BROCCOLI-CAULIFLOWER CHEESE BAKE
Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray., In small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in 1-1/4 cups each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 252mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
BROCCOLI & CAULIFLOWER CHEESE
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish
Provided by Lucy Netherton
Categories Side dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
- To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
- Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.53 milligram of sodium
OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON
Fresh Cauliflower and Broccoli from our garden - several recipes found, but all too fattening. Putting together a recipe of my own. This recipe can be cooked on the grill. We did not add the panko and cheese, but they would be a great addition. Which I will do today when I am reheating the leftovers.
Provided by lesliecoy
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
BROCCOLI AND CAULIFLOWER WITH BACON VINAIGRETTE
Even your most staunchly anti-broccoli family member will ask for seconds when the veggies are tossed with cauliflower, crisp bacon, shallot, and sherry vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower, cover, and steam until tender, 10 minutes. Transfer to a serving dish. Repeat with broccoli.
- Meanwhile, in a large skillet, cook bacon over medium-high until crisp, about 8 minutes, flipping once. With tongs, transfer bacon to paper towels to drain. Reduce heat to medium, add shallot, and cook until translucent, about 3 minutes. Carefully whisk in sherry vinegar and season with salt and pepper. Immediately pour over vegetables. Crumble bacon and add to vegetables; toss to combine.
Nutrition Facts : Calories 312 g, Fat 17 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g
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