How to prepare cauliflower: 10 different recipes

1. Pickled cauliflower in the oven

Ingredients

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

preparation

Remove the leaves from the cauliflower and place it in a plastic bag. Mix lemon juice, crushed garlic, ginger, onion, turmeric, salt and yogurt. Pour marinade into the bag, close it and shake well. Put the bag in the refrigerator for at least an hour. To better marinated cabbage, leave it in the refrigerator overnight.

Transfer pickled cauliflower on a pan and bake in a preheated 180 ° C oven for 45-60 minutes. She should soften the inside and browned on the outside.

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

2. Cauliflower in beer batter

Ingredients

• 1 teaspoon cumin (cumin);
• 2 teaspoons mustard seed;
• ½ teaspoon chili powder;
• 1 teaspoon black peppercorns;
instagram viewer
• Self-raising flour 200 g (or 200 g of plain flour 1 teaspoon baking powder ¹/₂);
• ½ teaspoon turmeric;
• 350 ml of cold beer;
• sea ​​salt - to taste;
• 1 head cauliflower;
• ½ cup olive oil;
• ½ parsley;
• 1 lemon.

preparation

Good grind cumin, mustard seeds, chilli and black pepper in a mortar. Mix the resulting powder with the flour and turmeric. Pour almost all beer and whisk thoroughly. The consistency of the batter should resemble a thick cream. If it is too thick, add more beer. Then season with sea salt batter.

Disassemble the cauliflower into small buds and stalks, cut into pieces 2 cm thick. Wash the cabbage and fold in a colander. All excess fluid should drain out. Residual water can wet a paper towel. Put the cabbage in a bowl and sprinkle with ordinary flour.

In a deep skillet heat the oil. Remove excess flour with a cauliflower. Dip in batter inflorescence, to shift in the hot oil and cook until golden brown, turning periodically.

Do not try to stuff cabbage in a saucepan full time. Cook for her party.

At the end of the dip in batter parsley leaves and place in a saucepan with the oil for 40 seconds.

Finished cabbage Transfer to a paper towel to stok excess fat. Season with salt, sprinkle with lemon juice and garnish with parsley in the batter.

Serve at once: so the dish will taste better, and the crust will be crispy.

3. Italian Lasagna with Cauliflower

Ingredients

• 1 large cauliflower (about 1200 g);
• 4 tablespoons olive oil;
• sea ​​salt - to taste;
• 800 g of tomatoes in brine;
• 1 ½ cup of water;
• 5 garlic cloves;
• 1 large red pepper;
• 2 tablespoons tomato paste;
• 1 bunch basil;
• 10 sheets for lasagne;
• 200 g ricotta;
• 1 large egg;
• 200g grated Mozzarella;
• 50 g of grated parmesan;
• a few sprigs of parsley.

preparation

Put the cauliflower florets in a bowl, pour 1 tablespoon of olive oil and salt. Mix well and place the cabbage in one layer on a baking sheet. Bake in a preheated 220 ° C oven for 30-35 minutes, until inflorescences are not softened and browned. During cooking, once turn the florets. Then cool cabbage.

Put the tomatoes in a bowl and mash them. Pour the water in the jar from beneath tomatoes, shake and pour the contents into a bowl.

Heat in a pan 1 tablespoon olive oil and add the sliced ​​plates 4 garlic cloves and ½ teaspoon salt. Sear on medium heat for 2 minutes. Pour into the pan diced pepper and cook for another 8 minutes.

Add the vegetables to the tomato paste and stir well. Then put the tomatoes and basil leaves 4. Bring the mixture to boiling, reduce heat and simmer for about 40 minutes, stirring occasionally. The sauce should thicken.

Meanwhile, bring to boiling salted water in a large pan. According to one put in a pan sheets for lasagne and boil until al dente state according to package instructions. Fold sheets to a colander to water glass. Then lubricate the remaining olive oil.

Grind in a blender the ricotta, raw egg, ⅕ finished cauliflower and chopped clove of garlic until smooth. Add to this mix the chopped basil leaves, and again grind it in a blender.

Take the baking dish of about 20 × 35 cm. Lubricate it ¼ cup tomato sauce. Cover with 4 sheets for lasagne, cutting off the excess. They lay ¹/₂ mix with ricotta, ¹/₂ finished cauliflower, ⅓ mixture of tomato sauce, grated mozzarella ⅓ and ⅓ of grated parmesan. Cover three sheets for lasagna, repeat the filling and cover with the remaining leaves. Top with tomato sauce, mozzarella and parmesan.

Cover with foil shape in the oven and bake for 20 minutes. Then remove foil and bake for 10 more minutes, until the cheese is lightly browned. Before serving, let lasagna cool 10 minutes, so that it is easier to cut, and sprinkle with chopped parsley leaves.

4. Cauliflower in the oven

Ingredients

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

preparation

Disassemble the cauliflower into florets. Lower them for a few minutes in boiling salted water and fold in a colander. All excess fluid should drain, otherwise the cabbage as it should not propechotsya.

Grind cumin and coriander. Mix them with chili powder and salt. Add the spices chopped almonds, stir and fry on a dry frying pan. After a couple of minutes to lay out the inflorescence of cauliflower, pre-rubbed with a mixture of olive oil and butter.

When the cabbage starts to brown, add to it the juice and zest of lemon. Mix well and fry for a minute. Then move the pan in a preheated 200 ° C oven for 15 minutes to cauliflower covered with a crispy crust.

5. Baked cauliflower with cheese sauce with broccoli

Ingredients

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

preparation

Cut the garlic into thin slices, to shift to the pan with the butter and fry over medium heat. When the butter is melted, add the flour, stir, wait a minute, start slowly pour in the milk, stirring constantly.

Pour into pan broccoli and simmer for about 20 minutes, until inflorescences not begin to disintegrate. Then crush this mixture blender until uniform. Add half the grated cheese and salt.

Disassemble the cauliflower into florets, put in a baking dish, pour her a cheese mixture and sprinkle with the remaining grated cheese. Chop the bread in a blender, mix the breadcrumbs with the chopped thyme leaves, petals and almond oil and sprinkle with a mixture of cabbage.

Put a form in a preheated 180 ° C oven for one hour. Cabbage should be well propechsya and covered with a golden crust.

6. Cream of cauliflower

Ingredients

• 1 piece of butter;
• 1 large onion;
• 1 large 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.

preparation

Preheat oil in a deep pan or skillet. Put back the chopped onions and, stirring occasionally, fry 5 minutes until it softens.

Disassemble the cauliflower into florets. Peel the potatoes and cut it into cubes. Add the vegetables to the onion, pour broth and milk, salt and pepper. Bring to a boil, reduce heat and let stew for half an hour. Cauliflower should be soft, and the potatoes - break up into pieces.

Whisk the contents of the pan blender until smooth creamy consistency. If you want to submit soup in mugs, add a little more milk, so it is not too thick.

Ready soup can be stored in the refrigerator up to two days and in the freezer - up to a month.

Before serving, preheat soup, Pour it into bowls or mugs and garnish with cubes of cheese or greens.

7. Cauliflower purée

Ingredients

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

preparation

Disassemble the cauliflower into florets and remove the stalks. Bring water to a boil in a saucepan and place inflorescences. Cover and boil on medium heat for 12-15 minutes. Cabbage should be very soft.

Fold the florets in a colander to glass excess water. Mix cabbage with milk, butter, sour cream, salt and pepper to the puree. Before serving, garnish with chopped green onions.

8. Salad with cauliflower, bacon and peas

Ingredients

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

preparation

Disassemble the cauliflower into florets and chop into small pieces. Put them in a pan with water to a boil and boiled for another 10 minutes. Fold the cabbage in a colander and cool.

Cook eggs hard boiled and cut into small cubes. Fry the bacon and cut into small pieces. In a bowl, mix the mayonnaise, salad dressing, mustard, salt and pepper. Put to cauliflower, eggs, chopped onions, thawed peas, diced cucumber and bacon.

Mix well and refrigerate for 2-24 hours. The longer the lettuce will be in the refrigerator, so tasty work.

9. Salad with marinated cauliflower and carrots

Ingredients

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

preparation

In a small saucepan, bring to the boil vinegar, oil, and water. In a large pot, place the disassembled into florets of cauliflower, bay leaf, sliced ​​thin slices of garlic and lemon pepper.

Pour into the pan the contents of a skillet and stir. Cover the pan with a lid and refrigerate overnight or at least 6 hours. Stir the cabbage.

Then add the carrots, onions, chopped parsley and basil and mix well. Remove the salad in the refrigerator for 2 hours more. Before serving, remove the bay leaf lettuce.

10. Chocolate pudding with cauliflower

Ingredients

• 600 g of cauliflower inflorescences;
• 400 ml of vegetable milks (such as soya or coconut);
• 70 g of cocoa;
• 10 dates;
• ½ teaspoon vanilla extract or ¼ teaspoon vanilla.

preparation

Cook the florets on a pair for 10-15 minutes, until they are very soft. Mix all ingredients in a blender until smooth.

Serve as soon as possible, and it is possible to cool it first. Pudding is stored in the refrigerator for no longer than a day.

See also:

• "Steaks" Cauliflower →
• 3 simple recipe of delicious cauliflower →
• Which vegetables and fruits are good: fresh or frozen →