Best 6 Sauteed Broccoli Cauliflower And Mushrooms Recipes
Sauteed broccoli, cauliflower, and mushrooms is a healthy and flavorful dish that can be prepared in under 30 minutes. This dish can be served as a main course or as a side dish. The broccoli, cauliflower, and mushrooms are all packed with nutrients, making this dish a great way to get your daily dose of fruits and vegetables. The vegetables are sauteed in a simple sauce made with olive oil, garlic, and herbs. This dish is a great way to enjoy the flavors of fresh vegetables and can be customized to your liking.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTéED BROCCOLI AND MUSHROOMS
This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07
Provided by Manami
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium-high heat.
- Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
- Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
- Add broccoli and salt to pan; stir well.
- Stir in broth & red pepper flakes; bring to a boil.
- Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
- Enjoy!
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
- Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.
BROCCOLI AND CAULIFLOWER CASSEROLE
This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!
Provided by BRIDG
Categories Side Dish Casseroles Cauliflower
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
- Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 544.9 calories, Carbohydrate 30 g, Cholesterol 100.7 mg, Fat 38.8 g, Fiber 3 g, Protein 20.5 g, SaturatedFat 22.5 g, Sodium 1544.1 mg, Sugar 5.2 g
BAKED CAULIFLOWER AND MUSHROOMS
Looking for a new way to serve cauliflower? Try this yummy veggie casserole!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray square baking dish, 9x9x2 inches, with cooking spray.
- Mix all ingredients except green onions. Spread evenly in baking dish.
- Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions.
Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg
SAUTEED BROCCOLI, CAULIFLOWER AND MUSHROOMS
I have always prepared broccoli this way. Even my kids loved it when they were small. The flavors are just magnificent together! The key is to keep heat high so the vegetables brown while remaining somewhat crisp.
Provided by davianng
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible.
- Heat oil in a large saute or fry pan until very hot.
- Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown.
- Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown.
- The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.
BROCCOLI CAULIFLOWER COMBO
Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! -Clara Coulston, Washington Court House, Ohio.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,
Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 204mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges
Tips:
- Choose fresh and vibrant vegetables: Look for broccoli and cauliflower with tightly closed florets and bright green color. Mushrooms should be firm and have a mild, earthy aroma.
- Cut the vegetables into uniform sizes: This will ensure even cooking.
- Use a large skillet or wok: This will prevent the vegetables from overcrowding and steaming instead of sautéing.
- Heat the skillet or wok over medium-high heat: This will help to create a nice sear on the vegetables.
- Add a little oil or butter to the skillet or wok: This will help to prevent the vegetables from sticking.
- Cook the vegetables in batches if necessary: Don't overcrowd the skillet or wok, or the vegetables will steam instead of sautéing.
- Season the vegetables with salt and pepper to taste: You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Cook the vegetables until they are tender-crisp: This should take about 5-7 minutes.
- Serve the vegetables immediately: Sautéed vegetables are best enjoyed hot and fresh.
Conclusion:
Sautéed broccoli, cauliflower, and mushrooms is a simple but delicious side dish that can be enjoyed with a variety of main courses. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins, minerals, and antioxidants. Next time you're looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!
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