Jan 7, 2015

They’re Back!


Boy have we missed fresh cauliflower and broccoli! The frozen checked broccoli and cauliflower were okay in baked dishes and kugels but nothing can compare with fresh!  Now that they are available at your corner grocery you can incorporate these crunchy fresh vegetables into your dishes and benefit from the taste and nutrition.  Of course, eating both broccoli and cauliflower raw will afford you the maximum nutrient benefits but some folks prefer to cook them before enjoying the taste. When cooking either, less is more so never overcook these healthful vegetables


Easy and delicious side dish that requires minimal preparation for great taste!

1 bag checked cauliflower florets

1 bag checked broccoli florets

1 head garlic, broken into cloves and peeled

2 tablespoons olive oil

1/2 teaspoon kosher salt

Preheat the oven to 375 degrees F.

Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the garlic cloves and olive oil, and sprinkle with salt. Cover the dish and bake for 20 minutes. Remove the cover, stir and cook for 20 minutes more, until vegetables are tender and nicely browned.


Crunchy vegetables benefit from a tasty dressing and pastrami chunks!

¼ pound pastrami, cut in small pieces

2 tablespoons canola oil

½ a bag checked cauliflower florets

½ a bag checked broccoli florets

1/4 red onion, thinly sliced

2 tablespoons sugar

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

2 tablespoons canola oil

1/4 cup mayonnaise

Kosher salt and freshly ground black pepper



Heat canola oil in a frying pan and sauté pastrami chunks until they are browned and crispy.
Place the pastrami, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise. Season to taste with salt and pepper. Pour the dressing over the vegetables and toss.


This lower calorie version of deep fried vegetables will become a family fave!

1 bag checked cauliflower florets

1 bag checked broccoli florets

2 eggs

1 tablespoon mayonnaise

1 teaspoon onion powder

Kosher salt and freshly ground pepper to taste

1 cup panko crumbs

1 cup wheat germ

Combine eggs, mayonnaise, salt and spices in a large bowl. Whisk well to combine. In another bowl combine panko and wheat germ.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray the parchment with oil cooking spray or lightly rub with canola oil.

Coat cauliflower and broccoli florets with the egg mixture. Remove and allow the egg mixture to drip back into the bowl. Dredge in the panko and wheat germ mixture. Place florets on the prepared pan. Once all the florets are coated, spray with a bit of oil again. Bake 30 minutes and turn florets to crisp all sides. Bake another 10-15 minutes or until cauliflower and broccoli are tender. Serve hot or at room temperature.


In this salad the broccoli and cauliflower are cooked just until tender crisp—keep an eye on them!

1/4 cup olive oil

3 tablespoons fresh parsley leaves, checked and minced

2 tablespoons capers, minced

1 tablespoon freshly squeezed lemon juice

1 medium shallot, minced

1 bag checked cauliflower florets

1 bag checked broccoli florets

Bring a medium pot of heavily salted water to a boil over high heat.

Meanwhile, place olive oil, parsley, capers, lemon juice, and shallot in a large bowl and stir to combine. Season with salt and freshly ground black pepper; set aside.

When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.

Add vegetables to vinaigrette and toss to evenly coat. Serve warm or at room temperature.

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