Broccoli and Cauliflower
A mild, comforting skillet dish that never fails to delight, this combination of broccoli, bell pepper, and baked tofu is on the table in less than 30 minutes. Serve over cooked brown rice, quinoa, or other grain of your choice, if you’d like, or accompany with baked sweet potatoes. Round out the meal with a salad or a platter of raw veggies and dip. Photos by Evan Atlas.
This cauliflower recipe makes the most beautiful presentation and it’s a breeze to make. Minimal ingredients … whole foods at their best. I served these with a big, fresh salad. Perfect lunch! The trickiest part to this recipe is slicing the cauliflower, only because you will lose some. It’s mostly the inner slices that will easily retain their structure. The rest just fall apart, so be prepared to have another cauliflower recipe on hand for the leftovers! Contributed by Helyn Dunn from her blog Helyn’s Healthy Kitchen.
Two powerhouse veggies, broccoli and cauliflower, lightly cooked and subtly dressed, pair up to make a hearty salad. This makes a moderate amount, good for everyday meals, but it’s a great salad to make for company or potlucks, too. If that’s the case, the recipe doubles very easily. more→
This raw dish makes the perfect lunch or dinner. It’s easy to make, delicious and great for you! Adapted from Rawmazing: Over 130 Simple Raw Recipes for Radiant Health* by Susan Powers (Skyhorse Publishing, 2012). more→
No matter what time of year, it seems like my family can’t get enough of broccoli, a favorite green veggie. Red pepper flakes—to your personal taste—give the dish a spark of heat in this speedy preparation. Photos by Evan Atlas. more→
Scalloping vegetables involves baking them with a light sauce and topping with bread crumbs that get all crispy and yummy. This is a simple, old-fashioned way to serve cauliflower. It’s a way to serve this tasty veggie as comfort food.
After you cut each piece of cauliflower into tiny florets using a small, sharp paring knife, the rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and/or tofu, and a colorful salad. 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. more→