Broccoli And Cauliflower With Bacon Vinaigrette Recipes

Steps:

• Shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.
• Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.

Steps:

• Preheat oven to 400°F.
• Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
• Drizzle with olive oil and toss with the precooked bacon and spices.
• Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
• Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
• Serve immediately.

Steps:

• Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
• Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
• In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
• Drain well. Let cool.
• Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.