Cauliflower is a type of cabbage belonging to the species Brassica oleracea, of the family Brassicaceae. Although we can find it in the market throughout the year under different varieties, its best moment is the period that extends between the months of October and April. Its peculiar flavor divides the planet between those who adore it and those who hate it. We are among the first and A well-cooked cauliflower dish seems like a fetish bite. that we wouldn’t trade for anything.
It can be steamed, roasted, fried, braised, boiled or au gratin. Eat alone, as the only protagonist of the dish, serve as a garnish for meat and fish or appear as an ingredient, among others, in some recipes (such as stew). All these techniques are what we have used to prepare The 19 best recipes with cauliflower from Directo al Paladar and that today we share with you with great pleasure.
First we split the cauliflower into small corsages and we put it to cook in a saucepan with little water and a pinch of salt. Letting it boil for 10 to 15 minutes.
While it cooks, we beat the milk together with the eggs. When we have a homogeneous and fluid mixture, we add half the Emmental cheese, and the rest we leave to put it grated on top.
Then, we remove the cauliflower from the heat and drain it well, put it in the clay pot and bathe it with the previous mixture, covering it with the cheese that we had left and a pinch of black pepper. We preheat the oven to 180 degrees.
We bake for about 20 minutes, until golden brown, set aside and serve very hot, along with a pinch of oregano and black pepper.
Link | Baked Cauliflower
Baked cauliflower fillets with chimichurri sauce
Ingredients for 4 people: 1 cauliflower, 100 ml of extra virgin olive oil, salt, ground black pepper, 30 ml of white wine vinegar, 40 ml of lemon juice, 60 g of onion, 6 g of hot paprika, 1 clove of garlic, 1 bunch of fresh parsley, 5 g of dried oregano.
Elaboration: We remove the leaves from the cauliflower and cut it into fillets approximately 1.5 centimeters thick. We place them on a baking tray covered with greaseproof paper. Brush with extra virgin olive oil and season to taste. Cook in the oven, preheated to 200 ºC with heat up and down, for 15 minutes or until the cauliflower fillets are lightly browned. If we click with a toothpick we can check the doneness and leave them for more or less time according to preferences. Meanwhile we prepare the chimichurri sauce. In the glass of a blender, add the vinegar, the lemon juice, the chopped onion, the hot paprika and the garlic clove. We add a little salt and black pepper. We crush until obtaining a thick mass without lumps. Add the extra virgin olive oil, the leaves of the parsley bunch (we can also use dried parsley) and the dried oregano. We crush again and we have the sauce ready to serve with our cauliflower fillets that are waiting for us in the oven.
Link | Baked cauliflower fillets with chimichurri sauce
Pasta with creamy cauliflower sauce
- Ingredients for 2 people: 180 g of dry short pasta, 30 g of breadcrumbs, 30 g of Parmesan cheese, a white or sweet onion, 250 g of cauliflower, 200 ml of liquid cooking cream, lemon zest, hot paprika (optional), black pepper smell, chives or fresh parsley, salt and extra virgin olive oil.
- Elaboration: We will start by cooking the pasta in plenty of salty water, removing it for a couple of minutes before even being al dente. We want it semi-hard because it will finish cooking in the pan. Drain and let cool spread out on a tray so that it does not pile up, reserving about 500 ml of the cooking water in a jug. Separately, finely chop the onion and cut the washed cauliflower florets into small pieces. Reserve. Heat two or three tablespoons of oil in a pan and toast the breadcrumbs over medium heat, stirring so that it does not burn. Add the cheese and cook for a couple of minutes, allowing to melt and toasted crumbs to form. Add a little hot paprika or black pepper, remove and reserve. In the same pan, add more oil and sauté the onion for a few minutes until it becomes transparent. Add the cauliflower, season and sauté over medium heat for about 20-30 minutes, until very tender. Add little by little streams of the pasta water so that the bottom does not dry out and makes the sauce bottom, but without wasting it. Crush the cauliflower with the spoon as it cooks, to leave it in a fine texture but without completely disappearing. If there are more delicate diners at home, we can remove it from the pan and blend it completely with a mixer. Add the cream with the lemon, stir and give a hit of pepper. Let it reduce to a simmer for a few minutes to thicken. Add freshly grated cheese to taste, the pasta and a good stream of the cooking water, stirring well.
Link | Pasta with creamy cauliflower sauce and crunchy cheese
Cauliflower and oatmeal curry burger
Ingredients for about 5-6 burgers: 450 g of cauliflower, 60 g of rolled oats, 30 g of corn flour -not cornstarch- or wheat flour, 20 g of breadcrumbs, 2 L eggs, 2 tablespoons of grated cheese, salt, black pepper, 1 / 2 teaspoon of cumin, 1 pinch of cayenne, 1-2 teaspoons of curry, 1/2 teaspoon of granulated garlic, thyme, a little lemon juice, 1-2 tablespoons of extra virgin olive oil.
Elaboration: Cut the cauliflower florets, weighing them to obtain the approximate 450 g, without thick stems – reserve what is left for another recipe -. Wash and drain well. Chop with a knife or with a mincer or food processor, until leaving a fine grain texture, similar to couscous. Place in a medium bowl together with the rolled oats, flour, breadcrumbs, cheese, a good pinch of salt, two strokes of freshly ground black pepper, cumin, cayenne, curry, granulated garlic and a little thyme to taste. Mix well and add the lightly beaten eggs, a splash of lemon juice and the olive oil. Start with a tablespoon and add more if necessary. You have to get a moist but not very sticky texture that can be shaped. Form 5-6 patties with wet hands or using a suitable mold. Cook them on the grill with a little oil at medium temperature, until golden brown on both sides. Try not to make them too thick so that the inside is not raw. Assemble the freshly made burgers with toasted buns, spinach sprouts, tomato, cheese and sauce to taste.
Link | Cauliflower and oatmeal curry burger
Cauliflower with turmeric
Ingredients for four or six people: 1/2 cauliflower, salt, 1 teaspoon of paprika, freshly ground black pepper, 1 well-filled tablespoon of turmeric, 1 pinch of cayenne, 1 teaspoon of sugar, 4 to 5 tablespoons of extra virgin olive oil and 1 clove of garlic.
Elaboration: We preheat the oven to 180º. Peel and chop the garlic clove. We wash and dry the cauliflower and separate it into small bunches. In a large bowl we mix the rest of the ingredients, stirring with a spoon so that they come together. Add the cauliflower and stir so that it is well impregnated. We place it on a baking tray and let it bake for about 20 minutes.
Link | Cauliflower with turmeric
Creamy and light cauliflower soup
Ingredients for four people: 1 cauliflower, 1 leek, 1 sweet onion, 1 l of water or vegetable broth, 30 ml of extra virgin olive oil, 5 g of butter, 5 ml of sherry vinegar, chives, ground black pepper and salt.
Elaboration: Cut the leaves of the cauliflower and the thickest and most fibrous part of the stem, reserving them for a broth or for another recipe. Separate a few small whole flowers and chop up the rest of the cauliflower, including the stem that we have not discarded. Cut the ends of the leek, leaving only the lighter green part, open in the middle lengthwise and wash well. Cut into slices and do the same with the onion. Heat a splash of olive oil in a pot or casserole and brown the leek and onion with a pinch of salt, stirring constantly for 5-7 minutes until lightly browned. Add half of the chopped cauliflower, stir well and cover with water, about 1 liter or more. Bring to a boil, lower the heat and cook for 15 minutes. Then add the rest of the cauliflower, stir, add a little more water if necessary and cook for another 15-20 minutes. Meanwhile, heat a little butter or olive oil in a pan and add the small flowers that we have reserved. Cook over medium-high heat, stirring constantly, until well browned, with a crisp touch without burning. Take out, dress with the Sherry vinegar to taste and reserve. Blend the cauliflower cream until it is very fine, adjusting the amount of water to taste to have the desired texture. Season and serve with the crispy cauliflower blossoms, chopped chives and a little olive oil or browned butter from the skillet, if desired.
Link | Creamy and light cauliflower soup
Roasted cauliflower and blood orange salad
Ingredients for 4 people: a red onion, 20 ml of apple cider vinegar, rice or Jerez, a beautiful cauliflower, 60 ml of extra virgin olive oil, 4 g of ground cumin, 2 g of hot or sweet paprika, 1 clove of garlic, 4 g of ground coriander, 5 ml of Dijon mustard, 2 tender celery stalks with their leaves, 3 blood oranges, pumpkin seeds, chives, ground black pepper and salt.
Elaboration: Preheat the oven to 200ºC and prepare a tray or dish. Cut the red onion into moons or fine julienne strips and put in a deep plate. Mix the vinegar with two tablespoons of cold water and a pinch of salt, and pour over the onion. Reserve. Cut the cauliflower into florets, saving the trunk for another preparation, or roast it as well. Wash and dry gently. Separate the sheets; roast the larger ones and reserve the smaller ones. Mix in the tray with 30 ml of olive oil, cumin and paprika. Season and roast for a few …