Broccoli And Cauliflower Mold Recipe 415

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
• In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
• Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
• Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
• Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
• Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
• Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
• Bake in preheated oven until bubbly and golden brown, about 30 minutes.

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 COMBO

Steps:

• In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,

GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER

Steps:

• Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
• Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

BROCCOLI-AND-CAULIFLOWER SAUTE

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.

CHEESY BROCCOLI AND CAULIFLOWER

Steps:

• Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
• You should have about 8 cups broccoli florets and 4 cups cauliflower.
• In a large pot, bring 8 cups of lightly salted water to a boil.
• Add cauliflower; cook 2 minutes.
• Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
• While vegetables are cooking, make Cheese Sauce:.
• In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
• Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
• Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
• Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
• To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
• Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
• To serve, uncover; remove from refrigerator and let stand 30 minutes.
• Reheat separately in microwave oven (adding more milk to sauce as needed).

CAULIFLOWER AND BROCCOLI WITH FRESH HERB BUTTER

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.

BROCCOLI AND CAULIFLOWER MOLD RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 300 degrees F. Butter a 1-quart ovenproof bowl or round mold. 2. Break the broccoli into florets. Drop into a pan of boiling salted water and cook 5 minutes. Drain and rinse with cold water to stop the cooking. Drain thoroughly, then spread on paper towels to dry. 3. Break the cauliflower into florets. Drop into a pan of boiling salted water and cook 5 minutes. Drain and rinse with cold water. Drain thoroughly, then spread on paper towels to dry. 4. Place a cluster of cauliflower on the bottom of the prepared bowl, stems pointing inwards. Add a layer of broccoli, buds against the side and stems pointing inwards. Fill the center with smaller florets. 5. Add another layer of cauliflower florets. Finish with a layer of broccoli. 6. Cover the mold with buttered foil. Bake until the vegetables are heated through, 10-15 minutes. 7. Meanwhile, for the sauce, melt the butter in a saucepan. Add the flour and cook 2 minutes, stirring. Stir in the milk. Cook and stir until mixture thickens, about 3 minutes. Stir in the cheese until melted. Season with the nutmeg and salt and pepper to taste. Keep warm over very low heat. 8. Hold a warmed serving plate over the top of the bowl, turn them over together, and lift off the bowl. Serve the molded vegetables with the cheese sauce.

ROASTED BROCCOLI & CAULIFLOWER WITH LEMON & GARLIC

Steps:

• Preheat oven to 425 degrees.
• Cut broccoli and cauliflower into large florets. Peel and thinly slice garlic cloves. Cut lemon in half and then into thin slices.
• On a parchment paper-lined baking sheet toss broccoli, cauliflower, garlic cloves and lemon together with extra virgin olive oil. Coat evenly. Season generously with salt and pepper.
• Roast in preheated oven for 35 minutes or until the floret edges begin to brown and curl.
• Remove from the oven and give everything another good toss before serving. Enjoy!

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 BROCCOLI AND CAULIFLOWER

Steps:

• Preheat oven to 450°F.
• Wash broccoli and cauliflower. Dry thoroughly.
• Toss with olive oil and garlic. Add cheese and using your hands, massage the cheese into the crevices of the vegetables. Season with salt & pepper to taste.
• Roast 10 minutes, stir and roast an additional 5-10 minutes or until vegetables are tender crisp.