Consider this recipe, setting aside extra hoisin - honey sauce, and arranging a whole
head of broccoli florets and thinly sliced stems (tossed with a bit of olive oil and salt) on the pan alongside the meat.
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:
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggian
Broccoli - Cauliflower Bake 1
head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggian
broccoli, washed and separated into
florets 1
head cauliflower, washed and separated into
florets Salt and pepper to taste 1 can condensed cream
of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggiano cheese
Cut your
head of broccoli into
florets, lay them on a sheet
of heavy duty aluminum foil.
1
head of broccoli cut into small
florets 1
head of cauliflower cut into small
florets 1 small red onion finely diced 1 cup
of dried raisins 1 cup
of sunflower seeds 1 cup
of real bacon bits
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1
head of broccoli — cut into bite - sized
florets 2 cans Thai coconut milk pinch
of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
Ingredients half a cup quinoa, rinsed under running water filtered water and a pinch
of whole sea salt (to cook the quinoa) 1 medium zucchini, trimmed, peeled and sliced half a
head of Romanesco
broccoli, washed, broken into bite - sized
florets and cooked in salted boiling water for 3 - 5 minutes (they should stay crunchy) a large -LSB-...]
1 large or 2 small purple kumaras, washed and peeled oil to drizzle 1 large
head of broccoli or equivalent greens, cut into
florets 1 cup peas (fresh or frozen)
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).
brown rice fettucine noodles 1 Tbsp coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium
head of broccoli, cut into
florets 1 lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut butter (like NuttZo) 1/2 Tbsp maple syrup Cook rice noodles according to package instructions.
Pin It Ingredients: 3 tilapia fillets (or any white fish, wild caught if possible) 1 large sweet potato, cut into fries (or 2 medium) 1
broccoli head, cut into
florets 1/2 cup freshly squeezed lime juice (or juice
of 2... Continue Reading →
For this simple sheet pan dinner, I've paired Foster Farms Simply Raised chicken thighs with fresh
broccoli and sweet onions - you can either buy a large
head of broccoli at the local farmer's market or pick up a package
of florets when you grab your chicken.
100g mixed salad leaves 1 large
head broccoli, broken into
florets 1 large avocado — ripe but still firm is best 1/2 pomegranate, seeds removed A handful
of pumpkin seeds A glug
of good quality extra-virgin olive oil A glug
of good quality Balsamic vinegar — I use my most expensive one for dressing salads Black pepper
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large
broccoli head — cut into
florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
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)
Yes, buying a whole
head of broccoli or cauliflower is cheaper than buying the
florets.
2 chicken breasts (cut in small pieces) 1 small
head of broccoli (cut in small
florets) 1/2 package fresh mushrooms (sliced) 1 handful Cherry Tomatoes (sliced in half) 1 - 2 garlic cloves (crushed) 1/2 small onion (chopped) 1/2 cup Parmesan cheese 1 8 oz.
Ingredients: 1/2 cup quinoa 1 pound
broccoli florets (1 large
head of broccoli) 1 1/2 cups shredded / grated carrots 1 large shallot, finely chopped 2 tablespoons finely chopped chives 1/3 cup chopped walnuts 1/3 cup chopped golden raisins 1 tablespoon hemp seeds (optional) For the dressing: 4 tablespoons plus 1/2 teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper
I added
florets of broccoli before baking, which makes this into a cruciferous vegetable bomb when you consider the entire
head of cauliflower already in there.