ROASTED BROCCOLI AND CAULIFLOWER RECIPE (EASY!)
This healthy roasted broccoli and cauliflower recipe with parmesan and garlic is quick and easy, with just 5 ingredients. A delicious way to serve veggies!
Provided by Maya | Wholesome Yum
Categories Side Dish
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 203 kcal, Carbohydrate 10.3 g, Protein 8 g, Fat 15.7 g, SaturatedFat 3.6 g, Cholesterol 9.8 mg, Sodium 190.7 mg, Fiber 3.6 g, Sugar 3 g, UnsaturatedFat 11.1 g, ServingSize 1 serving
GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
- Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.
EASY 10 MINUTE PAN-ROASTED BROCCOLI
This recipe for pan-roasted broccoli is SO easy and delicious that it's guaranteed to be your new go-to side dish! You only need 4 ingredients and it's ready in 10 minutes!
Provided by Tiffany
Categories Sides
Time 15m
Number Of Ingredients 4
Steps:
- In a cast iron skillet or heavy-bottom pan, heat olive oil over medium-low heat for 2-3 minutes.
- Meanwhile, prepare the broccoli by cutting entire head of broccoli in half. Laying the flat side down, cut off each floret from the base of the floret all the way down to the bottom of the stem.
- When the oil is hot, add all the broccoli to the pan, arranging so that as many pieces as possible are touching the bottom of the pan. Season with 1/2 tsp salt plus pepper to taste and allow to cook for 5 minutes, undisturbed.
- After 5 minutes, stir and rearrange the broccoli so that the sides that were down are now facing up. Season again with salt and pepper and cover with a lid. Allow to cook for 3 more minutes.
- Stir before serving. Best when served hot.
Nutrition Facts : Calories 56
BROCCOLI-AND-CAULIFLOWER SAUTE
Two vegetables that are dear to my dining room table! This recipe, however, is current & comes from the 13 Mar 07 issue of Woman's World. It's just one more way to jazz up these two veggies!
Provided by Sydney Mike
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SKILLET BROWNED BROCCOLI, CAULIFLOWER AND GARLIC
From Homegrown Pure and Simple, a one pan side dish that's fast to make and beautiful on your table.
Provided by SusieQusie
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large heavy skillet over medium heat.
- While it's heating, slice the cauliflower from top to bottom in 1-inch thick slices. Brush both sides with oil; salt and pepper to taste.
- Place the cauliflower slices in the hot skillet, pressing them down. Cook for 3-4 minutes, until nicely browned; flip them over and cook till brown and tender. Remove from skillet and keep warm.
- While the cauliflower is browning, slice broccoli in the same way as the cauliflower and brush with some remaining oil.
- Cook the broccoli just as you did the cauliflower - till brown on both sides and tender. Remove from skillet & place on platter with the cauliflower.
- Add remaining oil (about 2 tsps) to the skillet and sauté the garlic, stirring constantly, till lightly browned - 1-2 minutes. Transfer to a paper towel to absorb any remaining oil and sprinkle with salt and pepper.
- Arrange the broccoli around the outside of a serving platter and place the cauliflower in the center of the circle.
- Sprinkle with garlic pieces & drizzle with the olive oil.
- Serve warm.
Nutrition Facts : Calories 166.1, Fat 7.7, SaturatedFat 0.9, Sodium 109.2, Carbohydrate 21.4, Fiber 8.8, Sugar 6.8, Protein 8.6
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
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