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.
CHICKPEA BATTER-FRIED VEGETABLES
I learned this wonderful chickpea batter for fried vegetables from the cookbook author and teacher John Ash, who demonstrated his version of it recently at the 2010 World of Healthy Flavors conference at the Culinary Institute of America in California's Napa Valley. It is based on a popular Indian snack called pakora. I much prefer the nutty, crisp chickpea flour coating to other flour-based batters, and those who cannot tolerate wheat will be very happy with it. You can find chickpea flour in Mediterranean markets and Indian markets.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 50m
Yield Serves six
Number Of Ingredients 11
Steps:
- Sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the water. If the batter is stiff, add more water. Allow the batter to rest for 30 minutes.
- Steam the broccoli florets and stems for four minutes until just tender. Refresh with cold water, and pat dry.
- Heat 3 or 4 inches of canola oil in a wok, frying pan or deep fryer to between 360 degrees and 375 degrees. It's important that the oil be hot enough that the vegetables will cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches. Whisk the batter, which will have separated. Working in batches so that you don't crowd the pan, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. It should take less than two minutes to achieve a golden brown crust. Carefully remove from the oil using a deep-fry skimmer, tongs or a spider, and drain on paper towels, then transfer to a baking sheet. Keep warm in a 200-degree oven while you continue to cook the remaining vegetables. Serve once all the vegetables have been cooked.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 27 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 6 grams, TransFat 0 grams
SPICED CHICKPEAS WITH CAULIFLOWER AND ROASTED LEMON
In this hearty, meatless main course, chickpeas and potatoes are coated in a tomato-tinged spice paste and roasted until crunchy and browned. At the same time and in the same oven, cauliflower and tomatoes are cooked along with thinly sliced lemons until soft and caramelized. Just before serving, everything is tossed altogether and drizzled with an herbed, garlicky yogurt sauce. It's a complete and satisfying meal that's perfect for vegetable lovers. Meyer lemons work particularly well here because they are milder and sweeter than regular lemons. But use whichever you can find.
Provided by Melissa Clark
Categories dinner, weekday, vegetables, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Position racks in the top and bottom thirds of oven and heat to 425 degrees. Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
- On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
- In a small bowl, stir together 1/4 cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
- On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
- While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
- To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 16 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1493 milligrams, Sugar 15 grams, TransFat 0 grams
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BROCCOLI AND CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Bring 1 inch of salted water to a boil in 2 separate pots fitted with steamer baskets. Add cauliflower to one pot and broccoli to second pot. Cover, and steam until tender when pierced with the tip of a knife, 8 to 10 minutes.
- Meanwhile, in a medium skillet, melt butter over medium heat. Cook until butter turns brown, 3 to 4 minutes. Remove from heat, and season with salt.
- Remove cooked cauliflower to one platter and broccoli to a second platter. Pour half of the browned butter over the cauliflower. Return pan to heat and add breadcrumbs, cook, stirring frequently, until the breadcrumbs begin to brown. Spoon over broccoli. Serve immediately.
BROCCOLI AND CAULIFLOWER COATED WITH SPICED CHICKPEA FLOUR
This is daughter #2's favorite way to eat cruciferous vegetables! The barest minimum of water is used to help retain the maximum nutrients. This is not a "pretty" dish, the vegetables turn a sort of smeary-beige looking, but the flavor is there. We like this wrapped in aloo parathas with steamed brown basmati on the side. Vary the quantity of red pepper flakes and salt to your tastes, we adjust them depending on who's coming to dinner! This is a variation of a recipe from the 30 - Minute Vegetarian Indian Cookbook, one of our favorite resources.
Provided by Chef Edlear
Categories Cauliflower
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the besan, 1/2 teaspoon salt, garam masala, cumin, coriander and red pepper flakes, set aside.
- Heat the oil over a low flame and saute the garlic until soft but not brown.
- Add the cauliflower and broccoli and increase the heat a bit. Saute for 3-4 minutes, or until they begin to brown.
- Reduce the heat back to low and sprinkle on the reserved spice blend. Cover the pan and cook for 5-6 minutes. Don't peak! This step will release the moisture from the vegetables, you don't want to lose it.
- Sprinkle about a tablespoon of water on the vegetables and toss around a little until they look coated with the besan/spice mix. Resist the temptation to add too much water.
- Cover the pan as quickly as possible and continue cooking until the vegetables are tender but firm, 2-3 minutes. This is the point at which I add in the remaining 1/2 teaspoon of salt or not, depending on who is home for dinner.
Nutrition Facts : Calories 101.8, Fat 7.4, SaturatedFat 1, Sodium 615.5, Carbohydrate 7.9, Fiber 1.8, Sugar 1.5, Protein 3.2
SPICY ROASTED BROCCOLI AND CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.
BROCCOLI CAULIFLOWER COMBO
Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! -Clara Coulston, Washington Court House, Ohio.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,
Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 204mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges
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