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I make a broccoli and cauliflower salad that my family and friends love.
Broccoli
Cauliflower
Green or Black Olives (drained)
Optional: Slice Mushrooms
One bottle of Italian Dressing (Optional: Zesty Italian)
One Pack of Good Seasons Zesty Italian Salad Dressing Mix (dry pack)
Pour the dry pack into the bottle of Italian Dressing and shake well. I let the dressing sit overnight in my refrig. Shake it again before use. Add the dressing to the veggies to taste, it has a kick. I start with about a fourth of the bottle and mix and then add more. Cover the salad and refrigerate before serving.
I make a broccoli bake or I make mashed cauliflower.
2 pkgs birds eye steam fresh broccoli cuts- steam each bag 5 min in microwave
1 clove of garlic minced
1 small onion chopped
3 tbsp butter
1 tbsp olive oil
1 tbsp flour
1/3 cup seasoned bread crumbs
2/3 cup cheese-wiz
2 large eggs beaten
4 tbsp milk
1/4 cup water
1/4 cup grated parmesan or romano cheese
cook broccoli and place in food processor, process for about 2 minutes. In a large sauce pan heat butter and oil, add onions and garlic and saute for 3 minutes on medium high heat. add flour, then whisk in water and milk, add cheeses and stir until smooth. Add eggs and continue processing while adding the cheese mixture. Blend until smooth. Place broccoli mixture in a buttered casserole dish, sprinkle bread crumbs on top and bake 30 minutes on 350.
These are two of my favorite veggies and there are lots of ways: here are a few suggestions:
mash cauliflower with a potato or two, just like you would make plain mashed potatoes; it is less fatening, lower in cards and really tasty. Another secret, cheese on the cauliflower or a cheese sause, but the biggest blunder people make is over cooking cauliflower and broccoli. Broccoli is great with a little vigegare. Idealty the best way is to top with hollendaise sause, but that gets a little more complecated. Just remebmer don't over cook. Oh, both a great is salads as well, you can use them raw. A good salad is the two veggies with grape or cherry tomatoes, red onion, a bag of romen noodles (browned and cooled) or you can use womething else for the crisptness, add a little vinegarette dressing and some crumbled blue cheese.
I like both of those veggies raw or cooked, alone or as ingredients, and use them both in a variety of different ways. Cauliflower tastes the most un-cauliflower to me when it is broken into bite size pieces and tossed in a zip bag with olive oil and curry powder, and roasted. Roasting brings out a sweet flavor. A way to eat more broccoli but disguise it somewhat (although I love broccoli and like it undisguised) is to chop it finely and stir it into baked and mashed up potatoes, then put the filing back into the potato skins and twice-bake. Cheese, butter, cream cheese optional.
Cauliflower sort of steamed sort of roasted: Spray a big piece of aluminum foil with Pam, and add bite-size pieces of cauliflower with a pat or two of butter, salt and pepper to taste, and some fresh parsley, tarragon or thyme. Fold the foil into a packet, and toss on the grill for about 10-12 minutes.
I love cauliflower as mock mashed potatoes, too. Everywhere I take them for potlucks they get huge raves. I use butter, cream cheese, a little milk and minced garlic in mine, as well as fresh chives if they're in season.
I heard a rumor that Albert Broccoli's grandad invented the vegtable by splicing cauliflower with spinach. What is confounding to me is that spinich is my favorite veggie after asparagus.
Further, Albert Broccoli produces the 007 movies.
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