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How to cook cauliflower: 10 great recipes

How to cook cauliflower: 10 great recipes

  • 1 head of cauliflower
  • 1 lemon
  • 2 cloves of garlic
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped onion
  • 1 tablespoon of turmeric
  • 1 teaspoon sea salt
  • 120 ml of Greek yogurt or coconut milk.
  • 120 ml olive or melted butter.
  • A few sprigs of parsley.

Remove the leaves from the cauliflower and place them in a plastic bag. Mix lemon juice, chopped garlic, ginger, onion, turmeric, salt and yogurt. Pour the marinade into the bag, close it and shake well.

Put the bag in the refrigerator for at least one hour. To make the cabbage better marinated, leave it in the refrigerator overnight.

Transfer the marinated cauliflower to a baking sheet and bake in the preheated oven at 180 ° C for 45-60 minutes. It should soften on the inside and redden on the outside.

Before serving, pour the cabbage with oil and sprinkle with chopped parsley leaves.

How to cook cauliflower: 10 great recipes

  • 1 teaspoon of zira (cumin)
  • 2 teaspoons of mustard seed
  • ½ teaspoon ground chili
  • 1 teaspoon black peas
  • 200 g of yeast flour (or 200 g of regular flour and 1 teaspoon of baking powder)
  • ½ teaspoon of turmeric
  • 350 ml cold beer
  • sea ​​salt to taste
  • 1 head of cauliflower
  • ½ cup of olive oil
  • ½ bunch of parsley
  • 1 lemon

Finely grind the cumin, mustard seeds, chili and black pepper in a mortar. Mix the resulting powder with flour and turmeric.

Pour almost all the beer and beat well. The consistency of the dough should resemble the thick cream. If it’s too thick, add more beer.

Then season the salt with sea salt.

Remove the cauliflower in small florets and cut the stem into slices 2 cm thick. Rinse the cabbage and fold it into a colander.

All excess liquid must drain. The remaining water can be dried with a paper towel.

Put the cabbage in a bowl and sprinkle with flour.

Heat the oil in a deep saucepan. Remove excess flour from the cauliflower.

Immerse the inflorescences in the dough, transfer to hot oil and fry until they are golden brown, turning them periodically.

Do not try to push all the cabbage at the same time in a saucepan. Cook it in batches.

At the end, wet the parsley leaves in a dough and put it in a pan with oil for 40 seconds.

Place the finished cabbage on a paper towel to drain excess fat. Salt, sprinkle with lemon juice and garnish with parsley in the mixture.

Serve immediately: the dish will taste better and the crust will be crispy.

How to cook cauliflower: 10 great recipes

  • 1 large head of cauliflower (about 1,200 g)
  • 4 tablespoons of olive oil
  • sea ​​salt to taste
  • 800 g of tomatoes in own juice.
  • 1 ½ glasses of water
  • 5 cloves of garlic
  • 1 large red pepper
  • 2 tablespoons of tomato paste
  • 1 bunch of basil
  • 10 sheets for lasagna
  • 200 g ricotta
  • 1 large egg
  • 200 g of grated mozzarella
  • 50 g of grated Parmesan cheese
  • A few sprigs of parsley.

Place the flowers of cauliflower in a bowl, pour 1 tablespoon of olive oil and salt. Mix well and put the cabbage in a layer on a baking sheet. Bake in a preheated oven at 220 ° C for 30-35 minutes, until the inflorescences soften and brown.

During cooking, rotate the inflorescences once. Then cool the cabbage.

Put the tomatoes in a bowl and mash. Pour the water into a jar of tomatoes, shake and pour the contents into a container.

Heat 1 tablespoon of olive oil in a pan and add 4 slices of cloves of garlic and ½ teaspoon of salt. Fry over medium heat for 2 minutes.

Put the chopped pepper in the pan and cook another 8 minutes.

Add the tomato paste to the vegetables and mix well. Then place the tomatoes and 4 basil leaves.

Let the mixture boil, reduce heat and simmer for about 40 minutes, stirring occasionally. The sauce should thicken.

Meanwhile, boil the salt water in a large saucepan. One by one, place the lasagna leaves in the pan and boil until al dente according to the package instructions. Throw the leaves in a colander to crystallize the water.

Then spread them with the remaining olive oil.

Ricotta from the blender, raw egg, цветной from the finished cauliflower and the chopped clove of garlic until obtaining a smooth consistency in a blender. Add the chopped basil leaves to this mixture and cut it back in a blender.

Take a baking dish about 20 x 35 cm. Grease with ¼ cup of tomato sauce.

Place 4 sheets of lasagna on the top, cutting off the excess. Put ¹/₂ of the mixture with ricotta, the finished cauliflower, the tomato sauce mixture, grated mozzarella and ra grated Parmesan cheese in them. Cover with three sheets of lasagna, repeat the filling and cover with the remaining leaves.

Top with tomato sauce, mozzarella and parmesan.

Cover with foil and bake in the oven for 20 minutes. Then remove the foil and bake for another 10 minutes, until the cheese is browned.

Before serving, let the lasagne cool for 10 minutes to make it easier to cut and sprinkle with chopped parsley leaves.

How to cook cauliflower: 10 great recipes

  • 1 head of cauliflower
  • 2 teaspoons cumin (cumin)
  • 2 teaspoons whole coriander
  • ¼ teaspoon ground chili
  • sea ​​salt to taste
  • a little olive oil
  • 1 piece of butter
  • A handful of raw almonds without a shell.
  • 1 lemon

Dismantle the cauliflower in inflorescences. Immerse them for a couple of minutes in boiling salted water and drain them in a colander.

All excess liquid must drain, otherwise, the cabbage should not be cooked properly.

Crush cumin and cilantro. Mix them with chili powder and salt. Add the chopped almonds to the spices, stir and fry in a dry, hot pan.

After a couple of minutes, place the cauliflower sprouts there, after rubbing them with a mixture of olive and butter.

When the cabbage begins to brown, add the juice and the lemon zest. Stir well and cook for another minute.

Then transfer the pan to the preheated oven at 200 ° C for 15 minutes to make the cauliflower crisp.

5. Baked Cauliflower with Broccoli Cheese Sauce

How to cook cauliflower: 10 great recipes

  • 2 cloves of garlic
  • 50 g of unsalted butter
  • 50 g of sifted flour
  • 600 ml of half skimmed milk
  • 500 g of fresh or frozen broccoli
  • 75 g grated cheddar cheese
  • sea ​​salt to taste
  • 1 kg of fresh or frozen cauliflower
  • 2 slices of ciabatta
  • 2 sprigs of thyme
  • 25 g of almond petals
  • 1 tablespoon of olive oil.

Cut the garlic into thin slices, transfer to the pan with butter and fry over medium heat. When the butter has melted, add flour, mix and after a minute begin to pour the milk gradually, stirring constantly.

Place the broccoli in the pan and simmer for about 20 minutes until the inflorescences begin to disintegrate. Then grind this mixture with a blender until smooth.

Add half of grated cheese and salt.

Remove the cauliflower in flowers, put it in a baking dish, pour the cheese mixture over it and sprinkle with the remaining grated cheese. Grind the bread in a blender, mix the bread crumbs with chopped thyme leaves, almond petals and butter and sprinkle with the cabbage mixture.

Place the mold in a preheated oven at 180 ° C for one hour. The cabbage should be well baked and covered with a golden crust.

How to cook cauliflower: 10 great recipes

  • 1 piece of butter
  • 1 large onion
  • 1 large head of cauliflower (about 900 g)
  • 1 potato
  • 700 ml of vegetable broth
  • 400 ml of milk
  • salt to taste
  • ground black pepper to taste
  • 100 g of cheddar cheese

Heat the oil in a pan or deep saucepan. Put the chopped onion there and, stirring occasionally, fry for 5 minutes until it softens.

Dismantle the cauliflower in inflorescences. Peel and chop the potatoes.

Add the vegetables to the onions, pour the broth and milk, salt and pepper. Bring to a boil, reduce the heat and let cook for half an hour.

The cauliflower should be soft and the potatoes should be broken into pieces.

Beat the contents of the pan with a blender until you obtain a smooth creamy consistency. If you want to serve the soup in cups, add a little more milk so it is not too thick.

The prepared soup can be stored in the refrigerator for up to two days and in the freezer for up to a month.

Before serving, heat the soup, pour it into plates or cups and decorate with chopped cheese or herbs.

How to cook cauliflower: 10 great recipes

  • 1 head of cauliflower
  • 2 glasses of water
  • 3 tablespoons of milk
  • 1 tablespoon butter
  • 2 tablespoons low-fat sour cream
  • ¼ teaspoon garlic salt
  • ground black pepper to taste
  • Several green onion feathers.

Remove the cauliflower in inflorescences and remove the stem. Boil the water and place the inflorescences in a saucepan. Cover and cook over medium heat for 12-15 minutes.

The cabbage should be very soft.

Flip the inflorescences in a colander to drain the excess water. Mix the cabbage with milk, butter, sour cream, salt and pepper until pureed.

Before serving, garnish with chopped green onions.

How to cook cauliflower: 10 great recipes

  • 1 head of cauliflower
  • 3 eggs
  • 3 slices of bacon
  • 50 ml mayonnaise
  • 1 tablespoon of mustard
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 onion
  • ¾ cup of frozen peas
  • 2 pickled cucumbers.

Dismount the cabbage in inflorescences and cut into small pieces. Put them in a pot with water, boil and boil for another 10 minutes.

Throw the cabbage in a colander and cool.

Cook the hard boiled eggs and cut them into small cubes. Fry the bacon and cut into small pieces. In a salad bowl, mix mayonnaise, mustard, salt and pepper.

Put the cauliflower, the eggs, the chopped onion, the defrosted peas, the diced cucumbers and the bacon.

Mix well and refrigerate for 2-24 hours. The longer the salad in the fridge, the more flavorful it will be.

9. Salad with cauliflower in vinegar and carrots.

How to cook cauliflower: 10 great recipes

  • 60 ml of red wine vinegar.
  • 60 ml olive oil
  • 2 tablespoons of water
  • 1 kg of cauliflower
  • 1 bay leaf
  • 1 clove garlic
  • ½ teaspoon lemon pepper
  • 100 g of grated carrots
  • 50 g of chopped red onion
  • a few sprigs of parsley
  • ¼ teaspoon dried basil.

In a small skillet, boil the vinegar, oil and water. In a large pot, place the cauliflower, the bay leaves, the thinly sliced ​​garlic and the lemon pepper, disassembled in inflorescences.

Pour the contents of the saucepan into the pan and mix. Cover the tray with a lid and refrigerate overnight or for at least 6 hours.

Stir the cabbage periodically.

Then add the carrots, onions, chopped parsley leaves and basil and mix well. Put the salad in the fridge for another 2 hours.

Before serving, remove the bay leaf from the salad.

How to cook cauliflower: 10 great recipes

  • 600 g of cauliflower flowers
  • 400 ml of vegetable milk (for example, soy or coconut)
  • 70 g of cocoa
  • 10 dates
  • ½ teaspoon vanilla extract or ¼ teaspoon vanillin.

Boil the inflorescences in a couple for 10-15 minutes, until they become very soft. Mix all the ingredients in a blender until smooth.

Serve the dish immediately, but you can cool it first. The pudding is stored in the refrigerator for no more than a day.

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