Best Curry Roasted Broccoflower Recipes

CURRY ROASTED BROCCOFLOWER

Curry Roasted Broccoflower image

My son asked me to buy a broccoflower, and I had no idea how to cook it. The grower had a great recipe site Tanimura & Antle. My family loved it. Its smells great when cooking too.

Provided by busy mom of boys

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 heads broccoflower
2 tablespoons curry powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper

Steps:

Preheat oven to 350° degrees.
Chop Broccoflower® into small bite size florets.
Toss Broccoflower® florets together with all other ingredients in a large mixing bowl.
Lay out seasoned Broccoflower® onto a sheet pan and bake for 30-45 minutes, until tender.
Serve warm or cold.

Nutrition Facts : Calories 24.5, Fat 1.9, SaturatedFat 0.3, Sodium 1.2, Carbohydrate 2, Fiber 0.6, Sugar 0.4, Protein 0.4

CURRY ROASTED BROCCOFLOWER®

Curry Roasted Broccoflower® image

Broccoflower® is seasoned with curry powder and lemon juice and then roasted to really bring out the flavor in this exciting side dish.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 6

Ingredients

2 heads Tanimura & Antle Broccoflower®
2 tablespoons curry powder
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon olive oil
1 pinch Salt and pepper to taste

Steps:

Preheat oven to 350 degrees F. Chop Broccoflower® into small bite size florets. Toss Broccoflower® florets together with all other ingredients in a large mixing bowl. Lay out seasoned Broccoflower® onto a sheet pan and bake for 30-45, minutes, until tender. Serve warm or cold.

Nutrition Facts : Calories 65.9 calories, Carbohydrate 10.2 g, Fat 1.9 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 38.5 mg, Sugar 2.7 g

BROCCOFLOWER WITH ANCHOVIES AND GARLIC

Broccoflower with Anchovies and Garlic image

Categories Fish Vegetable Side Sauté Quick & Easy Raisin Pine Nut Cauliflower Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets
1/4 cup olive oil
3 garlic cloves, thinly sliced
21/2 teaspoons chopped canned anchovies, or to taste
1/4 teaspoon dried hot red pepper flakes
1/4 cuppine nuts, toasted
1/4 cup golden raisins
2 tablespoons chopped fresh parsley

Steps:

Cook broccoflower in 2 batches in a 5- to 6-quart pot of boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.

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