Broccoli And Cauliflower Saute Recipes

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BROCCOLI-AND-CAULIFLOWER SAUTE

Two vegetables that are dear to my dining room table! This recipe, however, is current & comes from the 13 Mar 07 issue of Woman's World. It's just one more way to jazz up these two veggies!

Provided by Sydney Mike

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Broccoli-And-Cauliflower Saute image

Steps:

  • Bring large pot of water to boil.
  • Add broccoli & cauliflower, & cook until just tender, about 3 minutes, then drain & set aside.
  • In large skillet, melt butter over medium heat.
  • Add garlic, minced onion, salt & pepper, & cook until garlic is softened, about 1 minute.
  • Add 2 tablespoons of water & the broccoli & cauliflower.
  • Cover & cook, stirring occasionally until heated through, about 5-6 minutes.
  • Sprinkle with parsley & serve.

1 lb broccoli, cut into florets (about 3 cups)
1 lb cauliflower, cut into florets (about 3 cups)
2 tablespoons unsalted butter
1 garlic clove, sliced
1 1/2 teaspoons dried onion flakes
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons fresh parsley, chopped

CAULIFLOWER AND BROCCOLI WITH FRESH HERB BUTTER

A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 8



Cauliflower and Broccoli with Fresh Herb Butter image

Steps:

  • In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
  • Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
  • Add butter mixture to vegetables in saucepan; toss to coat.

Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 2 g, TransFat 0 g

3 tablespoons butter or margarine, softened
3 tablespoons finely sliced fresh chives
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh cauliflower florets (about 1 lb)
3 cups fresh broccoli florets (7 oz)

BROCCOLI & CAULIFLOWER STEM AND LEEK SAUTé RECIPE BY TASTY

Here's what you need: broccoli, cauliflower, leek, olive oil, salt, pepper

Provided by Merle O'Neal

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6



Broccoli & Cauliflower Stem And Leek Sauté Recipe by Tasty image

Steps:

  • Shave the stems of the broccoli and cauliflower with a box grater.
  • Chop the top half of the leek.
  • Heat the oil in a medium frying pan until shimmering], then add the broccoli, cauliflower, leeks, salt, and pepper. Cook the vegetables for 5 minutes until tender.
  • Serve over salad, on bagels, or mixed in with any base you like.
  • Enjoy!

Nutrition Facts : Calories 59 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

broccoli, stem from one head
cauliflower, stem from one head
leek, top half of one stock
1 tablespoon olive oil
salt, to taste
pepper, to taste

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



Roasted Broccoli & Cauliflower image

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

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

SAUTEED BROCCOLI, CAULIFLOWER AND MUSHROOMS

I have always prepared broccoli this way. Even my kids loved it when they were small. The flavors are just magnificent together! The key is to keep heat high so the vegetables brown while remaining somewhat crisp.

Provided by davianng

Categories     Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6



Sauteed Broccoli, Cauliflower and Mushrooms image

Steps:

  • Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible.
  • Heat oil in a large saute or fry pan until very hot.
  • Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown.
  • Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown.
  • The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.

4 cups broccoli, cut up
4 cups cauliflower, cut up
2 cups mushrooms, sliced
2 tablespoons garlic, minced
1/3-1/2 cup olive oil
salt and pepper, to taste

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