ROASTED BROCCOLI AND CAULIFLOWER RECIPES

Name: Roasted Cauliflower and Broccoli
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings (1 serving is 1 cup)
Ingredients: 1 small head cauliflower (2 pounds), cut into florets; 2 large stalks broccoli (1 pound), cut into florets; 1 head garlic, broken into cloves; 2 tablespoons olive oil; 1/2 teaspoon salt

ROASTED CAULIFLOWER AND BROCCOLI RECIPE | ELLIE KRIEGER

Roasted Cauliflower and Broccoli Recipe | Ellie Krieger image

Provided by Ellie Krieger

Categories side-dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings (1 serving is 1 cup)

Number Of Ingredients 5

Ingredients

1 small head cauliflower (2 pounds), cut into florets
2 large stalks broccoli (1 pound), cut into florets
1 head garlic, broken into cloves
2 tablespoons olive oil
1/2 teaspoon salt

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.

Nutrition Facts : Calories 80 calorie, FatContent 4 grams, SaturatedFatContent 0.5 grams, SodiumContent 200 milligrams, CarbohydrateContent 10 grams, FiberContent 5 grams, ProteinContent 4 grams

ROASTED BROCCOLI & CAULIFLOWER RECIPE: HOW TO MAKE IT

Roasted Broccoli & Cauliflower Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

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, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 173mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
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1. Preheat the oven to 180ºC/350ºF/gas 4.
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