Properly cutting the broccoli and cauliflower is key to ensuring they are cooked evenly ... Get your hands involved to ensure all surfaces are thoroughly coated. Next, arrange them on a baking sheet ...

Roast for 15 minutes on a baking tray until the florets are ... Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender. Using a stick blender, blitz the ...

Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender.

Cauliflower and broccoli are both nutrient-dense cruciferous vegetables, rich in vitamins C and K, fiber, and antioxidants. Broccoli excels in vitamin K and cancer-fighting properties, while ...

Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to boil. Add the cauliflower and cook 2 minutes. Add the broccoli and cook until both vegetables are ...

Don’t throw away your cauliflower stalks! Either blitz them in a food processor to make cauliflower rice, chop and add to a stir-fry, or use in this bake. Cut yourself a big slice to take for ...

The lovely, green cheese sauce is adapted from a Jamie Oliver recipe. It is a thick sauce but you can thin it with extra milk. Serve as a side or a meal on its own.

Sprinkle diced onion on top. Divide in half, and serve on two dinner plates with the Cauliflower Cheese Bake. Yield 2 servings. Per serving: 39 calories (29% from fat), 1.3 grams fat (0.1 gram ...

Scrape the cauliflower and cheese sauce into the pasta and toss well. Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining ...