Cauliflower cleaned of stalks is washed, unwrapped in bunches and boiled in salted water over low heat. When it is ready, remove and drain in a strainer. Heat the oil in a pan. 2 eggs and flour together with 1 tablespoon of cold water, salt and pepper to taste, we make a dough as for pancakes a little thicker. We give each bouquet through this mixture, then we fry them in hot oil. We let them brown nicely on all parts. Remove them on a paper towel to remove excess oil. They can be served so simple or with a yogurt sauce.
First we clean the cucumbers, we cut them into cubes, we sprinkle salt and we let them drain. In a bowl we mix the yogurt and sour cream, the finely crushed garlic, the mint and the dill. We mix the composition, then we add the cucumbers drained well of the juice. with salt and pepper.
Cauliflower with mayonnaise and garlic, also known as cauliflower salad with mayonnaise and garlic, is a simple recipe, easy to prepare and very tasty. The recipe is enhanced with Greek yogurt but you can also put sour cream next to mayonnaise.
It can be prepared for a snack, dinner or it can be served at meals with friends, at festive meals or even on holidays.
From the cycle of vegetables with mayonnaise and garlic you can also make mushroom salad with mayonnaise and garlic, from beetroot, yellow bean pods, green beans, potatoes. I also prepared this salad in the version with fasting mayonnaise or in the version of cauliflower paste (cream) with mayonnaise and garlic.
When you have guests and rush to do something fast, appetizers like this are always at hand. Cauliflower salad with mayonnaise and garlic It can be prepared by any beginner in cooking. For beginners in the kitchen I leave here is the link to the article in which I explain how to cut and how to cook cauliflower.
For those who love cauliflower, I have a great collection of cauliflower recipes. Click here and you will discover them all.
This one cauliflower salad with mayonnaise and garlic, appetizer salad, they do it most of the time because friends express their desire in advance to eat cauliflower with mayonnaise and garlic. Sure, they prepare it too, but I don't know why they like it better than I do. I think it's all about how the cauliflower is boiled, which, although well boiled, remains firm.
Even those who do not like cauliflower were delighted with the salad.
More appetizer salad recipes you will find if click here.
Be careful to choose fresh cauliflower, without brown spots. Cut it into bouquets and then wash it. You can put the bunches of cauliflower in water with salt or lemon juice for 10 minutes and any insects hidden in the cauliflower will come out in the water. Wash and bring to a boil. Depending on the size of the bouquets you cut, you will boil the cauliflower for 5-10 minutes.
To prepare mayonnaise, I leave here a link to the homemade mayonnaise recipe. press here to see how to make tasty homemade mayonnaise.
Here is the list of ingredients and how to prepare cauliflower with mayonnaise and garlic.
1 sea cauliflower
1 large cup of mayonnaise & # 8211 250 g
250 g Greek yogurt / sour cream
2-3 cloves of crushed garlic
I cut the cauliflower around the stem, then I left the bouquets in salted water for 10 minutes. I washed them and boiled them in salted water for 8 minutes. My bouquets were of medium size and at the end of cooking they remained firm. Check if they are cooked by inserting a fork into the small stems.
If they come in and go out easily, it means that they are cooked correctly. After I took it off the fire I drained it and let it cool completely.
While the cauliflower was boiling and cooling, I had time to prepare the sauce: I mixed mayonnaise with yogurt (my mother-in-law puts sour cream) and garlic given by the press.
I put the cauliflower bunches in a bowl, seasoned with salt and pepper, I added the crushed garlic, then I added the sauce obtained by combining the yogurt with mayonnaise. I kept very little sauce to put over the salad obtained when I moved it to the bowl where I was going to put it on the table. I don't like to have bowls on the table in which I mix and they are dirty on the edges.
It can be kept in the refrigerator for at least an hour before being eaten, but it can also stay overnight.
We like to have next to the cauliflower salad with mayonnaise and sweet and fragrant red garlic. I also prepared a recipe for tomatoes stuffed with cauliflower cream.
The prepared video recipe is here:
a cup of flour
a chicken breast
a bunch of green onions
300 g sm & acircnt & acircnă
3 cloves garlic (optional)
salt, pepper, dill
A spoonful of butter
Cut the cauliflower into bunches and place in a bowl of water on the stove to cook. In another bowl, mix the 4 eggs with the flour until the mixture is homogeneous and add salt and pepper. The chicken breast will be cut into cubes and rubbed with a little salt and possibly a spice for the chicken. Cut green onions and garlic into small pieces. Put the butter in a pan and the pan over low heat. Add onion and garlic to the pan. When they harden and turn golden, add the chicken and leave everything on low heat and cover with a lid. Meanwhile, the cauliflower has boiled and can be strained with water. The bunches of cauliflower will be passed through the bowl with the mixture of eggs and flour, and then placed in another pan with hot oil. Be sure to turn the bouquets in several places so that they fry evenly. When they are ready, place them in a bowl on the bottom of which you have previously placed the napkins. They will absorb the fat from the cauliflower. When the chicken is also browned, add the sm & acircnt & acircna and finely chopped dill and simmer for two minutes. Place a few bunches of cauliflower on a plate, and on top you will add the chicken & icircn sm & acircnt & acircnă sauce. The result looks fabulous and tastes great!
Cauliflower in the oven
Yesterday I found cauliflower on offer and I thought of cooking it in the oven. I chose the pane option because it seemed faster. The recipe is very simple.
1. Wash the cauliflower well and then open the bouquets. Boil them in salted water until they soften a little (about 5-6 minutes).
2. Beat the eggs well with a little salt
3. Strain the boiled cauliflower, let it cool and pass it through flour, beaten egg and then breadcrumbs.
4. Place the cauliflower bunches in a tray lined with baking paper and bake at 180g C for 10-15 minutes until nicely browned.
5. Serve with yogurt and garlic sauce or salad.
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Method of preparation
After the vegetables and meat have boiled in the chicken soup, remove, allow to cool and chop.
Boil the rice and peas. After they have cooled, they are mixed, seasoned with salt (according to preference).