Cauliflower is a healthy vegetable that is often notoriously infamous. Some consider it tasteless, suitable for very simple, uncomplicated dishes. In fact, this type of cabbage has a delicate, delicate taste and is used in many recipes, although they do not require special culinary skills, but they are very spicy and bright.
Cauliflower baked with pears
A popular French dish is cauliflower baked with cheese, gratin. But this recipe isn't the only way to bake this vegetable deliciously. Try the Mediterranean recipe in which pears, mushrooms and olives are the perfect accompaniment to cabbage.
You will need:
- 1 head of cauliflower;
- 3 hard pears;
- 4 chicken eggs;
- 1 teaspoon of salt;
- ½ teaspoon freshly ground black pepper;
- ½ teaspoon of nutmeg;
- 4 tablespoons of bread crumbs;
- 2 red bell peppers;
- 6 olives;
- 6 mushrooms;
- 1 tablespoon of chopped shallots;
- 1 tablespoon of chopped parsley;
- olive oil.
Remove the outer leaves from the cauliflower, disassemble it into inflorescences and rinse under running water. Boil water in a large, 5 liter saucepan. When the water boils, add the cabbage. Cook for about 10 minutes. Meanwhile, cut the pear into slices and add them to the saucepan. Cook for about 5 more minutes. Drain the water by discarding the cabbage and pears in a colander. Beat eggs with salt, add pepper, nutmeg and breadcrumbs, mix and add to the cabbage and pears. Cut the red pepper into rings, after removing the seeds and stalk. Cut the champignons and olives into thin slices.
To cut the pear into slices, cut it in half and remove the core.
Preheat oven to 180C. Brush a baking dish with vegetable oil. Divide the pear and cabbage into four equal parts. Spread out the first quarter of the mixture and cover with half of the red peppers and olives. Then add the second quarter and sprinkle with the onion and mushrooms. Repeat layers. Bake the dish for 30-45 minutes. Sprinkle with parsley before serving.
Cauliflower soup
Cauliflower soups have a delicious texture and delicate flavor, with tangible nutty notes. To make such a soup, take:
- 1 head of cauliflower;
- ½ teaspoon of nutmeg;
- 750 m of vegetable broth;
- 1 teaspoon dried thyme;
- 1 head of shallots;
- 1 clove of garlic;
- 60 grams of almond "petals";
- 50 grams of grated Parmesan;
- a few sprigs of fresh thyme;
- salt and pepper.
To cut the pear into slices, cut it in half and remove the core.
Start cooking by preheating the oven to 200C. Peel the cabbage and disassemble it into inflorescences. Place them on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with nutmeg, and season with salt and pepper. Bake for about 34-40 minutes.
During this time, chop the garlic and shallots and lightly sauté them in olive oil in a large saucepan. Pour in broth, add dried thyme and bring to a boil. Add baked cabbage and puree the soup with a blender. Heat lightly over medium heat, pour into bowls and serve, season with Parmesan and garnish with sprigs of fresh thyme and almond "petals".
