Crispy Broccoli And Cauliflower Food

ROASTED BROCCOLI AND CAULIFLOWER

Roasted Broccoli And Cauliflower image

Provided by Giada De Laurentiis

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

2 heads broccoli, (cut into 2-inch florets)
1 small head cauliflower, (cut into 2-inch florets)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon sweet curry powder

Steps:

Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

Nutrition Facts : ServingSize 4, Calories 234

CRISPY BROCCOLI AND CAULIFLOWER

Crispy Broccoli and Cauliflower image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 heads broccoli, cut into 2-inch florets
1 small head cauliflower, cut into 2-inch florets
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon sweet curry powder

Steps:

Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

CRISPY PARMESAN BROCCOLI

Crispy Parmesan Broccoli image

Provided by Molly Yeh

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 head broccoli, cut into florets with the long stems attached
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
1 cup ranch dressing
1 tablespoon sriracha
Zest and juice of 1 lime

Steps:

Preheat the oven to 400 degrees F.
Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

BROCCOLI AND CAULIFLOWER COATED WITH SPICED CHICKPEA FLOUR

Broccoli and Cauliflower Coated With Spiced Chickpea Flour image

This is daughter #2's favorite way to eat cruciferous vegetables! The barest minimum of water is used to help retain the maximum nutrients. This is not a "pretty" dish, the vegetables turn a sort of smeary-beige looking, but the flavor is there. We like this wrapped in aloo parathas with steamed brown basmati on the side. Vary the quantity of red pepper flakes and salt to your tastes, we adjust them depending on who's coming to dinner! This is a variation of a recipe from the 30 - Minute Vegetarian Indian Cookbook, one of our favorite resources.

Provided by Chef Edlear

Categories Cauliflower

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil or 2 tablespoons lite olive oil
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes (to taste)
2 1/2 cups bite sized cauliflower florets
2 1/2 cups bite sized broccoli florets
1 tablespoon besan (chickpea flour)
1 teaspoon salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1 teaspoon ground coriander

Steps:

Mix together the besan, 1/2 teaspoon salt, garam masala, cumin, coriander and red pepper flakes, set aside.
Heat the oil over a low flame and saute the garlic until soft but not brown.
Add the cauliflower and broccoli and increase the heat a bit. Saute for 3-4 minutes, or until they begin to brown.
Reduce the heat back to low and sprinkle on the reserved spice blend. Cover the pan and cook for 5-6 minutes. Don't peak! This step will release the moisture from the vegetables, you don't want to lose it.
Sprinkle about a tablespoon of water on the vegetables and toss around a little until they look coated with the besan/spice mix. Resist the temptation to add too much water.
Cover the pan as quickly as possible and continue cooking until the vegetables are tender but firm, 2-3 minutes. This is the point at which I add in the remaining 1/2 teaspoon of salt or not, depending on who is home for dinner.

Nutrition Facts : Calories 101.8, Fat 7.4, SaturatedFat 1, Sodium 615.5, Carbohydrate 7.9, Fiber 1.8, Sugar 1.5, Protein 3.2

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