Lemon Broccoli and Cauliflower 1/2 pound fresh broccoli flowerets 1/2 pound fresh cauliflowerets
2 tablespoons fresh lemon juice 1 clove garlic, minced 1/2 teaspoon dried oregano, crushed 1/8 teaspoon dry mustard 1/8 teaspoon pepper Place the broccoli and cauliflower in boiling water in large saucepan and cook for 10 minutes or until tender.
Cover and cook on low heat setting 4 to 6 hours or until cauliflowerets
1 cup each broccoli flowerets and cauliflowerets
4-5 cherry tomatoes, halved 1/4 cup fat-free ranch dressing 2 tablespoons grated Parmesan cheese
1 cup diagonally sliced carrots 2 cups cauliflowerets
3/4 pound slender green beans, ends
Use steamed cauliflowerets
instead of potatoes to make potato salad.
In a large bowl, place broccoli flowerets, cauliflowerets
, red bell pepper strips, onion rings and olives.
Companionable foods to scoop through smooth sauce include crisp Belgian endive leaves, cool cucumber slices, tender-crisp raw asparagus tips, cauliflowerets
, and grilled bites of chicken, beef, or pork on tiney skewers.
Lime-Marinated Vegetables (Makes 12 servings) 2 cups each cherry tomatoes, cauliflowerets
and sliced cerely 1/2 cup lime marinade (above)
in oil, drained and chopped 1 1/2 cups fresh, small broccoli flowerets 1 1/2 cups fresh, small cauliflowerets
1/2 cup coarsely chopped yellow bell
from core; discard core and leaves.
2 7-1/2-ounce package refrigerated buttermilk biscuits 2 tablespoons olive oil 1/2 cup thinly sliced carrots 1/2 cup chopped green pepper 1/2 cup chopped red bell pepper 1/2 cup chopped green onion 2 large cloves garlic, minced 1 cup broccoli flowerets 1/2 cup cauliflowerets
1 cup spaghetti or pizza sauce 1/2 cup shredded Mozzarella cheese
In a 5- to 6-quart pan, combine cauliflowerets
and broth; bring to a boil over high heat, then cover and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.