Freezing Broccoli And Cauliflower Food

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

ROASTED BROCCOLI AND CAULIFLOWER RECIPE (EASY!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.

THE BEST CAULIFLOWER & BROCCOLI CHEESE

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
• 2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. 3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. 4. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection. 5. Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. 6. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of sea salt and black pepper, then scatter evenly over the cauliflower cheese. 7. Bake for 1 hour, or until golden and cooked through, then enjoy!

BROCCOLI CAULIFLOWER CASSEROLE FROM MCCORMICK®

Steps:

• Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
• Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
• Bake 40 minutes or until heated through and top is lightly browned.

ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Preheat oven to 450°F.
• Wash broccoli and cauliflower. Dry thoroughly.
• Toss with olive oil and garlic. Add cheese and using your hands, massage the cheese into the crevices of the vegetables. Season with salt & pepper to taste.
• Roast 10 minutes, stir and roast an additional 5-10 minutes or until vegetables are tender crisp.

FREEZING BROCCOLI AND CAULIFLOWER

Steps:

• Wash broccoli or cauliflower in cool water while you start a pot of water to boil.
• Add a large pinch of salt to the water.
• Trim and peel broccoli or cauliflower stems.
• Cut broccoli and cauliflower into separate florets of a size that appeals to you. Many prefer 2" long by 1 1/2 " wide.
• Fill strainger with vegetables and plunge into boiling water.
• Wait 30 seconds and dump into ice bath for 30 seconds to stop cooking.
• Drain the vegetables and put them into freezer bags.
• Label and keep for 6 months.