Texas Combo Cauliflower and Broccoli

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TEXAS COMBO CAULIFLOWER AND BROCCOLI

Ingredients:

Dressing:

  • 2 c. dairy sour cream or plain yogurt
  • 1 tbsp. mayonnaise
  • 1/4 c. chopped celery
  • 1/4 c. diced red onion
  • 1 (1/2 oz.) pkg. dry buttermilk salad  dressing mix

Salad:

  • 1 med. head cauliflower, washed and  separated into flowerets
  • 1 bunch broccoli, washed and  separated into flowerets

Prepare:

Prepare dressing: stir sour cream, mayonnaise, celery, onion and dressing mix.  Prepare salad:  Combine cauliflower and broccoli.  Pour dressing over salad and toss.  Refrigerate.  10-12 servings.

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Sunny Cauliflower and Broccoli Toss

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SUNNY CAULIFLOWER AND BROCCOLI TOSS

Ingredients:

Salad:

  • 2 c. cauliflower florets
  • 2 c. cut up fresh broccoli
  • 1/2 c. raisins
  • 1/4 c. sliced green onions
  • 1/4 c. shelled sunflower seeds
  • 3 slices bacon, crisply cooked,  crumbled

Dressing:

  • 1/2 c. mayonnaise or salad dressing
  • 2 tbsp. sugar
  • 1 tbsp. cider vinegar

Prepare:

In a small bowl using wire whisk, blend all dressing ingredients.  In large bowl, combine all salad ingredients; toss lightly.  Pour dressing over salad mixture; toss lightly to coat.  Sprinkle with additional sunflower seeds, if desired.  Makes 8 (1/2 cup) servings.

Southern Bake Cauliflower and Broccoli

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SOUTHERN BAKE CAULIFOWER AND BROCCOLI

Ingrediences:

  • 1 head cauliflower, broken or sliced  into sm. flowerets (4 c.)
  • 1 bunch broccoli, cut into small size  pieces (4 c.)
  • 1 c. mayonnaise
  • 3 tbsp. sugar
  • 1/4 c. red wine vinegar
  • 6 slices bacon, cooked crisp and  crumbled
  • 3/4 c. nuts, chopped

Prepare:

Wash and prepare vegetables.  Cook bacon and crumble.  Chop nuts.  Put vegetables in large bowl.  Mix mayonnaise, sugar, and vinegar in small bowl.  Pour over vegetables and stir together.  Add bacon and nuts and stir to mix.  Cover and refrigerate 4 to 6 hours or overnight before serving.  The longer it marinates, the better it is. 

Fried Cauliflower with Margherita

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FRIED CAULIFLOWER WITH MARGHERITA

The crispness of the fried cauliflower and garlic with the rippled noodles make an unforgettable dish for late fall or winter. Easy to prepare and serves 6.

Ingredients:

  • 1 large or 2 small heads caulifower (about 3 pounds)
  • 1 tbsp salt
  • 1/2 cups flour
  • 1/2 cups dry bread crumbs
  • 1 tsp salt
  • 1/2 tsp freshly milled black pepper
  • 1/2 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 pound margherita (narrow rippled noodles)
  • 1 tbsp olive oil
  • 1/2 cup chicken broth, heated (see note)
  • 1/2 cup freshly grated Romano cheese
  • 2 tsp minced Italian parsley leaves (garnish)
  • Freshly grated Romano cheese (for serving)

Prepare:

 1.  Remove florets from cauliflower, including about 1 inch of stem.  Break or cut into 1 inch pieces.  Wash thoroughly in lukewarm water, drain in colander and set aside. 

2.  Bring 6 quarts of water to a boil.  Add 1 tablespoon salt and the cauliflower florets.  Boil until barely tender when tested with a fork, about 5 minutes.  With a skimmer or slotted spoon, transfer florets to a colander, rinse under cold water and drain well.  Reserve liquid for cooking pasta. 

3.  In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and pepper.  Dredge florets in flour mixture, being sure each piece is well coated.  Arrange in a single layer on a large platter.
 4.  In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze forms.  Add garlic, turn heat to low and saute’ until lightly golden, pressing the garlic flat in pan with the back of a wooden spoon.  With a slotted spoon, remove garlic and drain on paper towel; set aside.  (If you are not a garlic lover, discard.)  Place florets in pan and saute’ over medium heat, turning with spatula,  until golden and crisp on all sides; don’t be concerned if florets break apart while frying. 

5.  Meanwhile, return water in which cauliflower was cooked to a boil.  Add pasta and cook until al dente; the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta.  Drain pasta in a large colander, transfer to a bowl containing 1 tablespoon olive oil and toss quickly.
 6.  Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta.  Add sauteed garlic, heated chicken broth and Romano cheese; toss well again.  Spoon remaining cauliflower on top and garnish  with minced parsley.  Serve immediately with additional grated Romano cheese. 

 Note:  If you do not have chicken broth, remove 1/2 cup of the pasta water before  draining and substitute for broth.

Cauliflower and Broccoli Medley

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CAULIFLOWER AND BROCCOLI MEDLEY

Ingredients:

  •  1 head cauliflower
  • 1 bunch broccoli
  • 1 sm. onion 
  • Cut into bite-size pieces.
  • 1/3 c. mayonnaise
  • 1/3 c. vegetable oil
  • 1/3 c. vinegar
  • 1/4 c. sugar
  • 1/3 tsp. salt
  • 1/4 tsp. pepper

Prepare:

Mix.  Pour over vegetables.  Marinate overnight in refrigerator. 

Cauliflower and Broccoli Combo

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CAULIFLOWER AND BROCCOLI COMBO

Ingredients:

  • 4 c. broccoli flowerets (1 1/2 lbs.)
  • 6 c. cauliflower flowerets (2-2 1/2  lbs.)
  • 1 (10 oz.) pkg. frozen peas, thawed  and drained
  • 1/3 c. sliced green onions
  • 1/2 c. thinly sliced celery
  • 1 (8 oz.) can sliced water chestnuts,  drained
  • 1 (2 oz.) jar pimento, drained
  • 1 1/2 c. mayonnaise
  • 1 (8 oz.) sour cream
    3/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. sugar

Prepare:

Combine first 7 ingredients in large bowl.  In small bowl blend mayonnaise, sour cream, salt, pepper, garlic powder and sugar.  Fold into vegetables.  Refrigerate, covered, several hours or overnight.  Yield:  22 (1/2 cup) servings.

Aunt May’s Cauliflower

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AUNT MAY’S CAULIFLOWER

Ingredients:

  •  2 pkg. (10 oz. each) cauliflower
  • 1/3 c. chopped celery
  • 1/2 tsp. curry powder
  • 1/2 tsp. salt
  • 2 c. chicken broth
  • 3 tbsp. butter or margarine
  • 3 tbsp. flour
  • 2 1/2 c. milk
  • Chopped chives

Prepare:

1.  In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. 

2.  Puree in blender or food processor.  Strain, if desired; set aside. 

3.  In same saucepan melt butter or margarine.  With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. 

4.  Slowly blend in milk.  Bring just to a boil, stirring frequently with whisk. 

5.  Stir in pureed vegetable mixture; heat through.  Garnish if desired