A very good food ...
- 2-3 cauliflower
- half a glass of sour cream
- 150g cheese or cheese
- 2-3 tablespoons butter,
- white sauce
Preparation time: less than 15 minutes
RECIPE PREPARATION Cauliflower with sauce:
Boil cauliflower. Prepare a thicker white sauce, quenched with juice in which he boiled cauliflower and mix with cheese. Grease the dish that goes in the oven, sprinkle with breadcrumbs, pour a layer of white sauce, place the cauliflower on top and then white sauce again. Add butter and sour cream and put in the oven to brown. When it is served, add the cheese on top, fresh butter and sour cream. The sauce is quenched with the juice in which the cauliflower was boiled, and if a little milk is added it is even tastier.
Method of preparation
In a baking tray, on baking paper, place the cut cauliflower small bunches, sprinkle with Unisol aromatic herbs oil - hot peppers, basil and tomatoes Unisol aromatic herbs, sprinkle Parmesan and breadcrumbs, season with salt and pepper and mix all ingredients.
Put the garlic whole in aluminum foil and place in the cauliflower tray. Season with salt and pepper, thyme and oil.
Leave in the oven for 15-20 minutes, at 200 degrees.
Sauce: Peel a squash, grate it and add two tablespoons of Uei Unisol oil. Herbs - hot peppers, basil and tomatoes, sour cream and paprika.
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How to make cauliflower au gratin in Bechamel sauce
Many people never use cauliflower as the main ingredient in a recipe. Even fewer dare to make a lasagna sauce from this ingredient. But we are not discouraged by these statistics. We invite you to learn today how to prepare cauliflower au gratin in Bechamel sauce!
Sure, we know what you're thinking now. It is strange to mix two such different products, such as cauliflower and Bechamel sauce. But don't let this idea hold you back. As we always claim on our page, innovation and creativity are prevalent in the kitchen. In addition, the wonderful taste of the final product must, in turn, be a strong motivation!
Therefore, we encourage you to learn today a unique but delicious recipe that combines two types of food that are not usually found in the same dish.
Reasons to cook cauliflower au gratin in sauce
When cooking, you need to consider another essential aspect. More important than the pleasure of enjoying your favorite foods is your health.
Of course, you've heard a lot of voices telling you that "You have to take more care of yourself, stress doesn't make you feel good." But stress is not only caused by daily activities, but also by the lack of quality nutrients and vitamins in the diet.
The recipe for cauliflower au gratin in Bechamel sauce saves you from worries. Have you ever heard of folic acid? This is an essential component that pregnant women need to consume in the right amounts. Cauliflower is very rich in this nutrient.
Whether you are pregnant or have a low energy level, give the recipe below a chance. You can't say you don't like or don't like a food if you don't try it.
That is why it is good to always test new recipes. We need to be a little bolder and find new options to cook quality food in terms of both taste and health. In this way, we can have a nutritionally optimal diet.
Try it too! Nourish your curiosity (and not only) and expand your gastronomic repertoire. Today you can learn how to prepare a delicious recipe for cauliflower au gratin in Bechamel sauce.
Think about it: a sweet white sauce in contrast to a crunchy ingredient that delights your taste buds and keeps your body healthy. What more could you want?
Cauliflower with baking sour cream sauce
I broke the cauliflower flowers into small bouquets and put them to boil in a pan with water and salt, for about 10 minutes, until they soften.
Meanwhile, in a bowl I combined the cream with eggs, finely chopped garlic, salt, pepper and
I mixed well until it was homogenized.
I drained the boiled cauliflower bunches of water and arranged them in a heat-resistant bowl, greased with butter.
I poured the sour cream mixture on top.
Bake in the oven at 180 degrees C for 30 minutes.
Cauliflower in sour cream sauce is sprinkled with chopped dill threads and served both hot and cold.
Cauliflower salad with YOGHURT and GARLIC SAUCE
Cruciferous vegetables, including cauliflower, cabbage and broccoli, are very healthy. Studies have shown that they naturally fight cancer.
Cauliflower Salad with Yogurt and Garlic Sauce
Cauliflower is less popular than cabbage and broccoli because of its dull taste. The recipe we present to you is very tasty, thanks to the yogurt and garlic sauce. It is a light summer salad, which can be served as an appetizer, or as a garnish for a barbecue. It cooks quickly.
Cauliflower salad with yogurt and garlic - recipe
• 500 g of cauliflower
• 1-2 green onions
• 1 clove of garlic
• 2 tablespoons low-fat yogurt
• 2 tablespoons of mayonnaise
• 1 tablespoon of lemon juice
• salt and white pepper to taste
Cauliflower is cleaned from the spine. Remove the outer leaves and the affected parts, and then break them into small bunches. They are boiled in salted water until they penetrate well and soften. Drain the water and leave the cauliflower bunches to cool. The water in which the cauliflower was boiled can be used as a base for a soup.
Until the cauliflower cools, you can prepare the sauce or salad dressing. Mix the yogurt with the mayonnaise, crushed garlic and lemon juice. Add salt and ground white pepper to taste.
After they have cooled, chop the cauliflower bunches as finely as you want. If you want the salad to have more texture, leave the cauliflower in larger pieces. If you want to eat it as a finer paste, crush the cauliflower in a blender, like mashed potatoes.
Put the chopped cauliflower in a salad bowl, and add the sliced green onions. Pour the yogurt, mayonnaise and garlic sauce on top, and mix well. You can sprinkle on top finely chopped green dill, or green parsley.
Refrigerate the salad for at least half an hour, so that the flavors blend perfectly. You can serve it with tomatoes or green cucumbers.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
PIURE DE CAOPIDA FIN IF WE BELIEVE
Cauliflower is a vegetable that I've kind of neglected lately, but did you know how rich it is in vitamins (C, B3, B5 and B6, phosphorus and potassium), fiber and protein? Besides the fact that it contains very few calories, it is also very beneficial for health by the fact that it produces antibodies and hemoglobin and protects us against asthma, allergies, migraines and depression. It has properties to improve skin health, helps maintain energy levels and balances the concentration of fat in the blood, and is often consumed as an adjunct to treat allergic rhinitis, asthma and inflammatory bowel disease or depression and anxiety.
An additional advantage for cauliflower is the fact that it is prepared very easily and quickly, most of the time being even indicated to be cooked as little or not at all as possible in order to maintain its nutritional qualities and crunchy texture.
Yes, I know, some of us don't like it because it doesn't taste good, but that's exactly what I think is a big advantage. It can be combined with a lot of herbs and spices, being delicious as such in salads or breadcrumbs, extremely tasty baked, plain or au gratin, but also in dishes or garnishes such as this fine and creamy cauliflower puree that I enjoyed it the next day with a sheet of cod cooked for the first time in a vacuum.
- 300 gr. cauliflower (about half an average piece)
- 150 ml. milk
- 90 gr. butter
- ½ teaspoon salt
- 1 white pepper powder
- 1 nutmeg powder
- juice from half a lemon
How to prepare the finest and creamy cauliflower puree
1 Prepare your ingredients close and a vertical or hand blender because this puree is ready in no time. It almost takes longer to prepare the small bunches of cauliflower that you separate to boil quickly and evenly. You can chop them with a knife, but I think they would break too hard and it would be a shame.
2 Put the milk and half the amount of butter in a saucepan to boil, then add the prepared cauliflower. Season with a pinch of salt, white pepper and a little nutmeg, cover with a lid and bring to the boil. Reduce the temperature to a minimum, then let the cauliflower cook for about 15 minutes. You will notice that it is quite well done by changing the color which becomes a little translucent or you can prick it with a knife for checking.
3 Drain the remaining milk in a bowl and put the cauliflower in a blender with a cube of butter and mix well, using, if necessary, 2-3 tablespoons of hot milk.
4 At the end, gradually add the juice of half a lemon so that it suits your taste and continue mixing until you get the creamiest and finest cauliflower puree you have ever eaten.
It goes very well with fish, next to which I used it today as a garnish, but you can use this quick and easy method to prepare other equally tasty purees from peas, broccoli, carrots or celery, especially since they are much healthier than the mashed potatoes we use quite often next to everyday dishes.
Cauliflower with broccoli and cheese
Melt the butter, then add the thinly sliced garlic. When the butter has melted, add the flour, stirring constantly. Add the milk, mixing well the composition. Season with salt and pepper.
Leave on low heat, stirring constantly, until it thickens like a sauce.
Add the grated Cheddar cheese, stir until incorporated into the sauce, leave for a while and then remove from the heat.
Unwrap the cauliflower and broccoli in the bunches and place them in a bowl greased with butter and then pour the prepared sauce earlier.
Sprinkle with grated Parmesan cheese and then put in the oven at 180 & degC for about 45 minutes or until nicely browned on top.