Roast Dried Cauliflower And Broccoli Florets With Dipping Sauces Recipes

ROAST-DRIED CAULIFLOWER AND BROCCOLI FLORETS WITH DIPPING SAUCES

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 225°F. Cover two or three rimless baking sheets with parchment paper.
• Trim the leaves off the cauliflower and cut the head into quarters. Cut the cauliflower into florets, leaving no more than 2 inches of core.
• Trim the tough ends from the broccoli and cut it into florets, leaving no more than 2 inches of stem on each.
• Arrange the vegetables on the baking sheets and sprinkle with salt and pepper. Place the pans on the oven racks and convection bake for 30 minutes.
• Transfer the vegetables to serving bowls and serve with a variety of dipping sauces.
• Combine all the ingredients in a small saucepan and place over a candle-warmer or very low heat. The mixture must not get so hot that it burns.
• In a small saucepan, combine all the ingredients, except the green onion, with 3/4 cup water. Bring to a boil, remove from the heat, and cool. Add the green onion.
• Combine all the ingredients in a bowl and serve.

ROASTED CAULIFLOWER WITH BROCCOLI

Steps:

• Stir together bread crumbs, onion, lemon-pepper seasoning, Cajun seasoning, Italian seasoning, paprika, and garlic salt in a small bowl.
• Clean cauliflower and broccoli and cut into florets. Cut broccoli stems into thick slices. Place each vegetable into its own 1-gallon, resealable plastic bag. Pour 1 tablespoon olive oil into each bag and 1/2 of the bread crumb mixture. Seal the bags and shake well to ensure vegetables are thoroughly and evenly coated. Set aside for at least 10 minutes or refrigerate until ready to use.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
• Place vegetables on the prepared pan.
• Roast in the preheated oven until crisp tender, about 20 minutes.