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Baked cauliflower

Baked cauliflower

Preheat the oven to 200 degrees C. Cut the cauliflower into small pieces. Wallpaper a tray with parchment paper. Arrange the cauliflower pieces in the pan. In a bowl, mix the mustard with the olive oil and balsamic vinegar. Sprinkle the salt and dried marjoram on the cauliflower, then sprinkle with the mustard oil mixture. Stir gently to spread the sauce over the whole cauliflower. Bake for 40-50 minutes, until cauliflower is lightly browned. Sprinkle with a tablespoon of olive oil before serving.

Good appetite!

500-600 g cauliflower (cut into bunches)
½ lemon, to avoid the unpleasant smell when boiling cauliflower
300 ml milk
1 tablespoon olive oil
1 or
2 tablespoons flour
½ teaspoon salt
1 teaspoon ground black pepper
100 g parmesan

Preheat the oven to 200 degrees Celsius. Steam the cauliflower bunches. If you don't have a stainless steel steamer, try another method. Fill a large pot with water, add the chopped cauliflower and bring the water to a boil. Bring to a simmer for 10 minutes or until the cauliflower is soft. Put half a lemon in boiling water or when steaming it to avoid unpleasant odors. Drain the water and pour the bunches of cauliflower through a stream of cold water. Drain and set aside the vegetables.

Mix the milk, olive oil and egg in a bowl. Incorporate the flour, season with salt and pepper and mix until smooth. Put three quarters of the amount of parmesan. Add the cauliflower to this creamy sauce and cover well, then pour it into a lined tray and put it in the hot oven for 40 minutes. Remove the pan from the oven, sprinkle with the remaining grated Parmesan cheese and leave the cauliflower in the oven for another 5 minutes or until the cheese melts. When it is nicely browned, take it out of the oven and serve it hot.

Baked cabbage slices

I kept seeing on the net this way of cooking cabbage, which attracted me. I tried it recently and I want to tell you that it turns out really delicious. It tastes like hardened cabbage, but you get rid of the mixture during cooking. In addition, the appearance seems more effective to me.

  • half a medium-sized cabbage
  • 3-4 tablespoons olive oil
  • 1 tablespoon mustard without sugar
  • 3-4 cloves of garlic, grind
  • ½ teaspoon of salt
  • thyme, ground pepper
  • 2-3 tablespoons lemon juice, optional

Peel a squash, grate it and cut it in half. One of the cabbage halves is kept for another recipe, and the remaining one is cut into slices, I got 5 pieces. Put the cabbage slices in a tray on baking paper.
Separately make a mixture of oil, mustard, garlic, salt, spices and, optionally, lemon juice. Grease the cabbage slices with this mixture, on all sides, using a brush.

Place the tray in the preheated oven at 180-200 degrees for about 30 minutes. Check that the cabbage is slightly soaked and browned in places.

Serve immediately, it is excellent with cream. We had cabbage left for the next day, when we warmed it up and we liked it just as much.

TOTAL: 710 grams, 743 calories, 12.4 protein, 59.6 lipids, 38.8 carbohydrates, 12.2 fiber

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

Baked cauliflower with broccoli puree

Cauliflower bread is a very simple food, easy to prepare, but at the same time tasty and nutritious.

I replaced the egg for the composition with chickpea flour, and instead of frying the cauliflower bunches in an oil bath, I cooked them in the oven. We take advantage of the fact that they do not need much time to prepare to avoid frying them. Anyway, lately I've gotten used to baking absolutely everything I used to fry before and they seem much tastier. And in addition it retains its properties and nutrients better.

I chose to serve it with a broccoli puree of an appetizing green and a salad of fresh vegetables.



1. Cover the chickpea flour with water, mix it and leave it covered for at least half an hour. The water should cover the flour completely.

2. Wash the cauliflower, remove the leaves and spread it in bunches. Boil the bouquets in salted water for a maximum of 10 minutes. We strain them through a sieve, pass them through a stream of cold water and let them drain.

3. Season the chickpea flour with salt, pepper and a pinch of turmeric. The mixture should be similar to that of pancakes, if it is thicker we can add a little more water.

Separately put breadcrumbs in a bowl.

4. We take each bunch of cauliflower and give it first through the chickpea flour, and then through the breadcrumbs and finally we put it on a tray lined with baking paper. Repeat the operation until we finish all the bouquets, put the tray in the oven (preheated) at 180 g, about 10-15 minutes, or until the cauliflower bunches start to brown.

Serve the breadcrumbs in the oven with broccoli puree and seasonal vegetable salad!

1 Preheat the oven to 5/190 ° C. Heat the oil and sauté the onion, carrot and mushrooms for 10 minutes. Add the tomato sauce and spicy sauce and simmer for 10 minutes.

2 Microwave the cauliflower for 5 minutes until soft. Meanwhile, grill the ribs until crispy and then drain on paper towels.

3 Place the spinach in an ovenproof dish and then place the peeled cauliflower and pour the tomato sauce over it. Cover with aluminum foil and bake for 10 minutes. Sprinkle the ribs and cheese on top and bake again for 5 minutes for the cheese to melt.


The soup shown below is particularly tasty, rich in nutrients and healthy. The surprise is that it is prepared only from vegetable ingredients. It can be served both hot and cold.

Vegetable milk adds a creamy consistency to the soup, and turmeric increases the anti-inflammatory and anti-cancer action of cauliflower.

Cauliflower and Turmeric Soup

Cruciferous vegetables (cauliflower, cabbage, broccoli) have important benefits for our health, for this reason they are considered functional foods.

Cauliflower contains vitamin K, which directly modulates the body's inflammatory response, and substances that the body turns into sulforaphane, a compound that prevents the development of diseases, especially cancer and cardiovascular diseases.

• 1 large cauliflower
• 4 carrots
• 2 tablespoons chopped ginger
• 3 cloves of garlic
• 1 medium onion
• 3 tablespoons olive oil
• 1 liter of raw borscht bran
• 400 ml of coconut milk
• 1 teaspoon of turmeric powder
• 1 teaspoon of sugar
• ¼ teaspoon of cinnamon
• 1 teaspoon of salt, green parsley to taste

Turn the oven to 200 degrees Celsius. Wallpaper an oven tray with baking paper. Place the untied cauliflower in the bunches and cut into pieces (including the stem). Sprinkle the pieces with 1 teaspoon of oil and sprinkle with salt. Bake the cauliflower for 30-40 minutes, or until it softens and browns a little.

Meanwhile, heat 2 tablespoons of oil in a saucepan over medium heat. Add the chopped onion and sauté for 5 minutes, then cut the carrots into pieces. Stir occasionally and leave the vegetables on the fire for another 10 minutes, or until the carrots turn brown. Add the finely chopped ginger and garlic and cook for another minute. Then add the turmeric and leave for another 1 minute.

Pour the borscht and let it boil. Turn the heat to low and simmer for a few minutes. Remove the cauliflower from the oven and add it to the pan. Keep a few small pieces to decorate the soup bowl at the end.

Insert the blender vertically and mash everything to get a creamy consistency. If you do not have such an appliance, let the composition cool for 20 minutes, then pour it into a food processor and mix until smooth. Add the coconut milk and mix.

It can be served on top with finely chopped green parsley and pieces of browned cauliflower and caramelized onions.

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* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Baked whole cauliflower with parsley sauce

1. Wash the cauliflower and remove the old, withered leaves.

2. Fill a large pot with water 3/4 and put 1 pinch of salt in it.

3. Put on the fire and when it boils, dip the cauliflower upside down (spine up). The water must not pass over it.

4. Boil for 5-6 minutes then remove the cauliflower and let it drain and cool.

5. Preheat the oven to 170C, prepare a tray in which we place the cauliflower, sprinkle it with olive oil and coarse salt.

6. Bake for 1 h30 min or until the fork penetrates very easily and is well browned.

7. Remove from the oven and leave to cool for 5 minutes.

Preparation of parsley sauce:

1. Put all the ingredients in a robot and mix until you get a fluid and creamy sauce.

2. Add 2-3 tablespoons of cold water if it is too thick to thin it.

3. Move into a bowl and serve the cauliflower bunches soaked in the sauce, along with an arugula salad or as a garnish to other dishes.

Cauliflower recipes easy to prepare

Ingredients for breaded cauliflower:

  • 500 g cauliflower
  • 200 g flour
  • 2 eggs
  • 200 g breadcrumbs
  • 1-2 teaspoons parmesan
  • 400 ml oil for frying
  • Salt, sweet paprika.

Cauliflower bread & # 8211 cauliflower schnitzels

How to prepare cauliflower bread & # 8211 cauliflower schnitzels

Boil a large bowl with about 3 liters of water. When the water starts to boil, add the cauliflower cut in half and boil in two teaspoons of salt. Leave it to boil for 5 minutes, then remove the cauliflower and place it under a stream of cold water. This stops the cooking process. When the cauliflower has cooled, cut it into slices and small bunches.

Now, in three separate plates put: cauliflower, flour, beaten eggs with a little salt, pepper and in the last plate put the breadcrumbs in which you add the grated Parmesan cheese and paprika.

Each piece of cauliflower is passed through flour, egg and breadcrumbs. The breadcrumbs are now put in hot oil, over medium to low heat, about 2-3 minutes on each side.

The cauliflower schnitzels are removed on a paper towel to drain the excess oil.