Rainbow Cauliflower & Broccoli with Garlic and Almonds

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Total Time (minutes)
17
Difficulty
1
Servings
4
Ingredients
6
Total Prep Time: 10 minutes
Calories Per Serving: 110
Nutrients

Nutrition Facts

Serving Size 103g

Amount per serving
Calories 110 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 5 g %
Cholesterol 0 mg 0 %
Sodium 25 mg 1 %
Potassium 300 mg 9 %
Carbohydrate 9 g 3 %
Fiber 3 g 12 %
Sugars 4 g
Protein 3 g
Vitamin A 20 %
Vitamin C 100 %
Calcium 4 %
Iron 4 %
Vitamin K 15 %
Vitamin B6 10 %
Folate 15 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 cups DOLE® Rainbow Cauliflower (Purple, Green, Yellow), cut into florets 
  • 2 cups DOLE Broccoli florets 
  • 2 tablespoons extra-virgin olive oil 
  • 3 garlic cloves, thinly sliced 
  • 1 tablespoon sliced almonds 
  • 2 tablespoons dried cranberries 
  • Salt and ground black pepper, to taste

Directions

  1. Bring a large pot of water to a boil. Carefully add cauliflower florets into the water and cook for 2 minutes. Add the broccoli florets and cook for another 2 minutes or until tender.

  2. Remove broccoli and cauliflower with a slotted spoon and transfer to a colander to drain.
  3. Heat oil in a large skillet over medium heat. Add garlic and almonds; cook just until beginning to turn golden, about 3 minutes.
  4. Add cauliflower, broccoli, and cranberries to skillet. Lightly toss to combine. Season to taste with salt and pepper and serve.
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Rainbow Cauliflower & Broccoli with Garlic and Almonds Prep Time:10 minutes Cook time:17 minutes Serves: 4
Nutrition facts: 110 Calories, 8 grams fat
Ingredients: 2 cups DOLE® Rainbow Cauliflower (Purple, Green, Yellow), cut into florets , 2 cups DOLE Broccoli florets , 2 tablespoons extra-virgin olive oil , 3 garlic cloves, thinly sliced , 1 tablespoon sliced almonds , 2 tablespoons dried cranberries , Salt and ground black pepper, to taste, Directions:Bring a large pot of water to a boil. Carefully add cauliflower florets into the water and cook for 2 minutes. Add the broccoli florets and cook for another 2 minutes or until tender.

Remove broccoli and cauliflower with a slotted spoon and transfer to a colander to drain.Heat oil in a large skillet over medium heat. Add garlic and almonds; cook just until beginning to turn golden, about 3 minutes.Add cauliflower, broccoli, and cranberries to skillet. Lightly toss to combine. Season to taste with salt and pepper and serve.