Broccoli And Cauliflower In Mustard Sauce Recipes

HOW TO MAKE CAULIFLOWER WITH BéCHAMEL SAUCE

Steps:

• The first step to make cauliflower with béchamel sauce is to remove the green leaves from the cauliflower and separate the cauliflower into medium-sized florets. Wash and clean the florets and cook them in a pan of boiling water and a little salt until tender.Be careful not to overcook the florets so that they end up so soft that they crumble and dissolve in the water. Remove from the heat and drain.
• While the cauliflower is cooking, we can go prepare a rich béchamel, the most delicious part.Put a pan on the heat and add the butter, which should be at room temperature. Let the butter heat up enough to melt, but not burn.
• Gradually add the flour, and leave it to brown a little. To make sure that the flour for the béchamel doesn't burn either, the whole process should be done over low heat. Then, slowly add the hot milk, stirring constantly until everything is mixed in and there are no lumps. Add salt and pepper to taste.
• Let the béchamel cook, continuing to stir to prevent it from sticking to the bottom, until it reaches the desired consistency. In my case, I don't like it too thick. If yours becomes too thick, you can loosen the sauce by adding a little more milk. Add additional salt and pepper, if necessary, when you do this.
• Preheat the oven to 200°C (390°F). Once it is hot, place the cooked cauliflower florets in an ovenproof dish. Cover with the béchamel sauce and sprinkle over the grated cheese. Put the cauliflower in the oven and bake for ten minutes. That's all it takes for a delicious cauliflower with béchamel!Love bechamel? Learn how to make creamy canneloni with béchamel sauce!Plus, if the smell of cauliflower bothers you, there's always the possibility of taking the smell out of it.

CAULIFLOWER WITH DIJON SAUCE

Steps:

• Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
• In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

BROCCOLI & CAULIFLOWER CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

BROCCOLI WITH MUSTARD SAUCE

Steps:

• In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. , In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat.

BROCCOLI AND CAULIFLOWER IN MUSTARD SAUCE

Steps:

• Blend butter, mustard and lemon juice together.
• Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.
• Add mustard butter.
• Toss to coat well and serve immediately.

MICROWAVE BROCCOLI AND CAULIFLOWER WITH MUSTARD SAUCE

Steps:

• Combine broccoli and cauliflower in a microwave-safe baking dish. Cover.
• Stirring once, microwave on high power for 8 to 12 minutes or until tender; drain.
• In a medium bowl, combine remaining ingredients. Stirring after each minute, microwave on high power for 3 to 4 minutes or until sauce is thickened.
• Pour sauce over vegetables.

BROCCOLI WITH MUSTARD SAUCE

Steps:

• Break the broccoli into bite-sized florets. Peel the woody stem and slice the softer stem inside into 1/2-inch thick rounds.
• Steam until just tender, about 5 minutes. While the broccoli is steaming, whisk the dressing ingredients together in a serving bowl.
• Add the steamed broccoli and toss to mix.
• Serve immediately.

BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER

Steps:

• Using fork, blend butter, mustard and lemon peel in small bowl. Mix in ­ cup chives. Season with salt and pepper.
• Cook cauliflower in large pot of boiling salted water 2 minutes. Add broccoli and cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.)
• Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.