CURRY ROASTED BROCCOFLOWER
My son asked me to buy a broccoflower, and I had no idea how to cook it. The grower had a great recipe site Tanimura & Antle. My family loved it. Its smells great when cooking too.
Provided by busy mom of boys
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350° degrees.
- Chop Broccoflower® into small bite size florets.
- Toss Broccoflower® florets together with all other ingredients in a large mixing bowl.
- Lay out seasoned Broccoflower® onto a sheet pan and bake for 30-45 minutes, until tender.
- Serve warm or cold.
Nutrition Facts : Calories 24.5, Fat 1.9, SaturatedFat 0.3, Sodium 1.2, Carbohydrate 2, Fiber 0.6, Sugar 0.4, Protein 0.4
CURRY ROASTED BROCCOFLOWER®
Broccoflower® is seasoned with curry powder and lemon juice and then roasted to really bring out the flavor in this exciting side dish.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Chop Broccoflower® into small bite size florets. Toss Broccoflower® florets together with all other ingredients in a large mixing bowl. Lay out seasoned Broccoflower® onto a sheet pan and bake for 30-45, minutes, until tender. Serve warm or cold.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 10.2 g, Fat 1.9 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 38.5 mg, Sugar 2.7 g
BROCCOFLOWER WITH ANCHOVIES AND GARLIC
Categories Fish Vegetable Side Sauté Quick & Easy Raisin Pine Nut Cauliflower Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook broccoflower in 2 batches in a 5- to 6-quart pot of boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.
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