Best 3 Broccoli And Cauliflower With Horseradish Bread Crumbs Recipes
**Savory Delight: Roasted Broccoli and Cauliflower with Horseradish Bread Crumbs**
Indulge in a symphony of flavors with our roasted broccoli and cauliflower recipe, a delectable dish that combines the earthy goodness of roasted vegetables with a tantalizing horseradish breadcrumb topping. This vegetarian delight is not only a feast for the taste buds but also a visual masterpiece, sure to impress at any gathering. Our recipe collection offers variations to suit every palate, including a classic version, a spicy rendition with a kick of chili, and a vegan alternative that caters to plant-based preferences. Whether you're a seasoned home cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful culinary experience. Get ready to elevate your vegetable game and create a dish that will leave your taste buds craving more.
BROCCOLI AND CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Bring 1 inch of salted water to a boil in 2 separate pots fitted with steamer baskets. Add cauliflower to one pot and broccoli to second pot. Cover, and steam until tender when pierced with the tip of a knife, 8 to 10 minutes.
- Meanwhile, in a medium skillet, melt butter over medium heat. Cook until butter turns brown, 3 to 4 minutes. Remove from heat, and season with salt.
- Remove cooked cauliflower to one platter and broccoli to a second platter. Pour half of the browned butter over the cauliflower. Return pan to heat and add breadcrumbs, cook, stirring frequently, until the breadcrumbs begin to brown. Spoon over broccoli. Serve immediately.
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED CAULIFLOWER WITH BROCCOLI
Broccoli and cauliflower florets marinated in olive oil, a variety of spices, and Italian breadcrumbs, then roasted for 20 minutes. This dish is absolutely delicious!
Provided by Boomer53
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, onion, lemon-pepper seasoning, Cajun seasoning, Italian seasoning, paprika, and garlic salt in a small bowl.
- Clean cauliflower and broccoli and cut into florets. Cut broccoli stems into thick slices. Place each vegetable into its own 1-gallon, resealable plastic bag. Pour 1 tablespoon olive oil into each bag and 1/2 of the bread crumb mixture. Seal the bags and shake well to ensure vegetables are thoroughly and evenly coated. Set aside for at least 10 minutes or refrigerate until ready to use.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
- Place vegetables on the prepared pan.
- Roast in the preheated oven until crisp tender, about 20 minutes.
Nutrition Facts : Calories 68 calories, Carbohydrate 7.7 g, Fat 3.7 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 132.1 mg, Sugar 2.5 g
Tips:
- Choose fresh and vibrant broccoli and cauliflower: Look for florets that are tightly closed and have a deep green or white color. Avoid any florets that are wilted, yellowed, or have brown spots.
- Cut the vegetables into uniform-sized florets: This will ensure that they cook evenly. You can use a sharp knife or a food processor fitted with a chopping blade to cut the vegetables.
- Blanch the vegetables before roasting: Blanching helps to preserve the鮮豔的顏色and crisp texture of the vegetables. To blanch the vegetables, bring a large pot of salted water to a boil. Add the vegetables and cook for 2-3 minutes, or until they are tender-crisp. Immediately transfer the vegetables to a bowl of ice water to stop the cooking process.
- Make sure to dry the vegetables thoroughly before roasting: This will help them to get crispy. You can use a salad spinner or a paper towel to dry the vegetables.
- Toss the vegetables with oil and seasonings before roasting: This will help them to brown and caramelize. You can use olive oil, avocado oil, or melted butter. Season the vegetables with salt, pepper, garlic powder, onion powder, and any other desired spices.
- Roast the vegetables at a high temperature: This will help them to get crispy and tender. Roast the vegetables at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly charred.
- Make the horseradish bread crumbs while the vegetables are roasting: This will save you time and ensure that the bread crumbs are fresh and crispy. To make the bread crumbs, combine panko bread crumbs, grated horseradish, melted butter, parsley, salt, and pepper in a bowl. Mix well and set aside.
- Serve the roasted vegetables immediately, topped with the horseradish bread crumbs: This dish is best served hot and fresh. You can also garnish the vegetables with additional parsley or chives.
Conclusion:
This roasted broccoli and cauliflower with horseradish bread crumbs is a delicious and healthy side dish that is perfect for any occasion. The vegetables are tender-crisp and slightly charred, and the horseradish bread crumbs add a nice spicy kick. This dish is sure to be a hit with your family and friends.
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