LEMON-PEPPER ROASTED BROCCOLI AND CAULIFLOWER
Simple roasted broccoli and cauliflower seasoned with lemon-pepper that pairs nicely with steak, chicken, fish, or pork.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 4 g, Fat 2.4 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 173.9 mg, Sugar 1.4 g
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.
ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 145 g, Fat 11 g, Fiber 5 g, Protein 4 g
ROASTED LEMON GARLIC BROCCOLI & CAULIFLOWER
Learn how to make roasted lemon garlic broccoli & cauliflower to make the perfect easy and healthy side dish for any meal.
Provided by Tiffany
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Combine broccoli and cauliflower in a large bowl.
- In a small bowl stir together olive oil, salt and pepper, garlic powder (or minced garlic) Italian seasoning, and lemon juice, Pour mixture over veggies and toss to coat well.
- Spread veggies out on a large baking sheet making sure the veggies are in one layer and not overlapping or piled on each other. (You can add lemon slices here if you like for added lemon flavor and garnish). If using parmesan cheese, sprinkle over veggies now.
- Cook in preheated oven for 15-20 minutes until veggies are fork-tender and begin to brown on the edges. Serve immediately.
Nutrition Facts : Calories 199 kcal, Carbohydrate 10 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 142 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
IRISH LEMON CAULIFLOWER & BROCCOLI
I have not tried this recipe but it sounded so good I thought I would post it. It is from the cookbook "Elegant Irish Cooking"
Provided by Bergy
Categories Lunch/Snacks
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet, add onions ginger& salt.
- Stir fry over medium heat 2-3 minutes.
- Add 1 cup water and cauliflower, cover and steam 2 minutes.
- Add broccoli and continue steaming 2 minutes.
- Add lemon juice just before serving.
- Sprinkle with the lemon zest& serve immediately.
LEMON GARLIC ROASTED BROCCOLI AND CAULIFLOWER
My Lemon Garlic Roasted Broccoli and Cauliflower recipe is the perfect side dish. Super easy, just a few ingredients, and this healthy dish is ready in just 20 minutes!
Provided by Jenn
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450° and line a large sheet pan with parchment paper.
- Add the broccoli, cauliflower and garlic to the sheet pan.
- Drizzle with olive oil.
- Using a spatula, toss the veggies to evenly coat with the olive oil.
- Season with salt and pepper, then squeeze the lemon juice over the veggies.
- Toss again.
- Bake for approximately 20 minutes or until the veggies begin to get a little crisp on the top.
- Remove from the oven and add the grated Parmesan and lemon zest.
- Serve with your favorite protein!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CREAMY CAULIFLOWER & BROCCOLI BAKE
Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg
Provided by Lucy Netherton
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 8
Steps:
- Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn't be tender.)
- Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.
Nutrition Facts : Calories 173 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER
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
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.
BARBECUED BROCCOLI, CAULIFLOWER & HALLOUMI
Fire up the barbecue to make our broccoli, cauliflower and halloumi and couscous dish. It's an easy summertime supper suitable for the whole family
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Mix the tomatoes, onion, lemon juice, cider vinegar, half the dried oregano and ½ tsp black pepper together in a bowl.
- Light the barbecue. Bring a pan of water to the boil and cook the cauliflower florets along with the stalk and broccoli stalk pieces for 3 mins. In the final minute, tip in the broccoli florets. Drain the veg, then toss with 2 tsp of the olive oil, the rest of the oregano and the paprika.
- When the coals are ashen, arrange the veg pieces on the grill, cook for 2 mins, then move to a cooler part of the grill. Keep moving the veg around so it doesn't burn.
- Put the halloumi on the grill and cook for 1 min, then turn. Repeat until all sides are brown.
- Tip all the veg and the halloumi into a serving bowl, drizzle with the remaining olive oil, season and serve immediately with couscous.
Nutrition Facts : Calories 492 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 3.9 milligram of sodium
BROCCOLI OR CAULIFLOWER WITH GARLIC AND LEMON, TWO WAYS
Steps:
- Bring a large pot of water to a boil and add salt. Plunge the vegetable into the boiling water and cook until fairly tender, 3 to 6 minutes, depending on the size of your pieces. Drain and plunge into a bowl of ice water or run under cold water. Drain again.
- Put 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, if using, and cook, stirring occasionally, until it is golden, about 3 minutes. Add the drained vegetable and turn the heat to high. Cook, stirring only when necessary-you don't want the broccoli to fall apart-until the vegetable begins to brown; add the lemon zest and cook for another minute or two.
- Add the remaining olive oil and the lemon juice, taste and adjust the seasoning, and serve hot or at room temperature.
- Alternative method
- Skip step 1. In step 2, start with 1/4 cup olive oil (and, if you like, add a dried chile). Thirty seconds after adding the garlic, add the broccoli or cauliflower and 1/4 cup water. Cover the pan. Cook, uncovering and stirring occasionally, until the vegetable is tender, 10 to 15 minutes. Taste and adjust the seasoning and serve.
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