Steamed Cauliflower And Carrots Recipes

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STEAMED VEGETABLE MEDLEY



Steamed Vegetable Medley image

From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups cauliflower florets
1 cup carrot, sliced diagonally
1 medium red onion, sliced and separated into rings
1 cup sliced fresh mushrooms
1 1/2 tablespoons margarine
1 tablespoon lemon juice
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed

Steps:

  • Place the cauliflower, carrots and onion in steamer basket.
  • Cover and steam over boiling water for 10 minutes.
  • Add mushroom and steam 5 minutes more or until vegetables are just tender.
  • Meanwhile, melt margarine.
  • Add lemon juice, basil and marjoram.
  • To serve, place vegetables in serving bowl.
  • Pour lemon mixture over vegetables and toss to coat.

Nutrition Facts : Calories 52.2, Fat 3, SaturatedFat 0.5, Sodium 57.1, Carbohydrate 6, Fiber 1.8, Sugar 2.7, Protein 1.4

SIMPLE STEAMED CAULIFLOWER WITH HERBS



Simple Steamed Cauliflower with Herbs image

Making this recipe for simple steamed cauliflower with herbs is so easy. All you have to do is chop the cauliflower and steam it. Then drizzle it with a bit of olive oil, herbs and salt and pepper. It's a naturally low-calorie, low-carb side dish to round out your dinner.

Provided by Katie Webster

Categories     side dish

Time 15m

Yield 7

Number Of Ingredients 5

1 head cauliflower, cut into florets
4 teaspoons extra-virgin olive oil
¾ teaspoon coarse kosher salt
¼ teaspoon freshly ground pepper
4 teaspoons chopped fresh herbs, see note*

Steps:

  • Bring one to two inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add cauliflower to the steamer basket, cover the saucepan, and steam until the cauliflower is tender, 4 to 5 minutes.
  • Remove the steamer basket from the saucepan, and pour out the water. Empty the cauliflower out of the steamer basket back into the pot. Drizzle on oil, and sprinkle with salt and pepper. Toss to coat. Add herbs and toss to coat. Serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 45 calories, Carbohydrate 4, Fiber 2, Protein 2

VEGETABLES GIARDINIERA



Vegetables Giardiniera image

Categories     Salad     Citrus     Olive     Vegetable     Appetizer     Steam     Low Cal     Low/No Sugar     Spring     Healthy     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 10

1 head cauliflower, broken into florets
3 large broccoli stalks, cut into florets
3 large carrots, peeled, sliced diagonally
1/2 pound Mediterranean olives (such as cracked green Sicilian olive or Kalamata olives)
3 tablespoons fresh lemon juice
1/2 cup olive oil
4 oil-packed sun-dried tomatoes, chopped
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
Lemon wedges

Steps:

  • Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes. Rinse with cold water; drain well. Steam carrots until just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)
  • Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally.)

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