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Crispy cauliflower

Crispy cauliflower

Cauliflower is broken into bouquets of 4-5 cm in diameter, boiled "al dente" in salted water. It drains well.

In a bowl, mix the flour, starch, potato flakes, paprika, add the egg and mineral water, mix well with a whisk until the lumps dissolve. In another bowl, mix the breadcrumbs with salt, pepper and black sesame.

Heat the oil in a saucepan. The cauliflower is rolled through the flour composition, then it is given through breadcrumbs and fried in hot oil until it acquires a copper color.

Serve hot or cold. Great appetite!

Golden cauliflower

Today I will share with you a recipe that came to my mind when someone asked how we can eat cauliflower so that it tastes and retains much of its nutritional properties. An interesting challenge, but one that reminded me of my mother's recipe for putting cauliflower in vinegar without boiling it. Of course, I didn't think about vinegar and I quickly found a healthy substitute for it that didn't differ too much in taste. You probably already guessed, it's lemon. The recipe below is very easy to prepare, and the result will be a crispy cauliflower with good taste.

The ingredients you need are:

  • cauliflower
  • 2-3 lemons depending on the amount of cauliflower
  • a teaspoon of turmeric
  • a teaspoon of pink salt
  • 2 tablespoons olive oil
  • optional: mustard seeds

Method of preparation:

  1. Peel the cauliflower and break into small bunches.
  2. Make a mixture of: olive oil, lemon, turmeric, salt, mustard seeds and form a marinade in which we put the bunches of cauliflower and leave them overnight.
  3. If we have the opportunity we can mix in them.
  4. When they are taken out of the marinade, drain as well as we can and place them on a baking sheet and put them in the oven at low temperature, below 50 degrees, with the stove door ajar, for 2-3 hours, on the middle shelf of the oven, or as needed to make them crispy. Stir a few more times during this time. If you have a dehydrator, then it is great, I recommend you use that one.
    Another possibility would be to eat cauliflower directly like this, it tastes great, but it is not as crunchy.

In this way you can prepare various other vegetables such as: broccoli, carrots, parsnips, celery, etc. They can be eaten either as a starter: with tomatoes, various sauces or creams: cashews, olives, hummus, guacamole, etc. or as a garnish to a main course.

If you have tried this recipe, or other combinations starting from it, I look forward to writing your impressions to me through a comment.

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Cauliflower au gratin, classic recipe

Recipe for cauliflower au gratin it doesn't need much presentation, it's a well-known and appreciated recipe, so I won't present it too much.

We like it a lot cauliflower and I always have it at home, I prepare it in many ways: pickled, in vinegar, simple au gratin or with bacon, pots, sauces, salad, etc.

Cauliflower au gratin


1 large cauliflower cleaned and cut into & bdquobuchetele & quot
2 tablespoons butter
200 ml of liquid cream for cooking
1 tablespoon white flour
1 tablespoon breadcrumbs
200 g of parmesan (you can also use another type of cheese or cheese that melts at high temperatures)
a teaspoonful of nutmeg
salt and pepper
fresh parsley leaves

Method of preparation:

Put the cauliflower bunches to boil in salted water. Leave them for 5-6 minutes or until they become tender, but they are still firm. When they are ready, drain them and set them aside for a moment.

Melt the butter in a pan at medium temperature. Add flour and stir continuously for another 2 minutes. Gradually add the cream and continue to stir until it starts to boil. Leave the sauce on the fire for another 1 minute, then add salt, pepper, nutmeg, and three quarters of the grated Parmesan cheese.

Pour a third of the sauce on the bottom of a tray, put the cauliflower, then add the rest of the sauce on top.

Mix the remaining Parmesan cheese with breadcrumbs, chopped parsley, half a teaspoon of salt and half a teaspoon of pepper and sprinkle them on top.

Keep the cauliflower in the oven for about 30 minutes. It's ready when it gets a golden color.

if you want to get a thicker and crispier crust, use a larger amount of bread and breadcrumbs, and prepare the latter yourself, from slices of bread with crust, and leave the larger pieces through it. , which will give the texture of the preparation.

That's all, and now you can enjoy a delicious portion of cauliflower au gratin! Great appetite and courage to try new recipes and cooking techniques!

Fasting cauliflower au gratin: ingredients and preparation

Ingredients for 6 servings:

  • 1 cauliflower
  • 2 tablespoons olive oil
  • 2 tablespoons tapioca flour
  • 1 tablespoon coconut flour
  • 1 can of 400 ml of coconut vegetable cream
  • 240 ml of almond milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • half a teaspoon of nutmeg powder
  • rosemary and dried thyme, half a teaspoon each
  • salt and pepper to taste
  • 2 tablespoons yeast flakes

Method of preparation:

First of all, preheat the oven to 190 degrees Celsius.

Cut the cauliflower into florets and wash them under running cold water. Put a pot with 2 liters of water to boil. When the water boils, add the cauliflower florets and cook for 5-6 minutes (or less, if you want more crispy cauliflower, or more, if you want softer cauliflower).

Drain the cauliflower with a sieve and set aside in a bowl.

Heat the olive oil in a deeper wok or pan over medium heat, then add the tapioca flour and coconut flour. Mix well with a whisk so that no lumps form, then pour the coconut cream and almond milk.

After 1-2 minutes, add onion powder, garlic powder, nutmeg, rosemary, thyme, salt and pepper and a tablespoon of yeast flakes. Stir gently and leave on the fire for 2-3 minutes, without stirring.

After the time has elapsed, stir every 10 seconds in the composition, until it thickens and acquires the texture of a pudding or a creamy sauce (for about 2 minutes). Set the pot aside on the fire.

Place the boiled cauliflower florets in a baking tray lined with baking paper and pour the creamy sauce on top. They sprinkled a spoonful of yeast flakes at the end.

Bake the cauliflower for 30-40 minutes at 190 degrees Celsius. Fasting au gratin cauliflower will be crispy and golden on the surface and creamy on the inside. Good appetite!

Baked cauliflower with sour cream and cheese

How and how long does the cauliflower cook?

I had a small cauliflower forgotten in the refrigerator. I unwrapped it in the bouquets that I rinsed well with cold water. I boiled 2 L of water with 1 tablespoon of salt. When the water started to boil, I placed the cauliflower bunches in it and scalded them for 3 minutes. Put on a timer so you don't forget about them because they make polenta if you boil them more!

I prepared a clean bowl of cold water and some ice cubes.

I took the cauliflower bunches out of the boiling water and immediately transferred them to the cold ice water to stop the cooking process. This process is called blanching. I apply this method to all scalded vegetables: asparagus, green bean pods, broccoli, carrots, etc. In addition to the floury texture of the vegetables, their beautiful color is preserved. Cauliflower is of little interest to us in color & # 8230.

I left the cauliflower for 2-3 minutes in cold water and then I drained it in a strainer.

How to cook cauliflower or steamed broccoli?

Another method of cooking cauliflower is steaming. That's what I did with cauliflower soufflé. I chose a pot that would fit my metal strainer perfectly. I put 2-3 fingers of water and 2 teaspoons of salt in the pot and brought them to a boil. I placed the bunches of cauliflower (and / or broccoli) over the pot with boiling water and covered everything with a lid. I timed 7 minutes. During this time, the cauliflower is cooked perfectly to be later au gratin. If you want to eat it as such or in salads, you will have to leave it for another 1-2 minutes. And after steaming, the pieces are transferred to cold ice water.

2-3 servings, 50 minutes & # 8211 1 hour

  • 650g cauliflower
  • 2 eggs
  • 100g cornflakes
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1/4 teaspoon smoked paprika
  • a few parsley leaves
  • 1 clove of garlic
  • 1 tablespoon honey
  • 1 teaspoon oil
  • 1 and 1/2 tablespoon Sriracha sauce
  • 1 pinch of salt

Line a stretched tray with baking paper.

Cut the cauliflower into florets of approximately equal size and transfer them to a bowl. Add the salt together with the pepper and paprika and mix well.

In a bowl, break and beat the eggs.

Put the cornflakes in a zip lock bag (or any thicker bag you have) and with the help of a twister, destroy them well so that you get smaller flakes, then transfer them to a bowl.

Soak a piece of cauliflower in the beaten egg, drain a little, then put it in the bowl with flakes and turn the cauliflower on all sides so that it is completely covered. Put it on the tray and repeat the process (egg-flakes-tray) until you cover all the pieces.

Put the tray in the oven for 40-50 minutes. Because during this period I use a gas oven, I put the tray on the first level of the oven, ie the farthest from the heat source. This is to avoid the risk of burning the corn flake crust and the cauliflower not cooking enough. If you have an electric oven, you can put the tray in the middle of the oven, but check the cauliflower every 15 minutes. Turn the cauliflower from side to side halfway through to cook evenly.

To check if it is ready you can take out a piece, cut it in half, leave it to cool for 1 minute then taste it. If it is browned and you are happy with the texture, then it's ready.

A few minutes before removing the tray from the oven you can make the glaze.

Put the oil in a saucepan. When the oil has warmed up, add the chopped garlic (or press) and cook for 1 minute, then add the honey and Sriracha. Cook everything over medium heat, stirring occasionally (about 2 minutes) until the sauce starts to boil and thickens. Turn off the heat and set the pan aside.

When the cauliflower is ready, take the tray out of the oven, leave it to cool for 3-4 minutes and then transfer it to a bowl. Over the cauliflower in the bowl add the icing and mix.

Transfer the florets to a plate and sprinkle with chopped parsley or green onions on top. You can eat them with yogurt sauce, mayonnaise, sweet chilli or whatever sauces you have on hand.

Cauliflower pickled in a jar, for the cold season - Crispy and slightly spicy cauliflower, a treat!

Pickled cauliflower, prepared according to this recipe is crispy and slightly spicy. It can be kept in a jar for a long time, so it would be good to prepare a few jars for the winter. You can find the recipe in the rows below…

• 3 kg cauliflower
• 3 carrots, 4 heads of garlic
• Hot peppers (to taste), 1 bunch of parsley

Ingredients for the marinade:

• 1.5 l water, 250 gr sugar
• 5-8 black peppercorns
• 250 ml of sunflower oil, 200 ml of 9% vinegar
• 3 teaspoons salt

First we prepare the marinade. Pour the water into a saucepan and let it boil. Add salt, sugar, vinegar and sunflower oil. After the salt and sugar have dissolved, turn off the heat.

Break the cauliflower into smaller pieces. Peel a squash, grate it and chop finely. Peel a squash, grate it and slice it. Peel a squash, grate it and slice it.

On the bottom of a large container we put a row of parsley, then garlic, carrot and pepper. Then add the cauliflower, writes

Fill the container with hot marinade and cover it with a flat plate. We put a weight on top to press the cauliflower. Leave the pot aside for 24 hours, during which time the cauliflower will ferment.

The next day, we put the vegetables in sterilized jars and add black peppercorns. Fill the jars with marinade and cover them with lids.

We put a kitchen cloth on the bottom of a pot. Add the cauliflower jars to the pot and pour enough water to cover 3/4 of their height. Put the pot on the fire, and after the water starts to boil, wait 15-30 minutes, then turn off the stove.

Carefully remove the jars from the water. We screwed the lids well. We turn the jars upside down, cover them with a thick blanket and let them cool. After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Baked cauliflower ingredients with breadcrumbs

  • 1 cauliflower head
  • 30 gr. biscuit
  • sea ​​salt
  • olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon paprika & # 8211 for a quick addition, use hot paprika, if not desired, use paprika
  • 1 lemon & # 8211 is used juice and grated yellow peel

Prepare ingredients for cauliflower in the oven with breadcrumbs

  1. Turn on the oven and preheat to 200 ° C.
  2. Peel a squash, grate it and squeeze the juice.
  3. The cauliflower thus prepared is scalded for 2 minutes in boiling water in which salt is added to taste, after which the cauliflower is drained and immersed in an ice water bath. This reduces the bleaching process, the term can discourage many, but in fact it is a very simple technique that we talked about in the article about Romanesque cauliflower.
  4. Drain the cauliflower and allow to dry completely. If water remains, the cauliflower will not brown properly in the oven.
  5. In a grinder, grind two tablespoons of cumin seeds and two tablespoons of coriander seeds. I mention that this spice mix is ​​the one recommended in the recipe I was inspired by, but if you have a particular aversion to one of the two spices, you can adapt the flavors to your preferences. The combination of coriander seeds with cumin and a little chili fits well, fennel seeds, mustard seeds, etc. also work.
  6. In a non-stick pan without oil, fry the spices lightly. The purpose of this procedure is to intensify and develop the aroma. When it browns slightly and begins to spread aromas, they are removed from the heat.

How to prepare cauliflower recipe in vinegar?

  1. In each jar we pour vinegar, up to the bottom stripe.
  2. Then we put a spoonful of sugar in each jar. You can put two tablespoons if you want the cauliflower to be sweeter.
  3. Add salt, about a teaspoon grated in each jar.
  4. We also add a bay leaf in each jar, then peppercorns, about a teaspoon in each jar.
  5. Stir a little, then add the cauliflower. I washed it well, removed the leaves and cut it into pieces. Add the carrot slices and cauliflower pieces. We stuff the cauliflower as well as possible.
  6. Pour cold water into each jar to cover the cauliflower, then put the lids and tighten them very well.
  7. Put a napkin in a large saucepan, then place the jars and fill with water to the mouth of the jars.
  8. Let it boil for 15-20 minutes from the moment the water boils. Turn off the heat and cover the pot with some thick napkins and let it cool until the next day.

Tips from Gina Bradea

You can add slices of donuts to red and yellow bell peppers, for extra flavor and color.

Look for cauliflower as fresh as possible, not pale, without mold stains, so that it remains crispy.

I recommend you see others pickle recipes here . All are old, simple recipes, without preservatives.

That's all! We take the jars to the pantry and in 1 week we can open them to eat from them & # 128578

It is wonderful with a juicy and well-seasoned steak, but also with some simple vegetables.

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Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cauliflower in vinegar, simple, quick recipe, without preservatives