Broccoli Cauliflower Tetrazzini Recipes

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BROCCOLI CAULIFLOWER TETRAZZINI



Broccoli Cauliflower Tetrazzini image

Make and share this Broccoli Cauliflower Tetrazzini recipe from Food.com.

Provided by Charlotte J

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces uncooked spaghetti, broken into thirds
1 (16 ounce) package frozen broccoli carrots cauliflower mix
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1/2 cup grated parmesan cheese
pepper
1 (4 1/2 ounce) can sliced mushrooms, drained
2 tablespoons grated parmesan cheese

Steps:

  • Cook spaghetti as directed on package, drain.
  • Keep warm and set aside.
  • Cook vegetables until crisp, drain; set aside.
  • Heat oven to 400 degrees.
  • Grease a 13x9-inch baking dish.
  • Melt butter in a saucepan.
  • Stir in flour until smooth, gradually add milk; blend well.
  • Cook over heat for 6 to 8 minutes or until it thickens and boils, stirring constantly.
  • Stir in the pepper and 1/2 cup of cheese.
  • Put spaghetti into baking dish.
  • Top with vegetables and mushrooms.
  • Pour milk mixture over mushrooms; sprinkle with 2 tablespoons of cheese.
  • Bake for 15 to 20 minutes or until mixture bubbles.

Nutrition Facts : Calories 270.5, Fat 8.2, SaturatedFat 4.8, Cholesterol 23, Sodium 219, Carbohydrate 36.4, Fiber 1.5, Sugar 5.4, Protein 12.6

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!

Provided by foodfanatic

Categories     Side Dish     Vegetables     Cauliflower

Time 1h22m

Yield 8

Number Of Ingredients 13

2 teaspoons butter
2 heads cauliflower
2 heads broccoli
½ cup butter
½ cup all-purpose flour
4 cups milk
1 tablespoon mustard powder
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper
2 cups grated Cheddar cheese
1 cup Italian seasoned bread crumbs
¼ cup extra-virgin olive oil
1 pinch paprika, or to taste

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.

Nutrition Facts : Calories 527 calories, Carbohydrate 35.5 g, Cholesterol 79.2 mg, Fat 35 g, Fiber 6.4 g, Protein 20.9 g, SaturatedFat 17.8 g, Sodium 657.1 mg, Sugar 11.4 g

CHICKEN TETRAZZINI CASSEROLE WITH CAULIFLOWER



Chicken Tetrazzini Casserole with Cauliflower image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

Kosher salt
1 small head cauliflower
8 ounces extra-wide egg noodles
1 stick (8 tablespoons) butter
8 ounces assorted fresh mushrooms or white mushrooms, sliced
4 cloves garlic, finely chopped
1 large or 2 medium shallots, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry sherry
2 cups chicken stock
1 cup heavy cream
Freshly ground pepper
Freshly grated nutmeg
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup panko
1 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain. Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish. Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

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