Broccoli and Cauliflower
Serve this easy dish of tofu and broccoli over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, and strips of red bell pepper and cherry tomatoes. Read More→
Print This Post
Here’s an easy salad of lightly cooked cauliflower and raw carrots, with lots of extra flavor from parsley, olives, and sunflower seeds. I like to make this as part of a meal of cool dishes in the summer, either with a cold soup, or with two additional interesting salads. Adapted from Vegan Express by Nava Atlas. Read More→
Print This Post
Cut each piece of cauliflower into tiny florets. Use a small, sharp paring knife, and take your time. The rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and tofu. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot. Reprinted by permission of Running Press, a member of the Perseus Book Group. Read More→
Print This Post
Try this unusual combination of cauliflower and avocado in a casserole for a family dinner or even as an appetizer for a dinner party. It’ll be sure to please all your guests! Read More→
Print This Post
I make this colorful trio of sautéed vegetables often, as it complements many different kinds of main dishes, including pastas, potatoes, and grains.
Print This Post
This dish is filled with a variety of delicious flavors and textures, along with the tremendously healthful ingredients: broccoli is loaded with calcium and vitamin C and nutrient-rich walnuts are a good source of alpha-linolenic acid, an essential omega-3 fatty acid. Read More→
Print This Post
This is a simple, old-fashioned way to serve cauliflower. It’s a way to serve this tasty veggie as comfort food.
Print This Post
This salad is delectable addition to any meal, but particularly ones with a Southwestern theme.
Print This Post
