913 floret recipes

We make this pasta salad all the time. It's loaded with the delicious flavors. Sometimes we add some steamed broccoli florets or asparagus, or a few freshly sliced mushrooms.

Roasted cauliflower salad tossed with peppery arugula, toasted walnuts, sharp cheddar, and a sherry vinaigrette. A warm, hearty vegetarian salad with golden caramelized edges in every bite.

Chive blossom omelet with Swiss cheese, fresh parsley, and edible chive florets folded inside and garnished with whole blossoms. A elegant 20-minute breakfast for two using garden-fresh herbs.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

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A scrumptious lasagna that's made with tomato sauce, broccoli florets and cottage cheese.

This tasty and delicious dish made with chicken breasts and broccoli florets is simple and easy to make.

Cheddar broccoli potato soup with a creamy blended potato base and tender broccoli florets. A kid-friendly weeknight soup that makes broccoli irresistible.

Marinated shrimp kabobs with picante sauce and Italian dressing, threaded with broccoli florets and cherry tomatoes. A make-ahead cocktail appetizer with three-color visual punch.

Aloo gobi style cauliflower with potatoes dry-fried with whole cumin seeds, ground cumin, coriander, turmeric, cayenne, and fresh green chili. A classic Indian vegan side dish.

Whole wheat pasta with broccolini and radish gets tossed in a sherry-orange vinaigrette and crowned with creamy feta. A bright vegetarian pasta salad equally good warm or chilled the next day.

An easy pasta salad that uses the fresh veggies you have on hand and some Italian dressing so you can put it together quickly, we love quick and easy recipes.

Salad bar pizza is a vegetable-loaded deep-dish pie on whole wheat crust with broccoli, cauliflower, peppers, carrots, and red onion under mozzarella and Parmesan. Vegetarian, lower calorie.

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Stir-fried fresh vegetables and tofu are served with quina that is packed with fibre and protein. And it is so quick and easy to make, within less than 15 minutes, a delicious and refreshing meal appears.

Traditional Mexican squash blossom soup with zucchini, corn, epazote, and chilies in a tomato broth finished with cream. A beloved seasonal dish showcasing flores de calabaza.