Sentences with phrase «florets for»

1 1/2 pounds of broccoli, washed and cut into small pieces (save florets for later).

Serve either with fresh celery sticks or broccoli florets for a filling snack.

In boiling water, cook these cauliflower florets for about 10 - 12 minutes till soft (or following packet instructions, if you use frozen cauliflower).

Leaving some stem attached, cut enough florets into 1» pieces to measure 4 cups (set aside remaining florets for another use).

Blanch the broccoli florets for 3 minutes, then immediately transfer them to an ice - water bath to stop the cooking.

You can also substitute bok choy or broccoli florets for the Chinese flowering cabbage.

1 medium sweet potato, peeled and cubed, — OR — 1 cup cauliflower or broccoli florets for lower carb paleo

Blanch the broccoli florets for 2 minutes in boiling water.

Blanch the florets for 3 - 4 min in boiling water, drain, and place into greased casserole dish.

Not exact matches

Place the florets onto a baking tray and cook in the oven for 30 - 35 minutes.

The only difference is that baking time for broccoli stalks is longer than for broccoli florets.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

I'm looking for a way to use up the stalks instead of waste them after my family eats the florets.

Once you get to this point, roasts them the same way as roasted broccoli florets or any other roasted vegetables: toss in extra-virgin olive oil, put on a baking sheet in a single layer and bake in a 400F oven for about 35 minutes, or until soft and browned.

For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

For another variation, instead of broccoli florets, you could also use broccoli slaw.

-LSB-...] you're looking for ideas to get them to try cauliflower here are some recipes my kids love: Oven Fried Broccoli & Cauliflower Florets and Roasted Cauliflower with Lemon Tahini -LSB-...]

Add in all other ingredients except for Broccoli florets.

Feel free to substitute whatever vegetables you have lying around for the ones suggested here; carrot sticks, broccoli florets, cauliflower and courgette slices are all great options.

I will make this again for sure:) I added roasted broccoli florets to the topping instead of the bacon, as suggested.

I peeled and cubed the potatoes and put them, along with the cauliflower florets and chicken broth, into the instant pot and cooked them on high pressure for 8 minutes (I wanted them very soft, but probably 6 minutes would have worked) with quick release.

Have the Vitamix do the dirty work: One quick push of the «pulse» button, and you've got pulverized florets in mere seconds that can sub in for rice.

Cook over medium - low heat for 20 - 30 minutes or until the stalk of a floret can be easily pierced with a fork.

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

Cut florets off each bunch of broccoli, taking care to cut florets into similar sizes as much as possible for even cooking.

Place broccoli florets in the basket, cover, and steam for 5 minutes until tender, but with bite.

Add the broccoli florets to the pan and cover it with a lid for about 5 minutes, stirring occasionally.

Add roughly mashed potato cubes, cauliflower florets and peas in the pressure pan and close the lid and cook for 2 whistles.

You can decide to go for complete creaminess in texture or leave some chunky bites of florets, but this soup is luscious and will leave you licking that spoon for every drop!

Cut the remaining cauliflower into florets and save for a later use or roast along side the steaks.

Crispy florets are coated with a sweet tangy sauce for a perfect veggie - filled appetizer!

Heat oven to broil and brush remaining sauce on each floret and place in oven for 2 - 3 minutes (making sure florets don't burn).

Reserve any loose florets and place them in a bowl with olives, sun - dried tomatoes, parsley, lemon juice, 1 T of olive oil, and s & p. Set aside for later.

Wash cauliflowers, cut it into florets and put it in boiling water with a little salt for 5 minutes.

In a blender (or food processor) add approx. 1 cup of cauliflower florets and pulse for approx. 15 - 20 sec.

And lookie here, I'm a victim of turning an innocent broccoli floret into little broccoli bits and calling it rice for lack of a better word even though let's...

For even more spring flair, feel free to add roasted asparagus or broccoli florets.

Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...

When the water reaches a light boil, add the florets of cauliflower and cook for 3 - 4 minutes; drain the cauliflower and allow them to cool slightly for 2 to 3 minutes.

hi all, its does state how to steam / cook the cauliflower in the instructions / recipe * to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Broccoli is at its freshest and most flavorful October through April, and you can eat it from top to bottom — while the green florets get the glory, the stalks are just as tasty and nutritious (just peel»em for tenderness).

Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork - tender.

For this recipe I borrowed a little from my Creamy Chicken and Wild Rice Soup (because I already know that's delicious), determined the amount of broccoli florets based on how much I had in my fridge, and went from there.

Cut the broccoli and cauliflower into florets and boil for 4 minutes.

For the Salad: In a large bowl add the broccoli florets, chopped red onion, Hormel Real Bacon Bits, and cashews.

This take on a classic Italian - American recipe for Broccoli Shrimp Alfredo combines a rich cheesy tasting Alfredo Sauce with deliciously succulent gulf shrimp and fresh organic broccoli florets.

Penne pasta and broccoli florets are tossed in a creamy cashew sauce with sun - dried tomatoes, basil and walnuts to make this luscious vegan dinner.Thank you, truRoots, for sponsoring this post.

Layer the broccoli florets and red pepper strips over the onion and without stirring, cover and cook for 5 minutes more.