Sentences with phrase «florets off»

I like to cut the florets off and just include those in the salad versus the hard - to - chew fibrous stem.

Cut the top parts / florets off the cauliflower and place them on the baking sheet and toss with olive oil, paprika and salt.

I like to cut the florets off and just include those in the salad versus the hard - to - chew fibrous stem.

For the cauliflower milk and purée, skim the top layer of small florets off each cauliflower; you should end up with 600 g in all.

Start by cutting the florets off the steamed broccoli and cutting them into small pieces.

To prepare the cauliflower couscous, shave the top layer of small florets off the cauliflower; you require 160 g in total.

Cut the top parts / florets off the cauliflower and place them on the baking sheet and toss with olive oil, paprika and salt.

Cut the florets off the cauliflower and in to bite size pieces.

Also cut all florets off of your broccoli heads — you should have approximately 9 cups of broccoli florets total (a little more or less is fine).

Cut the broccoli florets off of your stem.

Cut the florets off the cauliflower and quarter the onion.

Quarter the onion and cut all the cauliflower florets off the stem.

Slice all of the florets off of the cauliflower, rinse them thoroughly, and pulse them in a food processor until they are the texture of short - grain cooked rice.

Cut the florets off the stalk, and cut florets into even wedges.

Prepare the ingredients: Cut florets off the head of cauliflower and cut large pieces in half.

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

Cut the florets off the thicker stems and put the small florets in a bowl and add the stems to the previously cut up stalk.

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

One at a time, take the cauliflower florets and dip them in the batter, shaking off any excess.

The batter should be fairly thick, but still thin enough to fall off of a spoon - this is to ensure excess batter can be gently shaken off of the cauliflower florets.

Place florets on baking sheet and shake off excess batter.

Cut off and separate broccoli florets.

Tap off the excess batter and transfer florets to the prepared baking sheet, making sure some space remains between each one.

* 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)

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

It's easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.

One by one, dip the cauliflower florets into the batter, gently shake off extra batter, and place them onto the baking sheet.

Dip the florets in flour, shake off excess and dip in egg.

Preheat the oven to 400 degrees F. Cut the broccoli by cutting off the large florets.

Make the cauliflower rice by simply chopping off the florets (leave out the stems) and pulsing it into your food processor for about 30 seconds - pulsing every time.

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.

It doesn't take much time to break off a couple broccoli florets, slice some zucchini, and throw in a few cherry tomatoes and carrot sticks into a container.

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)

It might seem fussy to roast a whole head of cauliflower and then break it into florets, but Talde took this approach for a reason: Once the cauliflower is roasted, the florets practically fall off the core, thus eliminating some of the tricky knife work usually required when cutting up a fresh one.

Do you just hack off the florets and call it a day?

Peel off that tough outer layer with a vegetable peeler, and use just like you would the florets (in fact, I always use the stems in my soups — always).

Cut the stalk off the cauliflower and cut into smaller florets.

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.

After shaking off the excess, you have just a slightly clingy coating on the florets that will take to the za'atar mixture like peanut butter to jelly.

One at a time, take a cauliflower floret, dip it into the milk mixture, and shake off the excess.

Easy onion 1, slicedoilskinless chicken thigh fillets 3, quarteredchilli flakes a big pinchsoy sauce 1 tbspbrown sugar 3 tspground ginger a pinchrice wine or white wine vinegar 1 - 2 tbspbroccoli 1 head, florets broken off and stalk finely sliced, blanchedegg noodles 2 nests, cooked

Cut the stem off of a head of cauliflower and break the cauliflower into florets.

Dip each floret into the mixture so it is evenly coated; let the excess dip off.

Cut the broccoli florets, with their thinner stalks attached, off the woody stems and save some of the smaller leaves.

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

To prep the broccoli for the pesto, cut off the florets and set aside.

Cut the stems off the broccoli just below the florets.