Parmesan Broccoli And Cauliflower Salad Food

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.

PARMESAN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
• Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
• Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
• Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
• Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

GARLIC PARMESAN ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°F.
• Whisk oil, butter, crushed garlic, zest, salt, and pepper together in a small bowl.
• Add cauliflower to a large bowl along with half of the sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.
• Line a large baking sheet with parchment paper. Spread cauliflower on the pan in a single layer. Bake in preheated oven for 8-10 minutes While cauliflower is roasting, add broccoli to the same large bowl along with the remaining sauce and 3 tablespoons of Parmesan cheese. Toss until well coated. Add broccoli to the baking sheet full of cauliflower and spread out evenly on the pan. Return to oven for 13-15 minutes, or until the edges begin to crisp up and brown slightly. Serve vegetables with the remaining Parmesan cheese and chopped parsley. Enjoy!

CREAMY BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Mix dressing and cheese in large bowl.
• Add remaining ingredients; toss to coat.

ROASTED BROCCOLI + CAULIFLOWER WITH PARMESAN

Steps:

• Preheat your oven to 425 degrees f. and line 2 large baking sheets with parchment paper.
• Place your prepared broccoli and cauliflower florets into a large bowl.
• Drizzle with the oil, lemon juice and sprinkle with the seasonings. Toss very well to get all pieces evenly coated.
• Arrange the florets into a single layer onto your prepared baking sheets.
• Roast for 18-20 minutes, flipping halfway, until tender-crisp and lightly browned.
• As soon as your broccoli and cauliflower is done to your liking, remove from the oven and sprinkle with the grated parmesan cheese.
• Sprinkle with chopped parsley and enjoy!

TRUFFLE-PARMESAN ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss cauliflower and broccoli with olive oil, salt, and pepper in a large bowl. Place on the baking sheet in a single layer and set the bowl aside.
• Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes. Return to the bowl and toss with truffle oil. Transfer to a serving platter and sprinkle with Parmesan cheese.

THE BEST CREAMY BROCCOLI CAULIFLOWER SALAD RECIPE

Steps:

• Place the cooked and crumbled bacon, broccoli, cauliflower, peas, and red onion in a bowl, set aside.
• In a small bowl, whisk together the dressing ingredients.
• Pour the dressing over the other ingredients and mix to combine.
• Serve immediately with the garnish of scallions.

ROASTED PARMESAN BROCCOLI AND CAULIFLOWER

Steps:

• Preheat oven to 400°F. Toss broccoli, cauliflower, olive oil , half of the parmesan cheese, salt and pepper together on a sheet pan. Spread into an even layer. Top with remaining parmesan cheese.
• Bake for 20-25 minutes, until veggies are tender. Serve immediately.

CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING

Steps:

• Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
• Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
• Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
• Do the same for the cauliflower. Again, drain well.
• Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
• Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
• Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
• ENJOY!

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat.

PARMESAN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place the broccoli and cauliflower in a large bowl.
• Toss with the beaten eggs to coat evenly.
• Place the Parmesan & crushed red pepper flakes, in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
• Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet.
• Warm the olive oil over medium-high heat.
• When the oil is hot, carefully add the Parmesan-coated vegetables.
• Do not overcrowd the pan.
• Cook in batches, if necessary.
• Let the vegetables cook until a crust forms, about 3 minutes per side.
• Turn the vegetables only when they easily release from the bottom of the pan.
• Drain on paper towels and season with salt.
• Place the spinach in a large bowl.
• In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
• Drizzle the spinach with the vinaigrette and toss to coat.
• Add the Parmesan coated vegetables.
• Toss and serve.

PARMESAN ROASTED BROCCOLI AND CAULIFLOWER (HEALTHY)

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large baking tray with parchment paper.
• Cut the cauliflower and the broccoli into large bite-size florets. Set aside.
• To a ziploc bag add half of each: oil, garlic, lemon zest, Parmesan cheese, salt and pepper together with the cauliflower florets. Shake to evenly coat all the pieces.
• Transfer the cauliflower to the prepared baking tray and bake for 6-8 minutes.
• Meanwhile, to the same ziploc bag, add the broccoli together with the remaining half of the ingredients. Shake well to evenly coat.
• Once the cooking time for the cauliflower is up, remove it from the oven and bring it to one side of the sheet pan.
• Lay the broccoli florets next to the cauliflower, in a single layer. Return to the oven and continue to bake for 10-12 minutes.
• Once the veggies are done roasting, garnish with freshly ground black pepper and chopped parsley. Serve with freshly squeezed lemon juice.