8 DISHES THAT WILL CHANGE YOUR ATTITUDE TO CAULIFLOWER
Whatever they say about the nutritional and useful properties of cauliflower, but this vegetable is a rare enough guest in the daily menu. The reason for everything is the lack of pronounced taste. After a minimal heat treatment, a completely boring, unleavened dish is obtained. But no one said that cauliflower can not be combined with other vegetables and products, add spices to it and use it for complex dishes. We have several ideas that will help look differently at this useful vegetable.
- Salad with cauliflower in deep-fried -
Ingredients:
500 ml. sunflower oil
2 medium heads cauliflower, divided into small inflorescences
8 pcs. green onions, each cut into three long segments
180 gr. Tahini paste
2 cloves garlic, peel and grind
15 gr. chopped parsley
15 gr. of chopped mint
150 gr.
3 tablespoons Greek yoghurt. lemon juice
1 tsp. pomegranate molasses
Sea salt, black pepper
About 180 ml. water
Preparation:
Heat the oil in a large saucepan. Dip a few cauliflower inflorescences into the oil and fry for two to three minutes, turning so that they are evenly fried. After the cabbage turns golden brown, put it in a colander, sprinkle with a little salt and leave to drain. Repeat with the rest of the cauliflower. Then fry the green onions, also in batches, for a minute.Transfer to cauliflower and leave to cool.
Pour the tahini into a large bowl and add the garlic, herbs, yogurt, lemon juice, pomegranate molasses; pepper and salt. Stir with a wooden spoon and gradually pour water. Add water until the sauce gets a thick, but still smooth and flowing consistency, reminiscent of the consistency of honey. Stir the cauliflower and onions with sauce, to taste adjust the seasonings.
- Pasta with cauliflower and bacon -
Ingredients for 4 servings:
3 slices of bread on leaven, cut into small pieces
30 ml. plus 1 tbsp. olive oil
450 gr. pasta penne
170 gr. chopped bacon
1 cauliflower head, inflorescences cut into small pieces
6 garlic cloves, chop
2 tbsp. Butter
1/3 cup (volume 240 ml) of grated Parmesan cheese
1/4 cup (volume 240 ml) chopped parsley
Coarse salt without additives, ground black pepper
Preparation:
Mix the bread with 1 tablespoon of olive oil and spread on a baking sheet, sprinkle with salt. Bake in a preheated oven to 180 ° C until golden; allow to cool down. Raskroshit with the help of rolling pin croutons in small crumbs. In salted boiling water cook the paste according to the instructions on the package. Drain the water, leaving about 1/2 cup of water from cooking.
While brewing fast, in a frying pan fry the bacon until cooked. Transfer to a plate and get soaked with a paper towel. Preheat 30 ml. olive oil in a large Dutch brazier over medium heat. Add half the cauliflower and fry until golden brown, about 5 minutes, stirring occasionally. Add half the garlic and fry for 30 seconds; season with salt and transfer to a bowl. Repeat the process with the remaining cauliflower and garlic. Return the first batch of cauliflower to the brazier. Add 1 tablespoon of butter and mix. Pour in the water from the pasta and cook for 3-4 minutes. Add penne along with the remaining 1 tablespoon of butter, cheese, breadcrumbs and bacon. Cook together for 1-2 minutes. Sprinkle with parsley before serving.
- Cauliflower, baked entirely -
Ingredients:
600 ml. dry white wine
80 ml. olive oil
1/4 cup (volume 240 ml) coarse salt without additives
3 tbsp. fresh lemon juice
2 tbsp. butter
1 tbsp. crushed red pepper flakes
1 tbsp. sugar
1 bay leaf
1 cauliflower head, leaves to remove
For submission:
110 gr. fresh goat cheese
85 gr. cream cheese
85 gr. Feta cheese
1/3 cup (volume 240 ml) thick cream
2 tbsp. olive oil
Rough sea salt
Preparation:
Preheat the oven to 240 ° C. Bring wine, butter, salt, lemon juice, butter, red pepper, sugar, bay leaf and 1.9 l. water to a boil in a large saucepan. Immerse the cauliflower in the brine, reduce the heat and simmer, periodically turning the cabbage until the knife easily enters the center, about 20 minutes. Transfer the cauliflower to a baking tray and dry it well. Bake, unfolding the pan after half the cooking time, until brown, 30-40 minutes.
While cauliflower is baked, mix three kinds of cheese, cream and 2 tablespoons of oil in a combine until a homogeneous mass is obtained; season with sea salt. Transfer the mixture into a bowl and sprinkle with olive oil.
Baked cauliflower put on a plate. Pour oil and sprinkle with sea salt. Serve with a sauce of three cheeses.
- Kasserol with cauliflower -
Ingredients for 6-8 servings:
1 large head of orange cauliflower, cut into small inflorescences
2 tbsp. olive oil
4 green onions, thinly cut white and light green parts
2 tbsp. general purpose flour
360 ml. skim milk
1/2 tsp. ground cumin
1/2 tsp. ground chili
110 gr. grated cheddar cheese
Coarse-grained salt without additives, black pepper
1/4 cup (240 ml) rusks Pancake
1/4 cup (240 ml) of grated Parmesan cheese
Preparation:
Heat the oven to 175 ° C. At a height of 1-2 cm in a medium-sized saucepan pour water. Cover the pan with a lid and bring the water to a boil. Put the cauliflower in a steam basket and place it in the bottom of the pan, over boiling water. Reduce the temperature so that the water is slowly boiling, and cook the cauliflower for about 8 minutes. Transfer to a baking dish and set aside.
Drain the water from the pan, wipe the dishes with a paper towel. Pour the oil in a saucepan and heat it over medium heat. Add green onion and fry, stirring frequently, until golden brown, about 5 minutes. Add flour and whisk continuously until smooth, from 1 to 2 minutes.
Add milk, cumin, ground chili. Increase the heat and bring to a slow boil, stirring constantly. Reduce the temperature and boil, stirring constantly, until the mixture thickens, about 3 minutes.
Remove the sauce from the fire and mix cheddar into it. Add salt and pepper to taste.Pour the sauce evenly over the cauliflower. Mix Panco and Parmesan cheese in a bowl and sprinkle with a mixture of casserol. Put in the oven and bake until the bubbles appear on the cheese, about 15 minutes. Get out of the oven. Reposition the grill in the upper third of the oven and turn on the broiler. Return the casserol to the oven and bake until the top is browned, 1 to 2 minutes.
- Steaks from cauliflower with mushroom sauce -
Ingredients for 2 servings:
2 (2-2.5 cm thick) whole pieces, cut from the middle head of cauliflower
2.5 tsp. olive oil
1 tsp chopped fresh rosemary
1/4 tsp freshly ground black pepper
1/8 tsp sea salt or to taste
1.5 cup (volume 240 ml) of finely chopped cremini mushrooms
120 ml. marinara sauce
60 ml. broth or water
1/8 tsp. dried hot pepper flakes or to taste
2 tsp. pine nuts, fry
Preparation:
Preheat the oven to 220 ° C. Lubricate cauliflower with 1.5 teaspoons of oil and put on a baking sheet covered with parchment paper. Bake until light golden, about 15-20 minutes. Gently invert each "steak" and sprinkle 1/2 teaspoon of chopped rosemary, 1/8 teaspoon of pepper and salt, and bake until ready, about 12 minutes.
Meanwhile, heat the remaining 1 teaspoon of oil in a small frying pan over medium heat.Add the mushrooms and the remaining 1/2 teaspoon of rosemary and 1/8 teaspoon of pepper and fry until the mushrooms soften, about 5 minutes. Add the marinara sauce, broth and hot pepper. Bring to a boil over medium heat, then reduce the heat to minimum and cook under the lid until the desired consistency, about 8 minutes. Adjust the flavor to taste. Serve steak from cauliflower with mushroom sauce.
- Salad with fried cauliflower -
Ingredients:
Cauliflower
Olive oil
Mustard
Milled garlic
Capers
Wine vinegar
Cherry tomatoes
Olives
Ruccola, chard and dill
Preparation:
Blanch the cauliflower divided into small inflorescences about 3-4 minutes in hot water.Put the inflorescences in a colander and let drain off. Mix the inflorescence with a little olive oil, season with salt and pepper. Transfer to a hot frying pan and fry, turning over, until clear scorching.
Mix to taste mustard, capers, garlic, olive oil and vinegar. Put the cauliflower in a bowl and mix with greens, olives and tomatoes. Season with salad dressing and serve.
- Cauliflower with curry -
Ingredients for 8 servings:
2 tablespoons olive oil
1 tsp coriander seeds
1 teaspoon seeds of cumin
1 tsp
1 tsp curry powder turmeric powder
1 large head of cauliflower, divided into small inflorescences
Large salt without additives, freshly ground black pepper
1 tsp. finely grated peeled ginger
1 tsp finely grated lime peel
Preparation:
Heat oven to 230 ° C. Stir butter, coriander seeds, cumin seeds, curry and turmeric in a large bowl. Add cauliflower, season with salt and pepper. Gently stir so that the seasonings are evenly distributed over cauliflower. Expand the inflorescence in one layer on a baking sheet; sprinkle with seasonings from a bowl. Bake until brown on the edge of the inflorescence, 10-15 minutes. Transfer to a dish and sprinkle with ginger and lime rind. Serve cauliflower warm or at room temperature.