Garlic Broccoli Cauliflower Salad Recipes

FESTIVE BROCCOLI AND CAULIFLOWER SALAD WITH VINAIGRETTE DRESSING

Steps:

• Wash and trim broccoli and cauliflower. Cut each into small bite-sized pieces and place into a large heat-proof bowl.
• Wash and cut the red and green pepper into small pieces, almost mincing. Set aside.
• In a small saucepan, stir together all of the dressing ingredients (white wine, white wine vinegar, water, olive oil, garlic, sugar, ginger root, salt and pepper). Bring to a boil, stirring, and boil for 3 minutes. Remove from heat and pour over the cauliflower and broccoli; toss to coat well. Stir often until cooled to room temperature. Then add in the peppers and parsley.
• Cover and refrigerate at least for a few hours or overnight, tossing often.
• Transfer to a serving bowl and serve with a slotted spoon.

ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
• Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
• Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
• Cover the dish with foil and bake for 1/2 hour.
• Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
• Meanwhile, slice baguette bread into thin bias-cut ovals.
• Toast in a toaster oven until lightly toasted (to your liking).
• When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.

HONEY-GARLIC CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine broccoli, cauliflower, olive oil, soy sauce, honey, and garlic in a large mixing bowl. Mix well so that the vegetables are evenly coated. Spread in a large baking dish.
• Bake in the preheated oven until broccoli and cauliflower are tender, about 25 minutes.

ROASTED BROCCOLI AND CAULIFLOWER RECIPE (EASY!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.

WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER

Steps:

• Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
• Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
• Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

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.

GARLIC BROCCOLI

Steps:

• Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

ONLY VEGGIES BROCCOLI CAULIFLOWER SALAD

Steps:

• Cut vegetables into bite size pieces and add peas. Finely slice onions.
• Mix sour cream and mayonnaise together with seasonings. Mix well and add to vegetables.
• Best if made 24 hours ahead to marinate. Keeps quite well.

GARLIC PARMESAN ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°F.
• Whisk oil, butter, crushed garlic, zest, salt, and pepper together in a small bowl.
• Add cauliflower to a large bowl along with half of the sauce and 3 tablespoons of Parmesan cheese. Toss until well coated.
• Line a large baking sheet with parchment paper. Spread cauliflower on the pan in a single layer. Bake in preheated oven for 8-10 minutes While cauliflower is roasting, add broccoli to the same large bowl along with the remaining sauce and 3 tablespoons of Parmesan cheese. Toss until well coated. Add broccoli to the baking sheet full of cauliflower and spread out evenly on the pan. Return to oven for 13-15 minutes, or until the edges begin to crisp up and brown slightly. Serve vegetables with the remaining Parmesan cheese and chopped parsley. Enjoy!

CAULIFLOWER AND BROCCOLI WITH FRESH HERB BUTTER

Steps:

• Fill a stock pot with 8 to 10 cups of water. Place stock pot over high heat and add 1 teaspoon salt. Bring the water to boil. Add the cauliflower and boil for 2 minutes. Then, add the broccoli and continue boiling for 3 minutes. Drain well.
• Meanwhile, in a small bowl, use a fork to mash together the butter, chives, thyme, lemon peel, salt, and pepper.
• Gently, stir in the butter mixture into the vegetables.

SUPER-SIMPLE GARLIC BROCCOLI

Steps:

• In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.

GARLIC BROCCOLI SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add broccoli, cover, and steam until just tender, 3 to 4 minutes.
• Rinse broccoli under cold water until chilled; set aside.
• Heat olive oil in a small skillet over medium heat. Cook and stir pine nuts in the olive oil until lightly toasted, 2 to 3 minutes; remove from heat.
• Whisk rice vinegar, vegetable oil, garlic, and cayenne pepper in a large bowl.
• Transfer broccoli, pine nuts, and raisins to rice vinegar dressing; toss to coat.

GARLIC BROCCOLI & CAULIFLOWER SALAD

Steps:

• Combine all ingredients except mayo in large bowl.
• Add mayo; mix lightly.
• Refrigerate 30 min. Stir before serving.