Remove
the florets from the broccoli stems.
Cut
the florets from the stalk and set aside.
You simply cut
the florets from their stems, and mash them up a little bit after cooking.
Separate
florets from large stems.
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after)
florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
For cauliflower rice, place
florets from cauliflower and broccoli in a food processor and process until the mixture resembles grains of rice.
As a side note: I roasted
the florets from the entire head of cauliflower as my children love to snack on the roasted cauliflower while they wait for me to finish cooking.
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.
Then, simply break or slice apart
the florets from each other, since they are no longer held together by the core.
After you've separated
the florets from the stems (above), chop the stems and saute them with the other vegetables.
I remove
the florets from the head of cauliflower and simply grate them with an Edgeware coarse grater.
The cauliflower was rather large (used ready to go
florets from Trader Joe's), and they weren't cooked at the 12 minute mark.
To use them in this recipe, cut
the florets from the stalk then simply peel or chop off the outer tough layer of the stalk.
Meanwhile, cut broccoli
florets from stems, and separate florets into small pieces using tip of a paring knife.
The photographs inspired me while at the farmers market this weekend, so I treated myself to burrato produced nearby in Leesburg, Virginia, a bunch of tender Tuscan kale and what most of us would think of as trimmings:
florets from Red Russian kale which resemble broccolini.
Remove
the florets from the head of cauliflower.
Not exact matches
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:
This recipe is adapted
from my Oven Fried Parmesan Broccoli & Cauliflower
florets which my kids love, even the cauliflower!
GOLDEN SOUP Adapted
from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil half of onion, chopped 2 cloves garlic, chopped 1 head of cauliflower, chopped into about 5 cups of
florets 1 cup raw cashews 1 TB turmeric 7 cups...
The broccoli
florets will go in last so keep them separated
from the rest of the broccoli stalks and stems.
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (
from 1 oz dry); 1/2 cup broccoli
florets; 1/4 cup shredded carrots.
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!)
(The bottom of the head will start to expand, and you will see the filling start to push out
from the top in between the
florets.
From the breadcrumb - studded chicken, to the melty cheese sauce, to a side of broccoli
florets, this pasta salad has it all, and you don't need a knife to eat it!
Remove the stems
from 2 broccoli heads, cutting as close to the
florets as possible.
Chop the broccoli into
florets and remove the stalks
from the kale.
They pulse the raw cauliflower
florets in the blender and then cook it
from there.
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).
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.
I usually roast our cauliflower straight
from florets, but the pre-steam made such a difference in their texture, more tender and gentle.
The other day I sliced rainbow colored cauliflower into «steaks» and roasted them, basically I only get two or three nicely shaped slices
from a head of cauliflower because I cut them an inch thick, the leftover
florets can then be tossed into a frittata of course!
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower
florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 cups diced or shredded chicken breast (I used the foolproof method, but feel free to use the meat
from a store - bough rotisserie bird.)
Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into
florets 1 cup drained canned fire - roasted diced tomatoes (yield
from 1 15 - oz can) 1/3 cup water 3/4 tsp salt
Start by slicing
from the stem - end up towards the
floret and when you get to about an inch and a half
from the top, turn it lengthwise to slice the
floret.
Remove the leaves and stem
from the cauliflower and cut it into bite - sized
florets.
2 medium heads of cauliflower, cut into
florets 1 cup white rice flour 1 cup water 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1 cup of your favorite buffalo wing sauce (Frank's Red Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com for a recipe — or
from natural food grocer)
Ingredients: 1 head medium cauliflower, cut into
florets 1 carrot, peeled, cut in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such as those
from Trader Joe's or Thai Kitchen * Black pepper Cilantro for garnishing Cooked quinoa or brown rice (optional)
While the water is boiling and quinoa is cooking, remove the stems
from your cauliflower and chop into
florets.
Opt for the
florets only
from your cauliflower for a consistency that will fool your dinner guests into thinking this dish made with potatoes.
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower
florets (
from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
* If you are making this recipe
from a head of cauliflower (versus packaged cauliflower
florets), you will want a head that is slightly over a pound.
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)
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli
florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers,
from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
* 2 lb ground beef * 2 bags of frozen cauliflower
florets * 1 bag of frozen onion and pepper blend * 4 slices cooked bacon, chopped * 1 tablespoon Italian seasoning * 1⁄2 teaspoon salt * 1⁄4 teaspoon black pepper * 1⁄2 teaspoon red pepper flakes * 2 garlic cloves, minced or 1 tablespoon of minced garlic
from jar * 1.5 quarts of beef broth * 2 teaspoons arrowroot mixed with enough water to make a paste * 1 cup heavy whipping cream read more
The vegan dishes on offer include Crostini al Funghi: sautéed mushrooms and kale in garlic and chilli on toasted ciabatta; Polpette di Pane: a twist on a traditional dish
from Puglia, meat free bread balls of semi-dried tomatoes, garlic, capers and olives in a tomato sauce on spaghetti; and Orecchiette al Cavoflore: cauliflower purée, sautéed kale, chilli and roasted turmeric cauliflower
florets.
Remove stems and leaves
from cauliflower and coarsely grate cauliflower
florets to resemble rice to make 2 1/2 cups.
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli
florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers,
from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and
florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed
from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
Remove
from oven and pour sauce over
florets.
Remove the outer leaves
from a head of cauliflower, cut it in half and then into 4 quarters, cut off the stalk and start removing small
florets, add the
florets to a food processor and pulse until the cauliflower has a rice like texture (if your food processor is small pulse the cauliflower in batches)