Cauliflower is one of those vegetables that we resist cooking because the smell that remains throughout the house is not very pleasant, but to make it worth it, we share a couple of very tasty recipes.
These recipes can be used as a garnish or as a main dish.
Cauliflower with cheese sauce
The sauce in this preparation is similar to a béchamel
- Milk, 200 - 300 ml depending on the size of the cauliflower
- Easy to melt grated cheese, 200 - 250 g for example chedar
To start we preheat the oven to 180º C.
While the oven is heating, cut the cauliflower and put the pieces in a pot with water and salt and let it cook over low heat for 5 or 6 minutes. It can also be steamed to better maintain its properties.
To prepare it we put the milk in a pot or jug with the heat to a minimum and when it is very hot without boiling, we add the cheese little by little without stopping stirring with a wooden rod. We will notice that the cheese is melting and the sauce becomes thicker.
Then we simply drain the cauliflower, mix it with the cheese and put everything in a baking dish. Leave it in the oven for a few minutes and as soon as it is a little browned (gratin) on top, the preparation will be ready.
Vegan cauliflower soup
The southern hemisphere is already feeling the cold and this dish is ideal to warm up. This creamy soup is suitable for vegans but can be modified to suit the diner.
- Cauliflower, 500 g
- Garlic, 2 cloves
- Medium sweet onion, 1 pc
- Leek, ½ ud
- Toasted almonds, 20 g
- Roasted hazelnut, 20 g
- Pine nuts, 20 g
- Vegetable broth, 500 ml
- Milk of vegetable origin, 300 ml
- Peas (optional), 150 g
- Toasted and sliced almonds, 30 g
- Extra virgin olive oil, 4 tablespoons
- Green curry paste (optional), 1 pinch
In a mortar or with the grinder we will chop several of the ingredients; Add the almonds, hazelnuts and pine nuts together with the garlic cloves and grind well.
Then we add a few tablespoons of the vegetable broth so that it can be mashed better (undo). Apart, we cut the onion and the leek into not very small pieces since they will be crushed later, and we put them in a saucepan with olive oil. Sauté well and when they start to turn transparent and start to brown, add the mince that we have prepared in the mortar. We stir 2 minutes and add the vegetable broth and the vegetable milk.
With the cauliflower well cleaned and having eliminated the pieces that we do not want, we add it to the previous preparation. We will cook for about 20 minutes or until the cauliflower is tender and cooked.
Right at that moment, we remove from the heat and blend with the help of a mixer. Season with a pinch of salt and black pepper. Depending on how salty the broth was, we will need to rectify more or less salt.
If the texture is too thick, we can always rectify at this time by adding a little more vegetable broth.
We serve the soup in some bowls and decorate with some peas that we have previously cooked and diced almonds that we have toasted.
Cauliflower pizza dough
This cauliflower-based pizza, apart from being somewhat less caloric and having fewer carbohydrates due to the fact that it does not contain flour, is a classic of healthy eating.
- Cauliflower, 500 g
- Grated cheese, 70 g
- Egg, 1
- Tomato sauce, 2 tablespoons
- Red pepper
- Assorted cheeses, 120 g
To prepare the cauliflower base, we grate the cauliflower in a microwave-safe bowl and cook for 8 minutes at 800 W power. Meanwhile we are preheating the oven to about 200ºC.
When it is ready we add the grated cheese, a pinch of salt, chopped chives ...
Mix well, add the egg and mix everything, compacting well until we have a kind of homogeneous mass.
We line a tray with parchment paper and we place our well drained cauliflower paste and shaping it into a circle.
The liquid that remains in the bowl after draining the pasta, which is a mixture of egg and cauliflower liquid, can be curdled by heating it for 1 minute in the microwave at 800 W and serving it on the pizza.
Meanwhile, we put the base in the oven and bake it for 20 minutes. After this time, we take it out, put the tomato sauce, the cheeses, the red pepper, the arugula or any other ingredient of our choice and put it back in the oven for 10 minutes.
To serve we can put on top the crumbled curd egg and a little fresh chives and oregano.
Depending on the baking time, this pizza with a cauliflower base may be a little soft to eat with a knife and fork, but a crunchier base can be achieved by baking it for longer than the recipe indicates so that it dehydrates even more and remains more firm.
Simple, tasty and healthy dishes. A different way to consume cauliflower, avoiding the dreaded boiled cauliflower.