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Cauliflower au gratin with parsley sauce

Cauliflower au gratin with parsley sauce


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I opened the cauliflower bouquets and kept it in cold water with a teaspoon of baking soda for about half an hour.

On the fire I put a 3 l pot with boiling water.

When the water started to boil I added the bunches of cauliflower and a little salt and left until it softened.

I drained it and let it cool down a bit so I could handle it.

In a blender I put the bundles of parsley fruit, nutmeg, almond milk, starch, salt and pepper and blended until I got a bright, homogeneous green sauce.

In a bowl of hyena I put a teaspoon of olive oil and spread it all over the bowl. I put cauliflower on top and pressed it with my hands to obtain a uniform surface. I poured over the green sauce, and on top I placed the slices of thinly sliced ​​tomatoes.

Everything went into the oven at 200 degrees for 20 minutes.

When I took the bowl out of the oven, I sprinkled chopped green parsley and basil leaves on top. I served it with a soy yogurt sauce with garlic.





Ingredients & logistics for cauliflower au gratin:

  • a 28 cm round ceramic tray or square / rectangular equivalent
  • a piece of baking paper, the size of the tray, to cover the contents
  • 1 cauliflower
  • 250 grams of mozzarella
  • 200 grams of parmesan race
  • a few branches of aromatics: sage, rosemary, thyme
  • 10 large cloves of garlic, cut into slices
  • salt, pepper, olive oil, hot pepper flakes

  • 1kg of cauliflower
  • 250g salted cheese telemea
  • 200g sour cream
  • 4 egg yolks
  • Parmesan race
  • Breadcrumbs, butter, salt and pepper

Method of preparation

Cauliflower is broken into bunches and then placed in salted water. Leave it to simmer for about 5 minutes, then drain it and let it run through a little cold water to stop the baking.

Cut the cheese into cubes, mix the cream with the 4 yolks, salt, pepper and a little Parmesan (about two tablespoons).
Grease a pan with butter then sprinkle with breadcrumbs

Place the cauliflower in the pan and between the bouquets, put the pieces of cheese, on top we put the sour cream mixed with the yolks, salt and pepper.

Sprinkle the remaining grated Parmesan cheese on top.

Preheat the oven to 170 degrees Celsius and put the cauliflower in the oven for about 35 minutes. until a crust is formed on top.

My advice

In order not to brown too much on top because of the grated Parmesan cheese, we put it on top in the last 10 minutes of baking.

Serve as soon as it has been removed from the oven, in the tray in which it was cooked. It is absolutely delicious, we eat it that way, simple, as a base, but it can also be served as an appetizer.

I recommend the recipe, it sounds pompous, but it's very easy to make. Another recipe that is at least as simple and tasty as the one I recommend is the breaded cauliflower. Worth a try! & # 128578

The average grade given by the jury for this recipe is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Cauliflower au gratin with cheese and sour cream, baked


Cauliflower au gratin in the oven

Today we make a recipe for cauliflower au gratin in the oven, a recipe that in my early days in the kitchen was a luxury.

Nowadays we make these delicacies less and less, although they are very good, consistent and good-looking. The preparation is very simple with few ingredients and available to all, and success is guaranteed because you can not fail, especially if you follow every step of the recipe.

We like it so much that we do it quite often and as times have changed and in the market you can find fresh vegetables and fruits all year round, you no longer have to wait for the season to enjoy a tasty cauliflower ready in half the clock.

What do we like so much about her ?! The fact that it has a crispy crust, creamy interior and slightly crunchy cauliflower bouquets, this combination of textures is great!

Stay tuned for the list of ingredients, but also how to prepare to get the most delicious cauliflower au gratin.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 1 piece of cauliflower of 1-1.2 kg
  • 60 g butter with 82% fat plus 10 g for greased tray
  • 40 g white flour
  • 500 ml of milk with 3.4% fat
  • 200 g cheese
  • Salt and pepper to taste
  • 2 tablespoons breadcrumbs

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Wallpaper an oven tray with butter and breadcrumbs.

Put the cheese on the large grater

We clean the cauliflower, wash it and unwrap it in the right bunches.

Put a pot of water and salt to boil to scald the cauliflower.

In another pot on the right heat, put the butter with the flour and mix them.

Add the milk and mix in one until it thickens, turn off the heat and taste with salt and pepper.

When the water boils, add the cauliflower bunches and boil them for 5 minutes, no more, because they will cook in the oven. Do not boil the cauliflower until the sauce is done.

Using a whisk, remove the bouquets directly into the bechamel sauce.

Add half of the total amount of cheese, mix and pour into the pan.


Sprinkle with the remaining cheese and bake for 30-35 minutes or until lightly browned.


Peel a squash, grate it and squeeze the juice into small bowls. cauliflower bouquets).

In a pot of hot water (about 1.5 l) add the bunches of cauliflower to boil for only about 10 minutes (until slightly softened).

Meanwhile, prepare the vegetable sauce.

In a Teflon pan put the butter together with the hot oil, add the finely chopped onion (left to harden only until it becomes translucent). Then put the mushrooms cut into cubes appropriately large (about 10-12 minutes), stirring constantly with a spatula.

After the liquid left by the mushrooms has decreased, add the bell pepper, cleaned of seeds and cut into large pieces (to be visible in the preparation) and cook for about 3-4 minutes.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Peeled tomatoes (boiled for about 4-5 seconds in boiling water) will also be cut into small cubes that are added to the rest of the vegetables in the pan.

The sauce will be left to simmer until it thickens (10-15 minutes)

Towards the end, season with salt, pepper, white wine and sliced ​​garlic (for flavor).

In a round Jena bowl (diameter 24 cm) greased with butter and lined with breadcrumbs, pour the vegetable sauce and the bunches of cauliflower on top.

Grated Parmesan or cheese (hard consistency) will be spread over cauliflower.

Place the dish in the preheated oven at 180 degrees for 10-15 minutes (enough to catch a brown crust & # 8230 lightly au gratin).

The cauliflower with vegetables will be served hot as such or next to it as a garnish next to a steak of any kind or a white fish.


Cauliflower naturally au gratin with garlic

Break the cauliflower bouquets, wash, drain and fry in a non-stick pan in hot oil. Fry well on all sides for about 15 minutes until golden and soften, season and add the garlic cut into thin slices. After 2 minutes, take it out of the pan, garnish with greens and whoever wants with slices of pepper peppers.

Serve as such, with mujdei or garlic sauce and as a garnish for steaks or brine.

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially


Cauliflower au gratin in the oven & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of cauliflower au gratin It is perfect for those who are not friends with this vegetable, so me. I don't like cauliflower unless it's pickled, but I know it's healthy and I try to eat it more often. I did some time ago the pizza with cauliflower top and I tell you with my hand on my heart that I liked it. I think it was the first if when I first ate cauliflower with pleasure. As a child, my mother used to eat cauliflower or breaded cauliflower, but every time I sneaked in and didn't eat it. In time, she got used to the idea and didn't even tell me I had to eat it.

Now that I'm a big man, I try to educate myself to eat as many vegetables as possible, especially the ones I avoided as a child. I succeeded brilliantly with peas. I didn't like it at all, and now it's very often present in my diet and I really like it. The other day my mother had brought me a big and beautiful cauliflower, wanting to put it in a dish. As my mother is present with me almost daily because she helps me with the little one, she cooks with me very often. Trying to get over the cauliflower phobia, I thought of making it au gratin.

If I can't eat it with cheese sauce either, it's clear that I have no chance to get used to its taste. Determined to try the au gratin cauliflower recipe, I put the cauliflower in boiling water until it stopped. It does not have to be completely cooked, but it must be lightly cooked. I then let it drain well and switched to the sauce. I made a bechamel in which I add cheese at the end. Because I am a big fan of cheese and to mask the taste of cauliflower, I added a fairly large amount. But you can put less cheese.

The sauce turned out as good as I could eat it simply as such or with some fresh vegetables. I poured the sauce over the cauliflower he had put in a tray and sprinkled breadcrumbs on top. I used a granulated breadcrumbs to give a little texture to the dish. I put the tray in the oven and the surprise. I got the best cauliflower au gratin in the world. So good that I ate with pleasure and full. If I liked it, I am convinced that you will love this recipe too. You can serve it as such with salad or as a garnish for meat and fish.


Here is a delicious fasting recipe: cauliflower dish with parsley

Cauliflower food with parsley is a healthy choice for Lent.

For the preparation you need:

  • 1 suitable cauliflower (700 g)
  • 2-3 medium potatoes
  • 1 onion
  • 1 red bell pepper
  • 1 tablespoon oil
  • salt
  • ground pepper
  • hot Chilli
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 tablespoon broth
  • green parsley

Method of preparation:

Finely chop the onion, cleaned and washed beforehand. Cut the bell pepper into cubes. We clean the potatoes, wash them well and cut them into cubes.

We break the cauliflower into bunches and wash it under running water. Put the onion to harden in the hot oil. When it starts to soften, add the bell peppers, potatoes and cauliflower. Stir gently for a few minutes, then quench with enough water to cover the vegetables and add thyme and bay leaf.

Cover with a lid and simmer for 15 minutes. Add the broth, salt, pepper, hot paprika and simmer for another 5 minutes. Serve the food sprinkled with green parsley.


Ingredients for the cauliflower recipe with tomato sauce:

  • 1 sea cauliflower
  • 2 tablespoons olive oil + 2 tablespoons that we add at the end
  • 1 finely chopped onion
  • 2 grated carrots
  • 1 finely chopped red pepper
  • 1 finely chopped green pepper
  • 1 tablespoon tomato paste
  • 200 gr canned tomatoes
  • 2-3 cloves of crushed garlic
  • 2 tablespoons finely chopped dill
  • 2 tablespoons finely chopped parsley
  • salt
  • freshly ground pepper


CONOPIDA IN SOS CREMOS DE BRANZA LA CUPTOR

Conopida in sos cremos de branza it is such a tasty and good recipe that you will prepare it every time you have a cauliflower lost in the fridge. Or, you will put cauliflower on your special shopping list to prepare this recipe. And, if you happen to have some cheese, the combination will be one of the best possible. We can change the cheeses to taste, but we must keep in mind that we need cheese that melts in the heat.

Initially I wanted to prepare a cspicy cauliflower yolk with tomato juice, but I had some leftover cheese in the fridge and I thought I'd better use them before they expire. I also prepared cauliflower au gratin plain or with leek, breaded, hot or cold salads (with mayonnaise and garlic), breaded cauliflower in two ways, so you can get inspired for other recipes by accessing the link this.

This vegetable may not be to the liking of many, but this recipe will convince them to eat it. Cauliflower with cream cheese sauce, meaning a béchamel sauce and cheese, is a story that must be tried, for its creaminess, delicious taste and for the fact that it is very easy to prepare.

In addition, cauliflower is known for its nutritional qualities, it is rich in antioxidants and vitamins. For this reason, those who want to eliminate toxins from the body, protect the digestive system, have heart or vascular problems, want to consume fiber, will put it on the list for weekly menus. It is spread all over the world and can be eaten raw, in combination with other vegetables, in salads, salads, grilled, fried, baked or pickled (our favorite is brine). True, cauliflower can also cause bloating, mild abdominal colic, but most often it is caused by cauliflower grown with special growth agents.

If we love broccoli, we can replace the cauliflower with it, following the instructions below. We will definitely get something super tasty and appetizing.

I leave below the recipe and the method of preparation cauliflower in cream cheese sauce and thank you in advance if you distribute it.



Comments:

  1. Morenike

    Attempt not torture.

  2. Vogul

    We liked everyone!

  3. Talabar

    I think this is the excellent idea

  4. Chaka

    We will have everything we just want! The main thing is not to be afraid!

  5. Drummand

    It is the phrase simply incomparable)

  6. Cayle

    I'm sorry, but I'm not downloading aytoy ...



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