PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
BROCCOLI AND CAULIFLOWER SALAD
This salad has been a family-favorite for years. Even people who don't typically like salad are surprised by how much they enjoy this dish. This is a real winner at potlucks and other large gatherings, as it makes quite a lot of salad.
Provided by SFORD1024
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 3h30m
Yield 20
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
- Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 10.8 g, Cholesterol 18 mg, Fat 21.8 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 383.4 mg, Sugar 4.9 g
PARMESAN BROCCOLI AND CAULIFLOWER SALAD
Recipe courtesy of Giada De Laurentis. Fast Food That Won't Weigh You Down -- Everyday Italian. I couldn't believe this recipe wasn't on zaar -- well here it is and it is delicious!
Provided by Manami
Categories Spinach
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the broccoli and cauliflower in a large bowl.
- Toss with the beaten eggs to coat evenly.
- Place the Parmesan & crushed red pepper flakes, in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
- Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet.
- Warm the olive oil over medium-high heat.
- When the oil is hot, carefully add the Parmesan-coated vegetables.
- Do not overcrowd the pan.
- Cook in batches, if necessary.
- Let the vegetables cook until a crust forms, about 3 minutes per side.
- Turn the vegetables only when they easily release from the bottom of the pan.
- Drain on paper towels and season with salt.
- Place the spinach in a large bowl.
- In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
- Drizzle the spinach with the vinaigrette and toss to coat.
- Add the Parmesan coated vegetables.
- Toss and serve.
Nutrition Facts : Calories 541.1, Fat 50.5, SaturatedFat 10.8, Cholesterol 127.8, Sodium 690.7, Carbohydrate 9.1, Fiber 2.3, Sugar 2.3, Protein 16.2
CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING
A nice salad for company or for any night of the week. Lightly blanched broccoli and cauliflower (still warm), tossed with olives, onions, a creamy Parmesan dressing and topped with crisp bacon. If you want, blanch the broccoli and cauliflower ahead of time and keep in a ziplock container or bag until you are ready to serve. If you want to serve it warm, just reheat in the microwave. I also do the bacon ahead and just keep in a small ziplock bag or container. This is a great salad that you can do ahead. Then just toss and serve. And any leftover dressing is great over vegetables, chicken or just as a standby salad dressing.
Provided by SarasotaCook
Categories Vegetable
Time 40m
Yield 6-8 Salad size servings, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
- Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
- Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
- Do the same for the cauliflower. Again, drain well.
- Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
- Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
- Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
- ENJOY!
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