GRILL BROCCOLI AND CAULIFLOWER RECIPES

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GRILLED BROCCOLI & CAULIFLOWER RECIPE: HOW TO MAKE IT



Grilled Broccoli & Cauliflower Recipe: How to Make It image

This is a great grilled side dish with just about any meat. For a variation, add one large baking potato, or mix in asparagus for a veggie extravaganza! —Tara Delgado, Wauseon, Ohio

Provided by Taste of Home

Categories     Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 7

1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 small onion, cut into wedges
Refrigerated butter-flavored spray
1/4 teaspoon garlic salt
1/8 teaspoon paprika
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the broccoli, cauliflower and onion; spritz with butter-flavored spray. Sprinkle with the garlic salt, paprika and pepper; toss to coat. Place vegetables on a double thickness of heavy-duty foil (about 18x 12 in.); fold foil around vegetables and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 47 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable.

GRILLED CAULIFLOWER AND BROCCOLI WITH LENTILS RECIPE | BON ...



Grilled Cauliflower and Broccoli With Lentils Recipe | Bon ... image

Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?

Provided by Rachel Gurjar

Yield 4 Servings

Number Of Ingredients 17

1 bunch cilantro, tough stems trimmed, coarsely chopped
1 bunch mint leaves
Juice of 2 limes
½ serrano chile
2 garlic cloves
1 tsp. cumin seeds
1 tsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ cup extra-virgin olive oil
1 cup French green lentils, rinsed
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 medium head of cauliflower (about 1 lb.)
1 medium head of broccoli (about 1 lb.)
Extra-virgin olive oil (for drizzling)
Kosher salt
¼ cup unsalted roasted pumpkin seeds (pepitas)
Cilantro leaves with tender stems and mint leaves (for serving)

Steps:

  • Blend cilantro, mint, lime juice, chile, garlic, cumin seeds, sugar, salt, and ¼ cup water in a blender until smooth, about 1 minute. Transfer purée to a small bowl. Gradually add oil, whisking constantly until emulsified. Set chutney aside.
  • Bring lentils, salt, and 2½ cups water to a boil in a medium pot. Reduce heat to medium, cover, and cook until lentils are tender and liquid is absorbed, about 30 minutes. Remove from heat. Do ahead: Lentils can be cooked 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill.
  • Remove toughest outer leaves from cauliflower (leave the tender inner leaves) and trim 1" off bottom of stem. Resting cauliflower on crown and starting at stem end, cut lengthwise into thirds. Trim off outer edges of crown from both outside pieces to create three 1"-thick steaks; reserve trimmed-off florets for another use. Repeat with broccoli. Arrange broccoli and cauliflower steaks on a large baking sheet; drizzle with oil and season both sides with salt.
  • Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place broccoli and cauliflower on grate over indirect heat. Cover and grill until tender, 15–20 minutes. Uncover and move steaks over to direct heat; continue to grill until they are golden brown and edges are charred, about 2 minutes per side.
  • Arrange lentils on a platter and drizzle half of the chutney over. Place cauliflower and broccoli steaks on top. Drizzle with remaining chutney and top with pumpkin seeds and herbs.

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