Cauliflower And Broccoli With Mustard Chive And Lemon Recipes

LEMON MUSTARD ROASTED BROCCOLI AND CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees.
• Rinse the broccoli and cauliflower under cool water and dry thoroughly with paper towels.
• Cut the vegetables into large florets and place in a large bowl. Smaller florets tend to get tough and chewy when roasting.
• In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard. Pour the mixture over the veggies and toss gently with a rubber spatula (or your hands) until all the vegetables are evenly coated.
• Pour the vegetables onto a parchment paper or aluminum foil lined rimmed baking sheet (or on a rimmed baking stone). Spread into an even layer, making sure the veggies are not crowded, otherwise they will steam instead of roast.
• Sprinkle evenly with the salt and freshly ground black pepper. Bake for 20 minutes, stirring halfway through, until tender and slightly caramelized or golden brown on the edges.
• Remove the pan from the oven and give the veggies a squeeze of lemon juice, if you like.

ROASTED BROCCOLI AND CAULIFLOWER WITH LEMON AND GARLIC

Steps:

• Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

CAULIFLOWER AND BROCCOLI BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

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.

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.

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.

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.