Broccoli and Cauliflower with Kumquats Recipe

rate this recipe Rate this recipe

Small and citrusy, kumquats add real zing to these rather bland vegetables. This is also good using all broccoli or all cauliflower, but the blend provides more variety in color and flavor.

Broccoli and Cauliflower with Kumquats Recipe (+)

Directions

Bring 2 cups water to boil in a saucepan. Add kumquats, return water to boil and boil for about 30 seconds. Remove kumquats and cool in cold water. When cool enough to handle, slice into thin rounds, removing seeds.
If you're not using prepared dressing, mash or press garlic and mix well with olive oil, vinegar and salt.
Cook broccoli - cauliflower mix according to package directions. While vegetables cook, chop olives.
Drain vegetables, pour vinaigrette over, add olives and kumquats. Mix gently. Serve warm, room temperature, or cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

Enter desired servings:

Ingredients

-		1 pound frozen mixed broccoli and cauliflower, or use fresh
-		4 ounces kumquats, about 10 - 12 (use more or fewer according to preference)
-		10 black olives, preferably Kalamata or other flavorful kind
		prepare vinaigrette dressing: ( or use purchased vinaigrette )
-		1 clove garlic
-		3 tablespoons olive oil
-		1 tablespoon vinegar or lemon juice
-		1/2 teaspoon salt and a few grinds of pepper

Broccoli and Cauliflower with Kumquats recipe - Related Content

Recipes

Broccoli Cabbage Slaw with Chipotle Mayo

If you’re tired of the ordinary and slightly bland versions of creamy coleslaw that we are all accustomed to, here’s a distinctive Southwestern inspired version that is packed with flavor and is sure to become one of your favorite coleslaw recipes.

Cauliflower Soup

Simple cauliflower has never tasted so good! This light, healthy, and delicious soup recipe, featuring a medley of flavorful ingredients, makes cauliflower a special treat.

Broccoli and Rice Casserole

Whether served as a side dish or as a vegetarian entrée, this inventive broccoli and rice casserole recipe will become a favorite. Substitute a second tablespoon of olive oil for the butter, use two egg whites (or 4 oz. of egg substitute) instead of the whole egg, and use fat-free cheese to create a healthful variation that is very low in saturated fat.