Roasted Broccoli And Cauliflower Food

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, BROCCOLI, AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
• Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
• Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
• Cover the dish with foil and bake for 1/2 hour.
• Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
• Meanwhile, slice baguette bread into thin bias-cut ovals.
• Toast in a toaster oven until lightly toasted (to your liking).
• When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.

ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• chop vegetables in large bite sized pieces.
• combine all ingredients in a bowl or ziplock toss to coat and let stand to marinate 10 minutes.
• pour out onto a shallow baking pan and roast in 475 degree oven for 25 minutes. May cook faster or slower depending on the size of your vegetables.

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 CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Preheat oven to 400 degrees F.
• Chop the cauliflower into florets and place on a baking sheet. It can be lined with parchment paper for easier clean up but I find you get a better result when roasted directly on the pan.
• Drizzle the cauliflower with the lemon, oil and a pinch of salt and pepper and use your hands to mix until all the pieces are coated. Roast for 30 minutes until tender and browned.
• While the cauliflower is roasting, prepare the broccoli and tahini sauce. Steam the broccoli on the stovetop for 4-5 minutes until bright and tender-crisp.
• To make the tahini dressing, whisk all the ingredients together in a container until smooth and creamy. Adjust the amount of water used to reach a creamy but pourable consistency.
• Prepare 4 bowls or containers with a handful of fresh spinach. Once the veggies are ready, divide them between the bowls. Divide the seeds between the servings. Add 1/2 an avocado to each salad.
• Drizzle the tahini dressing equally over the 4 bowls.
• Serve right away topped with hot sauce, lemon juice, salt and pepper, if desired.

ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil.
• Wash the broccoli and cauliflower and dry it thoroughly. Yes, this part is necessary to get crispy edges!
• Chop the broccoli and cauliflower into small florets and spread it on the baking sheet.
• Drizzle with olive oil, Kosher salt, and fresh cracked black pepper. Toss together, then put it in the oven. Roast for 20-25 minutes, stirring halfway. The veggies are done with they have browned edges.
• Remove from the oven and toss with lemon zest and juice and grated Parmesan cheese. Try not to eat the whole pan.

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!

MEDITERRANEAN ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Preheat the oven to 200°C/390°F.
• Finely dice the garlic.
• Chop the sundried tomatoes into small pieces.
• Mix the olive oil, garlic, sundried tomatoes, cheese and curry powder in a large bowl.
• Chop the broccoli and cauliflower into small florets. Then add them to the mix and make sure they're well-coated.
• Layer everything out into a oven-proof dish/baking tray and cover with foil.
• Cook for about 20 minutes, then uncover and stir.
• Re-cover and cook for another 10-15 minutes, until nicely browned. The veg should be cooked through, but not soft and mushy.
• That's it! Add salt and pepper to taste before serving. Delicious

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.

ROASTED BROCCOLI & CAULIFLOWER WITH LEMON & GARLIC

Steps:

• Preheat oven to 425 degrees.
• Cut broccoli and cauliflower into large florets. Peel and thinly slice garlic cloves. Cut lemon in half and then into thin slices.
• On a parchment paper-lined baking sheet toss broccoli, cauliflower, garlic cloves and lemon together with extra virgin olive oil. Coat evenly. Season generously with salt and pepper.
• Roast in preheated oven for 35 minutes or until the floret edges begin to brown and curl.
• Remove from the oven and give everything another good toss before serving. Enjoy!

LEMON MUSTARD ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees.
• Rinse the broccoli and cauliflower under cool water and dry thoroughly with paper towels.
• Cut the vegetables into large florets and place in a large bowl. Smaller florets tend to get tough and chewy when roasting.
• In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard. Pour the mixture over the veggies and toss gently with a rubber spatula (or your hands) until all the vegetables are evenly coated.
• Pour the vegetables onto a parchment paper or aluminum foil lined rimmed baking sheet (or on a rimmed baking stone). Spread into an even layer, making sure the veggies are not crowded, otherwise they will steam instead of roast.
• Sprinkle evenly with the salt and freshly ground black pepper. Bake for 20 minutes, stirring halfway through, until tender and slightly caramelized or golden brown on the edges.
• Remove the pan from the oven and give the veggies a squeeze of lemon juice, if you like.

ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 450°F. Combine cauliflower, broccoli, oil, garlic, Italian seasoning, salt, pepper and crushed red pepper in a large bowl; toss until well coated. Arrange the mixture in an even layer on a large rimmed baking sheet.
• Roast, stirring once, until the vegetables are charred and tender, 20 to 25 minutes.

ROASTED CAULIFLOWER WITH BROCCOLI

Steps:

• Stir together bread crumbs, onion, lemon-pepper seasoning, Cajun seasoning, Italian seasoning, paprika, and garlic salt in a small bowl.
• Clean cauliflower and broccoli and cut into florets. Cut broccoli stems into thick slices. Place each vegetable into its own 1-gallon, resealable plastic bag. Pour 1 tablespoon olive oil into each bag and 1/2 of the bread crumb mixture. Seal the bags and shake well to ensure vegetables are thoroughly and evenly coated. Set aside for at least 10 minutes or refrigerate until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Place vegetables on the prepared pan.
• Roast in the preheated oven until crisp tender, about 20 minutes.

ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Heat oven to 400°F.
• Toss vegetables with dressing; spread onto rimmed baking sheet.
• Bake 20 to 22 min. or until crisp-tender.
• Sprinkle with cheese.

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.

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.

CRISPY BROCCOLI AND CAULIFLOWER

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.

ROASTED BROCCOLI AND CAULIFLOWER

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.

TAHINI ROAST BROCCOLI AND CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F.
• Trim the broccoli and cut it into small to medium florets. Cut the leaves off the cauliflower and trim the rough end off the stem. Cut the cauliflower into 1/2-inch thick slices, breaking it into pieces.
• In a large bowl, whisk together the tahini, soy sauce, vegetable oil, garlic, ginger, salt, pepper and red pepper flakes. Add the cauliflower and broccoli, stirring to coat in the mixture.
• Spread the cauliflower and broccoli across a sheet pan. Roast for 20-25 minutes, flipping over halfway through cooking, until browned and tender but still crisp.
• Toss the cauliflower and broccoli with scallions and sesame seeds before serving.