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Cauliflower is cleaned of green leaves, unwrapped in bunches, washed well with cold water, then boiled in boiling salted water until soft.
When the cauliflower has softened, drain the water and place the bouquets in a heat-resistant bowl, greased with butter.
Prepare the sauce separately. Melt the butter in a saucepan, gradually add the flour in the rain and after frying in butter for 1 minute, quench with sweet milk. Stir the sauce constantly, so that it does not stick to the bottom of the pan, until it thickens, after which it is seasoned with salt and pepper.
Grate the telemeau on the large grater and the cheese on the small grater.
Part of the grated telemeau is mixed in the sauce, and the other is sprinkled over and between the bunches of cauliflower. Pour the sauce over the cauliflower in the heat-resistant dish, then sprinkle with the grated cheese.
Put the dish in the oven, at the right heat, until the cheese is nicely browned.
Cauliflower in the oven
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Tofu recipe with baked potatoes or cauliflower, prepared with onions and garlic, seasoned with paprika
Cauliflower with mushrooms in the oven
Baked cauliflower with white sauce, prepared with flour, butter, milk, egg yolk, lemon and grated cheese
Method of preparation
Baked cauliflower, bathed in cheese, is one of the first dishes I learned to cook. Over time, I kept confusing / changing / adding / to the recipe, until I managed to fulfill my taste buds and I wrote it down to stick to it. So, let me give you this advice when it comes to foods that are not complicated and that are rather the result of "crazy" ingredients: first follow the recipe but then try to give it the nuance of taste that- you like it. In your kitchen, you are a little magician :).
Wash the cauliflower and cut it into bunches. I had the frozen one, so this step has already been done. Put the cauliflower in a pot of water and leave it for 15 minutes from the moment it starts to boil.
Cut the onion into small pieces, the cheese into cubes, mix the eggs with the sour cream. Turn on the oven to keep it preheated to 180 degrees.
When the cauliflower is ready, put it in a large sieve and let it drain well for 2-3 minutes. Grease the dish (yena or ceramic) and line it with a spoonful of breadcrumbs. Put a layer of cauliflower, half a tablespoon of breadcrumbs sprinkled over it, half the cheese, half the onion, salt, pepper, less than half the sour cream mixed with eggs. Repeat the same steps once more, putting a nice tablespoon of grated Parmesan cheese on top at the end. Leave in the oven for 40-45 minutes or until browned to like what you see :). Good appetite, serve hot!
Baked cauliflower salad with chickpeas - simple, healthy and versatile
- Baked Cauliflower Salad with Chickpeas (Maria Matyiku / Epoch Times) Baked Cauliflower Salad with Chickpeas
Baked cauliflower salad with chickpeas is filling, especially tasty and healthy, being an excellent vegetarian alternative for special occasions, holidays but also for a regular daily meal.
Frying the bunches of cauliflower in the oven adds an extra flavor and taste: the cauliflower will caramelize until it acquires a golden brown color on the outside, while inside it will remain tender and slightly crunchy.
This salad is very versatile and you can match it with everything you like: from pasta and cheese, to fish, chicken or your favorite steak (favorites include pork tenderloin and grilled chicken).
a medium-sized cauliflower cleaned of leaves,
3 tablespoons apple cider vinegar
Salt and freshly ground black pepper,
2 cups boiled chickpeas or a small can of chickpeas,
a few sprigs of greenery (parsley, thyme, dill, etc.),
sprouted seeds or lettuce, spinach, arugula (optional)
The oven is preheated to 220 C, and the grill is positioned one third from the bottom of the oven.
The cauliflower is broken into bunches and placed in a single layer, in a large baking tray lined with baking paper. Season the cauliflower with salt and pepper, then sprinkle with olive oil and bake.
After 10 minutes, remove the tray and turn the bunches on the other side, then put them back in the oven for another 10 minutes or until the cauliflower is penetrated but firm and turns slightly brown. Set aside to cool slightly.
Meanwhile, marinate the onion. Half of the onion cut lengthwise is again cut into quarters in length then cut into juliennes in width, into thin slices. Put the chopped onion in a small bowl, sprinkle with salt, then add the 3 tablespoons of vinegar and mix gently. Set aside to marinate until the onion softens and the color turns pink and becomes vibrant (about 10-12 minutes). The onion is then strained with a fine-mesh sieve, the resulting liquid being used to prepare the dressing.
Put 1-2 teaspoons of mustard, salt to taste (¼ teaspoon) and ground pepper in the liquid drained from the onion marinade. Gradually add 3 tablespoons of olive oil, stirring constantly. At the end, sprinkle with finely chopped greens and set aside to infuse the flavors.
In a larger bowl, combine the cooked cauliflower with the marinated onion, chickpeas and the remaining greens, then pour the dressing and mix gently to incorporate evenly. Match salt and pepper as desired.
Before serving, add lettuce, spinach leaves, arugula or sprouted seeds.
Cauliflower with baked cheeses - Recipes
This cauliflower au gratin with cheese and sour cream is a vegetarian dish that is very easy to prepare in the oven. It can be served as a main course.
- 1 bag of Cauliflower Edenia 450 g
- 30 g flour
- 2 eggs
- ½ dill connection
- ½ lemon
- 50 ml olive oil
- 250 g grated cheese
- 200 g sour cream
- salt and pepper
Method of preparation
1. In a bowl mix flour, eggs, grated cheese and sour cream, over which add finely chopped dill, salt and pepper.
2. In a heat-resistant tray, greased with a little olive oil, place the frozen Edenia cauliflower and season it with salt and pepper. Sprinkle the rest of the olive oil on the surface of the cauliflower. Cover the cauliflower with the previously prepared mixture and place the tray for 25 minutes in the preheated oven at 170 ° C.
3. Serve the warm au gratin cauliflower as soon as it has been removed from the oven.
Cauliflower cheese casserole
Dear cauliflower fans and make cheese, in sweet harmony let & # 8217s come together, right now, oh, yeah :)) Today we have a goodness of cauliflower with baked cheese, it's hard to describe in words how tasty it is, it's certain that I ate 2 servings and I regret nothing :))
Ingredients (4-6 servings):
- 1 cauliflower
- 2 eggs
- 250ml liquid cream *
- 250ml sour cream (fermented)
- 2 cloves of garlic
- 250g cheese mix (cheese, mozzarella, smoked cheese)
- 30g butter
- salt, pepper to taste
- 1/2 lgt nutmeg
We break the cauliflower bouquets and boil them. My mother taught me a trick to keep the cauliflower crispy: we scald it first, that is, we add boiled water, then we boil it :)
Mix eggs, sour cream, liquid cream, half the amount of cheese given on the grater, crushed garlic (I recommend that they be hardened before, if you want a more subtle garlic flavor) salt, pepper, nutmeg. It's good if you use a little Cheddar cheese, it has a beautiful orange color :)
Grease a heat-resistant bowl with butter, add the boiled and drained bunches of cauliflower, pour the liquid mixture and sprinkle the rest of the grated cheese on top. Put everything in the oven 30 min to 180C, with the ventilation on, until it browns nicely. Buuuuuna both hot and cold! :)
*Liquid cream without carrageenan I have found so far only these 3 assortments: Dairy with Caimac, Sanlacta, Craftswoman and Ken Nata (with 35% or 38% fat, buy only online). Cream without carrageenan should be beaten with a little lemon juice to harden, being natural. If you have discovered any other brand, let me know :)
Dear caulifower fans, dear cheese fans, in sweet harmony let & # 8217s come together, right now, oh, yeah :)) Today we & # 8217ve got an amazing comfort food, hard to describe, but I sure did have 2 portions and I regret nothing :)) Cauliflower cheese casserole.
Ingredients (4-6 servings):
- 1 cauliflower head
- 2 eggs
- 250 ml heavy cream
- 250 ml sour cream
- 2 garlic cloves
- 250 g mixed cheese (cheese, mozzarella, smoked cheese)
- 30 g butter
- salt, pepper, to taste
- 1/2 tsp nutmeg
Chop the cauliflower florets and boil them my mom taught me this trick for the cauliflower to stay crunchy: add boiling water first over it and then boil it :)
Mix the eggs, sour cream, heavy cream, half the cheese (grated), mashed garlic (I reccomend you saute them a little first, if you want less of a garlic taste :) salt, pepper, nutmeg. It & # 8217s great if you use a little Cheddar cheese, it has a gorgeous color :)
Grease a baking dish with butter, add the boiled and drained cauliflower florets and pour the liquid mixture over them. Add the rest of the grated cheese on top and bake for about 30 min at 180 C, ventilation on, until lovely golden :) It & # 8217s super tasty both hot and cold!
Baked cauliflower with green sauce
I propose you an easy recipe, in case you have made excesses of Easter and you want to give your stomach a well-deserved break.
No, it's not a mistake! Cauliflower is one of the often underestimated vegetables, and baked cauliflower with green salsa is delicious!
If you are used to eating cauliflower only pickled and occasionally mixed with other vegetables as a side dish for a main course, now you have the opportunity to try something new and appetizing. It is a simple, healthy recipe that any vegetarian will appreciate. And the green salsa will give it an exotic, summer note, and will bring many new flavors.
Ingredients for baked cauliflower with green salsa:
-4 ½ tablespoons of lemon juice
-1/2 teaspoon grated lemon peel
-2 tablespoons canola oil
-fresh freshly ground black pepper
-40 ml extra virgin olive oil
-1 tablespoon mustard with seeds
-1 tablespoon Dijon mustard
-6 pickled, chopped cucumbers
-20 gr capers, drained and coarsely chopped
-2 tablespoons chopped tarragon
-2 tablespoons chopped coriander
-1 teaspoon of red wine vinegar
Preparation for baked cauliflower with green salsa:
In a large bowl, mix the parsley, coriander, tarragon, capers, cucumbers, garlic, mustard and olive oil until well blended.
Cauliflower is cut lengthwise into 1 cm thick slices. Season with salt and pepper. Heat the canola oil in a large skillet. Put the cauliflower slices in a single layer and cook for 2-3 minutes, until nicely browned.
Return to the other side, add the wine and cook until it evaporates. Transfer to a plate and sprinkle with lemon peel. Add lemon juice and vinegar in green salsa and season with salt and pepper. Put the sauce over the cauliflower and serve.
One day I wanted to make a cauliflower puree, but I had little time. In addition to cauliflower, I wanted to integrate a few bunches of broccoli found in the refrigerator. I got a very tasty and fast food, since then I do it almost weekly.
It looks like mashed potatoes, but it's not dangerous at all for the figure. The taste of cooked cauliflower may not please everyone, but butter, sweet cream and parmesan ennoble the final taste of puree. We like it a lot. Goes as a garnish to any steak or fish, or simply, accompanied only by a salad of Continue Reading & # 8220Cauliflower puree & # 8221
Baked cauliflower with tomatoes and olives
In a hot pan, put 2 tablespoons of olive oil and half the amount of butter. Saute onion and thyme for 5 minutes. Add the chopped garlic and after 2 minutes the diced tomatoes (we had 2 cans of diced tomatoes), lemon peel, salt and pepper. Let it simmer for about 20 minutes, until the sauce thickens a little.
Preheat the oven to 200 ° C. Grease a pan with a little butter. Combine the breadcrumbs with the chopped olives and add the remaining parsley oil.
We unwrap the cauliflower in small bouquets and put them in the prepared tray. Pour the tomato sauce on top, taking care to dress each bouquet of cauliflower nicely. On top follows a layer of breadcrumbs with olives and parsley, and the remaining butter cut into cubes.
Cover the tray with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for another 15 minutes. At the end we can serve with grated Parmesan cheese on top. Bon appetit to Delights!
- 1 cauliflower
- 500 g of minced meat
- 3 tomatoes
- 3 eggs
- 100 g of bellows cheese
- 4 tablespoons oil
- 3 tablespoons breadcrumbs
- 3 tablespoons sour cream
- salt and pepper.
- cauliflower is dissolved in bunches and boiled in salted water
- the minced meat is fried with 2 tablespoons of oil, salt and pepper to taste
- half of the bouquets are placed in a tray greased with 2 tablespoons of oil and lined with breadcrumbs, and put the meat on top
- the rest of the cauliflower is placed over the meat, then pour the whipped cream with eggs and sliced tomatoes
- sprinkle bellows cheese on top and put the tray in the oven for 20 minutes
- when ready, sprinkle with chopped dill.
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