Best 11 Cauliflower Tomato Medley Recipes

CAULIFLOWER WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

MUSTARD AND HONEY CAULIFLOWER MEDLEY

Steps:

• In 12-inch nonstick skillet, heat cauliflower, carrots and water to boiling over medium-high heat. Reduce heat to medium; cover and cook 12 to 14 minutes or until vegetables are tender. Do not drain.
• Stir in onions, mustard, honey, salt and thyme. Cook 2 to 3 minutes longer, stirring occasionally, until onions are crisp-tender and mixture is coated. If desired, garnish with fresh thyme sprigs.

MARINATED VEGETABLE MEDLEY

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

ITALIAN CAULIFLOWER AND BROCCOLI MEDLEY

Steps:

• In 2-quart saucepan, heat 1 inch of water to boiling. Reduce heat to medium-low. Add cauliflower and broccoli. Cover; simmer 5 to 7 minutes or until vegetables are crisp-tender. Drain.
• Add dressing to vegetables; toss to coat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

PICKLED CAULIFLOWER MEDLEY

Steps:

• Cook cauliflower in a small amount of boiling water for 8 to 10 minutes, or until crisp tender. Drain off liquid.
• In a bowl mix together cauliflower, pickles, onion, sugar, and garlic. Add the dill pickle juice and stir gently. Cover and chill overnight. Drain off the pickle juice. Toss with radishes before serving.

CAULIFLOWER TOMATO MEDLEY

Steps:

• Place 1 in. of water and cauliflower in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. Toss bacon and bread crumbs with drippings; set aside. , Drain cauliflower. Arrange the tomatoes in a greased shallow 2-qt. baking dish. Sprinkle with onion, dill, salt and pepper. Top with cauliflower and bacon mixture. , Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

MOM'S VEGETABLE MEDLEY

Steps:

• In a large skillet, saute the celery, green pepper and onion in butter for 6-8 minutes. Add zucchini; cook and stir over medium heat until tender. Add tomato and soup mix; cook and stir until tomato is tender.

TANGY TOMATO BROCCOLI AND CAULIFLOWER MEDLEY

Steps:

• - In a cup, combine the minced garlic, tomato sauce, tomato paste, sugar, water, sesame oil and flour
• - In a wok, heat oil and fry the chopped garlic and peppers
• - Add the mushrooms and stir-fry for 2 minutes
• - Add the vegetables and the mixture and simmer for 3 minutes.
• - Add the tofu and simmer again for another 1 minute.

CARROT AND CAULIFLOWER MEDLEY

Steps:

• Cut carrots 1/4 inch slanting slices (approx 4 cups) and break cauliflower into flowerlets. Cook in boiling salted water 10 mins til tender. Plunge into cold water.
• Melt butter, mix in flour and mustard. Cook til bubbly. Remove from heat and add chicken broth and cream.
• Cook, stirring til thickened.
• Gradually add 1 cup of cheese, stirring til melted.
• Combine veggies and sauce in 2 qt casserole. Sprinkle with remaining cheese. Bake 350 15 mins (35 mins if chilled before baking).

CAULIFLOWER WITH GARLIC AND TOMATOES

Steps:

• Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
• Heat 2 tablespoons of the olive oil in a skillet over medium heat.
• Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
• Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
• Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
• Add salt and pepper to taste.