Best 7 Cauliflower And Broccoli Pickles Recipes

REFRIGERATOR PICKLES: CAULIFLOWER, CARROTS, CUKES, YOU NAME IT

Steps:

• In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
• In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed.
• Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months.

TRUFFLE-PARMESAN ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss cauliflower and broccoli with olive oil, salt, and pepper in a large bowl. Place on the baking sheet in a single layer and set the bowl aside.
• Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes. Return to the bowl and toss with truffle oil. Transfer to a serving platter and sprinkle with Parmesan cheese.

CAULIFLOWER AND BROCCOLI BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
• In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
• Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

ROASTED BROCCOLI & CAULIFLOWER

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.

CAULIFLOWER AND BROCCOLI PICKLES

Steps:

• Fill a large saucepan with water and bring to a boil. Add salt and the prepared vegetables. Cook for about 3 minutes. Drain and rinse with cold water. Leave to dry while you make the dressing.
• Mix dressing ingredients together.
• Toss vegetables with the dressing and refrigerate 3 hours before serving.

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

SKILLET BROWNED BROCCOLI, CAULIFLOWER AND GARLIC

Steps:

• Heat a large heavy skillet over medium heat.
• While it's heating, slice the cauliflower from top to bottom in 1-inch thick slices. Brush both sides with oil; salt and pepper to taste.
• Place the cauliflower slices in the hot skillet, pressing them down. Cook for 3-4 minutes, until nicely browned; flip them over and cook till brown and tender. Remove from skillet and keep warm.
• While the cauliflower is browning, slice broccoli in the same way as the cauliflower and brush with some remaining oil.
• Cook the broccoli just as you did the cauliflower - till brown on both sides and tender. Remove from skillet & place on platter with the cauliflower.
• Add remaining oil (about 2 tsps) to the skillet and sauté the garlic, stirring constantly, till lightly browned - 1-2 minutes. Transfer to a paper towel to absorb any remaining oil and sprinkle with salt and pepper.
• Arrange the broccoli around the outside of a serving platter and place the cauliflower in the center of the circle.
• Sprinkle with garlic pieces & drizzle with the olive oil.
• Serve warm.