Sentences with phrase «florets so»

Next time I will not cut the florets so small.

Cut out the core, and then break up any bigger florets so they are all roughly the same size.

Break apart the cauliflower into large florets so your food processor doesn't die when trying to dice the cauliflower;).

Make sure to keep enough gap between florets so they are not touching each other.

Not exact matches

I had a pound of cauliflower florets that I needed to use, so I tossed them with four small, smashed garlic cloves, a teaspoon of cinnamon, a half teaspoon olive oil, and three cinnamon sticks (short and fat).

Although you could try making this with the florets and the stalks — just make sure you get the stalks soft enough so they puree well.

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

Wash and thoroughly dry the broccoli florets, then trim them so they are as uniform in size as possible.

So I change according to what I have at home, which meant I used regular basmati rice and broccoli florets, vinegar and whatever soy sauce I had on hand.

Now quickly toss the broccoli with a large spoon so that the hot butter can get on as many of the florets as possible.

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.

Broccolini is so thin that it cooks quickly and roasts in the time it takes to finish the chicken and the florets soak up the sauce as they cook, which makes them even better.

A head of cauliflower yields quite a few florets, so I processed several batches before finishing the entire head.

I probably didn't chop the broccoli quite fine enough on this first attempt, so next time I'll cut the stems and florets coarsely, then pulse them in the food processor.

I wanted to add that I prefer the flavor of roasted cauliflower to steamed or boiled, so I roasted my florets with salt and pepper until tender and then made my mash.

Well, cauliflower florets may not be green, but I did include quite a few of the leaves, so I am cheekily entering it into Lets Cook With Green Vegetables over at Simply Food.

I didn't get around to it until after the holiday, so I had no excuse just to roast all those florets.

Leave plenty of space between florets on the baking sheet so that they can get crispy.

Maybe I didn't break up the florets to the right size so they'd roast evenly.

You want about a pound of florets, so get a head that's just over a pound and you should have enough once you cut it up.

You all know oven times vary wildly, so keep an eye on it and take it out when the tips of the florets just start to brown.]

While the peppers are roasting, trim the broccoli rabe so you are left with only the florets, leaves, and their soft stems (about 2 loosely packed cups worth).

Kroger also offers frozen veggies super cheap, so the bag of cauliflower florets was less than $ 1 and already ready to go in frozen form.

Toss the cauliflower florets in the olive oil, then spread them out on the prepared baking sheet so that no pieces are touching.

I usually like to have some substance to my soup, so I set aside about two fists of broccoli florets and steam them up a bit to tender - crisp, then I throw them in after I've done the puree thing.

Roasting garlic makes the cloves rich, buttery and milder in taste (which is why there are SO MANY CLOVES used in this recipe), while the leeks become slightly sweeter, and the broccoli gets nutty with just a light crispiness on the outside florets.

You'll get best results by placing the prepared cauliflower florets on a wire rack on top of the baking sheet, so the hot air of the oven can circulate underneath.

So perfectly gooey and cheezy — made this tonight for kids and hubby and mixed through steamed broccoli florets.

I reserve all of the remaining cauliflower pieces for some rice or just to roast on their own so be sure to save the florets.

I wanted a bit of green too, so I added some broccoli florets too.

The smaller you cut the florets, the faster they will cook, so you might want to keep an eye on them at the 20 - minute mark if you cut them into bite - sized pieces.

For the spinach - broccoli soup, double duty called: The broccoli florets got roasted for garnish and the spinach got blanched to help the soup stay vibrant green (we tried it with un-blanched spinach and it just tasted like a green juice, so don't skip that step).

It is so delicious!!!! I tossed the florets of one head of cauliflower in 2 Tbsp of olive oil, salt, pepper, and garlic powder.

Be careful to keep the stem intact so that you can get a thick «steak» rather than a bunch of florets.

The goal with cauliflower steaks is to keep the cauliflower stem intact, so you can cut thick «steak» pieces instead of a bunch of florets.

The new elements in the pattern, be they florets or oil drops, simply appear where they need least energy to do so.

Broccoli stalks have more fiber, while the florets are richer in phytochemicals — so do eat the whole thing!

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

If so, you can just steam it and freeze it yourself Just chop the head into florets, steam for about 10 minutes, let cool completely then freeze!

Raw cauliflower will taste funny, so I always recommend cutting into small florets, steaming it and then freezing it to make sure it has a more neutral taste and consistency:) Steaming it also helps with digestion.

Mix the florets around a bit so that they get completely coated with oil.

1 medium onion, diced 2 medium carrots, sliced 1 small cauliflower, about 3 cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup frozen peas 1 can unsweetened coconut milk Salt and pepper to taste Fresh chopped cilantro for garnish (optional, but oh so good!)

Use your hands to toss it gently so every floret is lightly coated with the oil.

Place a handful of cauliflower florets into the Vitamix or food processor (about a cup or so) and put the lid on.

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

On the other hand, the battered florets were so reminiscent of actual buffalo wings, I couldn't believe it.

Broccoli is also super fibrous and is more than 90 percent water, so you can expect to feel satisfied after a few florets (okay, maybe more than a few...).

So, if you really like boiled broccoli, fine — just eat one more floret.

The chickpeas, broccoli florets, and sweet potato rounds all take the same length of time to cook so we can put everything on the same pan.

Slice the onion and capsicum thinly, dice the zucchini and cut the broccoli into small florets (so it cooks quickly).