2 1/2 pounds cauliflower (1 medium head), cut crosswise into 1- to 1 1/4-inch-thick slabs 1 1/4 pounds broccoli (2 or 3 stalks), stems peeled and broccoli halved lengthwise 1 cup grated sharp ...

Preheat the oven to 400°. Butter a 2-inch-deep 2-quart baking dish. Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes.

David’s Broccoli and Cauliflower Gratin . Main Recipe Ingredients. 1 head broccoli, cut into bite-size florets 1 head cauliflower, cut into bite-size florets 4 tbs unsalted butter ...

Broccoli: Feel free to cut some of the florets if they are too big!The more uniform in size each piece of broccoli is, the more even the cooking will be. I would avoid using frozen broccoli, since ...

Cook the cauliflower in salted boiling water for about 5 minutes and drain. Melt two tablespoons of butter in a saucepan. Stir in flour and seasonings until smooth.

On Oct 2, De Laurentiis shared a photo of her unique, new salad recipe with the caption, “We love this Crispy Parmesan Broccoli and Cauliflower Salad because it feels so savory and fun, but it ...

You will need a stick blender for this recipe. Each serving provides 100 kcals, 6g protein, 8g carbohydrates (of which 5g sugars) 3.5g fat (of which 0.5g saturates), 6g fibre and 0.1g salt. By ...

Add cauliflower florets to pot and cook until tender (but not mushy) when pierced with a sharp knife, about 5 minutes. Drain florets and pat dry with a clean kitchen towel.