Koštál vegetables belong to our kitchen as well as whipped cream for strawberries. Why not try cauliflower recipes, which have a great taste and go well with almost anything?
Use this great ingredient to prepare a light snack, a hearty lunch, or even a simple dinner.
You can playfully turn it into a side dish, a main course or even great pancakes, which will have visitors licking their lips in a week.
Surprise your loved ones and friends and prepare them a wonderful feast with our carefully collected recipes.
It is a vegan recipe, but you can’t tell by the taste. The dish is very rich, creamy and has an excellent spicy taste. Of course, most people are looking for recipes for fried cauliflower , but it doesn’t hurt to try something different sometimes.
- 1 medium-sized cauliflower (approx. 900 g)
- 2 shallots, peeled and quartered
- 4 unpeeled garlic cloves
- 4 cups of vegetable broth
- Leaves from 5 sprigs of fresh thyme
- ½ tablespoon of white miso paste
- ½ teaspoon Dijon mustard
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper to taste
- Preheat the oven to 200 degrees.
- Clean the cauliflower, cut it into pieces, spread it on a baking sheet lined with baking paper, drizzle with olive oil and lightly salt and pepper.
- Place the shallots and garlic on foil, drizzle a little olive oil on them, add salt, wrap and place on the baking sheet next to the cauliflower.
- Place in the oven and bake for approximately 30 to 35 minutes, or until the cauliflower starts to brown around the edges.
- Put the baked goods aside for now and start preparing the soup.
- In a large pot, bring the vegetable broth to a gentle boil, add the roasted cauliflower, shallots, peeled garlic, thyme and let it simmer under the lid for about 15 minutes.
- Set aside, wait a while for the soup to cool a little, and pour it into a blender.
- Add miso paste, mustard, olive oil and lemon juice.
- Blend to a smooth paste, and add salt or more lemon juice as needed.
- Serve while still warm and garnish with parsley.
With this recipe, you can easily conjure up a great lunch, side dish or even a small dinner. These tasty vegetables are perfectly complemented by fresh herbs and parmesan cheese.
- 1 small cauliflower (approx. 350 g)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Freshly grated rind from 1 chemically untreated lemon
- 1 small bunch of fresh chopped parsley
- 1 small bunch of chopped chives
- 1/2 cup plain flour
- 1 – 2 cloves of garlic – peeled and sliced
- 1/2 cup grated Parmesan cheese
- 1 medium-sized egg
- 3 tablespoons of olive oil
- Clean the cauliflower, cut it into florets and boil for 6 minutes.
- Put the cooked cauliflower in a bowl and gently mash it using a potato masher. It doesn’t have to be completely fine, more like small grains.
- Add salt, pepper, lemon zest, parsley, chives, plain flour, garlic, eggs and grated parmesan.
- Mix everything with a fork or wooden spoon so that the individual ingredients are combined.
- Take the finished mixture with a soup spoon and form it into a pancake in your hands, which you put on a plate or tray.
- Process the rest of the mixture in the same way and put the prepared fritters aside for 5 minutes.
- In the meantime, heat the oil in a pan to a medium temperature and fry the patties on both sides.
- Let each side fry for about 3-4 minutes, and you can tell when they are done when they are golden brown.
- We can put the fritters in a still-warm oven to keep them warm, or put them in a thermos bowl.
Tip: If you want, you can prepare tzatziki or garlic dip for these pancakes. A sprig of fresh dill can be used as a garnish.
Baked vegetable dish
A simple, yet very tasty recipe will delight your taste buds. All you need is blanched cauliflower and a few common ingredients, thanks to which you can conjure up a luxurious lunch and dinner.
- 2 small heads of cauliflower cut into florets
- 2 tablespoons of butter
- 3 pressed cloves of garlic
- 3 tablespoons plain flour
- 2 cups whole milk
- 60 g of softer cream cheese
- 1 and 1/2 cups grated cheddar
- Sea salt and ground black pepper to taste
- 6 slices of English bacon, fried and chopped into small pieces
- 1 chopped green onion
- First, preheat the oven to 175 degrees and prepare a pot of water on the stove. Bring it to a boil, add salt and throw in the prepared cauliflower. Cook for 3 minutes.
- Meanwhile, prepare a bowl with cold water and ice. After three minutes, we take the cauliflower out of the pot as quickly as possible and put it in a bowl of ice to shock-cool it.
- Immediately take it out again, put it aside and let it drain.
- Melt the butter in a large pan, add the garlic and saute until fragrant, which takes about 1-2 minutes.
- Sprinkle with flour and mix for 2 minutes. Cover with milk and bring to a gentle boil.
- Add the cream and beat with a whisk until combined with the other ingredients.
- Then remove from the heat, sprinkle with grated cheddar and stir until the cheese is completely melted. Finally, season with salt and pepper.
- Pour the drained cauliflower into the baking dish and pour over the cheese sauce. Mix lightly so that the sauce gets everywhere.
- Sprinkle half of the bacon and onions, mix and cover with cheese.
- Toss the bacon with the onion again and place in the preheated oven.
- Bake for about 30 minutes until the cauliflower softens, the cheese melts and a golden brown surface forms.
Almost everyone knows cauliflower in this form and we like to return to this recipe regularly. But what if this variant is after all different from the one we are used to from our home kitchen?
- 1 large cauliflower (approx. 1,200 g)
- 3 tablespoons fresh unsalted butter
- 2 cups of water
- 1 teaspoon of sea salt
- Halve the cauliflower, cut out the stem and cut into small pieces. The smaller they are, the faster the dish will cook and the creamier it will be.
- Melt the butter in a saucepan, pour the chopped cauliflower over it and let it fry for about 5 minutes, stirring occasionally, until it becomes lighter.
- Add salt, add water and bring to a boil over medium heat.
- Close the lid and cook for about 10 minutes. The cauliflower must soften.
- Then strain into a bowl through a thick sieve and remove 1/2 cup of liquid.
- Use a potato masher or a blender to mash to the desired consistency.
- Then we return the cauliflower back to the pot, cover with the reserved liquid and cook so that the dish can be served hot.
Tip: If we store the mashed cauliflower in an airtight container, it will last up to 5 days.
Discover similar tips
Although these balls look like meat, one would look for that in vain. Nevertheless, they have an excellent taste and are delicious. It’s ideal, and above all, an easy dinner that you can conjure up in lightning speed.
- 1 small cauliflower, cleaned and cut into florets
- 3 tablespoons of extra virgin olive oil
- 1 small red onion, roughly chopped
- 1 cup oatmeal
- 1/2 cup breadcrumbs
- 2 tablespoons of Italian seasoning
- Salt and ground black pepper to taste
- Preheat the oven to 180 degrees and line a tray with baking paper.
- Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil and mix so that the oil gets everywhere.
- Place in the preheated oven and bake for 20 minutes.
- While the cauliflower is roasting, heat 1 tablespoon of olive oil in a pan, add garlic and onion and fry for about 5-7 minutes.
- Once done, set aside and remove the cauliflower from the oven.
- We pour it into the bowl of a food processor, add oatmeal, garlic and onion and use the pulse button to mix thoroughly so that everything is combined.
- Transfer to a bowl, add breadcrumbs, Italian spices, salt, pepper, the remaining tablespoon of oil and process into a smooth mass.
- Scoop out the mixture with a spoon and shape into balls or patties. We stack them on a sheet with baking paper and then put them in the freezer for 15 minutes.
- Then pour enough olive oil into the pan to cover the entire bottom and let it heat up to medium-high heat.
- Add the cauliflower meatballs and fry for 10-15 minutes on all sides. Properly, each meatball should be golden brown to brown in color.
Fried pieces of cauliflower
You will surely agree with me that food that is prepared in a thick layer of oil and wrapped in triple wrap is far from a healthy diet, but it is still very popular thanks to its characteristic taste. Try this interesting alternative and compare with yours.
- 1 small cauliflower cut into smaller pieces
- 1 cup plain flour
- 1/2 cup cornstarch
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of water
- 1 tablespoon hot sauce
- 1/2 teaspoon dried garlic
- 2 cups Italian seasoned breadcrumbs
- Frying oil
- In a large bowl, mix the flour, baking powder, dried garlic, cornstarch and salt.
- Add water, hot sauce and mix until a smooth dough is formed.
- Let’s heat the fryer to a suitable operating temperature (see instructions for the given appliance). If we don’t have a deep fryer, heat a higher layer of oil in a pan or saucepan.
- Dip the pieces of cauliflower into the prepared batter so that it is completely coated. Drain the excess batter.
- Place the soaked cauliflower in heated oil and fry in small batches until golden.
- Step by step, we process all the dough and cauliflower in this way.
- Drain the fried pieces on paper towels.
Tip: If you want, you can add a little salt to the fried cauliflower. As a side dish, prepare fries or mashed potatoes.
Everyone loves sweet desserts, but have you ever heard of cauliflower rice? If not, then this recipe is for you. Simple, tasty and damn good. Basically everyone has already tasted the classic with normal rice, but you may not even know this vegetable version yet.
For the cauliflower rice:
- 1/2 head of cauliflower (400 g)
- 80 g fresh unsalted butter
- 1/2 teaspoon of salt
For the rice pudding:
- 1 cup unsweetened almond milk
- 1 cup whipping cream
- 1/3 cup Natvia sweetener (just type it in the search engine)
- 1 tablespoon vanilla essence (or 1 bag of vanilla sugar)
- 350 g of cauliflower rice
- 3 egg yolks
- 1 – 2 teaspoons of ground cinnamon
- Clean the cauliflower, divide it into equal-sized florets, rinse, let it drain and then put it in a food processor.
- Use the pulse button to mix until it looks like grains of rice.
- Take a large pan, heat 80 g of butter, 1/2 teaspoon of salt and then add the blended cauliflower.
- Fry for 5 – 8 minutes, stirring constantly. Then we shut down.
- Add almond milk, cream, vanilla, cream to a saucepan, mix thoroughly and bring to a boil.
- Once the mixture is boiling, add the cauliflower rice and let it simmer uncovered for 10 minutes. Then we shut down.
- Beat the egg yolks in a small bowl, add 1 ladleful of cream to slightly warm the eggs and mix well.
- Pour the egg mixture into the pot with the cauliflower rice and mix thoroughly. Return to the stove.
- Cook over medium heat for 5 minutes, stirring constantly.
- When we’re done, take the pot off the heat and sprinkle with cinnamon.
- We can serve both warm and cold. It tastes great either way.
Tip: The pudding can also be decorated with a scoop of ice cream, whipped cream or chocolate topping.
Italian baked quickie
Baked cauliflower is a favorite recipe with this tasty vegetable, but this version from southern Europe takes the dish to a much higher level. After all, taste it and see for yourself. Take a look at the recipes for Italian soups , some of them would certainly be suitable for this dish.
- 1 medium cauliflower cut into florets
- 1 large red pepper, cut into smaller pieces (it can also be yellow or orange)
- 1 chopped medium onion
- 1/2 bunch chopped fresh dill
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of white wine vinegar
- 2 teaspoons of extra virgin olive oil
- Salt and ground black pepper to taste (can also be four-color pepper)
- Prepare a marinating bag, put cauliflower, paprika, onion, dill, balsamic vinegar, white wine vinegar and olive oil into it and shake everything thoroughly so that the individual ingredients are combined.
- Once we are done, we put the bag in the fridge and let it marinate for about 2-3 hours, turning it every half hour.
- After the marinating time has passed, preheat the oven to 220 degrees.
- Take the bag out of the fridge, open it, add salt and pepper to the mixture, close the bag again and shake it as much as possible.
- Pour the contents of the bag into a baking dish or baking pan.
- Place in the preheated oven and bake for about 30 minutes, until the cauliflower is soft. Stir occasionally during baking.
Tip: You can also add 1-2 cloves of garlic cut into slices to the marinating bag.
Why consume cauliflower?
This cruciferous vegetable certainly has many advantages, even if it seems quite ordinary to some, it is loaded with health-promoting substances. They have a very positive effect on our organism. The only people for whom cauliflower is not suitable are individuals who suffer from gout.
What minerals does it contain?
Which vitamins are contained in cauliflower?
- Vitamin C
- Vitamin D
- Vitamin E
- B group vitamins
What does cauliflower actually help with?
- Since it contains sulfur compounds, it works as a cancer preventer.
- It helps by slowing the growth of tumors.
- It improves blood pressure, supports the proper functioning of the heart and kidneys
- It has anti-inflammatory effects, basically it is a very effective prevention against inflammation.
- It supports optimal brain function and ensures its proper nutrition.
- It detoxifies the organism because it helps with the activation of so-called detoxification enzymes.
- It is a great source of fiber and thus a perfect helper supporting digestion.
- An effective antioxidant that naturally protects cells from unwanted effects.
What is Miso Paste?
You came across Miso paste in one of our recipes. It’s not a common term, but even though it’s a purely Japanese seasoning, its versatility has found its way into other world cuisines.
The paste is created during the fermentation process in wooden barrels. It’s actually soybeans that are mixed with salt and a fermentation agent is added. It is then stored in barrels and left to ferment.
There are many types of miso paste and they differ in the amount of time that each one has been fermented. Some of them ferment for only 5-10 days, while the darkest ones ferment for several years. This is also the reason why we can come across a light yellow paste, but also a dark brown one. Depending on the color, the flavor of the paste can be expected.
It should be noted that the darker the color of the paste, the more pronounced and stronger the taste and, of course, the more aromatic the paste. It can be said that its taste may remind someone of soy sauce, but with a much richer taste.
Basic types of miso paste
- Shiro miso – has a light yellow-beige color and contains the least amount of salt. She has an option of 5.4% here. It has a sweet taste and is made from white rice with soy. Fermentation takes place only for two months. The sweet taste is achieved with the help of sweet potato syrup, which is added together with a higher dose of fermentation agent, making the sugaring faster and more efficient.
- Mugi miso – ferments for about one year and is a combination of barley and soy. The color is medium brown and contains 9.5% or 11.5% salt, depending on which of the two options you choose.
- Genmai miso – this is a combination of natural rice and soy and is one of the most popular and best-selling types. Medium brown miso ferments for about 1 year and contains 10.3% salt.
- Hatcho miso – so this kind is really a powerhouse. It ferments for 3 years, the color is the darkest ever and it has the most distinct taste and aroma. It is made only with soy, without the addition of any cereal. The taste is very strong, earthy with a slightly smoked taste. Compared to other types, it has a stiffer consistency. The salt content is 9.3%.