Whole Roasted Cauliflower and Broccoli

This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.

2 large heads cauliflower

1 clove garlic, halved 

1/4 cup olive oil 

4 tablespoons Dijon mustard 

Kosher salt and freshly ground black pepper 

1/2 cup fresh parsley leaves, roughly chopped 

1/4 cup grated Parmesan 

Lemon wedges, for serving

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30 minutes to 1 hour, depending on the size. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Peanut Sauce Tofu with Roasted Brocolli

This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.

1 (12- to 14-ounce) block of tofu (firm or extra firm)

1 lb of broccoli cut into florets

1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)

1/2 teaspoon ground ginger

2 tablespoons lime juice (or orange juice)

1 tablespoon soy sauce

2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)

1 tablespoon sweet chili sauce or sriracha

Preheat over to 425.

Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.

Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.

Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.

I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.

In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.

Broccoli Soup

This soup is so good and healthy!

• 1 quart reduced sodium chicken broth, or vegetable broth
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 clove garlic, chopped
• 5 c broccoli florets
• 3 tbsp sour cream, plus optional more for garnish
• ground black pepper to taste
• 1/2 cup sharp cheddar cheese, shredded

In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.

Add broccoli and pepper and cook, covered, 10 more minutes.

Add sour cream and puree soup with an immersion blender.

Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

Serves 4 – 6

Roasted Broccoli

I love the taste of roasted broccoli, tossed with a little cheese makes it perfect.

• 1 lb broccoli, cut into florets
• Onion salt
• Olive oil
• Lemon slices
• 1/4 c grated pecorino

Preheat oven to 425.

Spray a sheet pan with olive oil. Place broccoli on pan and drizzle with a little olive oil. Sprinkle with onion salt.

Roast for 15 minutes. Flip over with a spatula and roast 15 minutes more.

Serve with cheese and lemon slice.

Serves 2 – 4.

Raw Broccoli Salad

This salad is so easy and yummy! Make the dressing ahead of time.

Dressing:

• 1/3 c water
• 1/4 c lemon juice
• 1/3 c raw pine soaked for 30 minutes & drained
• 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
• 2 tbsp Dijon
• 1 tsp Apple cider vinegar
• 1/2 tsp salt
• 1/8 tsp red pepper flakes

Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.

Salad:

• 3 c Broccoli
• 1 c cabbage
• 1 c celery
• 1/4 c red onion
• 1/4 c raw sunflower seeds
• 1/4 c raw pumpkin seeds
• 1/4 c sesame seeds
• Salt and pepper to taste

Roughly chop the veggie and toss in a food processor, pulse to finely chopped.

Toss with dressing and serve.

Serves 2 – 4.

Broccoli with Harissa & Cilantro Gremolata

This is so good – spicy roasted broccoli!

• 3/4 stick butter
• 1 tbsp Harissa
• Salt
• Lime juice
• Olive oil
• 1 head broccoli, cut into florets
• 1 small clove garlic, minced
• 1/4 c cilantro, chopped
• Zest of 2 limes

Preheat oven to 425.

Toss florets with a little olive oil. Roast for 30 – 40 minutes until browned. Stirring a couple times.

Combine butter, harissa, lime juice and a pinch of salt.

Combine garlic, cilantro and zest.

Toss the hot broccoli with the butter. Top with cilantro, garlic and zest mixture.

Serves 6.

Veggie Tacos

This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.

• 3 c diced broccoli
• 2 c carrots diced
• 2 c white onions, sliced
• 2 c butternut squash, cubed
• 3 c potatoes, cubed
• 6 tbsp cascabel oil

Cascabel Oil

• 6 Cascabel chiles, stemmed
• 2 guajillo chiles, stemmed
• 1 c grape seed oil
• 1 clove garlic

Combine all ingredients in a blender and blend till smooth.

Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.

Serve with warmed tortillas and cheese.

Roasted Broccoli & Avocado Bowl

This healthy vegan bowl is wonderful – the avocado pairs perfectly with the crispy broccoli.

• 2 lb Broccoli
• 2 tbsp olive oil
• Salt
• 1 c cooked brown rice
• 4 scallions, sliced thin
• 1 inch piece of ginger, grated
• 2 avocados, halved
• Ponzu sauce
• Furikake
• 1 lemon quartered

Cut Broccoli into tree like segments, toss with olive oil and season with salt. Roast at 500 for 10 – 12 minutes, turning to evening cool.

Toss rice with ginger and scallions, divide among bowls, too with broccoli, avocado, ponzu, furikake and lemon wedge.

Serves 4.

Broccoli Beef Stir Fry

  

This recipe is from Skinny Taste and it’s much healthier that take out!

Ingredients:
2 tsp cornstarch
3 tbsp + 2 tsp reduced-sodium soy sauce
2 tsp rice wine
4 tsp sesame oil
1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain
¼ tsp kosher salt
4 c broccoli florets
4 medium scallions, cut into 1-inch pieces; white & greens separated
1 tbsp minced garlic
½ tsp minced fresh ginger
2 tbsp packed dark brown sugar
1 tbsp oyster sauce
Toasted sesame seeeds

In a shallow glass container, whisk together the cornstarch 2 tsp soy sauce, rice wine and 1 tsp sesame oil.

Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.

Bring a large pot of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.

Heat a large nonstick skillet over high heat. Add 1 tsp sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it’s cooking. Transfer to a plate and repeat with another 1 tsp sesame oil and the rest of the steak.

Heat the remaining 1 tsp sesame oil add scallions, garlic and ginger. Cook for 30 seconds.

Add the broccoli, brown sugar, remaining 3 TBSP soy sauce and oyster sauce. Cook, stirring constantly, for 30 seconds.

Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.

Serve over brown rice and spinkle with sesame seeds.

Charred Broccoli with Blue Cheese Dressing

  

Dressing:
1/3 c half and half
Pinch of crushed red pepper flakes
3 ozs blue cheese, crumbled (see Note)
1/3 c sour cream
Salt

Broccoli:
2 pounds broccoli, cut into 1 1/2-inch florets with stems
1/4 c unseasoned rice vinegar
1 1/2 TBSP harissa
Zest and juice of 1 lemon
1 1/2 TBSP soy sauce
1 TBSP Dijon mustard
1 1/2 tsp Sriracha
1/2 c olive oil
1/3 c minced shallots
Salt
Pepper
2 TBSP butter
1 c crisped rice cereal

In a small saucepan, warm the half and half until hot. Whisk in the crushed red pepper, sugar and one-third of the blue cheese until melted. Let cool completely, then whisk in the sour cream and the remaining cheese. Season the dressing with salt.
PREPARE THE BROCCOLI 

In a large saucepan of salted boiling water, blanch the 
broccoli until crisp-tender, about 2 minutes. Drain well and spread on a large baking sheet to cool.

In a blender, combine the vinegar, harissa, lemon zest and juice, soy sauce, mustard and Sriracha and puree. With the blender on, gradually add the olive oil until incorporated. Transfer the vinaigrette to a medium bowl and stir in the shallots. Season with salt and pepper.

In a medium skillet, melt the butter. Add the cereal and 1 1/2 tsp of the harissa vinaigrette and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Season with salt and transfer to a paper towel–lined plate to drain.

Light a grill or preheat a grill pan. In a large bowl, toss the broccoli with half of the remaining vinaigrette and season 
with salt. Grill the broccoli over moderately high heat, turning occasionally, until lightly charred all over, about 5 minutes. 
Transfer to a plate.

Spread the blue cheese dressing on a platter and scatter the broccoli on top. Garnish with the spiced crispies and 
serve, passing the remaining harissa vinaigrette at the table.