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Cauliflower pilaf

Cauliflower pilaf


Peel the onion, cut it into small pieces and fry it in a little oil. Set it aside.

The cauliflower is cut into bunches and washed. The cauliflower flowers are cut into small pieces with a knife and the stems are chopped with the robot with the S-shaped knife.

Put the cauliflower over the onion, add the pepper, dill, season with salt and pepper and put a cup of water (100 ml).

Cover with a lid and simmer over low heat, stirring occasionally, until cauliflower is made. Add water as needed.



Cauliflower salad & # 8211 classic, simple and tasty recipes

Cauliflower salad is not only tasty, but also filling. There are a lot of recipes for cauliflower salad, but we chose the most delicious. You can find them in the rows below.

Cauliflower salad with smoked salmon

Ingredient:

  • 1 fresh cauliflower, salad dressing (to taste)
  • 100 gr smoked salmon, 4 eggs
  • 2 pickles, 1 bunch of green onions
  • 1 tablespoon green dill, 1 tablespoon mayonnaise
  • 2 tablespoons natural yogurt, ground black pepper (to taste)

Method of preparation:

We wash the cauliflower and divide it into small flowers. Cut the salmon and cucumber into small cubes. Boil hard-boiled eggs, then let them cool and peel them. Cut boiled eggs into cubes of the same size.

Mix the spices for the salad with the yogurt and mayonnaise. Add chopped green dill and mix.

In a large bowl, combine all the ingredients: cauliflower, salmon, cucumbers, eggs and salad dressing previously prepared. Season with ground black pepper to taste.

Mix the salad and serve in bowls. Sprinkle green onions cut into large pieces. Good appetite and increase cooking!

Cauliflower salad with green olives

Ingredient:

  • 1 medium-sized cauliflower (approx. 700 gr)
  • 4 pickles, 3 eggs, 3 tomatoes
  • 50 gr green olives, 1 bunch of green onions
  • 1 tbsp dill, 1 tbsp ketchup
  • 2 tablespoons mayonnaise, salt and pepper

Method of preparation:

Break the cauliflower into bunches, wash it and boil it in salted water until it becomes completely soft.

Boil the eggs so that they become hard. Then let them cool, peel them and cut them into cubes, not too small. We also cut the pickled cucumbers into cubes.

Cut the olives in half, and cut the tomatoes into cubes. Rinse the dill and green onions. Finely chop the greens.

Mix mayonnaise with ketchup, salt and freshly ground black pepper. Put in a large bowl cauliflower, eggs, olives, tomatoes, cucumbers, green onions, dill and the mixture of mayonnaise and ketchup.

Mix all ingredients well. The salad can be served immediately. Good appetite and increase cooking!

Cauliflower salad with rice pasta

Ingredient:

  • 1 cauliflower, 100 gr rice pasta
  • 1 box of corn, leeks
  • 5-6 pickles, 4 eggs
  • 4 tablespoons mayonnaise, salt and pepper

Method of preparation:

Break the cauliflower into bunches and boil it in salted water until soft. However, we are careful not to fall apart. After boiling the cauliflower, drain it and let it cool.

Boil the rice pasta in salted water. Drain them, then pour cold water over them. Boil hard-boiled eggs. Let them cool, then peel them.

We cut leeks, pickles and boiled eggs. Drain the corn from the brine.

Cut cold cauliflower into smaller pieces. Put in a bowl the cauliflower, rice pasta, corn, leeks, pickles, eggs, mayonnaise, salt and pepper. We mixed everything very well.

Put the salad in the fridge for at least an hour, then put it in bowls and serve. Good appetite and increase cooking!

Cauliflower salad with smoked bacon

Ingredient:

  • A few chicory leaves
  • 1 medium-sized cauliflower, 200 gr smoked bacon
  • 1 red onion, 1 green onion, salt and ground black pepper
  • Olive oil

Method of preparation:

Rinse the cauliflower, then break it into bunches. Boil the cauliflower in salted water until soft. After we have boiled it enough, we take it out of the water and let it cool.

Cut the smoked bacon into cubes and fry it in a dry pan until lightly browned.

Peel an onion and cut it into thin slices.

Finely chop the green onion. Rinse the chicory leaves, dry them, then cut them into small pieces.

We then put them in a bowl. Add the bunches of cauliflower, red onion and green onion. Add fried bacon. Mix and season the salad with salt and pepper. Sprinkle with olive oil, then serve. Good appetite!


#4 Cauliflower cream soup

Ingredient:

  • 1 kg cauliflower
  • 1 onion, 2 potatoes, 3 cloves of garlic
  • 1.5 liters of chicken soup, 3 tablespoons oil
  • 50 gr butter, 100 gr cheese, croutons (for serving)
  • 250 ml liquid cream, salt, ground black pepper, nutmeg (to taste)

Method of preparation:

Melt the butter in a saucepan. Finely chop the onion and sauté it in butter. Add the peeled and diced potatoes and fry for about 5 minutes.

Heat the chicken soup and pour it hot over the onion and potatoes. We also add the cauliflower bouquets. Cook the soup until the cauliflower and potatoes are soft.

Let it cool slightly, then using a blender, mix all the ingredients until it gets a creamy consistency. Add warm liquid cream, grated cheese, crushed garlic, salt, black pepper and nutmeg.

Put the pan back on the stove, over medium heat, wait for it to boil, then reduce the heat. We wait for the cheese to melt completely. Pour the cream soup into bowls and add croutons in each portion. Good appetite!


PIURE DE CAOPIDA FIN IF WE BELIEVE

Cauliflower is a vegetable that I've kind of neglected lately, but did you know how rich it is in vitamins (C, B3, B5 and B6, phosphorus and potassium), fiber and protein? Besides the fact that it contains very few calories, it is also very beneficial for health by the fact that it produces antibodies and hemoglobin and protects us against asthma, allergies, migraines and depression. It has properties to improve skin health, helps maintain energy levels and balances the concentration of fat in the blood, and is often consumed as an adjunct to treat allergic rhinitis, asthma and inflammatory bowel disease or depression and anxiety.

An additional advantage for cauliflower is the fact that it is prepared very easily and quickly, most of the time being even indicated to be cooked as little or not at all as possible in order to maintain its nutritional qualities and crunchy texture.

Yes, I know, there are some of us who don't prefer it because it doesn't taste good, but that's exactly what I think is a big advantage. It can be combined with a lot of herbs and spices, being delicious as such in salads or breadcrumbs, extremely tasty baked, plain or au gratin, but also in dishes or garnishes such as this fine and creamy cauliflower puree that I enjoyed it the next day with a sheet of cod cooked for the first time in a vacuum.

Ingredient:

  • 300 gr. cauliflower (about half an average piece)
  • 150 ml. milk
  • 90 gr. butter
  • ½ teaspoon salt
  • 1 white pepper powder
  • 1 nutmeg powder
  • juice from half a lemon

Preparation method:

How to prepare the finest and creamy cauliflower puree

1 Prepare your ingredients close and a vertical or hand blender because this puree is ready in no time. It almost takes longer to prepare the small bunches of cauliflower that you separate to boil quickly and evenly. You can chop them with a knife, but I think they would break too hard and it would be a shame.

2 Put the milk and half the amount of butter in a saucepan to boil, then add the prepared cauliflower. Season with a pinch of salt, white pepper and a little nutmeg, cover with a lid and bring to the boil. Reduce the temperature to a minimum, then let the cauliflower cook for about 15 minutes. You will notice that it is quite well done by changing the color which becomes a little translucent or you can prick it with a knife for checking.

3 Drain the remaining milk in a bowl and put the cauliflower in a blender with a cube of butter and mix well, using, if necessary, 2-3 tablespoons of hot milk.

4 At the end, gradually add the juice from half a lemon so that it suits your taste and continue mixing until you get the creamiest and finest cauliflower puree you have ever eaten.

It goes very well with fish, next to which I used it today as a garnish, but you can use this quick and easy method to prepare other equally tasty purees from peas, broccoli, carrots or celery, especially since they are much healthier than the mashed potatoes we use quite often in addition to everyday dishes.


The cauliflower is washed and cut into pieces, if you have chosen the already frozen cauliflower this step is already done. Put in a pot with water and salt, completely covered and leave for 15 minutes from the moment it starts to boil. Be careful not to let the cauliflower cook too long as it softens too much.

While the cauliflower is boiling, cut the onion into small pieces, the cheese into cubes (or cheese), and the eggs are mixed together with the sour cream. After the cauliflower has boiled, remove and drain in a sieve or other bowl. Turn the oven to 180 degrees, let it heat up, and during this time grease a ceramic or yena bowl with butter.


Cauliflower recipes

If you like cream soups, then I'm sure you'll fall in love with this cauliflower cream soup! It is one of those recipes that you can make when you don't have too many ingredients in the fridge or closet. For cauliflower soup you only need three ingredients, so I say you should try it! & # 128578


Baked cauliflower recipe

Ingredients for baked cauliflower:

  • Boiled cauliflower
  • 1-2 cups breadcrumbs
  • 3 eggs
  • A tablespoon of dried oregano
  • Salt, pepper and paprika.

Cauliflower bread in the oven

How to prepare baked cauliflower:

Cauliflower is washed, cleaned, boiled and broken into bunches. Beat the eggs in a bowl, add the paprika, salt, pepper and half the amount of oregano. Mix all the ingredients until you get a homogeneous composition.

In another bowl, mix the breadcrumbs with salt, pepper and oregano.
Now, each bunch of cauliflower is passed through the egg mixture, then through the breadcrumbs mixture and placed on baking paper in the baking tray. All the cauliflower bunches are put in the oven for about 40 minutes, at 160-180 degrees.

When the breaded cauliflower has turned golden to brown, it is ready.


We open the cauliflower, the bouquets that we boil in the water in which we put 1/2 teaspoon of salt and the cleaned garlic cloves.

When it is cooked, we strain it and put it in the food processor (blender) together with the rest of the ingredients. Mix until the composition becomes creamy and if necessary add sour cream. Serve with a lean meat over fish or chicken. Or you can simply serve it instead of mashed potatoes as a garnish.

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Cauliflower puree

It looks like mashed potatoes, but it's not dangerous at all for the figure. The taste of cooked cauliflower may not be to everyone's liking, but butter, sweet cream and parmesan ennoble the final taste of puree. We like it a lot. It goes as a garnish for any steak or fish, or simply, accompanied only by a salad of vegetables.

  • 1 cauliflower of about 300 g
  • a cube of butter (25 g)
  • 50-70 ml sweet cream (30-35% fat)
  • salt, pepper, grated nutmeg
  • 2-3 sprigs of dill or green onions, optional
  • 1-2 tablespoons of grated Parmesan cheese

The cauliflower is washed, the bouquets are opened and steamed. I use a sieve put in a pot of water. Boil for about 15-20 minutes, test with a fork.

Meanwhile, heat the cream in a kettle.

When the cauliflower has boiled, move it to a bowl and pass it through the vertical mixer, adding the butter and cream a little at a time, until it reaches the desired consistency. At the end, add the grated Parmesan cheese, salt and pepper to taste. When serving, sprinkle with finely chopped dill or green onions. Serve immediately.

TOTAL: 395 grams, 497.6 calories, 14.9 protein, 40.9 fat, 17.3 carbohydrates, 7.5 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Monk Pilaf: The most tasty fasting pilaf

Pilaful is a fasting food that is prepared quickly and can be very tasty. Even if it is fasting, it does not mean that it cannot have a wealth of delicious tastes. Here's how to make a monastic fast:

INGREDIENTS

2 tablespoons vegetable oil

METHOD OF PREPARATION

Cut all the vegetables into pieces. Wash the rice.

In the pot in which you prepare the monk's pilaf, pour the oil, then fry the onion, bell pepper and garlic if you put it. After two minutes, add the rest of the vegetables, then the spices.

Add the washed rice over the vegetables and sauté it a little, stirring constantly, for 2-3 minutes.

Pour water over all the ingredients and leave the pot on low heat for 30-40 minutes - until the rice is completely soft, but not porridge.

If you are still looking for a fasting recipe, we also recommend rice with vegetables