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recipes using frozen broccoli and/or frozen cauliflower?

phoenikia Jan 17, 2009 12:59 PM

What are your favourite recipes using frozen broccoli or cauliflower? I'm used to using fresh, but I bought a big bag of frozen broccoli and cauliflower to keep on hand, but haven't found a good way to use it yet. Thanks for any suggestions.

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  1. enbell RE: phoenikia Jan 17, 2009 01:08 PM

    veg pot pie
    mixed into sauce to top pasta
    simple filling for veg tamales
    topping for baked potato
    add to almost any soup
    easy mixed into a quiche
    I actually don't mind frozen veg alone by themselves. True nothing compares to fresh, but sometimes not possible.

    3 Replies
    1. re: enbell
      Jim M RE: enbell Jan 17, 2009 01:17 PM

      Somewhere on the site there's a recipe for broccoli sauce for pasta. I made it with mixed broccoli and cauliflower (it had about 5 T of cream + Parmesan), and it turned out great--a pleasant light green color.

      A less healthful suggestion: deep-fry them. There's a burger place near me that has deep-fried cauliflower and broccoli, and I always order them to trick myself into thinking I'm eating something at least halfway healthy. Very tasty with ketchup.

      1. re: Jim M
        goodhealthgourmet RE: Jim M Jan 17, 2009 08:12 PM

        here's the recipe...


        1. re: goodhealthgourmet
          Jim M RE: goodhealthgourmet Jan 18, 2009 10:40 AM

          Thanks! That's the one.

    2. k
      kshrimp RE: phoenikia Jan 17, 2009 01:21 PM

      We made creamless cream of broccoli soup earlier this week to have with sandwiches for supper, and I used frozen broccoli because it's what we had.

      Minced onion sauteed in oil, stir in a little flour, chicken stock and broccoli. Cook until broccoli is tender, puree in blender. At this point you can add cream, or not. I used a bit of thyme, and a dash of cayenne on the leftovers. Basic, healthy, easy way to get some veg in a satisfying soup. I think I even tricked DH with it! ;)

      1. msmarabini RE: phoenikia Jan 18, 2009 04:31 AM

        I make a spicy broccoli pasta sauce with chili, garlic, ex.vir. olive oil, a couple of anchovies, and kalamata olives.

        Cook the broccoli in boiling salted water (which you can later use to cook the pasta). Once it's fork-tender, remove it and place it in a saute pan with some olive oil, 2-3 garlic cloves, a good sprinkling of chili flakes and chopped anchovies (if you can't bear the thought of anchovies, you can sub them with pancetta or chopped unsmoked bacon). Keep the heat moderately low and continue cooking the broccoli, smashing it up with a wooden spoon...so that it can coat/meld with the pasta more easily. This second cooking step should only take about 10-12 minutes - just enough time for the pasta to cook.

        For the broccoli, you could also do a stir-fry of beef & broccoli in oyster sauce.

        For the cauliflower:
        You could do a nice veggie curry with cauliflower, potatoes, carrots and sweet green peas/or chickpeas and serve with basmati rice.

        Or cook it up, puree it, and mix it in a creamy home-made mac and cheese.

        Or you could also

        1. msmarabini RE: phoenikia Jan 18, 2009 04:32 AM

          Oops! I forgot about the kalamata olives...for the broccoli pasta dish...just remove the pits, slice them up (about 10 whole olives for 2-3 people), and throw them in the saute pan with the broccoli towards the end.

          1. p
            phoenikia RE: phoenikia Jan 18, 2009 06:41 AM

            Thanks for the suggestions so far- they sound great!

            1. alanbarnes RE: phoenikia Jan 18, 2009 11:16 AM

              I normally like my broccoli and cauliflower to have a little crunch, so frozen has limited applications. But I can't resist the stuff gratineed with a little sauce mornay; it's a chow-worthy throwback to the broccoli and cauliflower casserole my mom made with Cream of Cheese soup. Yum.

              2 Replies
              1. re: alanbarnes
                LauraGrace RE: alanbarnes Jan 19, 2009 11:06 AM

                You are right, alanbarnes! And that reminds me... it's also delicious mixed with pasta and baked similarly with a cheesy bechamel, like a broccoli-cauliflower-cheese mac-n-cheese gratin-creamy-unctuousness marriage made in heaven. Divine.

                Soup soup soup. I think frozen broccoli and cauliflower are superior to fresh in various cream-of-whatever soups, if for no other reason than convenience. I'll make a creamless version, portion and freeze it, and then add cream when I re-heat it. It's great for unloading your freezer of a Costco-sized bag of veggies!

                1. re: alanbarnes
                  clamscasino RE: alanbarnes Jan 20, 2009 05:10 AM

                  Following along with the mornay sauce/cream of cheese soup theme...Chicken or Turkey Divan. Normally (I think) Divan uses bread, but I like to fill crepes with the shredded meat, broccoli and some of the sauce. Pour reserved sauce over filled crepes. Top with grated cheese and bake until hot and bubbly.

                2. f
                  FriedClamFanatic RE: phoenikia Jan 19, 2009 11:12 AM

                  With the broccoli, I often make a "quiche" using Bisquick. I thaw it first.

                  For Cauliflower, although I usually use fresh, the family has become enamored of the mock mashed potato recipe in the South Beach diet. I Chest on it a little by adding garlic and some shredded cheese. Cooked frozen would work just as well.

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