Sentences with phrase «separate florets»

Separate florets from large stems.

Using a V - like incision on the stem, separate the florets from the main trunk, leaving as much stem in tact as possible, emulating the appearance of a wing.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.

If using a food processor, break the cauliflower into smaller pieces by separating the florets and placing them into the food processor with the S blade attached.

After you've separated the florets from the stems (above), chop the stems and saute them with the other vegetables.

If using a food processor, break the cauliflower into smaller pieces by separating the florets and placing them into the food processor with the S blade attached.

Not exact matches

The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly

The broccoli florets will go in last so keep them separated from the rest of the broccoli stalks and stems.

Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggiano cheese

Turn the cauliflower right - side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps.

Cut off and separate broccoli florets.

* 1 head of cauliflower, preferably organic, bottom trimmed off and separated / chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)

Separate cauliflower into large florets, put in a separate bowl and place both the potatoes and cauliflower in a steamer until they are justSeparate cauliflower into large florets, put in a separate bowl and place both the potatoes and cauliflower in a steamer until they are justseparate bowl and place both the potatoes and cauliflower in a steamer until they are just tender.

Cut off and discard leaves and cores; separate quarters into florets.

You may need to do this in 2 separate roasting sheets or in batches as you have to keep the cauliflower florets in a single layer to ensure the desired crispiness.

16oz box whole wheat fusilli 1 head broccoli, separated into florets 1 clove garlic, thinly sliced, thinly sliced 3 oz sundried tomatoes, thinly sliced 6 oz portabella mushrooms, chopped 15 oz can diced tomatoes 15 oz can chickpeas, drained and rinsed 1 cup fresh bread crumbs (or 1/2 cup store bought)

Ingredients 3/4 cup uncooked quinoa 1 head cauliflower, separated into florets 4 tablespoons oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2 cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4 cup shredded Pepperjack or mild cheddar cheese 3 eggs 1 1/2 teaspoon salt Burger buns of your choice

1 cup raw cashews 2 quarts vegetable broth, divided 1 tablespoon unflavored coconut oil 1 cup onion, cut into 1 / 4 - inch dice 3 cups cauliflower, cut into large chunks 6 cups broccoli, separated into bite - sized florets and peeled stems cut into chunks 1 teaspoon dried marjoram 1 tablespoon salt 1/4 teaspoon freshly ground black pepper In a dry blender, grind the cashews into a powder.

Separate the cauliflower into florets, and spread on 2 baking sheets, with 4 Tbs of olive oil, salt and pepper.

1 lb beef stew meat 1 tbsp arrowroot powder salt & pepper 2 tbsp extra-virgin olive oil 1 head broccoli, cut in florets 1 tbsp peeled fresh ginger, grated 1 bunch green onions, white and green parts separated, thinly sliced 2 tbsp lemon juice (from 1 lemon) red pepper flakes (optional)

(4) Now you are left with just the core, separated perfectly from the florets, and no waste.

1 cup uncooked quinoa, rinsed and drained 2 cups water 1 tablespoon canola oil 1 Thai chili, thinly sliced 2 garlic cloves, minced 4 scallions, thinly sliced, white and green parts separated 4 ounces shiitake mushrooms, sliced 1 head broccoli (about 3/4 pound), cut into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds

Separate broccoli stalk from florets.

Like I separate the cauliflower florets and refrigerate / freeze them.

Canola oil for deep frying, about 12 ounces 2 large eggs 1/2 cup cornstarch 1 medium cauliflower, trimmed and separated into florets 2 — 3 cloves garlic, thinly sliced 3/4 cup ketchup 1/2 teaspoon cayenne 1 tsp salt 2 scallions, green and white parts, thinly sliced (garnish)

Separate broccoli florets with small stems from the large, thick stem.

Keep stems and florets separate.

Start off by separating cauliflower head into similar - sized florets, then washing them.

Gently separate broccoli crown into florets.

Separate broccoli florets with small stems from large, thick stem.