Best Steamed Cauliflower And Carrots Recipes
STEAMED VEGETABLE MEDLEY
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the cauliflower, carrots and onion in steamer basket.
- Cover and steam over boiling water for 10 minutes.
- Add mushroom and steam 5 minutes more or until vegetables are just tender.
- Meanwhile, melt margarine.
- Add lemon juice, basil and marjoram.
- To serve, place vegetables in serving bowl.
- Pour lemon mixture over vegetables and toss to coat.
Nutrition Facts : Calories 52.2, Fat 3, SaturatedFat 0.5, Sodium 57.1, Carbohydrate 6, Fiber 1.8, Sugar 2.7, Protein 1.4
STEAMED VEGETABLES RECIPE
Learn how to make perfectly steamed vegetables every time. From steamed broccoli and carrots to steamed asparagus. Easy, healthy, and the perfect side dish for any meal.
Provided by Kim Grabinski
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Put water in bottom of steamer pot and add veggies to the steamer basket. Add lid to steamer basket.
- Bring water to a boil.
- Steam veggies for about 10 minutes or until fork tender.
- While veggies are steaming, add garlic, salt and olive oil to a small saute pan.
- Saute until garlic is fragrant, 2-3 minutes.
- Pour over steamed veggies.
- Serve.
Nutrition Facts : Calories 142 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 178 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
STEAMED CAULIFLOWER
Serve tender cauliflower with freshly ground black pepper for a simple crowd pleaser.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Remove and discard any outer leaves on the cauliflower. Halve through the stem and cut out and remove the inner core. Break the cauliflower into florets.
- Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the cauliflower florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 8 minutes depending on the size of the florets. Transfer the cauliflower to a plate, sprinkle with black pepper and serve.
HARISSA CARROTS AND CAULIFLOWER
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
- Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
- Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.
MARINATED CAULIFLOWER AND CARROTS WITH MINT
This is an elaboration of one of my favorite carrot dishes. That dish couldn't be simpler - steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 15m
Yield 8 to 10 servings as a starter or side
Number Of Ingredients 6
Steps:
- Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams
ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
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