I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Make broccoli and cauliflower mixture per package directions.
Set aside.
In a bowl, combine the onion and butter.
Cover and microwave on high for 1 to 1-1/2 minutes or until onions are tender.
Dissolve bouillon in hot water.
Mix the cornstarch and cold water.
Mix until smooth.
Add soy sauce and pepper to bouillon mixture and mix well.
Stir into onion mixture.
Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.
Pour over cauliflower.
Dissolve bouillon cubes in 1 1/2 quarts boiling water.
Add potatoes, celery and onion.
Cook 5 minutes.
Add carrots, broccoli and cauliflower.
Cook until tender.
Add 2 cans of soup (undiluted).
Simmer 10 minutes.
Add cheese; stir until melted.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
Cook broccoli or cauliflower until almost tender. Heat oven to 400\u00b0. Place broccoli or cauliflower in ungreased pan. Beat soup and milk until smooth. Pour over broccoli or cauliflower. Sprinkle with cheese. Combine baking mix and oleo until crumbly. Sprinkle over cheese. Bake until crumbs are light brown (about 20 minutes). Serves 6 to 8.
Combine broccoli and cauliflower, cream of mushroom soup, 1 can of dried onions, 1 bag of cheese and cheese soup.
Mix in large mixing bowl; place in casserole dish.
Top with remaining bag of cheese and dried onions.
Make sure to cook broccoli and cauliflower before mixing with other ingredients.
Bake all ingredients in casserole dish until cheese is melted.
Preheat oven to 350.
Cook Broccoli and Cauliflower in salted water until crisp-tender.
Drain.
Reserve one cup of cooking water when draining.
Saute Celery and Onion in butter until tender.
Mix all ingredients in a 13X9 baking dish that has been sprayed with Pam.
Top with paprika.
Bake Uncovered for 30 minutes or until Rice is done.
Mix all ingredients except broccoli, cauliflower and 1/2 cup Cheddar cheese.
In 9 x 13-inch baking dish, add broccoli and cauliflower.
Pour mixture over vegetables.
Top with remaining cheese; cover loosely with foil.
Bake in 350\u00b0 oven for 1 1/2 hours.
Cut up fresh broccoli and cauliflower.
Bake crescent roll, rolled out onto 9x13 pan.
Cool.
Mix cream cheese and ranch dressing.
Spread mixture onto cooled crescent rolls.
Top with broccoli and cauliflower and cheese.
Refrigerate.
Cook fresh broccoli or cauliflower; set aside.
Saute onions in oleo until tender.
Add water and chicken bouillon cubes; boil until dissolved.
Add noodles (optional).
Cook, uncovered, until noodles are tender.
Add garlic salt, milk and cheese.
Cook over low heat until cheese melts.
Add salt and pepper to taste.
Add chopped broccoli or cauliflower.
Serve.
Makes 4 quarts.
o a boil.
Add broccoli and cauliflower and cook just until
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
Add vinegar, sugar, mayonnaise, salt and pepper in a bowl. Be sure to mix well.
Cut broccoli and cauliflower in bite size pieces.
Mix with sugar mixture and crumbled bacon or bacon bits. Chop onion in small pieces.
Stir well.
Refrigerate and serve.
Cook broccoli and cauliflower as directed.
Add rest of ingredients and mix.
Put in greased casserole (2-quart) and bake at 350\u00b0, covered, for 45 minutes and uncovered for 15 minutes.
Cut broccoli or cauliflower in small pieces, using the buds and stems.
add chopped onion, grated cheese and bacon.
Mix dressing ingredients and mix together with other ingredients. Serves 8.
Mix vinegar, Miracle Whip or mayonnaise and sugar with an electric mixer until smooth.
Cook bacon until crisp and then drain and crumble.
Add bacon to dressing.
Mix with broccoli and cauliflower, cut into bite size pieces.
Refrigerate.
Cut head, flowerette off broccoli and cauliflower. Place a single layer in a pan sprayed with olive oil. Drizzle olive oil and spray heavily with olive oil. Bake at 350\u00b0 until veggies are tender and crisp.
Cut the cauliflower into small flowerettes Cut the broccoli into small bunches Slice the carrots In a bowl, mix the fat free Italian Dressing and 1 1/2 T horseradish Mix cauliflower, broccoli, carrots with the dressing mixture and refrigerate.
egitable stock. Then addthe broccoli and cauliflower stalks and fine ground pepper
he cauliflower in boiling salted water for 3 minutes. Add the broccoli