Best Cauliflower And Brussels Sprouts Recipes

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
• Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
• Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH BACON DRESSING

Steps:

• Heat oven to 450°F. In large roasting pan, toss Brussels sprouts, cauliflower, 1/4 cup oil and the sugar. Spread vegetables in single layer.
• Roast uncovered 45 to 48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
• Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 15 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Transfer 2 tablespoons bacon drippings to small bowl; stir in vinegar, 1 tablespoon oil, the garlic, salt and pepper.
• Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.

CAULIFLOWER SOUP, CRISPY BRUSSELS SPROUTS AND SMOKY SALMON ROE

Steps:

• In a small nonreactive dish, stir together the salmon roe and smoked olive oil. Set aside to infuse the roe with smoky flavor.
• Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer for 25 to 30 minutes, until the cauliflower is soft. Discard the lemon thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.
• Fill a medium saucepan with 2 to 3 inches of olive oil. Heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time for 30 to 40 seconds, until browned. Drain on paper towels and season with fleur de sel.
• To serve, ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, smoky salmon roe and lemon thyme, and season with fleur de sel, cracked black pepper and more smoked olive oil.

CAULIFLOWER SOUP WITH CRISPY BRUSSELS SPROUTS AND APPLES

Steps:

• Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.
• Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds. Drain on paper towels and season with fleur de sel.
• To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper. Drizzle with the smoked olive oil.

ROASTED CAULIFLOWER AND BRUSSELS SPROUTS WITH CAPER LEMON BUTTER

Steps:

• Position racks in the top and bottom thirds of the oven and heat to 400°F.
• Mound the cauliflower on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil and 1/2 teaspoon of salt. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer. Repeat with the brussels sprouts on a separate baking sheet, using the remaining 1 tablespoon oil and another 1/2 teaspoon of salt.
• Place the pans in the oven and roast the vegetables, stirring and rotating the pans after 10 minutes or so, and continue to cook until tender and golden on the edges, 10 to 15 minutes longer. (Depending on the size and shape of your vegetables, the two may require different cooking times.) Transfer the roasted vegetables to a large bowl.
• Put the butter in a small saucepan over medium heat. When the butter is melted, add the shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the shallots are translucent and aromatic, about 2 minutes. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest, and 1 tablespoon of the lemon juice. Drizzle over the vegetables and toss to combine. Taste and season with more salt or lemon juice as needed.
• Serve right away or keep at room temperature for up to 1 hour.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE

Steps:

• Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
• Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND POTATO CURRY

Steps:

• preheat oven to 450 degrees Fahrenheit.
• wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
• Scrub potatoes and cut them in half or quarters, depending on size.
• Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
• spread vegetables on two parchment lined cookie sheets.
• roast for 25 - 30 minutes until slightly crispy and brown at the edges.
• heat 1 tablespoon canola oil in dutch oven or large saucepan.
• add shallots and garlic and sauté till slightly browned. add curry powder and paprika.
• Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
• add coconut milk. boil until thickened.
• to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
• sprinkle with cranberries. add almonds or cashews if desired.
• heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
• serve with rice or Naan.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER

Steps:

• 1. Set oven to 350. Toss veggies with the oil and salt and pepper to coat well.
• 2. Cook 20 to 25 mins till done. Meanwhile fry your bacon, drain, cool, and crumble.
• 3. Toss crumbled bacon in with cooked veggies. Toss with balsamic vinegar.

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F. In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt. Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays. Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

CAULIFLOWER, BRUSSELS SPROUTS AND SMOKED GOUDA GARBAGE BREAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set aside.
• Combine the cauliflower florets, Brussels sprouts and olive oil on a rimmed baking sheet. Sprinkle with salt and pepper and toss until evenly coated. Bake, stirring halfway through, until lightly charred and tender, about 40 minutes. Transfer the baking sheet to a rack and let the vegetables cool. Reduce the oven temperature to 400 degrees F.
• Toss the Cheddar, gouda, mozzarella, paprika and cayenne in a medium bowl until evenly combined. Set aside 1/2 cup of the cheese mixture in a separate bowl.
• On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Spread the cheese mixture evenly over half of the dough, starting from the shorter end, leaving a 1-inch border on the sides. Scatter the roasted vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet, brush the dough all over with the egg wash and sprinkle with the reserved cheese mixture. Bake until the bread is golden brown and the cheese is browned on top, about 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

CAULIFLOWER, BRUSSELS SPROUTS AND RED BEANS WITH LEMON AND MUSTARD

Steps:

• Quarter and core the cauliflower, then slice thin so that it falls apart into small, thin pieces. Whisk together the Dijon mustard, lemon juice, 1 tablespoon of the olive oil, and water or stock in a small bowl and set aside.
• Heat the olive oil over medium-high heat in a well-seasoned wok or in a large, heavy nonstick skillet. Add the cauliflower and brussels sprouts and cook, stirring often, for 5 minutes, until the vegetables are seared and beginning to soften. Add salt and pepper and continue to cook, stirring or tossing (as you would a stir-fry), for another 5 minutes, or until the cauliflower and the brussels sprouts are just tender and flavorful.
• Add the beans, dill and lemon-mustard mixture and stir together for another minute or two. Taste, adjust seasonings, and remove from the heat. Serve with quinoa or another grain of your choice. If desired, add a drizzle of lemon-flavored olive oil to each serving.

CAULIFLOWER AND BRUSSELS SPROUTS SALAD W/MUSTARD-CAPER BUTTER

Steps:

• To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.).
• Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.
• Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes.
• Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

CAULIFLOWER AND BRUSSELS SPROUTS

Steps:

• Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
• Then, cover it, and continue cooking until just tender.
• Drain the vegetables.
• Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
• Sprinkle with thyme, salt, and white pepper.
• Spoon the condensed soup on top and sprinkle with crumbs.
• Bake at 350 degrees until bubbly and heated through.
• (app. 25 minutes?) Serves 6.

BUCATINI WITH CAULIFLOWER AND BRUSSELS SPROUTS

Steps:

• In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve ½ cup of the cooking water. Meanwhile in a large deep skillet, heat ¼ cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes. Add ¼ cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm. In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl. Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing until the water is nearly absorbed. Remove from the heat and stir the ½ cup of grated Parmigiano Reggiano. Serve the pasta in large bowls, passing the bread crumbs and the cheese alongside.