Marinated Broccoli Cauliflower Recipes

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
• Marinate covered overnight. Just before serving add the cherry tomatoes.

BROCCOLI CAULIFLOWER SALAD

Steps:

• Combine the mayonnaise, vinegar, and sugar in a bowl and whisk until smooth.
• In a large bowl, add the broccoli, cauliflower, onion, craisins and dressing and toss to coat.
• Add the sunflower seeds and bacon and toss again gently to distribute.
• Serve chilled. Enjoy!

GRILLED BROCCOLI & CAULIFLOWER

Steps:

• In a large bowl, combine the broccoli, cauliflower and onion; spritz with butter-flavored spray. Sprinkle with the garlic salt, paprika and pepper; toss to coat. Place vegetables on a double thickness of heavy-duty foil (about 18x 12 in.); fold foil around vegetables and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

MARINATED CAULIFLOWER SALAD

Steps:

• In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

MARINATED VEGETABLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Have a large ice bath ready.
• Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
• Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

MARINATED CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Blanch broccoli and cauliflower until just tender.
• Drain and rinse with cold water.
• In a large bowl combine cauliflower, broccoli, peppers, celery and onion.
• In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil.
• Boil until the sugar has disslved.
• Pour the marinade over the vegetables and mix well.
• Chill overnight before serving.