Roasted Cauliflower Broccoli And Garlic Food

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 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.

CAULIFLOWER AND BROCCOLI WITH ROASTED GARLIC

Steps:

• Position a rack in the upper third of an oven and preheat to 400 degrees.
• In a small baking dish, place the garlic cloves and drizzle with 2 teaspoons olive oil.
• Cover the dish and bake until tender, 20 to 25 minutes.
• Remove cover and bake 5 to 10 additional minutes or until lightly golden; remove from oven and set aside.
• Place an inch of water in a pan and bring to boiling.
• Put the cauliflower and broccoli in a steamer basket and place over boiling water; cook for 3 to 5 minutes or until tender.
• Remove vegetables and set aside.
• Warm 1 to 2 teaspoons chile oil or the remaining olive oil in a large skillet.
• Add the steamed vegetables, stir and cook until warm, about 3 minutes; add the roasted garlic cloves and toss together until the garlic is warm, approximately 1 minute.
• Season with salt and pepper and serve immediately.

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 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.

ROASTED CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again.
• Roast, stirring occasionally, until golden and tender, about 20 minutes.

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 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 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.

ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC

Steps:

• Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON

Steps:

• Preheat oven to 400°F.
• Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
• Drizzle with olive oil and toss with the precooked bacon and spices.
• Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
• Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
• Serve immediately.