Best Cauliflower Broccoli Pasta Medley With Mustard Sauce Recipes

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BROCCOLI AND CAULIFLOWER IN MUSTARD SAUCE



Broccoli and Cauliflower in Mustard Sauce image

Make and share this Broccoli and Cauliflower in Mustard Sauce recipe from Food.com.

Provided by Tebo3759

Categories     Cauliflower

Time 23m

Yield 6 serving(s)

Number Of Ingredients 6

4 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 bunch broccoli, stems removed and separated into florets
1 small cauliflower, separated into florets
salt and pepper

Steps:

  • Blend butter, mustard and lemon juice together.
  • Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.
  • Add mustard butter.
  • Toss to coat well and serve immediately.

WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER



Whole-Family Pasta with Broccoli and Cauliflower image

Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!

Provided by ChefBillT

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 6

Number Of Ingredients 11

12 ounces penne or fusilli pasta
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
3 cups broccoli florets
2 cups cauliflower florets
½ teaspoon salt
⅔ cup low-sodium vegetable or chicken broth
2 tablespoons butter
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
¼ teaspoon black pepper
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
  • Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
  • Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 g

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

CAULIFLOWER BROCCOLI MEDLEY



Cauliflower Broccoli Medley image

Make and share this Cauliflower Broccoli Medley recipe from Food.com.

Provided by SwtKitn

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
1 bunch broccoli
2 small onions, sliced and separated into rings
1/2 cup mayonnaise
1/3 cup vegetable oil
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Wash cauliflower and remove green leaves. Cut into bite-size pieces. Remove leaves and tough ends from broccoli. Cut into bite-size pieces also.
  • Combine vegetables in a large bowl.
  • Mix remaining ingredients and pour over vegetables. Toss gently.
  • Chill several hours or overnight.
  • Can be garnished with bacon bits when served. Best if chilled when it is served.

Nutrition Facts : Calories 286.4, Fat 19.1, SaturatedFat 2.6, Cholesterol 5.1, Sodium 396.2, Carbohydrate 27.2, Fiber 5.4, Sugar 14.6, Protein 5.2

ITALIAN CAULIFLOWER AND BROCCOLI MEDLEY



Italian Cauliflower and Broccoli Medley image

Fat-free Italian dressing and Parmesan cheese dress up frozen veggies in a flash!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 4

2 cups frozen cauliflower florets
2 cups frozen broccoli florets
1/4 cup fat-free Italian dressing
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • In 2-quart saucepan, heat 1 inch of water to boiling. Reduce heat to medium-low. Add cauliflower and broccoli. Cover; simmer 5 to 7 minutes or until vegetables are crisp-tender. Drain.
  • Add dressing to vegetables; toss to coat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g

CARROT AND CAULIFLOWER MEDLEY



Carrot and Cauliflower Medley image

Make and share this Carrot and Cauliflower Medley recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Cauliflower

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

8 carrots, peeled
1 cauliflower
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon prepared mustard
1 cup chicken broth
1/2 cup whipping cream
1 1/2 cups swiss cheese, shredded
2 green onions, sliced

Steps:

  • Cut carrots 1/4 inch slanting slices (approx 4 cups) and break cauliflower into flowerlets. Cook in boiling salted water 10 mins til tender. Plunge into cold water.
  • Melt butter, mix in flour and mustard. Cook til bubbly. Remove from heat and add chicken broth and cream.
  • Cook, stirring til thickened.
  • Gradually add 1 cup of cheese, stirring til melted.
  • Combine veggies and sauce in 2 qt casserole. Sprinkle with remaining cheese. Bake 350 15 mins (35 mins if chilled before baking).

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