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Pilaf with cauliflower and spinach

Pilaf with cauliflower and spinach

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This late fall I had a surplus of cauliflower. I also gifted cousins ​​and colleagues. I cooked it in the same way and face but I still have it left. Instead of throwing it away, I opened the bouquets [so that it doesn't take up much space], boiled it and after cooling it I put it in the freezer. The cauliflower is very tasty with sour cream and / or cheese. Now having to cook for fasting, the first association that came to mind was with ... rice.

Naut Curry with Cauliflower Pilaf

The chickpea curry recipe is from Jamie Magazine and is a very simple vegan curry recipe.

Chickpea curry preparation:
Because I don't like to use canned boiled chickpeas, I used dried chickpeas in this recipe.

Boil 400 g of chickpeas in a pressure cooker.

Heat the oil in a saucepan over medium heat and add the mustard seeds. When we hear some small clicks, add the chopped onion and fry it until golden. Add the tomatoes and cook for 5 minutes. Add the ginger, garlic, green hot pepper and the other spices: turmeric, hot paprika, coriander and cumin and continue cooking for 5 minutes.

Add 250 ml of the juice in which the chickpeas were boiled, 1 cube of vegetables and the boiled chickpeas and let it boil for another 5 minutes in the pan covered with a lid.

Because in Indian cuisine curry is usually served with basmati rice, I suggest you use cauliflower instead of rice, which can be cooked in such a way as to look like rice and have a delicious taste.

We process the cauliflower in a food processor, until it reaches the size and texture of the rice.

Boil the juice left over from boiling the chickpeas, add more water if necessary, add the vegetable cube and boil. When the water has boiled, add the cauliflower and curry leaves and cook at medium temperature for minutes. Strain the juice and the cauliflower pilaf is ready.

Put a few tablespoons of cauliflower pilaf on a plate, put a few tablespoons of chickpea curry on top, sprinkle ¼ teaspoon of garam masala and freshly chopped coriadra. We can garnish with a hot green pepper.

Weekend recipe: Baked cauliflower with spinach and parmesan

It took me a while to give cauliflower a real chance. I had eaten it a few times and it failed to convince me by taste, so I classified it as a food I don't like, necessarily. Recently, however, wanting to diversify the food menu, I came across recipes based on cauliflower, which either from the presentation picture or from the ingredients seemed to be delicious. So I gave it another chance and I don't regret it. So, if there are ladies or young ladies among you who are not at all fond of cauliflower, I recommend you try today's recipe and we'll talk later.

Beyond the taste, cauliflower is very healthy and comes with a very low caloric intake. That's why cauliflower is the key ingredient when looking to lose weight. Keep in mind that a whole cauliflower contains only 150 calories.

Let's go back to the recipe I want to propose to you, though. Baked cauliflower with spinach and parmesan, a simple recipe, as usual. Simple, easy to prepare, but very tasty.

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Cauliflower in the oven (II)

The cauliflower is separated and boiled in salted water. After boiling, strain and set aside.

We prepare the following sauce as follows:
Finely chop the onion and put it in oil with the chopped bell peppers and finely diced peppers, add the minced meat, salt, delicate pepper to taste and then the peeled and chopped tomatoes, leave everything like this. 10 minutes to harden in its own juice and add enough water to cover and then boil until the water decreases and a thicker sauce is obtained (if the meat is not cooked, add more water). Add the sour cream and let it boil.

Now in a bowl greased with a frame we start to alternately place the cauliflower, the sauce, the melted cheese (or grated cheese), and we close with the cauliflower over which we pour a little more cream and we put everything in the preheated oven for approx. 15-20 minutes.

Cream of cauliflower and spinach

When I started making this soup, I was 50% sure that I was wasting vegetables and it would not be eaten. Luckily I was persevering because & # 8230it was completely eaten in a few minutes! So, let's make a cream soup with what I have around the house: cream of cauliflower and spinach!

Ingredients for a creamy and delicious cauliflower and spinach cream soup:

  • 1/2 cauliflower
  • 1 zucchini (I used zucchini)
  • 1 medium potato
  • 1/2 white onion
  • 2 handfuls of fresh spinach
  • 1/2 celery root
  • cold pressed vegetable oil (I used sunflower)

How I proceeded:

  • I peeled the onion and celery and chopped them (small cubes). Then I boiled them in water.
  • I let the onion and celery boil and I took care of the rest of the vegetables: the zucchini (I had an organic one) & # 8211 I washed it with water and baking soda, and I cut it into cubes, keeping the peel. If you do not have an organic or safe source, remove the shell.
  • I peeled the potato and cut it into cubes. The spinach remained whole. Cauliflower was broken into bunches.
  • After 10 minutes of boiling, I put the rest of the vegetables over the celery and onion and let them boil until they were all cooked.
  • I let the vegetables cool in a sieve so as not to make them pasta while they are hot. When they reached a friendlier temperature, I put them in a blender, along with 2 tablespoons of cold pressed vegetable oil and a little soup (in which they boiled). Add water until you reach the desired texture.

♥ We served lukewarm soup with almond flakes.

Drd. pediatric nutrition Hadmaș Roxana

Specialist in Nutrition and Dietetics, Clinical and Community Nutrition, PhD student in Medical Sciences, Pediatrics branch

  • 1 teaspoon chemistry
  • 1 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • a cayenne pepper powder
  • salt

We prepare all the ingredients, wash the cauliflower, clean the carrots, ginger and garlic, wash the leurda, the celery stalks and the baby spinach leaves.

I finely chopped the garlic and ginger, as well as the celery stalks.

In a larger pot, heat the oil and add chopped celery, diced carrots, garlic and ginger.

Leaving them on the right heat, stirring frequently for 4-5 minutes.

Now it's time to add the spices: cumin, turmeric powder, garam masala and a cayenne pepper powder, if you don't you can use ground black pepper.

Leave it on the fire for another 1-2 minutes, until the aromas start to distribute.

We first add 1.7 l of water. Depending on how you want the soup, add more or not.

When the water reaches boiling point, add the lentils and cauliflower, cover the pot with a lid and let them boil for 15 minutes.

After 15-20 minutes, depending on how the lentils boil, add the brussels sprouts and leave the soup on the fire for another 15 minutes. Now you can add water if you want, I personally like the soup to be consistent and I choose to prepare it so that a single bowl replaces lunch.

At the end we match the taste with salt, add the finely chopped leurda and the baby spinach leaves torn into pieces or whole.

Baked pasta with cauliflower, spinach and crispy hazelnut topping

I don't know how it happened, but in recent years I've cooked a lot of cauliflower recipes, as you can see here. It seems to me that it is one of the vegetables too often overlooked, so it rarely reaches its potential and it remains the fate of being steamed or boiled until it has little consistency. But not in the case below.

    • 1 cauliflower
    • 300g Pambac pasta (I used corrugated snails)
    • 50g butter
    • 10g fresh thyme
    • 50g spinach
    • 80g hazelnuts
    • 2 tablespoons olive oil
    • salt and freshly ground pepper
      • 500ml milk
      • 200g lightly matured cheese
      • 3 tablespoons Dijon mustard
      • 50g flour
      • salt and pepper

      Cut the cauliflower into small florets, wash them and dry them with a paper napkin. In a large pan, place the cauliflower pieces, sprinkle with two tablespoons of olive oil and sprinkle a little salt on top. Mix well so that all the florets are covered with oil.

      Bake for 15-20 minutes, until softened and lightly browned.

      Meanwhile, prepare the rest of the ingredients and the sauce. Choose thyme leaves, chop the hazelnuts and grate the cheese.

      Boil the pasta in a pot of salted water for 8 minutes. When they are ready, drain them and leave them in a bowl.

      To prepare the sauce, melt the butter in a saucepan. Add milk, a tablespoon of flour and mix. Top with Dijon mustard, half the amount of grated cheese and thyme leaves.

      Mix again until the composition becomes creamy.

      In a heat-resistant dish (I used a ceramic tray), put the pasta, cauliflower florets, sauce and spinach. Sprinkle the remaining cheese on top, chopped hazelnuts and a few thyme leaves.

      Bake for 20-25 minutes, until golden brown.

      This is the recipe for baked pasta with cauliflower, spinach and crispy topping, or, as Pambac calls them - "jewelry". Why? Learn more on their Facebook page about the Trendy Recipes campaign on your taste, the taste that suits you.

      Pakoras of Cauliflower

      Even if you have seen quite significant amounts of hot, spicy spices in the ingredients, don't be afraid: they lose a lot of their power when fried, and cauliflower needs strong spices that balance its strong sweet taste.

      Wash the cauliflower and drain well.

      Mix the flours with the spices and water (adjust the amount of water if necessary) so that a pancake-like composition comes out. The sign that you have obtained an ideal composition: insert a finger in the composition and if when you take it out it is evenly covered with that composition it is ok.

      Turn on medium heat, put the pot on the fire, with enough oil (palm) so that Pakoras can float at will. When the oil is hot enough, but not enough to emit smoke, it's time to take a foil, soak it well in the composition (drain the excess) and put it in oil.

      This operation is best done directly by hand, but be careful not to burn yourself! Repeat with several florets until the bowl is full. You can put about 9 pieces (depending on how big the cauliflower florets are) if you use a 1 liter bowl.

      Leave them without bothering them for about 4 minutes, then turn them over and leave them for another 2 minutes. If the fire is good enough, Pakoras will be golden brown, if the fire is too strong they will turn dark brown quite quickly and the cauliflower pieces will not fry inside.

      Take out a towel on a piece of paper and put the next turn. In total there will be two or three rounds, depending on how you grouped them in the frying pan.

      Ready! You can serve them with Raita, Chutney or as a garnish for any dish. Try! you have never tasted such a thing.

      Note: You can use any kind of spices you want, in any quantity, as you like. However, you must not forget that Mrs. Conopida needs something very spicy to balance the sweetness she develops when fried.

      Otherwise, Pakoras will be a bit heavy and excessively sweet and you will not be able to eat more than two pieces because otherwise they will fall hard. Pepper, Curry and Masalas mixes, possibly a little Amchoor balance the cauliflower very well.
      Ready! You can serve them with Raita, Chutney or as a garnish for any dish. Try! you have never tasted such a thing.

      Note: You can use any kind of spices you want, in any quantity, as you like. However, you must not forget that Mrs. Conopida needs something very spicy to balance the sweetness she develops when fried.

      Otherwise, Pakoras will be a bit heavy and excessively sweet and you will not be able to eat more than two pieces because otherwise they will fall hard. Pepper, Curry and Masalas mixes, possibly a little Amchoor balance the cauliflower very well.