Sentences with phrase «florets in»

The whole room installation in the side gallery is resplendent with swooping bands of dripping color and sloppy decorative florets in metallic paint.

Place the cauliflower florets in a large saute or roasting pan.

You could eat celery with a tablespoon of low fat cream cheese, cucumbers dipped in hummus or dunk cauliflower florets in salsa.

Place the florets in the food processor bowl and pulse until the cauliflower looks like rice.

Place the broccoli florets in the oven and roast for 15 minutes.

Place the florets in a food processor and pulse until the shreds resemble rice grains in size.

(Alternatively, you can steam the florets in a saucepan with a little boiling water on the stovetop.)

The secret to cauliflower rice is to pulse cauliflower florets in the food processor until it's the size of rice grains.

I'm wondering if it's better to continue my practice of eating raw broccoli or dropping a few of its florets in my smoothie, and eating only cooked veggies that I enjoy being served that way.

To make the cauliflower rice, pulse the cauliflower florets in a food processor until it resembles rice - sized crumbles.

Once the cauliflower is done with its first bake, place a couple of florets in the bowl with the hot sauce and toss to coat.

Place broccoli florets in a microwave - safe bowl and add 2 tablespoons of water.

Cook cauliflower florets in a pan with some butter or olive oil until tender, add a little garlic and enjoy with a sprinkle of parmesan cheese on top.

Place the florets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 to 15 pulses.

Start by placing cauliflower florets in a food processor and pulse until it becomes crumbly and rice - like.

While things are getting nicely roasted / toasted in the oven, place the rest of your broccoli florets in a steam basket and steam it over a double boiler until it turns vibrant green, about 2 to 3 minutes.

Place about 7 cups of the broccoli florets in that prepared pan.

Steam the cauliflower florets in a large saucepan with an inch or so of water for 5 minutes until tender, but not mushy.

Tip: To make your own cauliflower rice, pulse 1/2 pound cauliflower florets in a food processor until chopped into rice - size pieces.

Blanch the broccoli florets in boiling water for 30 seconds.

Steam broccoli florets in a steamer or in the pot with a lid and a small amount of water for about 3 to 5 minutes until desired tenderness.

Gently stir the florets in the cheese and butter.

Pop the cauliflower florets in a food processor and pulse until your cauliflower resembles rice.

Try steaming then blending the veggie to give it a mashed potato - like texture, pureeing it into soup, or making cauliflower «rice» by pulsing florets in a food processor before heating them in a wok.

Instead, lower florets in bsl1 - 1 appeared to develop normally, but lateral to the upper floret, likely due to spatial constraints (Figures 2F and 2G).

You'll notice that both groups of florets in a sunflower match Fibonacci numbers — as do the number of rows in a pinecone, the arrangement of leaves on a stem and many other natural formations.

The florets in a sunflower head also form two spirals, but there's no rotation here — it's simply an efficient packing solution for the plant.

Place the zucchini and broccoli florets in a steamer pot over boiling water, steam for 5 minutes and allow to cool.

Place each of the florets in the oven and roast them until they are crisp and lightly browned.

Place the cauliflower florets in the top of a steam or a steamer basket.

He dips cauliflower florets in a parmesan cheese batter and deep fries them — very tasty and one of our favorite appetizers!

Place cauliflower florets in a bowl.

I then transferred the florets in a bowl and tossed them with a little Marzetti ® Sweet Italian Dressing, salt and pepper.

Grill any loose florets in a grill basket, tossing often, until cooked through, 5 — 7 minutes.

Simply pulse some cauliflower florets in a food processor until it reaches a rice - like consistency.

Lay cauliflower florets in a small baking dish, season with salt and drizzle with a little oil.

Cook all florets in a large pot of boiling salted water until bright green, about 2 minutes.

Dip the broccoli and cauliflower florets in the batter, letting the excess drip off, and deep - fry for about 3 minutes, until crisp and golden brown.

Make your cauliflower rice by either grating the pieces using a cheese grater or pulsing the florets in a food processor until finely chopped.

Place the chopped cauliflower florets in a food processor and pulse into rice - sized pieces (some will be bigger, some smaller, and that's fine).

Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden.

Combine the rice, chicken and broccoli florets in the prepared baking dish.

Arrange the beans and cauliflower florets in a steamer basket over boiling water.

Working in batches, pulse the florets in a food processor, until they reach an even, rice - like consistency (do not overcrowd or over-blend to avoid forming a paste).

Today I'm sharing my version of Gobi Manchurian, an Indo - Chinese fusion of battered, fried cauliflower florets in a spicy, sticky sauce that's commonly eaten in India.

To make the cauliflower rice, pulse cauliflower florets in a food processor until the texture of rice (or, grate the cauliflower using a cheese grater).

Place the Cauliflower Florets in a medium bowl and sprinkle with Smoked Paprika, Garlic Powder, and Salt.

(Alternatively, you can steam the florets in a saucepan with a little boiling water on the stovetop.)

Place cauliflower florets in a large pot and cover with water.

He made it his «own» by dipping roasted cauliflower florets in the soup and had a grand time eating florets and soup together.