Best 5 Roasted Cauliflower And Broccoli With Salsa Verde Recipes
Roasted cauliflower and broccoli with salsa verde is a delicious and healthy dish that is perfect for a weeknight dinner or a potluck. The roasted vegetables are tender and flavorful, while the salsa verde adds a bright and tangy flavor. This dish is also very easy to make, and it can be ready in under an hour.
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ROASTED CAULIFLOWER AND BROCCOLI WITH SALSA VERDE
This recipe came to The Times in 2004, when Julia Moskin wrote a story about the developing culinary culture in McCarthy and Kennicott, two tiny villages in the hinterlands of Alaska. ("Out here, you have a choice," said Mark Vail, a former Air Force cook who lives in McCarthy year-round. "You can live on ramen noodles and baked beans, or you can learn to cook.") Kirsten Richardson, a resident of Kennicott and a cook at the McCarthy Lodge, a local restaurant, developed this brightly-flavored riff on the weeknight vegetable. Just roast the broccoli and cauliflower, toss with a shallot-anchovy vinaigrette and toasted almonds then sprinkle with chopped parsley. It makes a satisfying mostly-meatless main or a delicious accompaniment to roast chicken.
Provided by Julia Moskin
Categories weeknight, side dish
Time 45m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsely.
- Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 20 to 30 minutes.
- In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley.
- Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 40 grams, Carbohydrate 33 grams, Fat 49 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 829 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED CAULIFLOWER AND BROCCOLI
Provided by Ellie Krieger
Categories side-dish
Time 1h15m
Yield 8 servings (1 serving is 1 cup)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.
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
ROASTED BROCCOLI AND CAULIFLOWER
My friend Beverly made this recently for a group at our church and I loved it. I could eat it every week.
Provided by Beth F.
Categories Cauliflower
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- chop vegetables in large bite sized pieces.
- combine all ingredients in a bowl or ziplock toss to coat and let stand to marinate 10 minutes.
- pour out onto a shallow baking pan and roast in 475 degree oven for 25 minutes. May cook faster or slower depending on the size of your vegetables.
Nutrition Facts : Calories 127.9, Fat 7.5, SaturatedFat 1.1, Sodium 70.9, Carbohydrate 13.8, Fiber 5.1, Sugar 4.4, Protein 5.2
Tips:
- Choose the right vegetables. For this recipe, you'll need fresh cauliflower and broccoli florets. Look for heads that are tightly packed and have a deep green color. Avoid any florets that are yellowing or have brown spots.
- Roast the vegetables properly. To get the best results, roast the vegetables in a single layer on a baking sheet. This will help them cook evenly and prevent them from steaming. Roast the vegetables at a high temperature (425 degrees Fahrenheit) for 20-25 minutes, or until they are tender and slightly charred.
- Make the salsa verde ahead of time. The salsa verde can be made up to 3 days in advance. This makes it a great option for meal prep or entertaining. Simply store the salsa verde in an airtight container in the refrigerator until you're ready to use it.
- Serve the roasted vegetables immediately. The roasted vegetables are best served hot out of the oven. They can be garnished with additional herbs, such as parsley or cilantro, if desired.
Conclusion:
This recipe for roasted cauliflower and broccoli with salsa verde is a delicious and healthy way to enjoy these two cruciferous vegetables. The roasting process brings out the natural sweetness of the vegetables, while the salsa verde adds a bright and tangy flavor. This dish is perfect for a weeknight meal or a special occasion. It's also a great way to get your kids to eat their vegetables!
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