until cooled to room temperature. Then add in the peppers and parsley.
• Cover and refrigerate at least for a few hours or overnight, tossing often.
• Transfer to a serving bowl and serve with a slotted spoon.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
• Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.

OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON

Steps:

• Preheat oven to 400°F.
• Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
• Drizzle with olive oil and toss with the precooked bacon and spices.
• Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
• Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
• Serve immediately.

CAULIFLOWER AND BROCCOLI SALAD WITH GINGER VINAIGRETTE

Steps:

• Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
• Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
• In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
• Drain well. Let cool.
• Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.