Tags: Broccoli

• Roasted Broccoli and Cauliflower

  Prep: 10 minutes
  Total: 40 minutes

  Ingredients
  Serves 4

  1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
  1 large head cauliflower (about 2 pounds), broken into florets
  3 tablespoons olive oil
  4 garlic cloves, thinly sliced
  2 lemons, thinly sliced
  Coarse salt and ground pepper

  Directions

  Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from [...]

• Broccoli Salad

  10 slices bacon (or more)
  2 heads fresh broccoli, cut into bite size pieces
  1/4 cup red onion, chopped
  1/2 cup raisins
  3 tablespoons white wine vinegar
  2 tablespoons white sugar
  1 cup light mayonnaise
  1 cup sunflower seeds
  pinch salt
   
  Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar, salt and mayonnaise. Pour over broccoli mixture, and toss until well mixed. [...]

• Broccoli Cheddar Soup

  Heat in pan:
  2 TBSP olive oil
  1 1/2 cups yellow onion
  1 TBSP garlic
  dash cayenne pepper
  Cook onions down for 8-10 minutes (carmelize)
  Add:
  4 cups broccoli florets
  dash salt
  5 cups chicken broth (low sodium)
  Bring to simmer for 20 minutes. Broccoli starts breaking down. Use blender or immersion blender to break up the rest of the broccoli (puree). Add 2 cups cheddar cheese to thicken.

• Broccoli Gratin

  5-6 cups bite-size broccoli flowerets (about 1 lb.)
  1 cup finely grated swiss cheese (about 2 oz.)
  6 T mayo (I used 4 T light mayo and 2 T full-fat mayo)
  1 T fresh squeezed lemon juice
  1/2 tsp. Dijon mustard
  fresh ground black pepper to taste
  2 T finely chopped green onions
  3 T finely grated Parmesan cheese
  Preheat oven to 375F. Bring large pot of water to a boil while you trim broccoli and cut into small flowerets. (I leave on a fair amount of the [...]

• Broccoli, Asparagus and Snap Peas in Parchment

  1 1/2 cups small broccoli florets (1 head)
  1/2 bunch asparagus
  1 1/4 cup sugar snap peas, trimmed
  1 Tbsp unsalted butter
  coarse salt and ground pepper
  1. Preheat oven to 400.  Place mixture in 24 inch long parchment.  Season with salt and pepper.
  2. Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender.  10 to 12 minutes.