Broccoli And Cauliflower Rice Medley Food

ITALIAN CAULIFLOWER AND BROCCOLI MEDLEY

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.

BROCCOLI AND CAULIFLOWER RICE MEDLEY

Steps:

• In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture.

BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
• Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

HOW TO COOK THE BEST BROCCOLI AND CAULIFLOWER RICE

Steps:

• Remove the stem and leaves from the broccoli and cauliflower. Chop into chunks and blitz in a food processor using the S blade until they resemble a rice consistency.
• Place the broccoli and cauliflower rice in a metal steamer in 1cm of water and cook for 3 - 5 minutes (or microwave on medium/ high for 3 - 5 minutes) until soft. You may need to do this in batches.
• Allow to cool slightly and transfer to a muslin cloth or clean thin tea towel. Squeeze out the excess water. This is the magic step that will make your veggie rices fluffy!
• Heat 2 tablespoons of olive oil, or coconut oil in a pan. Add the veggie rices (you can use all cauliflower or all broccoli if you prefer, just make sure it's the same weight) and fry for 1 further minute. Fluff up with a fork and mix well. Season to taste.
• Heat 1 tbsp of oil in a pan. Add the onions, saute on a medium/ low heat for 3 - 4 minutes until soft. Add the garlic for a further 30 seconds until fragrant.
• Stir through the broccoli or cauliflower rice, or mix of. Season to taste.
• Stir all the dressing ingredients in a small bowl. Drizzle, as much to taste, over your broccoli and cauliflower rice and top with optional fresh parsley and avocado.

BROCCOLI & CAULIFLOWER CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

CAULIFLOWER BROCCOLI MEDLEY

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.

RICE, BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
• Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
• Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
• Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
• Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
• NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.