Broccoli And Cauliflower Coated With Spiced Chickpea Flour Recipes

ROASTED BROCCOLI & CAULIFLOWER

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.

BROCCOLI CAULIFLOWER CHICKPEA BOWL

Steps:

• Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
• Spread broccoli and cauliflower onto 1 baking sheet and season with garlic powder, salt, and pepper. Spread chickpeas onto the other baking sheet and season with salt and pepper.
• Roast in the preheated oven until broccoli, cauliflower, and chickpeas are softened and cooked through, about 30 minutes.
• Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.
• Transfer broccoli, cauliflower, and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.

BUFFALO BROCCOLI AND CAULIFLOWER BITES RECIPE

Steps:

• Preheat toaster oven to 450°F. Spray a baking sheet with cooking spray or line with a silpat. In a large bowl, whisk together the oil and buffalo wing sauce. Add broccoli and cauliflower and stir until completely coated. In a shallow dish combine the bread crumbs, parsley and paprika. A few pieces at a time, shake excess sauce off florets and dredge in crumbs until coated. Place on prepared baking sheet. Lightly mist coated vegetables with cooking spray just before baking. Bake for 15 to 20 minutes until florets are golden brown, crispy and can be pierced with a fork. Serve warm with yogurt blue cheese dip. To prepare dip whisk together the yogurt, lemon juice, vinegar, celery salt and pepper until combined. Stir in blue cheese crumbles.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

SPANISH CHICKPEA STEW WITH CAULIFLOWER BROCCOLI RICE

Steps:

• Heat oil in a saucepan over medium heat. Add onion and garlic and cook until translucent, stirring occasionally. 3 mins.
• Meanwhile, blend the tomato with the ginger to puree and keep ready. Alternatively use tomato puree and minced ginger.
• Add the spices to the saucepan and mix for a few seconds. Add tomato ginger puree to the saucepan and cook for 4 minutes until starting to thicken, stir occasionally. (add a tbsp tomato paste for color and flavor if using fresh tomatoes).
• Add the chickpeas and the vegetables and mix in. Add water and salt, sugar/sweetener and cook partially covered for 10 to 12 minutes until vegetables are tender. Fold in baby spinach or greens at this point if using. Taste and adjust salt and heat. Add a dash of lemon to balance if needed.
• Grate or shred the cauliflower and broccoli in a food processor. Pulse until it is evenly shredded. Heat oil over medium in a skillet. Add cumin seeds and let them start to change color. 1 minute. Add grated cauliflower and broccoli mix well. Add salt, garlic and cayenne and mix well. Reduce heat to medium low. Cover and cook for 4 to 5 minutes. Add a dash of lemon fluff and cover and let it continue to steam in its own heat for another 2 minutes.
• Add individual serving to bowls with the chickpea stew, some cilantro, chopped red onion, crunchy veggies or greens. Serve hot.

BROCCOLI AND CAULIFLOWER COATED WITH SPICED CHICKPEA FLOUR

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.