Broccoli Rabe With Orange And Cauliflower Food

BROCCOLI RABE WITH ORANGE AND CAULIFLOWER

Steps:

• In a large pot, melt butter over medium-high. Add cauliflower and cook, stirring occasionally, until it begins to brown, 4 minutes. Addgarlic and cook until fragrant, 1 minute. Add orange juice and honey; season with salt and pepper and cook until liquid is reduced and syrupy, 3 minutes. Add broccoli rabe and cook, stirring occasionally, until crisp-tender, 3 minutes. Season to taste with salt and pepper and serve immediately.

BROCCOLI RABE WITH GARLIC

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

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, BROCCOLI RABE, AND CAULIFLOWER

Steps:

• These three vegetables are all members of theBrassica genus. Though available year round, theyare at their best in the late summer and fall.When buying broccoli, look for dark greenbunches without any trace of yellowing. The stalksand any leaves should be crisp. Occasionally, I seepurple broccoli in the market. The flavor is aboutthe same as the green variety, and it should bepurchased and cooked the same way. Romanescobroccoli is a bright chartreuse color with a beautifulpointed shape that resembles a seashell. It isslightly milder in taste than regular broccoli.Broccoli rabe, sometimes called broccoli raabor rape (pronounced rah-peh), is more widely availablenow than it was a few years ago. It resemblesa leggy version of broccoli, with smaller heads andnarrow stems. It too should be crisp and green.Sometimes broccoli rabe has a few yellow flowers,which are edible, but there should be no morethan a few open flowers or the broccoli may be toomature. Broccoli rabe has a pleasant bitter flavorthat I find addictive.Cauliflower ranges in color from creamy whiteto orange and purple. The heads should be firmand unbruised. Broccoflower is a combination ofbroccoli and cauliflower with a mild flavor.Wash broccoli, brcoccoli rabe, and cauliflowerin cool water and trim off and discard anybruised portions.

RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE

Steps:

• Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.
• When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)
• Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.
• Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.
• Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.
• Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.
• Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.
• Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.
• Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)
• To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.