Properly cutting the broccoli and cauliflower is key to ensuring they are cooked evenly ... Get your hands involved to ensure all surfaces are thoroughly coated. Next, arrange them on a baking sheet ...
Roast for 15 minutes on a baking tray until the florets are ... Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender. Using a stick blender, blitz the ...
Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender.
Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to boil. Add the cauliflower and cook 2 minutes. Add the broccoli and cook until both vegetables are ...
Cauliflower and broccoli are both nutrient-dense cruciferous vegetables, rich in vitamins C and K, fiber, and antioxidants. Broccoli excels in vitamin K and cancer-fighting properties, while ...
Don’t throw away your cauliflower stalks! Either blitz them in a food processor to make cauliflower rice, chop and add to a stir-fry, or use in this bake. Cut yourself a big slice to take for ...
The lovely, green cheese sauce is adapted from a Jamie Oliver recipe. It is a thick sauce but you can thin it with extra milk. Serve as a side or a meal on its own.
There are so many different ways to cook vegetables in the brassica family — cauliflower, broccoli, Romanesco, Brussels sprouts, cabbage, kohlrabi, bok choy, savoy cabbage. Whether you steam, bake, ro ...
Sprinkle diced onion on top. Divide in half, and serve on two dinner plates with the Cauliflower Cheese Bake. Yield 2 servings. Per serving: 39 calories (29% from fat), 1.3 grams fat (0.1 gram ...
Scrape the cauliflower and cheese sauce into the pasta and toss well. Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining ...