Cauliflower Broccoli Medley Food

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SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

CAULIFLOWER & BROCCOLI PASTA MEDLEY WITH MUSTARD SAUCE



Cauliflower & Broccoli Pasta Medley With Mustard Sauce image

I found this great recipe in WebMD magazine. I fixed it tonight.........we like it very much!! I did use Asiago cheese rather than the Parmesan cheese called for. This is very low in calories.

Provided by Colorado Lauralee

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, minced
2 garlic cloves, minced
1 red bell pepper, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon pepper
1 pinch salt
2 cups uncooked whole wheat spiral pasta
1 head cauliflower, broken into florets
1 head broccoli, broken into florets
2 tablespoons parmesan cheese, grated

Steps:

  • Heat the oil in a saucepan over medium heat.
  • Add the onion, garlic, and red pepper. Saute' 3 to 5 minutes.
  • Add the parsley, mustard, vinegar, salt, and pepper. Cook 3 minutes or until thoroughly heated. Cover and set aside.
  • Cook the pasta in boiling water for 5 minutes. Add the cauliflower and broccoli. Cook an additional 3 minutes or until vegetables and pasta are tender. Drain well.
  • Combine the pasta mixture and the red pepper/mustard sauce mixture. Toss well. Sprinkle with the cheese and serve.

Nutrition Facts : Calories 171.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 1.1, Sodium 132.6, Carbohydrate 31.5, Fiber 6.4, Sugar 4.3, Protein 8.4

ITALIAN CAULIFLOWER AND BROCCOLI MEDLEY



Italian Cauliflower and Broccoli Medley image

Fat-free Italian dressing and Parmesan cheese dress up frozen veggies in a flash!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 4

2 cups frozen cauliflower florets
2 cups frozen broccoli florets
1/4 cup fat-free Italian dressing
2 tablespoons shredded fresh Parmesan cheese

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.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

BAKED VEGETABLE MEDLEY



Baked Vegetable Medley image

If you get all the chopping done the night before, it's smooth sailing when company arrives the next day. "Just prepare this casserole in advance, and bake at serving time," suggests Linda Vail of Ballwin, Missouri.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 9

1 medium head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 medium carrots, sliced
1 pound sliced fresh mushrooms
1 bunch green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 cup process cheese sauce

Steps:

  • Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.

Nutrition Facts :

TANGY TOMATO BROCCOLI AND CAULIFLOWER MEDLEY



Tangy Tomato Broccoli and Cauliflower Medley image

Two of the most healthiest and craving vegetables of all time tosssed in a tangy tomato based sauce.

Provided by Frenzy

Categories     Vegetable

Time 40m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 12

1/2 garlic clove, chopped
1 teaspoon garlic, minced
1 sweet red pepper, sliced into strips
250 g broccoli, chopped
250 g cauliflower, chopped
100 g oyster mushrooms, sliced
150 g firm tofu, diced
5 teaspoons tomato paste
5 teaspoons stir-fry sauce
1 cup water
1 teaspoon all-purpose flour
1 tablespoon canola oil

Steps:

  • - In a cup, combine the minced garlic, tomato sauce, tomato paste, sugar, water, sesame oil and flour
  • - In a wok, heat oil and fry the chopped garlic and peppers
  • - Add the mushrooms and stir-fry for 2 minutes
  • - Add the vegetables and the mixture and simmer for 3 minutes.
  • - Add the tofu and simmer again for another 1 minute.

Nutrition Facts : Calories 133.5, Fat 6.3, SaturatedFat 0.8, Sodium 201.4, Carbohydrate 14.7, Fiber 5.2, Sugar 5.6, Protein 8.5

CHEESY VEGETABLE MEDLEY



Cheesy Vegetable Medley image

Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12-14 servings.

Number Of Ingredients 16

3 cups fresh broccoli florets
3 cups fresh cauliflowerets
2 cups julienned carrots
1 small onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces elbow macaroni, cooked and drained
2 cups shredded part-skim mozzarella cheese
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), sliced
3/4 cup half-and-half cream
3/4 cup seasoned bread crumbs
1/4 cup butter
1/2 cup grated Parmesan cheese

Steps:

  • Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

CAULIFLOWER BROCCOLI MEDLEY



Cauliflower Broccoli Medley image

Make and share this Cauliflower Broccoli Medley recipe from Food.com.

Provided by SwtKitn

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
1 bunch broccoli
2 small onions, sliced and separated into rings
1/2 cup mayonnaise
1/3 cup vegetable oil
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 286.4, Fat 19.1, SaturatedFat 2.6, Cholesterol 5.1, Sodium 396.2, Carbohydrate 27.2, Fiber 5.4, Sugar 14.6, Protein 5.2

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