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Cauliflower and Celery Stew

Asian cuisine is not only known for their quick and delicious recipes, but also for their way of bringing flavor to vegetarian dishes. So, as a nice option for tonight’s dinner we give you this delicious cauliflower and celery stew, flavored with soy sauce, brown sugar, chili, and ginger.

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Ingredients Needed for Cauliflower and Celery Stew

1 tablespoon vegetable oil ¼ cauliflower head, broken into florets 4 mushrooms, thinly sliced 1 celery stalk, thinly sliced salt pepper 2 garlic cloves, thinly sliced 0.25 ounce ginger, thinly sliced 1 teaspoon sesame oil 1 tablespoon soy sauce 1 tablespoon brown sugar ½ cup vegetable stock 1 teaspoon flour ½ teaspoon chili flakes parsley, chopped

How to Make Cauliflower and Celery Stew

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the carrot, cauliflower, mushrooms, and celery. Season with salt, pepper, and cook everything for 2-3 minutes.
  3. Take the veggies out and add the garlic and ginger in the remaining fat. After 1 minute, add the sesame oil and soy sauce. Add the brown sugar and wait for it to melt. Pour the stock and add the flour. Whisk to incorporate the flour and thicken the mixture.
  4. When the color turns caramel-like, add the veggies and season with chili flakes. Stir, and cook for 1-2 more minutes.
  5. You can serve this dish with your favorite pasta!

Bacon Wrapped Cauliflower Florets

Did you ever think of cauliflower as a snack? Don’t cringe! Cauliflower is quite tasty if it’s paired with the right ingredients! We love this simple, yet delicious, combo: cauliflower and bacon. To spice things up, season the cauliflower with ginger and paprika before wrapping it in bacon!

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Ingredients Needed for Bacon Wrapped Cauliflower Florets

½ cauliflower
1 tablespoon olive oil
salt
pepper
½ tablespoon ginger powder
½ teaspoon paprika powder
8 bacon

How to Make Bacon Wrapped Cauliflower Florets

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Break apart the cauliflower florets and put them in a bowl.
  3. Drizzle the olive oil over the cauliflower.
  4. Season it with salt and pepper.
  5. Add the ginger and the paprika powder.
  6. Mix the ingredients with your hands.
  7. Wrap each cauliflower floret in bacon.
  8. Place the florets in a baking tray and cook for about 20 minutes.
  9. If you want, serve with a dip!

Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

When you think about your favorite food, does cauliflower ever pop in your head? You probably answered no. But we think you should give it a try. You can make many great dishes with it. Like this casserole: it has thinly sliced hard-boiled egg, heavy cream, shredded mozzarella, and pickled bell pepper. If you try it, you might never forget it.

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Ingredients Needed for Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

1 cauliflower
salt
3 eggs, hard-boiled
2 tablespoons of butter, melted
2 tablespoons of breadcrumbs
½ cup heavy cream
pepper
⅔ cup mozzarella, shredded
½ bell pepper, chopped

How to Make Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

  1. Preheat the oven to 360°F/180°C.
  2. First break the cauliflower into individual florets.
  3. Heat a saucepan over medium heat, add water in it and bring it to a boil. Add a pinch of salt in the water.
  4. Add the florets and boil them for 5 minutes.
  5. Thinly slice the eggs with an egg slicer, or a simple knife if you don’t have one at your disposal.
  6. Scrape the bottom of an oven tray with melted butter and breadcrumbs.
  7. Add the cauliflower on the bottom and the egg slices on top.
  8. Pour the heavy cream, and season with pepper. Top it with mozzarella and pickled bell pepper.
  9. Slide the tray into the oven for the next 30 minutes. Serve it warm!

Cauliflower Risotto

Making risotto with no rice may seem like blasphemy, but once you try this one you’ll see that it’s actually quite interesting. Plus, cauliflower has way less calories than rice, so this one is a healthier and lighter option.

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Ingredients Needed for Cauliflower Risotto

1 cauliflower head, florets
salt
1 tablespoon olive oil
1 garlic clove, chopped
2 tablespoons of sour cream
pepper
parsley

How to Make Cauliflower Risotto

  1. Heat around 2 cups of water in a saucepan over medium heat. Add a pinch of salt and bring the water to a boil. Add the cauliflower. Cover it with a lid and simmer it for 20 minutes.
  2. Remove the lid, add the olive oil, garlic, and sour cream. Season with salt, pepper, and add parsley.
  3. Mix with a fork, and superficially mash the cauliflower.
  4. Place it in a cooking ring, around 4 inches (10 cm) in diameter. Press to remove the excess air.
  5. Remove the ring to obtain the round shape.
  6. Serve the cauliflower risotto as is or as a side for meat.

Cheesy Cauliflower Casserole

How about a delicious and flavorful casserole? We’ve got one with cauliflower. Too bland of a taste you say? Well, think again, because it can be used in a plethora of exquisite dishes, in combination with other ingredients, of course. For example: Crispy bacon, melting cheese and béchamel sauce enhance the taste of cauliflower and will lift it to new culinary heights.

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Ingredients Needed for Cheesy Cauliflower Casserole

10 breads, approximately 7 ounces
2 ounces of butter
4 bacon
1 cauliflower
1 cup heavy cream
bechamel sauce
3 ounces of mozzarella
3 ounces of shredded cheddar
1 tablespoon caper
chili flakes
bechamel sauce:
1 tablespoon butter
1 tablespoon flour
⅔ cup milk
½ teaspoon salt
½ teaspoon nutmeg

How to Make Cheesy Cauliflower Casserole

  1. You can start with the Bechamel sauce.
  2. Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
  3. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  4. Separately, heat the milk in a separate pan, until just about to boil. Slowly add the hot milk in the butter mixture, whisking continuously until very smooth.
  5. Cook for 10 more minutes, while stirring, and then remove from the heat. Season the sauce with salt and nutmeg and leave it aside.
  6. Preheat the oven to 400°F/200°C.
  7. Break the bread slices using your hands. Add them in the blender and blend into breadcrumbs.
  8. Heat a skillet and start melting the butter. Add in the breadcrumbs and let them absorb the butter.
  9. Heat another skillet and fry the bacon slices until golden and crispy.
  10. Heat a saucepan and start boiling the water. Break the cauliflower into florets and add them into the water. Boil it for about 5 minutes. When ready, move it into a bowl of cold water.
  11. Shred half of your mozzarella. Use a small bowl and mix the Bechamel sauce with heavy cream, fried bacon, shredded mozzarella, half of the Cheddar, capers, and boiled cauliflower.
  12. Move this mixture into a large baking tray and top with remaining mozzarella, Cheddar, breadcrumbs, and chili flakes.
  13. Bake the casserole in the oven for the next 25 minutes.
  14. Enjoy!

Celery Root, Cauliflower and Chickpea Stew

If you like food loaded with both warmth and comfort, this veggie stew is the one for you. Its star ingredients are celery root, cauliflower, and chickpeas, that add much needed protein to this dish. Cook everything in a rich tomato sauce, and serve it with a touch of yogurt, for a refreshing wave of flavor. If you’re not afraid of extra calories, you can replace the yogurt with savory heavy cream.

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Ingredients Needed for Celery Root, Cauliflower and Chickpea Stew

2 tablespoons of vegetable oil
1 red onion, chopped
1 celery root, chunks
8 cauliflower florets
salt
½ teaspoon curry paste
½ cup chickpea
½ cup chicken stock
½ teaspoon turmeric
2 tablespoons of canned tomatoes
parsley
yogurt

How to Make Celery Root, Cauliflower and Chickpea Stew

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the red onion and cook it until softens.
  3. Add the celery root and cauliflower. Cook everything for 3-4 minutes. Season with salt and curry paste.
  4. Add the chickpeas and pour the chicken stock. Season with turmeric and cook until the sauce reduces by half.
  5. Add the canned tomatoes and parsley.
  6. Cook for an additional 2 minutes and turn off the heat.
  7. You can serve the dish with a touch of yogurt on top!

Cauliflower Fritters

You may not be the biggest cauliflower fan, but we think it’s a good idea to use it from time to time. Especially because it comes at a cheap price, and you can take advantage of its versatility, using it in all kinds of dishes. Like this simple snack, which is just perfect to stir the appetite before a feast!

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Ingredients Needed for Cauliflower Fritters

1 cauliflower head
1 egg
salt
1 teaspoon chili flakes
1 tablespoon breadcrumbs
parsley
1 tablespoon vegetable oil

How to Make Cauliflower Fritters

  1. Add the cauliflower in your blender. Blend it until perfectly crushed.
  2. Add it in a large bowl. Add the egg, breadcrumbs, parsley, and season with salt and chili flakes.
  3. Grab some mixture with a spoon and shape it with your hands into 2 inch (5 cm) diameter fritters.
  4. Heat the vegetable oil in a skillet over medium-high heat. Add the fritters and cook them for 1-2 minutes per side, until golden and crispy.

Cheesy Cauliflower Muffins

Even though sweet muffins often seem to eclipse all the other types, there’s something truly special about salty or savory ones. Maybe it’s thanks to the element of surprise: the handpicked ingredients chosen for the task. Like these ones, with a dough made entirely of cauliflower, and no added flour. Enrich them with some Cheddar, ham, spinach, and garlic. Have we said enough? How about you try to make these mouthwatering snacks tonight!

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Ingredients Needed for Cheesy Cauliflower Muffins

1 cauliflower head, florets
6 eggs
4 ham slices, small bits
1 onion, chopped
1 cup cheddar, shredded
3.5 ounces of baby spinach
1 teaspoon garlic powder
salt
pepper
vegetable oil
parmesan
fresh coriander

How to Make Cheesy Cauliflower Muffins

  1. Put the cauliflower florets into your food processor and process until they broke down into tiny granules. Transfer in a large bowl.
  2. Crack the eggs into a bowl and whisk them. Pour the whisked egg over the cauliflower.
  3. Add the ham, onion, Cheddar, and spinach.
  4. Season with garlic powder, salt, and pepper. Use a spatula and mix everything until smooth.
  5. Preheat the oven to 360°F/180°C.
  6. Spray two 6-cup muffin tins with vegetable oil.
  7. Fill the muffin tins with the cauliflower mixture.
  8. Bake the muffins for 25 minutes!
  9. Serve them with shredded parmesan and fresh coriander!
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QUIZ: Pastrami Forever

The pastrami was brought to America by Yiddish-speaking immigrants from Eastern Europe, starting in the 1880s. Since then it has become one of the most (if not THE most) popular deli foods in the States. It is scrumptious and it is traditional. Check these pastrami questions and see if you’re up to a finger-licking pastrami-stuffed

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