Best 4 Baked Broccoli And Cauliflower Recipes

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Broccoli and cauliflower are two superfoods that are packed with nutrients and antioxidants. When combined, they make a delicious and healthy side dish or main course. Baking these vegetables is an easy and flavorful way to prepare them. This article will provide you with a few simple steps to create the perfect baked broccoli and cauliflower dish. You will learn how to choose the freshest vegetables, prepare them for baking, and season them to perfection. Additionally, we will provide some tips on how to store and reheat your baked broccoli and cauliflower so that you can enjoy it throughout the week.

Here are our top 4 tried and tested recipes!

BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE



Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce image

Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 13

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
Coarse salt and freshly ground black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
6 ounces pecorino cheese, grated (2 cups)
1/2 pound medium multigrain pasta shells
1/4 pound sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)
1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)

Steps:

  • Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
  • Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
  • Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

Nutrition Facts : Calories 358 g, Cholesterol 24 g, Fat 9 g, Fiber 6 g, Protein 25 g, SaturatedFat 4 g, Sodium 710 g

INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI



Incredible Baked Cauliflower and Broccoli Cannelloni image

Provided by Jamie Oliver

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

Sea salt
1 pound broccoli, washed, florets and stalks chopped
1 pound romanesco or white cauliflower, washed, florets and stalks chopped
Olive oil
7 cloves garlic, peeled and finely sliced
1 small bunch fresh thyme, leaves picked
1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved
2 to 3 small dried chiles, crumbled
Freshly ground black pepper
2 cups good-quality tomato sauce
Good-quality red wine vinegar
2 cups creme fraiche
7 ounces Parmesan, finely grated
16 cannelloni tubes
1 small bunch fresh basil, leaves picked
7 ounces good-quality mozzarella cheese
Extra-virgin olive oil
4 large handfuls arugula leaves, washed and dried
1 lemon

Steps:

  • This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic - I've added cauliflower and made it an oven-baked dish. The flavors are amazing.
  • Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.
  • Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
  • Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.
  • Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.
  • Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI



Incredible Baked Cauliflower and Broccoli Cannelloni image

I saw this on Jamie at Home and decided to post it so I don't forget to make it. Looks delicious!!!!

Provided by cookiemakinmama

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

sea salt
1 lb broccoli, washed, florets and stalks chopped
1 lb romanesco or 1 lb white cauliflower, washed, florets and stalks chopped
olive oil
7 garlic cloves, peeled and finely sliced
1 small bunch fresh thyme, leaves picked
1 (1 ounce) can best-quality anchovy packed in oil, drained and chopped, oil reserved
2 -3 small dried chilies, crumbled
fresh ground black pepper
2 cups good-quality tomato sauce
good-quality red wine vinegar
2 cups creme fraiche
7 ounces parmesan cheese, finely grated
16 cannelloni tubes
1 small bunch fresh basil, leaves picked
7 ounces good-quality mozzarella cheese
extra virgin olive oil
4 large handfuls arugula leaves, washed and dried
1 lemon

Steps:

  • Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.
  • Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
  • Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.
  • Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.
  • Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.

INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI



INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI image

Categories     Cheese     Pasta     Bake     Vegetarian     Kid-Friendly     Dinner     Casserole/Gratin     Broccoli     Cauliflower     Potluck

Yield 8 people

Number Of Ingredients 19

Sea salt
1 pound broccoli, washed, florets and stalks chopped
1 pound romanesco or white cauliflower, washed, florets and stalks chopped
Olive oil
7 cloves garlic, peeled and finely sliced
1 small bunch fresh thyme, leaves picked
1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved
2 to 3 small dried chiles, crumbled
Freshly ground black pepper
2 cups good-quality tomato sauce
Good-quality red wine vinegar
2 cups creme fraiche
7 ounces Parmesan, finely grated
16 cannelloni tubes
1 small bunch fresh basil, leaves picked
7 ounces good-quality mozzarella cheese
Extra-virgin olive oil
4 large handfuls arugula leaves, washed and dried
1 lemon

Steps:

  • Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water. Heat a wide saucepan, pour in olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar. To make a white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down. Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner to pipe the filling into the cannelloni tubes. (Or use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top. Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.

Tips:

  • Choose fresh, firm broccoli and cauliflower: This will ensure that your roasted vegetables are tender and flavorful.
  • Cut the vegetables into uniform-sized florets: This will help them cook evenly.
  • Toss the vegetables with olive oil, salt, and pepper: This will help them to brown and caramelize in the oven.
  • Spread the vegetables in a single layer on a baking sheet: This will help them to cook evenly and prevent them from steaming.
  • Roast the vegetables at a high temperature: This will help them to caramelize and develop a slightly charred flavor.
  • Stir the vegetables occasionally during roasting: This will help them to cook evenly.
  • Serve the roasted vegetables immediately: They are best enjoyed when they are hot and crispy.

Conclusion:

Roasted broccoli and cauliflower is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber and vitamins. With its simple ingredients and easy preparation, roasted broccoli and cauliflower is a great option for busy weeknight meals. You can also experiment with different seasonings and toppings to create your own unique roasted vegetable dish.

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