Roast Dried Cauliflower And Broccoli Florets With Dipping Sauces 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.

ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.

ROAST-DRIED CAULIFLOWER AND BROCCOLI FLORETS WITH DIPPING SAUCES

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 225°F. Cover two or three rimless baking sheets with parchment paper.
• Trim the leaves off the cauliflower and cut the head into quarters. Cut the cauliflower into florets, leaving no more than 2 inches of core.
• Trim the tough ends from the broccoli and cut it into florets, leaving no more than 2 inches of stem on each.
• Arrange the vegetables on the baking sheets and sprinkle with salt and pepper. Place the pans on the oven racks and convection bake for 30 minutes.
• Transfer the vegetables to serving bowls and serve with a variety of dipping sauces.
• Combine all the ingredients in a small saucepan and place over a candle-warmer or very low heat. The mixture must not get so hot that it burns.
• In a small saucepan, combine all the ingredients, except the green onion, with 3/4 cup water. Bring to a boil, remove from the heat, and cool. Add the green onion.
• Combine all the ingredients in a bowl and serve.

ROASTED CAULIFLOWER BROCCOLI SOUP

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with foil. Spray with nonstick cooking spray.
• Cut cauliflower and broccoli into similarly sized florets. Place florets and carrots on baking sheet; spray lightly with cooking oil. Sprinkle with salt and pepper, and roast for 30 minutes or until tender, turning halfway.
• While vegetables are roasting, dice onion and chop garlic. Spray a saucepan with cooking oil, heat over low-medium heat, and add onion, garlic, oregano/thyme, and basil. Cover and cook until soft, stirring occasionally.
• Pour 1 cup of the broth into the pan with the onion to deglaze the pan. Place the roasted vegetables, onion and herbs, and remaining broth in a blender and puree.
• Return soup to saucepan and add salt and pepper to taste. Add extra broth if needed to achieve desired consistency.
• Heat to desired level and serve in bowls with a sprinkle of chopped parsley and parmesan on top.