Broccoli Cauliflower Tetrazzini Food

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

BROCCOLI HAM TETRAZZINI

Steps:

• Heat oven to 350°F. Cook and drain spaghetti as directed on package. Cook frozen broccoli as directed on bag.
• In ungreased 2-quart casserole, mix cooked broccoli, ham, milk, Alfredo sauce and pimientos. Gently stir in cooked spaghetti; cover.
• Bake 35 minutes. Uncover; sprinkle with cheese.

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
• Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
• Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
• Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
• Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
• Bake in preheated oven until bubbly and golden brown, about 30 minutes.

ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• chop vegetables in large bite sized pieces.
• combine all ingredients in a bowl or ziplock toss to coat and let stand to marinate 10 minutes.
• pour out onto a shallow baking pan and roast in 475 degree oven for 25 minutes. May cook faster or slower depending on the size of your vegetables.

MEDITERRANEAN ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Preheat the oven to 200°C/390°F.
• Finely dice the garlic.
• Chop the sundried tomatoes into small pieces.
• Mix the olive oil, garlic, sundried tomatoes, cheese and curry powder in a large bowl.
• Chop the broccoli and cauliflower into small florets. Then add them to the mix and make sure they're well-coated.
• Layer everything out into a oven-proof dish/baking tray and cover with foil.
• Cook for about 20 minutes, then uncover and stir.
• Re-cover and cook for another 10-15 minutes, until nicely browned. The veg should be cooked through, but not soft and mushy.
• That's it! Add salt and pepper to taste before serving. Delicious

ORANGE-SCENTED BROCCOLI AND CAULIFLOWER

Steps:

• Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.

BROCCOLI CAULIFLOWER TETRAZZINI

Steps:

• Cook spaghetti as directed on package, drain.
• Keep warm and set aside.
• Cook vegetables until crisp, drain; set aside.
• Heat oven to 400 degrees.
• Grease a 13x9-inch baking dish.
• Melt butter in a saucepan.
• Stir in flour until smooth, gradually add milk; blend well.
• Cook over heat for 6 to 8 minutes or until it thickens and boils, stirring constantly.
• Stir in the pepper and 1/2 cup of cheese.
• Put spaghetti into baking dish.
• Top with vegetables and mushrooms.
• Pour milk mixture over mushrooms; sprinkle with 2 tablespoons of cheese.
• Bake for 15 to 20 minutes or until mixture bubbles.