Whole Family Pasta With Broccoli And Cauliflower Recipes

ROASTED BROCCOLI AND CAULIFLOWER PASTA WITH PARMESAN, LEMON AND GARLIC

Steps:

• Preheat oven to 475ºF, and bring a large pot of water to a boil on the stove.
• On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper, making sure the oil and seasonings are evenly distributed. (If you prefer, you can toss the ingredients together in a bowl and then dump the broccoli mixture out onto the baking sheet.) On a second parchment-lined baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Make sure the vegetables are spread out evenly on the baking sheets, and not heaped on top of each other, so they roast properly rather than steaming.
• Place cauliflower in the oven and roast for 5 minutes; then add broccoli to the oven. Roast for 5 minutes more, and then stir both cauliflower and broccoli and rotate sheet pans to promote even roasting. Continue roasting for about 10 more minutes (20 minutes total for cauliflower and 15 minutes total for broccoli), until the vegetables have developed some gorgeous roasted brown spots. Remove from oven and set briefly aside, keeping warm.
• Meanwhile, as vegetables roast, cook pasta according to package directions. Before draining the pasta, carefully reserve about 1 cup of pasta cooking water.
• In a large serving bowl, toss the roasted vegetables with the cooked pasta. Sprinkle the parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta mixture, stirring as you do so to make sure they are evenly distributed throughout the pasta and not concentrated in one spot. Loosen as desired with reserved pasta cooking water (we usually use about 1/2 - 3/4 cup). Taste and adjust the pasta water, lemon juice, and salt as needed. Serve immediately.

EASY CAULIFLOWER BROCCOLI PASTA

Steps:

• Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
• Place the frozen broccoli and cauliflower florets into a bowl and microwave until it has reached your desired tenderness, set aside.
• Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
• In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are softened, approximately 9 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
• Add the minced garlic, sauté for 1 minute, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 4 minutes, then add the cooked cauliflower and broccoli florets. Simmer for several more minutes.
• Add the cooked pasta and simmer for several minutes to ensure the pasta has been thoroughly heated through. Stir well, then remove from the stove and allow to sit for 5 minutes to allow the flavors to marry.
• Serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.

CAULIFLOWER AND BROCCOLI BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.