cauliflower – Toidublogi

April 7 2024

Cauliflower Steak with Harissa-Tomato Sauce

andrestover Vegetarian dishes cauliflower, harissa 0

Pan-fried cauliflower steak with harissa-tomato sauce is a delightful dish that can be prepared in many different ways. It can be fried or served in a sauce like I did, or simply with oil and butter. It’s great to pair with mashed vegetables, baked meat, raw salad, or whatever you’re in the mood for.

Preparation Time: About 30 minutes
Difficulty: Easy
Serving: For one

Ingredients:
1 slice of cauliflower, about 2.5 cm thick from the middle part
About 100 ml of tomato sauce (passata) or crushed tomatoes
1 small onion, finely chopped
2 medium garlic cloves, finely chopped
2 tbsp harissa paste
1 small fresh chili, sliced
2-3 tbsp olive oil for frying

Parsnip-Potato Mash
Two medium parsnips
4-5 medium potatoes
50 ml cream
Sea salt and black pepper

Preparation:

Chop onions and garlic, and lightly brown them in olive oil over medium heat.
Add tomato sauce and harissa, simmer the sauce for about 5 minutes, season with sea salt and black pepper.
Set aside most of the sauce and use it later for serving.
Leave about 4-5 tbsp of the sauce in the pan, cut a sturdy 2.5 cm thick slice from the middle of the cauliflower and place it in the pan. Fry over medium heat, turning occasionally until the sauce evaporates, thickens, and starts to brown. If desired, you can add more sauce if you want a softer cauliflower. I left it slightly crunchy in the middle.
While the cauliflower is frying, peel and chop potatoes and parsnips, boil them for about 10 minutes in lightly salted water, drain most of the water, mash the vegetables into a puree, add cream, season with salt and pepper, and serve with the fried cauliflower steak. The remaining cauliflower can be used for making soup or eaten raw. For two steaks, you would need two cauliflowers because only the middle part, held together by the stem, is suitable for this recipe.
Ready!!

August 12 2023

Roasted cauliflower with harissa and chickpeas

andrestover National dishes, Vegetarian dishes cauliflower, harissa, Maghreb, North Africa, onion, chickpeas 0

Cauliflower is nice to prepare in the North African style by seasoning it with harissa spice paste. I put together a dish that uses food components that can often be found in the rich cuisine of North Africa. In addition to cauliflower, chickpeas and pomegranate seeds are used in the dish.

Preparation time: 40 minutes
Level: Easy
Serves: two

Ingredients:
One medium or larger cauliflower, florets cut separately and cut into pieces you like.
One 400 g can of chickpeas
Juice of half a lemon
A large handful of pomegranate seeds
Two shallots cut lengthwise into sectors
150 g of harissa spice paste
25 ml of olive oil
Sea salt and black pepper to taste
One pomegranate

Sauce:
300 g thicker Greek or Turkish yogurt
1 tsp harissa spice paste
1 teaspoon of liquid honey

Preparation:

In large soup pot bring water to boil, add a little salt. Cut the cauliflower into suitable pieces and add to the boiling water. Boil for 8-10 minutes.
Pour the cauliflower into a bowl, add the harissa spice paste and mix. Pour the harissa-coated cauliflower into the baking dish.
Peel the shallot onions, cut them in half and further into sectors. Add to food.
Add the chickpeas. Season with salt and black pepper, sprinkle with olive oil.
Bake at 200 degrees C for about 15-20 minutes.
Clean the pomegranate seeds and sprinkle over the dish.
Prepare the sauce. Put the yogurt in a bowl and put 1 teaspoon of harissa and 1 teaspoon of liquid honey on top of the yogurt. Using a chopstick or the handle of a spoon, gently spread the harissa and honey.
Serve warm, but the food is also delicious when eaten cold.
Ready!!!

August 27 2022

Minestrone

andrestover National dishes, Soups basil, broccoli, cabbage, cannellini beans, carrot, cauliflower, celery, cherry tomatoes, Italy, onion, parmesan, parsley, potato, zucchini, carrot 0

This is one of the most classic vegetable soups in Italian cuisine. There is no specific recipe for its preparation. There are a few features that are always used, such as the use of Italian spices such as basil, thyme, and other herbs. This soup can be made with meat and ham or just using vegetables. Vegetables used in this soup are very variable. Basically, all of the vegetables can be added to this soup at once. Carrots, tomatoes, watercress, celery stalks, beans, onions, garlic, butter beans, parsley, peas, and so on are used to make this soup. Pasta or rice, and often both, are also added to the soup.
Minestrone soups are also divided by color, it can be green or red, or something in between. More tomato puree is added to red minestrone, less to the red-green variant.
Historically, references to the preparation of minestrone-like soup have also been found since ancient Rome.
The official soup of the 2022 Andresjärve Family Day.

Preparation time: 1.5 hours. In addition, time to prepare the broth if you use it
Level: Easy
Quantity: about 5L of soup

Ingredients:
1 medium onion
2 stalks of celery
1 medium zucchini
200 g of green peas (you can also use frozen peas)
200 g garden peas (you can also use frozen peas)
15-20 cherry tomatoes
200 g of broccoli
200 g of cauliflower
400 g canned butter beans
400 g of cannellini beans
2-3 medium potatoes
250 g of carrots
200 g of fresh cabbage
5-6 medium cloves of garlic
50 g of pasta as desired
A handful of parsley with stems
A handful of chopped basil
A handful of fresh basil for serving
A handful of grated Parmesan cheese
dried basil and thyme, black pepper, and salt to taste
If you don’t want to cook a strong vegetable broth, you can use different seasonings for vegetable broth. Stock powders or stock cubes can also be used, but without a doubt, this soup comes with a couple of fresh, homemade stock.
4-5 tablespoons of cooking oil

Preparation:

Cut the potatoes, carrots, cabbage, zucchini, onion and stalk celery, cauliflower, and broccoli into suitable pieces and add them to the cooking pot with the oil.
Add peas and broad beans. Cut the parsley with the stems into suitable pieces and add to the soup. Heat and stir constantly and let the mixture brown very lightly for better flavor
Add water and vegetable broth seasoning or add vegetable broth. Add the tomatoes.
Lightly crush the garlic and add to the soup. Let the soup boil and cook until the vegetable is semi-soft, add beans and pasta. Season the soup with dried basil and, if desired, thyme, black pepper, and salt
Cook the soup until the pasta is soft and the flavors are combined.
When serving, add fresh basil and a little grated parmesan, and a little olive oil.
The soup is flavored overnight and gets better over time.
Ready!!

December 12 2020

Broccoli-cauliflower-green pepper cream soup

andrestover Soups bacon, broccoli, cauliflower, cheddar, garlic, onion 0

Green, tasty, creamy soup for lunch or dinner. Served with roasted nuts and very crispy bacon, this soup is a great choice to make

Preparation time: 45 minutes
Level: easy
Quantity: for four

Ingredients:
500-600 g of fresh or frozen broccoli
500-600g of fresh or frozen cauliflower
1 medium onion
4 cloves of garlic
1.5 teaspoons of dried herb mixture (basil, oregano, thyme)
0.25 teaspoon black pepper
To the taste of sea salt, but carefully, the cheese is sometimes quite salty
200 g of cheddar cheese. Using cheddar gives the soup a little sharpness and good taste.
For serving a handful of pumpkin seeds, almond chips and cashews, and 150 g of bacon

Preparation:
1. Stir in the vegetables and pour into the soup pot, add water to about half the height of the vegetables, bring to a boil and cook on low heat under the lid. The vegetables turn soft quickly under the lid in the steam.
2. Season with black pepper, herb mixture and lightly with salt
3. Boil vegetables semi-soft, grate cheddar
4. Make a puree with a blender or hand mixer until smooth, add the grated cheese, and mix. Season with salt to taste.
5. Roast pumpkin seeds, almond chips, and, if desired, cashew nuts on a stronger heat in a dry pan
6. Fry the bacon very crispy until fat is released
6. When the soup is ready, serve with the roasted nut mixture. Also, add the crispy fried bacon pieces
7. Sour cream is suitable for soup.
Done !!!

December 31 2019

Cheesy Broccoli cauliflower over rost

andrestover Side dishes broccoli, cauliflower, cheddar 0

Once again, one of the dishes having probably British roots. A slightly modified recipe from a variety of sources, including Jamie Olivier food blog. A relatively easy to prepare, creamy, slightly crunchy side dish that fits any of the main courses.

Preparation time: 1,5h
Level: Easy
Quantity: eight

Ingredients:
1.5 kg of fresh cauliflower
400 g fresh or frozen broccoli
100 g cheddar or parmesan grated
800 ml of milk
2-3 slices of dried bread
A recommendation from Jamie Olivier – 1 handful of almond slices
100 g butter
3 full tablespoons of flour
Sea salt and freshly grated black pepper for seasoning

Preparation:
1. Prepare the bechamel sauce. Melt the butter in a pot, mix flour and milk, stir until smooth. gradually.
2. Add the pieces of broccoli and simmer for about 10 minutes at low heat.
3. Add half the grated cheese, season with salt and pepper and crush with a hand blender to make a smooth sauce
4. Cut the cauliflower into pieces and place them in the oven mold. Season lightly with salt
5. Pour the sauce over the cauliflower, mix so that the cauliflower is covered with the sauce, sprinkle with the rest of the cheese
6. Place slices of bread in a food processor and crush into the breadcrumbs. Add the almond chips and crush slightly
7. Cover cauliflower and sauce evenly with breadcrumbs
8. Bake in the oven at 180 degrees for about 1 hour until the crumb browns until golden
9. Serve immediately, but it was good also in next day
Ready!!