this post was submitted on 27 Feb 2024
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[–] [email protected] 2 points 9 months ago (3 children)

Riced Broccoli. You can throw it in anything, almost.

[–] [email protected] 3 points 9 months ago

I get broccles evertime I groce. Cut off the florets, toss in oil and salt, convection roast at 400F for 20 to 25 minutes, stirring them about one or two times

[–] jimmux 3 points 9 months ago

I've started adding chopped broccoli into the rice cooker with rice and quinoa. It adds a lot of flavour, and about as cheap as a superfood can get.

[–] [email protected] 1 points 9 months ago (1 children)

I haven't seen riced Broc locally, but I am a big fan of riced cauliflower.

[–] [email protected] 1 points 9 months ago

I use that in place of rice for many dishes that just require boiled rice. For things like a rice pilaf, I'll substitute ½ of the rice with riced cauliflower, since it's close to the color of the rice, mostly.