CHEESY BROCCOLI AND CAULIFLOWER
Make and share this Cheesy Broccoli and Cauliflower recipe from Food.com.
Provided by sydsmama
Categories Cheese
Time 23m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
- You should have about 8 cups broccoli florets and 4 cups cauliflower.
- In a large pot, bring 8 cups of lightly salted water to a boil.
- Add cauliflower; cook 2 minutes.
- Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
- While vegetables are cooking, make Cheese Sauce:.
- In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
- Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
- Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
- Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
- To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
- Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
- To serve, uncover; remove from refrigerator and let stand 30 minutes.
- Reheat separately in microwave oven (adding more milk to sauce as needed).
CHEESY CAULIFLOWER AND BROCCOLI GRATIN
This cheesy cauliflower and broccoli gratin will leave you begging for more.
Provided by RP
Categories Side Dish Vegetables Cauliflower
Time 41m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring salted water to a boil in a saucepan. Cook cauliflower until easily pierced with a fork, about 5 minutes. Transfer cauliflower to a baking dish with slotted spoon. Cook broccoli until easily pierced with a fork, about 2 minutes. Transfer broccoli to baking dish with slotted spoon.
- Melt butter in a saucepan over medium heat. Add flour and whisk until beginning to brown, about 2 minutes. Whisk in milk and bring to a boil. Simmer, whisking constantly, until sauce is smooth and thickened, about 2 minutes more. Remove from heat; gradually whisk in 4 ounces Cheddar cheese. Stir in parsley, garlic, mustard, red pepper flakes, and nutmeg. Season with salt and pepper.
- Pour sauce over cauliflower and broccoli; toss to coat. Combine tortilla chips and remaining Cheddar cheese in a small bowl; sprinkle over cauliflower and broccoli.
- Bake in preheated oven for 10 minutes. Increase heat to broil; bake until bubbly and brown, about 5 minutes more.
Nutrition Facts : Calories 217 calories, Carbohydrate 16.5 g, Cholesterol 36 mg, Fat 12.6 g, Fiber 4 g, Protein 11.6 g, SaturatedFat 7.6 g, Sodium 318.3 mg, Sugar 5.9 g
BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
- Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
- Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
Nutrition Facts : Calories 358 g, Cholesterol 24 g, Fat 9 g, Fiber 6 g, Protein 25 g, SaturatedFat 4 g, Sodium 710 g
BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER
One visible veggie and one in the sauce....lots of nutrition in something that everyone will want to eat. Good for dinner, breakfast or lunch.
Provided by Ambervim
Categories Macaroni And Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
- Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.
- Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
- Preheat oven to 400 degrees.
- Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot.
- Add ham, broccoli, and cauliflower sauce; toss to combine.
- Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.
- Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes.
- Divide among dishes, top with breadcrumbs, and serve immediately.
Nutrition Facts : Calories 424.7, Fat 12.2, SaturatedFat 6.2, Cholesterol 45.8, Sodium 814.7, Carbohydrate 51.1, Fiber 4.9, Sugar 3.9, Protein 29.1
BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE
Steps:
- 1. Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well 2. Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes. 3. Preheat oven to 400". Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, i to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
BROCCOLI AND CAULIFLOWER GAZPACHO WITH CHEESY CROUTONS
Frozen vegetables get a bad rap sometimes, but they're not only handy to keep in the freezer, they retain a lot of their nutrients because they're flash-frozen after harvest. Cauliflower and broccoli make for a fun twist on gazpacho, especially when served together in the same bowl!
Provided by Carla Hall
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the gazpacho: Place the cashews in a small bowl and cover with the boiling water. Let soak for 15 minutes. Drain and allow to cool slightly; reserve the soaking water.
- Combine the cauliflower, half the zucchini (about 1/2 cup), half of the torn bread, half the red onion, 1 clove of garlic, 1 tablespoon of the vinegar and 1 tablespoon of olive oil in a blender. Add half the soaked cashews and blend on high, adding the reserved soaking water 1 or 2 tablespoons at a time to help the mixture blend until smooth and creamy but not too thin. Pour the cauliflower soup into a container and chill for at least 30 minutes.
- Using the same blender (you don't need to wash it out), combine the broccoli with the remaining zucchini, bread, red onion, 1 clove garlic, 1 tablespoon vinegar, and 1 tablespoon oil. Add the remaining soaked cashews and blend on high, again adding reserved soaking water 1 or 2 tablespoons at a time to help the mixture blend until smooth and creamy but not too thin. Pour the broccoli soup into a container and chill for at least 30 minutes.
- Meanwhile, for the toasted cheese croutons: Preheat the broiler. Spread a thin layer of Dijon mustard on one side of each baguette slice, then sprinkle each with 2 tablespoons of the cheese and drizzle with oil. Place on a small sheet pan and broil until the cheese is just melted and bubbling and the edges of the bread are just starting to crisp. Allow to cool slightly before serving with the soup.
- When ready to serve, stir a 1/2 cup of the chilled sparkling water and a 1/2 teaspoon of lemon zest into each soup and season each to taste with salt and pepper. Divide the cauliflower soup evenly between each of 4 soup bowls, pouring on the left side of the bowl. Then divide the broccoli evenly between the same bowls, now pouring on the right side to create two distinct soups side-by-side in the same bowl. Garnish each bowl with a toasted cheese crouton and serve immediately.
BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
- Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
- Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
CHEESY CAULIFLOWER AND BROCCOLI
Enjoy this cheesy cauliflower and broccoli that's sprinkled with pine nuts - a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In large roasting pan, toss cauliflower and broccoli with oil, salt and pepper. Roast uncovered 25 minutes, stirring occasionally, until vegetables are browned and tender.
- Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Stir in flour. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in cheese until melted.
- Spoon roasted vegetables into serving dishes. Pour cheese sauce over vegetables; sprinkle with pine nuts.
Nutrition Facts : ServingSize 1 Serving
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