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Beautifully In-Season: Broccoli & Cauliflower

January 25, 2012

Right now is the best time to enjoy broccoli and cauliflower.  The broccoli looks like lush, full green bouquets!  And cauliflower seems to be one of our member favorites.  Here are some tips and recipes to try…

Broccoli

Store broccoli unwashed in an open plastic bag in the refrigerator. Fresh broccoli will keep up to 10 days.

Try these recipes…

Or one of our favorite simple ways to cook broccoli: sautée onions and broccoli in a pan with coconut oil or butter until softened.  Add sliced chicken breast or ground beef and cook, then season with salt, pepper, and garlic.   YUM.

photo: Nicole Santos | ohmygollygolly.blogspot.com

Cauliflower

Avoid excessive moisture when storing cauliflower. You need not wash it before storing and keep it in an open produce bag or perforated bag. If kept whole, you can store it uncooked for up to a week. If florets are pre-cut, store for 2 days. It can also be blanched and frozen for up to a year.

Try these recipes…

Leave a comment and let us know what YOU make with your broccoli and cauliflower!

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10 Comments leave one →
  1. Shelly Line permalink
    January 26, 2012 9:06 am

    WALNUT MISO NOODLES WITH BROCCOLI OR CAULIFLOWER!
    I can’t wait to get more broccoli and cauliflower so I can make this again:
    http://www.101cookbooks.com/archives/walnut-miso-noodles-recipe.html
    This is so good and fast. Just boil some noodles (whole wheat or soba are best) and throw in the broccoli or cauliflower with the water in the last couple minutes so it cooks just a little, drain and dress with the walnut miso dressing – YUM. Top with more nuts, scallions and whatever else you have around. This works well with lots of different veggies, and you could make the dressing with pecans or other nuts too.

    • January 26, 2012 9:15 am

      YUM! Shelly, that looks amazing. We love 101 Cookbooks recipes! Will have to try this one – thanks for sharing!

  2. Melissa Ray permalink
    January 26, 2012 10:48 am

    This cauliflower was great! I tossed mine with a bit of sesame oil, salt and pepper. Roasted at 400 for about 30 min (I tossed every ten minutes or so) My boyfriend and I LOVED it. ❤

  3. Ellie permalink
    January 26, 2012 3:53 pm

    I don’t know if someone’s already posted about this already but I also do a broccoli/cauliflower salad. Broccoli, cauliflower & carrots blanched and topped with some salt, pepper, olive oil, apple cider vinegar & garlic. It makes for a healthy & fast side dish.

    With Saturday’s pick-up I plan to just wash and eat my broccoli & cauliflower raw with a home made dip. I have some radishes left from the previous pick up so if i throw some of them in with carrots it’s also a full veggie & dip tray = perfect for vegging out on the couch to watch a game with!!

    • January 26, 2012 4:40 pm

      Ellie, Great idea! What’s your homemade dip?

      Love the idea of using apple cider vinegar on them after blanching.

      • Ellie permalink
        January 26, 2012 5:00 pm

        Haha Well I was busted over advertising! Actually it’s a cheap trick recipe, not really “home-made”

        1 package of Sour Cream
        1 package of Neufatel/Cream cheese
        1 package of the dry Zesty Italian dressing

        Mix & refrigerate for an hour ahead of time so the flavors mesh some. Pretty basic but we love it! Also don’t tell my husband, I always opt for low-fat or fat-free versions of the cheeses & he can’t tell the difference.

  4. January 31, 2012 9:33 pm

    I’ve been on the TSFL (Take Shape For Life) program for a couple of months, which is a low-carb meal replacement plan…
    a fellow TSFL-er gave me this AMAZING rice substitue recipe:

    1 head cauliflower
    -run the cauliflower through the cheese grater attatchment of your food processor, or grate by hand in a large cheese grater. This will turn the cauliflower into a rice-like consistency.
    -place cauliflower “rice” in a microwave-safe dish. Cover. Do NOT add water!
    -Microwave for 5 minutes. the cauliflower will still be soft, but not mushy.
    -Now you can add salt or butter or your favorite curry on top!
    I had it under crock-pot teriyaki chicken and I didn’t miss the real rice at all!
    Once again a veggie saves the day!

  5. Janette permalink
    February 2, 2012 3:54 pm

    I made a wonderful creamy cauliflower soup with my share
    1 head cauliflower chopped
    1 1/2 cups chicken stock
    cook until tender,
    add 4 wedges of laughing cow light cheese
    1/8 tsp garlic powder
    fresh ground pepper and sea salt to taste
    using a immersion blender, blend until smooth
    if you want it a little thinner add a little more chicken stock.
    I also make a mock loaded baked potato soup for my other half
    and he hates veggies 🙂

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