BROCCOLI-CAULIFLOWER CASSEROLE
This broccoli-cauliflower casserole is the perfect Thanksgiving or Christmas dinner side dish. You could also enjoy it any time of the year as part of a delicious family meal.
Categories Thanksgiving dinner main dish side dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.In a small bowl, stir together the breadcrumbs and melted butter. Set aside.Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.
IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL
Categories Cheese Vegetable Appetizer Side Bake Vegetarian Casserole/Gratin Broccoli Cauliflower Spinach Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
- Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
- Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
- Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
- Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
CAULIFLOWER & SPINACH CHEESE
This recipe is inspired by a workmate who makes this all the time to use up her leftover spinach. We tried it and it's really good - it even got my picky other half to eat spinach because the flavour was hidden by the cauli and cheese. Ingredient amounts are estimates - really you can use as much or as little spinach as you like. I use a handful but the idea is to get rid of whatever needs eating up! You can either do this with a proper cheese sauce, or you can just grate some cheese on top if you're in a rush. I'm posting the quick way...
Provided by Wendy-Bob
Categories Spinach
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat oven to 200c.
- Steam or boil the cauliflower for approximately 5 mins until part-cooked.
- Cut the spinach into strips (this makes it easier to separate) and blanche.
- If you have more time and would prefer to make a proper cheese sauce then make a roux to your desired consistency (using flour, butter and milk) and add the cheese.
- Fling all three ingredients into an oven-safe bowl and mix well.
- Bake for 10 minutes until the cauliflower has cooked and the cheese is nice and melted.
- Serve immediately.
Nutrition Facts : Calories 150, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 421, Carbohydrate 5.6, Fiber 1, Sugar 0.9, Protein 9.1
BROCCOLI CHEESE PIE
This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try.
Provided by PHLYGRL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
- In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
- Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
- Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 16.3 g, Cholesterol 118.1 mg, Fat 18.7 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 11 g, Sodium 646.6 mg, Sugar 2.1 g
BROCCOLI & CAULIFLOWER CHEESE
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish
Provided by Lucy Netherton
Categories Side dish
Time 1h15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.53 milligram of sodium
BROCCOLI-SPINACH PIE
This is a little different take on the typical spinach pie. This is Jeff Smith's version. I have served this many times and have always gotten compliments. It's pretty easy, for spinach pie. Enjoy!
Provided by LifeIsGood
Categories Spinach
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Saute the onion and green onions in the oil until golden brown.
- Add the broccoli and spinach, and cook for about 5 minutes.
- Stir in the cheese, eggs, chives, dill, parsely and black pepper. Remove from heat to cool a bit.
- Using a pastry brush, butter a 9" x 10" baking dish and begin layering the first 12 phyllo sheets, brushing each with a little butter as you go.
- Drain the excess liquid from the broccoli-spinach mixture and spread it over the 12 layers of phyllo dough.
- Cover this with the remaining 12 phyllo sheets, repeating the buttering process as you add each sheet. You made need to melt a little more butter if you run out.
- Cut the pie into 10 (or more) pieces, using a very sharp pointed knife.
- Bake uncovered for about 1 hour, or until golden brown. You may need to tent this with aluminum foil towards the end of cooking, if the top layer of phyllo is getting too brown.
CAULIFLOWER CHEESE & SPINACH PASTA BAKES
Somewhere between macaroni and cauliflower cheese, these pasta bakes are perfect for a cold day
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
- Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
- Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
- Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.
Nutrition Facts : Calories 591 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.91 milligram of sodium
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