PICKLED CAULIFLOWER MEDLEY
A blend of cauliflower, sweet red onion, radishes and cut-up Sechler's Whole Dill Pickles mix for a tangy side dish that's welcome alongside roasted chicken or a meat main dish.
Provided by Food Network
Categories side-dish
Time 37m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook cauliflower in a small amount of boiling water for 8 to 10 minutes, or until crisp tender. Drain off liquid.
- In a bowl mix together cauliflower, pickles, onion, sugar, and garlic. Add the dill pickle juice and stir gently. Cover and chill overnight. Drain off the pickle juice. Toss with radishes before serving.
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
SMOKEHOUSE CAULIFLOWER MEDLEY
The smoky bacon flavor enhances fresh cauliflower and parsley. A easy side of veggies to accompany any meal.
Provided by daisygrl64
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- in a 3qt saucepan melt butter. stir in remaining ingredients except parsley.
- cover and cook over medium heat stirring until cauliflower is crispy tender.
- sprinkle with parsley.
- serve while hot.
Nutrition Facts : Calories 181.2, Fat 16.4, SaturatedFat 7.7, Cholesterol 33.2, Sodium 435.1, Carbohydrate 5.4, Fiber 2.5, Sugar 2.4, Protein 4.3
WHOLE SMOKED CAULIFLOWER
Smoking cauliflower absorbs just the right amount of smoke that complements your meat without overpowering. This works well with beef, pork, and chicken and the sauce ties it all together. Serve with a dinner salad and you won't even miss the potato.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
- Rub cauliflower head with olive oil and season with seasoned salt and pepper.
- Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
- Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
- Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 6.9 g, Cholesterol 0.7 mg, Fat 3.2 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 123.1 mg, Sugar 3.3 g
CAULIFLOWER BROCCOLI MEDLEY
Make and share this Cauliflower Broccoli Medley recipe from Food.com.
Provided by SwtKitn
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash cauliflower and remove green leaves. Cut into bite-size pieces. Remove leaves and tough ends from broccoli. Cut into bite-size pieces also.
- Combine vegetables in a large bowl.
- Mix remaining ingredients and pour over vegetables. Toss gently.
- Chill several hours or overnight.
- Can be garnished with bacon bits when served. Best if chilled when it is served.
Nutrition Facts : Calories 286.4, Fat 19.1, SaturatedFat 2.6, Cholesterol 5.1, Sodium 396.2, Carbohydrate 27.2, Fiber 5.4, Sugar 14.6, Protein 5.2
CARROT AND CAULIFLOWER MEDLEY
Make and share this Carrot and Cauliflower Medley recipe from Food.com.
Provided by Northern_Reflectionz
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut carrots 1/4 inch slanting slices (approx 4 cups) and break cauliflower into flowerlets. Cook in boiling salted water 10 mins til tender. Plunge into cold water.
- Melt butter, mix in flour and mustard. Cook til bubbly. Remove from heat and add chicken broth and cream.
- Cook, stirring til thickened.
- Gradually add 1 cup of cheese, stirring til melted.
- Combine veggies and sauce in 2 qt casserole. Sprinkle with remaining cheese. Bake 350 15 mins (35 mins if chilled before baking).
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