New recipes

Cauliflower pasta

Cauliflower pasta

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The only way to convince my kids to eat cauliflower

  • 300 g paste
  • 1 cauliflower
  • 1 clove of garlic
  • olive oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Cauliflower pasta:

Put the cauliflower to boil and in another pot salt water for pasta.

Put 3 tablespoons of olive oil in a pan and put the garlic. When it starts to brown, remove it and add the chopped cauliflower. Mix and leave on medium heat for a few minutes to flavor, then rub in a robot with oil, if it is a little dry add another oil (about 2 tablespoons)

Drain the pasta and add the cauliflower paste. Serve with grated Parmesan cheese.

Similar recipes:

Turned beef with cauliflower

Beef muscle turnedou recipe with cauliflower, white sauce and cheese, served on bread croutons

Cauliflower with pork

Cauliflower with stewed pork, prepared with onions, carrots and parsnips and served with a garnish of natural potatoes

Chicken with cauliflower

Chicken with cauliflower prepared stewed with tomatoes and tomato paste, carrots and onions

Cauliflower with sour cream

Cauliflower with sour cream prepared with flour and onions, seasoned with green parsley

Cauliflower Pasta

1. Heat the oil in a wok pan over medium heat.

2. Add garlic, thyme and red pepper and cook, stirring, for 1 minute.

3. Add the vegetable soup, the pennies, the cauliflower and the pumpkin pieces.

4. Boil, uncovered, until the pasta is tender and the liquid is thickened and reduced a lot, 14-16 minutes.

5. Remove from the heat, add pepper and let stand for 5 minutes.

6. Serve with grated Parmesan cheese.

You have to see it too.

Cauliflower bread

Cauliflower bread & # 8211 an extremely simple recipe, but very tasty and suitable for any time of the day. Cauliflower can be prepared in a lot of ways, in the oven, cauliflower food, cauliflower soufflé, cauliflower stuffed, cauliflower pudding, because the end result is always a delight.

Recipe for cauliflower bread:

Cauliflower bread does not need too much preparation time or many ingredients. They certainly already have the necessary ingredients at home, so we teach you the step-by-step recipe for cauliflower bread. A recipe for a tasty appetizer when you want to impress your guests, but also for a snack at dinner. Here's what to do:

Wash the cauliflower in cold water. Remove the green part. Unwrap in the bunches and leave for about 10-15 minutes in salted water. Boil in boiling salted water for about 5-10 minutes. It is important not to boil too much, because otherwise it will not withstand frying. It drains well.
Beat the eggs and mix well with the flour so that they do not remain lumpy. The composition should be thinner than that for pancakes, so the amount of flour may vary. Add salt and pepper to taste.
Pass the cauliflower through the egg and flour mixture. Fry in hot oil on all sides until golden brown.

When the breaded cauliflower has acquired the color of copper, slightly brown, it means that it is ready. Remove on a paper towel to drain excess oil and serve hot. The breaded cauliflower recipe can be eaten with mashed potatoes, rice with vegetables, potato pancakes or pumpkin pancakes.

Ingredients for trout with cauliflower with cous cous:

  • 360-400 grams of fish fillet
  • 400 grams of cauliflower, weighed without leaves and back
  • 1 onion
  • 1 clove of garlic
  • 1 green hot pepper
  • 1 fresh bay leaf
  • 1 turmeric knife tip
  • 1 teaspoon cumin
  • 1 knife tip coriander powder
  • 2 cardamom pods
  • 1 teaspoon mustard seeds
  • 1 teaspoon sweet pepper
  • 1 bunch of parsley or green coriander
  • 80 grams of red pepper
  • 100 grams of chickpeas, boiled and drained
  • juice of 1/2 lemon
  • 5 tablespoons vegetable oil
  • salt and pepper

Prepare trout in a pan with cauliflower cous cous

1. Although many claim that trout do not have scales, I still stubbornly scrape their skin well with a knife. Surprise or not, every time I manage to remove from his skin what is seen in the image below. :) Immediately after this operation, I rinse the fish well then wipe it with an absorbent paper napkin and I can start threading.

2. Cut on the back of the fish above the column and continue inwards along the bones. Detach the fillet at the gills and tail. It is shaped, cutting the fins. Repeat the operation on the opposite side of the trout. Extract with tweezers from the fillets the remaining bones in the meat, whose sharp heads will be felt when we run our fingers over the surface of the meat.

3. Season the trout fillets with salt and pepper and set aside, covered with cling film, at room temperature. Like any meat, the fish needs a period of & # 8222acclimatization & # 8221 before cooking, otherwise it will bend and turn in the pan.

4. Depending on how big they are, the trout fillets can be cut into two smaller pieces and the skin can grow easily with a very sharp knife. Be careful, the notches should not be too deep, trout are a delicate fish.

Cauliflower couscous

5. So my favorite garnish for this dish is this cauliflower prepared in a more special way. Before we start with the cauliflower couscous, it is good to have everything ready: the cauliflower broken into bunches is processed by the robot on the pulse function until 1-2 mm granules are obtained, the pepper, the green hot pepper, the onion and the parsley. finely chop, drain the chickpeas and crush the garlic.

6. The spices (pos. 7-12 from the list of ingredients) are finely crushed in a mortar, until a homogeneous powder is obtained. Heat 3 tablespoons of oil in a large frying pan and add the spices, green hot pepper, garlic and bay leaf. Fry together for just a minute, immediately adding the onion and red pepper.

7. After the red pepper and onion have softened (2-3 minutes) add the cauliflower and the chickpeas to the pan. Cook the cauliflower, stirring frequently, preferably in a saucepan, and add 2-3 tablespoons of water.

8. Cauliflower do not cook for more than 4-5 minutes, until it softens a little. At the end, add lemon juice, salt and pepper to taste and chopped green parsley. Mix well and remove from the heat, keeping warm.

Cooking trout in a pan

9. To cook this trout in a pan, heat a pan over medium heat and add the remaining 2 tablespoons of oil. Dab the fish on the skin side with a napkin and place in the pan with the skin down. Keep the trout in the pan with the skin down for 4-5 minutes, until it begins to lighten on the edges.

10. Turn the fish upside down and cook for a maximum of 1 minute. Thus, you will get a very crispy skin and a sufficiently cooked meat, but at the same time juicy and tasty. Remove the trout from the pan and place the skin face down on the kitchen napkins to remove the remaining oil on the surface.


Place the cauliflower couscous and fish on plates and serve immediately. As a sauce, I made an emulsion of parsley, lemon juice, a little garlic and olive oil, put together in a blender, but you can also serve the fish with a little lemon.

It is a quick and tasty dish and worth trying. Great job and great appetite!

You may be interested in these products:

Method of preparation:

First time, Divide the garlic into the garlic cloves and cook it in its shell, in the oven for 15 minutes at a temperature of 180 ° C. Then wash the cauliflower, cut it into pieces and lightly fry it with cashews in olive oil, in a larger pan. After which add water over the cauliflower (so that the whole cauliflower is covered with water) and cook until soft (approx. 25 minutes). After the cauliflower has softened, pour the water into a bowl. added peeled and fried garlic next to cauliflower and mix everything with a blender . Slowly, add the water in which the cauliflower was boiled, to give the desired consistency of the sauce. Season the sauce with nutritious yeast, salt, ground black pepper and a little lemon juice. At the end, prepare the pasta and serve them with sauce, peas and parsley. Bon appetit!

First put the cauliflower to boil in water with a little salt.

After the cauliflower has boiled, drain the water and cut the smaller bunches.

Put the pasta to boil, cut in half.

Put about 4 tablespoons of olive oil in a pan (depending on the amount of cauliflower) and 4 cloves of garlic that are left until browned, but not hard because they bit the oil.

When the garlic is browned, remove.

Add the chopped cauliflower to the smaller bunches, add salt and pepper and let it brown over medium heat.

When the pasta has boiled, drain the water, put it in the pan with the cauliflower and mix.

Place the broken slices of melted cheese on top, from place to place.

Leave it for a while until it starts to melt and mix.

Then add parmesan cheese.

Stir again and simmer over medium heat.

From time to time the pasta rotates.

It should catch a little crust on both sides.
The cauliflower Easter recipe was proposed by any annette

Cauliflower dishes

Cauliflower can be eaten raw, steamed, added to salads or cooked in various other recipes. Low in calories, cauliflower contains 85% water and very few carbohydrates, so it is ideal for the lunch or evening menu. Here are some recipes with cauliflower, the main ingredient!

Cauliflower cream soup recipe


  • 450 g cauliflower
  • 2 potatoes
  • 1 onion
  • 10 g butter
  • 2 tablespoons sour cream
  • 250 ml milk
  • 400 ml vegetable soup
  • 2 tablespoons oil
  • Fresh greens, according to preferences (coriander, parsley, basil, thyme).

Cauliflower cream soup

How to prepare cauliflower cream soup

Peel a squash, grate it and squeeze the juice. Meanwhile, in a large bowl, fry the sliced ​​onion in oil, then add the cauliflower, milk and vegetable soup. Boil everything for about 30 minutes, first on high heat, then on low heat. After 30 minutes, pass all the contents with a mixer, then put the cauliflower cream soup bowl on the fire again. Add the cream, mix and leave on the fire for another 2 minutes.

Recipe for cauliflower bread


  • 3 eggs
  • A cauliflower
  • 3-4 tablespoons of milk
  • biscuit
  • Flour
  • Frying oil
  • Salt and pepper.

Cauliflower bread

How to prepare cauliflower bread:

The cauliflower is washed, cleaned and broken into bunches. In a bowl put three liters of boiling water, add a pinch of salt and when it is boiling add the cauliflower and let it boil until soft. Cauliflower should not be completely boiled. The bunches of cauliflower are removed from the water and left to cool.

Meanwhile, place the flour in one plate, beaten eggs and milk mixed in another plate, and place breadcrumbs in another plate. Each bunch of cauliflower is passed in turn through flour, egg and breadcrumbs and then put in hot oil. Fry on both sides and remove on a paper towel to drain excess oil. So simple you prepared the best breaded cauliflower recipe.

Baked cauliflower with chicken breast


  • 1 kg cauliflower
  • 500 g chicken breast
  • 2 eggs
  • 200 g of cheese
  • 50 g butter
  • Salt and pepper to taste.

Baked cauliflower with chicken breast and egg

Preparation of baked cauliflower recipe with chicken breast:

The cauliflower is washed, cleaned and unwrapped in bunches. Meanwhile, put water in a large bowl and bring to a boil. When the water boils, add the cauliflower. Let it boil for 3-4 minutes, then remove and put in cold water to stop cooking.

Cut the chicken breast into cubes and place in a pan with hot oil. Leave to fry on both sides until the chicken breast cubes begin to change color.

In a special oven dish put a layer of cauliflower and the pieces of chicken breast among the cauliflower. Break the two eggs, beat well and add the grated cheese and sour cream. Pour the whole composition over the cauliflower in the pot and put everything in the oven for 30 minutes.

Other easy-to-prepare cauliflower recipes:

  • Cauliflower and garlic hummus paste:
  • Vegan cauliflower and walnut pate
  • Cauliflower meatballs and red lentils
  • Cauliflower food with chicken
  • Cauliflower au gratin
  • Cauliflower popcorn
  • Cauliflower salad
  • Cauliflower sauce
  • Baked vegetable puree
  • Cauliflower with tuna in the oven
  • Cauliflower and pickled gogonele.

How to choose cauliflower

How to choose the best cauliflower

Young buds are the edible part of cauliflower. Because they are covered with several leaves, the most important thing, when choosing cauliflower for food, is to check that it is not soft, does not have brown spots and is not yellow on the surface. Cauliflower flowers should be glued together.

Pasta with cheese and cauliflower

Why do we love Easter? First of all because they are versatile and can be prepared with different ingredients, and mayo because they are very easy and quick to cook. I found a delicious recipe for you, ready in just 35 minutes, and the star ingredients, besides pasta, of course, are cheese and cauliflower. A little tip: don't be tempted to finely chop the cauliflower before preparing it, but leave it in large pieces to get a crispy texture.