Easy Cauliflower & Broccoli Salad

Cauliflower & Broccoli Salad

Easy Cauliflower & Broccoli Salad




one head each of chopped broccoli

 one head cauliflower

half a pound of cook crumbled bacon

one cup of shredded cheese.


 Dressing :

1 cup of mayo
1 cup of sour cream and 1/4-1/2 cup of sugar
salt and pepper







Mix the dressing and pour over veggies.

Needs to be made at least an hour before eating.

You can always add onions, boiled eggs, peas, or whatever else you like.

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Roasted Cauliflower With Butter Sauce

Roasted- Cauliflower -With- Butter -Sauce


Roasted Cauliflower With Butter Sauce




1 head of cauliflower

Fresh thyme

2 bay leaves

4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower

1/3 cup (70)g melted butter

Fresh cracked pepper





1. Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.

2. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.

3. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.

4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.

5. Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.

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