Italian Cauliflower And Broccoli Medley Food

CAULIFLOWER BROCCOLI MEDLEY

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.

BROCCOLI CAULIFLOWER WITH GARLIC & LEMON (ITALY)

Steps:

• In a steamer cook the broccoli & cauliflower for 8 minutes or until just tender, then drain & run under cold water to stop the cooking. Drain again & set aside.
• Put 2 tablespoons of the olive oil in a large skillet over medium heat, then add the garlic & cook for 3 minutes, or until it is golden, stirring occasionally.
• Add drained vegetables & turn heat to high, cooking & stirring only when necessary, until vegetables begin to brown.
• Add lemon zest & cook another minute.
• Add remaining tablespoon of olive oil & the lemon juice, then taste & adjust seasoning. Serve hot or at room temperature.

SAUTEED VEGETABLE MEDLEY

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.

TANGY TOMATO BROCCOLI AND CAULIFLOWER MEDLEY

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.

BROCCOLI-AND-CAULIFLOWER SAUTE

Steps:

• Bring large pot of water to boil.
• Add broccoli & cauliflower, & cook until just tender, about 3 minutes, then drain & set aside.
• In large skillet, melt butter over medium heat.
• Add garlic, minced onion, salt & pepper, & cook until garlic is softened, about 1 minute.
• Add 2 tablespoons of water & the broccoli & cauliflower.
• Cover & cook, stirring occasionally until heated through, about 5-6 minutes.
• Sprinkle with parsley & serve.