Best Cheesy Broccoli And Cauliflower Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESY BROCCOLI AND CAULIFLOWER



Cheesy Broccoli and Cauliflower image

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

2 large head broccoli (about 3 to 3 1/2 pounds total)
1 medium head cauliflower (about 2 pounds)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 3/4 cups milk
2 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1 (4 1/4 ounce) can diced green chilies, drained (to taste, I use 1/3 can)
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
additional milk, if needed, to thin sauce

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



Cheesy Cauliflower and Broccoli Gratin image

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

1 head cauliflower, cored and cut into florets
1 head broccoli, cut into florets
2 tablespoons butter
3 tablespoons all-purpose flour
1 ¼ cups skim milk
5 ounces shredded extra-sharp Cheddar cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
2 teaspoons spicy mustard
¼ teaspoon red pepper flakes
1 pinch nutmeg
salt and ground black pepper to taste
½ cup crumbled tortilla chips

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



Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce image

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

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
Coarse salt and freshly ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

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



Baked Shells and Broccoli With Ham and Cheesy-Creamy Cauliflower image

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

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
coarse salt
ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)
1/2 lb medium multigrain pasta shells
1/4 lb sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko breadcrumbs, for serving (Japanese breadcrumbs) (optional)

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



BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE image

Categories     Cheese     Bake     Kid-Friendly     Healthy

Yield 8 adults

Number Of Ingredients 12

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2cups)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

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



Broccoli and Cauliflower Gazpacho with Cheesy Croutons image

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

1/2 cup raw cashews
1 cup boiling water
1 cup frozen cauliflower, blanched according to package directions and cooled
1 medium zucchini, diced (about 1 cup)
2 slices white sandwich bread, crusts removed, bread torn into small pieces
1/2 red onion, diced (about 1/2 cup)
2 cloves garlic
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 cup frozen broccoli, blanched according to package directions and cooled
1 cup chilled sparkling water
1 teaspoon freshly grated lemon zest
Kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
Four 1/2-inch-thick slices baguette
1/2 cup shredded sharp Cheddar
2 teaspoons olive oil

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



Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce image

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

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
Coarse salt and freshly ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

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



Cheesy Cauliflower and Broccoli image

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

7 cups fresh cauliflower florets
5 cups fresh broccoli florets
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
1 cup milk
3/4 cup shredded sharp white Cheddar cheese (3 oz)
1/4 cup pine nuts, toasted

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #eggs-dairy     #vegetables     #dinner-party     #kid-friendly     #cheese     #dietary     #low-calorie     #low-carb     #low-in-something     #broccoli     #cauliflower

Related Topics