Ingredients
Roasted Broccoli and Cauliflower:
- Broccoli florets
- Cauliflower florets
- Olive oil
- Minced garlic
- Salt and pepper
- Parmesan cheese (optional)
Broccoli and Cauliflower Casserole:
- Broccoli florets
- Cauliflower florets
- Butter
- All-purpose flour
- Milk or cream
- Shredded cheddar cheese
- Bread crumbs
- Salt, pepper, and paprika
Cheesy Broccoli and Cauliflower Bites:
- Broccoli (steamed and mashed)
- Cauliflower (steamed and mashed)
- Eggs
- Bread crumbs
- Shredded mozzarella or cheddar cheese
- Garlic powder
- Onion powder
- Parsley (optional)
Broccoli and Cauliflower Soup:
- Broccoli florets
- Cauliflower florets
- Onion (chopped)
- Garlic (minced)
- Vegetable broth or chicken broth
- Heavy cream or coconut milk
- Salt and pepper
- Shredded cheese (optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Vegetables: Wash and dry broccoli and cauliflower florets. Place them in a large bowl.
- Season: Toss the florets with olive oil, minced garlic, salt, and pepper. Add parmesan cheese if desired.
- Bake: Spread the seasoned florets evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through.
- Serve: Remove from the oven once they’re golden and crispy. Serve warm as a side dish.
Broccoli and Cauliflower Casserole
- Steam the Vegetables: Lightly steam broccoli and cauliflower florets until tender. Set aside.
- Prepare the Sauce: In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, whisking continuously until thickened. Stir in shredded cheddar cheese and season with salt and pepper.
- Assemble: In a greased baking dish, layer the steamed vegetables and pour the cheese sauce over them. Sprinkle bread crumbs on top.
- Bake: Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until the top is golden and bubbling.
- Serve: Let it cool slightly before serving.
Cheesy Broccoli and Cauliflower Bites
- Steam and Mash: Steam broccoli and cauliflower florets until soft. Mash them into a coarse mixture.
- Combine Ingredients: Mix the mashed vegetables with eggs, breadcrumbs, cheese, garlic powder, and onion powder. Add parsley for extra flavor.
- Form Bites: Shape the mixture into small balls or patties.
- Cook: Either bake at 375°F (190°C) for 20 minutes or fry in a skillet until golden brown.
- Serve: Let them cool slightly before serving as a snack or appetizer.
Broccoli and Cauliflower Soup
- Sauté Aromatics: Heat oil or butter in a pot. Sauté chopped onion and minced garlic until fragrant.
- Add Vegetables: Add broccoli and cauliflower florets to the pot. Pour in vegetable or chicken broth until the vegetables are covered.
- Simmer: Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
- Blend: Use an immersion blender to puree the soup until smooth. Add cream or coconut milk for extra creaminess.
- Season and Serve: Season with salt, pepper, and optional cheese. Serve warm with crusty bread.
Nutrition
- Serving Size: 2 bites
- Calories: 140
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg