Sentences with phrase «small florets»

The phrase "small florets" refers to tiny individual flowers clustered together as part of a larger flower head or inflorescence. Full definition
Roasted Cauliflower 1 large cauliflower, outer leaves removed and cut into small florets coconut oil, as needed 1 Tbs.
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.
To prepare the cauliflower couscous, shave the top layer of small florets off the cauliflower; you require 160 g in total.
Method; Wash and cut cauliflower into very small florets and slightly mash the boiled potatoes into big chunks.
As you probably already know, Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thinner stalks.
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.
Slice cauliflower vertically, creating some large steaks and small florets as you cut through the stalk.
Cut the cauliflower into even smaller florets.
Just coat small florets with whisked eggs than flour.
Chop the cauliflower into small florets then add to a big pot, fill with water and bring to the boil.
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)
After years of breaking apart the cauliflower into small florets for roasting, I realize that there are two distinct advantages to roasting the cauliflower whole:
Using your hands, break the cauliflower and broccoli into very small florets.
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
While they cook chop the aubergine into bite sized cubes, slice the mushrooms and cut the broccoli into small florets.
Bring a medium sized sauce pan of lightly salted water to the boil, then chop the broccoli into small florets, slice the stem into small pieces and add to the pan, along with the bulgur wheat.
Cut top of broccoli into small florets; slice stalks into 1 / 2 - inch - thick pieces.
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.
(Reserve the prettier pieces and small florets to toss with the pasta.)
Broccoli Salad: Chop the broccoli crowns into small florets, and chop the broccoli stems.
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
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
It's got long thin stalks and smaller florets than broccoli.
1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped
Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon, finely chopped 3 garlic cloves, crushed 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut into small florets 2 cups potatoes, peeled, diced 6 cups chicken stock 1/4 -LSB-...]
Cut the cauliflower into smaller florets and chop the stem.
Break the cauliflower into small florets and chop the stem inte bite - size pieces.
-LSB-...] 1 large onion, diced 2 cloves garlic, minced 1/2 tsp Aleppo chile flakes 1 tsp minced ginger 2 cups homemade pureed tomatoes (or 15 oz can crushed or diced tomatoes) 1 head cauliflower, cut into small florets (we used half -LSB-...]
Cut the cauliflower into small florets and place in a bowl big enough to hold all the cauliflower.
* 2 Tablespoons oil * 1-1/2 Tablespoons finely chopped garlic * 1 small head cauliflower, cut into small florets * 3 Tablespoons fish sauce * 3 Tablespoons water * 1/2 teaspoon coarsely ground black pepper * 1/4 cup green onions, cut into 3 / 4 - inch pieces * 1/4 cup roughly chopped cilantro
Next, remove the stems and leaves from a medium size cauliflower then cut into small florets.
Cut the broccoli into small florets and finely chop the peeled stems.
Chop the broccoli into small florets and steam until cooked.
You will need... 2 wild * (or if you can't find wild then organically farmed) salmon fillets (about 200g) 1 carrot chopped 1/2 an onion whole a few peppercorns Bayleaf 40g vegan unhydrogenated olive oil spread 40g gluten free flour ** 400 ml coconut milk drink *** 100g fresh or frozen peas 200g broccoli broken into small florets 150g gluten free pasta shapes Handful of gluten free breadcrumbs
Divide the rest of the broccoli into small florets.
, cut into small florets 2 - 3 large handfuls of spinach
Cut the broccoli into small florets.
Separate the romanesco into small florets and wash well to remove any dirt.
Serves 2 - 3 or more as a side 1/2 medium cauliflower, cut into small florets the finely grated zest of 1 lemon fine sea salt and freshly ground black pepper extra virgin olive oil
Whilst the quinoa is cooking, cut the cauliflower into small florets and place in a food processor.
8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2 cups cauliflower, cut into small florets 1 egg, beaten (or Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings of your choice 1.5 — 2 cups mozzarella cheese, pizza cheese blend, or vegan cheese
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
1/2 to 1 cup raw cashews, ground into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns
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