Cauliflower Broccoli Pasta Medley With Mustard Sauce Recipes

BROCCOLI AND CAULIFLOWER RICE MEDLEY

Broccoli and Cauliflower Rice Medley image

In this no-fuss side dish, green peppers, cauliflower and broccoli share the stage with brown rice that's mildly flavored with soy sauce. We eat a lot of fresh vegetables, so this versatile combination is always well received.-Kara de la Vega, Santa Rosa, California

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

3 cups water
3 tablespoons reduced-sodium soy sauce
1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1-1/2 cups uncooked brown rice
2 medium green peppers, julienned
2 cups chopped fresh cauliflower
2 cups chopped fresh broccoli
3/4 cup chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
1/2 teaspoon dried thyme

Steps:

In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture.

Nutrition Facts :

BROCCOLI AND CAULIFLOWER IN MUSTARD SAUCE

Broccoli and Cauliflower in Mustard Sauce image

Make and share this Broccoli and Cauliflower in Mustard Sauce recipe from Food.com.

Provided by Tebo3759

Categories Cauliflower

Time 23m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 bunch broccoli, stems removed and separated into florets
1 small cauliflower, separated into florets
salt and pepper

Steps:

Blend butter, mustard and lemon juice together.
Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.
Add mustard butter.
Toss to coat well and serve immediately.

CAULIFLOWER & BROCCOLI PASTA MEDLEY WITH MUSTARD SAUCE

Cauliflower & Broccoli Pasta Medley With Mustard Sauce image

I found this great recipe in WebMD magazine. I fixed it tonight.........we like it very much!! I did use Asiago cheese rather than the Parmesan cheese called for. This is very low in calories.

Provided by Colorado Lauralee

Categories One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium onion, minced
2 garlic cloves, minced
1 red bell pepper, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon pepper
1 pinch salt
2 cups uncooked whole wheat spiral pasta
1 head cauliflower, broken into florets
1 head broccoli, broken into florets
2 tablespoons parmesan cheese, grated

Steps:

Heat the oil in a saucepan over medium heat.
Add the onion, garlic, and red pepper. Saute' 3 to 5 minutes.
Add the parsley, mustard, vinegar, salt, and pepper. Cook 3 minutes or until thoroughly heated. Cover and set aside.
Cook the pasta in boiling water for 5 minutes. Add the cauliflower and broccoli. Cook an additional 3 minutes or until vegetables and pasta are tender. Drain well.
Combine the pasta mixture and the red pepper/mustard sauce mixture. Toss well. Sprinkle with the cheese and serve.

Nutrition Facts : Calories 171.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 1.1, Sodium 132.6, Carbohydrate 31.5, Fiber 6.4, Sugar 4.3, Protein 8.4

BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER

Broccoli and Cauliflower with Lemon, Mustard and Chive Butter image

Categories Mustard Vegetable Side Sauté Vegetarian High Fiber Buffet Lemon Broccoli Cauliflower Healthy Chive Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8 to 10

Number Of Ingredients 6

Ingredients

1/2 cup (1 stick) butter, room temperature
2 tablespoons Dijon mustard
1 tablespoon grated lemon peel
1/3 cup plus 1 tablespoon chopped fresh chives
1 1 1/2-pound whole cauliflower, trimmed, cut into florets
2 1/2 pounds broccoli, stems trimmed, cut into florets

Steps:

Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper.
Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.

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