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Cauliflower with mayonnaise

Cauliflower with mayonnaise

The cauliflower is washed and cut / broken into smaller pieces and then boiled in salted water. The pepper is washed, cleaned of seeds and diced. The onion is cleaned, washed and finely chopped. Remove from the heat, drain the hot water and leave to cool a bit. Being cooled, cut the cauliflower not very finely and add in a bowl of onions and peppers

Separately make mayonnaise from an egg, as much oil as it contains, a pinch of salt and a teaspoon of mustard. Pour the mayonnaise over the cauliflower and mix everything with a spoon. Sprinkle with dill and parsley, salt and pepper to taste.

Serve cold

Of autumn!!



Cauliflower salad

Cauliflower salad is a great dish in summer. My salad recipe is quite easy both in terms of calories and to make, and cauliflower is a seasonal vegetable, the biggest sin would be not to enjoy the first truffles on the market. With cauliflower salad you can make some wonderful sandwiches, you can serve it as an appetizer but it also goes well with a grilled steak, instead of another garnish. It is done in two strokes and three movements, take & # 8217


Preparation time: 00:10 hours
Cooking time: 00:15 hours
Total Time: 00:25 hours
Number of servings: 10 servings
Degree of difficulty: Easy


Cauliflower puff with avocado mayonnaise

I can't say that I like cruciferous vegetables: cabbage, cauliflower or broccoli. After much hesitation and after resolutely rejecting the favorable opinions of some friends or cousins, I tried too.
What to do? I must admit that this yellow pudding, which looks like a cake, conquered me and even had "criminal" effects on the tasters.

For soufflé:
• Cauliflower, about 1 kg
• 50g butter
• 50g flour
• 100g of sheep's milk
• 100g cow's cheese
• 200ml milk
• A nutmeg powder
• 4 eggs The eggs were from Poienari, and that explains the beautiful yellow color.
• A pinch of salt
• A powder of white pepper
For mayonnaise:
• 1 well-baked avocado
• 1 teaspoon of mustard
• Juice from half a lemon
• 1 pinch of salt
• 100ml oil
Decor: cauliflower chips

Cauliflower is dissolved in bunches and boiled in salted water for 10 minutes. Drain and leave to cool.
Combine the milk with 200ml of the juice in which the cauliflower was boiled.
Melt the butter and brown the flour in it. Extinguish, gradually pouring hot milk. Add grated telemeau, cottage cheese and nutmeg. Mix well with a whisk. Let everything boil for another 5 minutes.
Then, after this composition has cooled, add eggs, one by one, mixing with the mixer for homogenization.
Place the cauliflower bunches in the baking dish and pour the sauce over them.
I used a form of Yena glass and lit the fire in the oven after baking the soufflé. It took about 45 minutes for it to set and brown a little on top.
For the green mayonnaise, I cleaned the avocado, put it in a bowl and immediately sprinkled it with lemon juice. I added mustard and made a mayonnaise by pouring the oil into a thin thread.
I kept a few thin slices of raw cauliflower and fried them in a hot oil bath. In a few minutes they took on color. I put them on the napkins to dry well. With them and a slice of tomato I decorated the green mayonnaise.


Cauliflower salad with mayonnaise is quick and easy. It is important that the cauliflower bouquets are cooked a lot, but remain slightly crispy.

Ingredients

  • a medium cauliflower (approx. 700 g)
  • 1 old onion, red onion or 2-3 sprigs of green onion
  • or 2-3 cloves of garlic
  • 2 good tablespoons of sour cream or creamy yogurt
  • Greenery for decoration

Method of preparation

The cauliflower is unwrapped in the bouquets, after I first cleaned it of the spine, leaves and the hit or broken parts. Wash thoroughly under running cold water, then drain.

It is scalded for a few minutes, preferably in a sieve.

Remove the vegetables from the hot water (or lift the sieve off the steam), drain quickly and immerse in a deep bowl with cold water.

Cauliflower must be well cooled and well drained before using it in salads.

For the cauliflower salad with garlic, crush three puppies and chop a bunch of fresh green parsley. We put them in yogurt / cream.

Chop the cauliflower bunches with a knife, but not too finely, and mix lightly with the mayonnaise and garlic sauce.


Cauliflower salad

Cauliflower salad is a great dish in summer. My salad recipe is quite easy both in terms of calories and to make, and cauliflower is a seasonal vegetable, the biggest sin would be not to enjoy the first truffles on the market. With cauliflower salad you can make some wonderful sandwiches, you can serve it as an appetizer but it also goes well with a grilled steak, instead of another garnish. It is done in two strokes and three movements, take & # 8217


Preparation time: 00:10 hours
Cooking time: 00:15 hours
Total Time: 00:25 hours
Number of servings: 10 servings
Degree of difficulty: Easy


Cauliflower with mayonnaise - a tasty recipe, with quick preparation

Preparation time: 10 min
Boiling time:
20 min
Total time:
30 min
Difficulty:
low

Here are the ingredients you need:

- 1 cauliflower (about 400 gr)

- 2 tablespoons and a half of mayonnaise, about the preparation of which you can find everything here

- 3 chopped garlic cloves

The preparation of the cauliflower recipe with mayonnaise is as follows:

First, you have to wash the cauliflower well, then boil it for about 20 minutes, until it softens enough so that you can prick it with a fork. Then, you have to undo the inflorescences one by one and crush them with a fork, so that they do not turn completely into a puree. Add mayonnaise, chopped garlic and salt to taste. Then, grease the resulting slices after cutting the baguette with the resulting mixture and garnish them with a cherry tomato and chopped parsley. The delicious snack is ready!

Cauliflower with mayonnaise it is easy to prepare and has a special taste. Try it when you want to eat something good without spending hours in the kitchen, but also when you wake up with unannounced guests at the table.


Cauliflower, Garlic and Vegetable Mayonnaise Salad

Because I love cauliflower and its benefits, today I present a new cauliflower salad and, yes & # 8230 POST!

Cauliflower contains more than 90% water (the water in the composition contains minerals such as potassium, magnesium and calcium, providing other elements such as iron, zinc, copper, manganese, fluorine and boron) and has very few calories. So, it is a vegetable recommended in diets too!

Carbohydrates provide most of the energy intake. Among carbohydrates, simple sugars, glucose and fructose, are the majority. Cauliflower also contains a small amount of starch, as well as tiny amounts of lipids. Instead, proteins are found in abundance in fresh cauliflower.

Cauliflower is very rich in the following vitamins: vitamin C, vitamin B (B2, B3 and B6), vitamin A and vitamin K (has the role of rapidly clotting the blood and acting preventively on internal bleeding). Along with these extraordinary vitamins, cauliflower contains dietary fiber, composed of large amounts of cellulose, hemicellulose and pectin (in small quantities), which gives it a soft texture after boiling (or baking).

Cauliflower, Garlic and Vegetable Mayonnaise Salad, Ready in 10 minutes!

Ingredient:

  • 1 cauliflower
  • 1 head of garlic (for plenty of flavor and vitamins) (2 tablespoons semolina and 200 ml of water)
  • salt, pepper (to taste)
Preparation of Cauliflower, Garlic and Vegetable Mayonnaise Salad:

1. Put on the fire a bowl with the 2 tablespoons of semolina and 200ml of water (you can also use soy milk, for extra flavor) to make vegetable mayonnaise.

2. Wash and boil the cauliflower.

3. Peel the garlic and grind.

4. Mix the ingredients, adding salt and pepper to taste.

The resulting salad is extraordinarily good and healthy!

Enjoy Christmas Lent with healthy and tasty fasting recipes!


Separate the cauliflower into smaller bunches, wash it well and boil it in salted water. After boiling, drain the water and let the cauliflower cool.
Cut the boiled and cooled cauliflower, small cubes with a knife.

In a bowl put the two yolks and mustard and rub with the mixer, adding oil gradually, and finally the lemon juice.

Mix cauliflower with mayonnaise and onion, season with salt and pepper to taste.

A simple but very good salad.

We are waiting for you on the site for other delightful recipes!

Watch our video recipe below and get ready too!


Cauliflower salad with mayonnaise and garlic

Salad with mayonnaise and garlic can be made from various vegetables. On the blog you can also find the version with mushrooms and the one with green beans. No less tasty is the cauliflower salad. If you want it more homogeneous, so that it can be spread on bread, grind the cauliflower harder and change the amount of mayonnaise.

  • 600 g cauliflower
  • homemade mayonnaise (I used 180 grams of this recipe), the amount depends on the desired final consistency
  • 1-2 cloves of garlic
  • salt

The cauliflower is washed and the smaller bunches are opened. Boil it in steam (or in salted water, as you wish), until it softens slightly. I held it for about 20 minutes.

After it has cooled, chop the cauliflower with a knife, then mix with mayonnaise and crushed garlic.

Season with salt and leave to cool for an hour before serving.

TOTAL: 785 grams, 985 calories, 19 protein, 92.2 fat, 27.6 carbohydrates, 15.1 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Cauliflower with mayonnaise and garlic

First of all, we prepare the cauliflower: we break its leaves, cut the cauliflower bunches and wash them well. Meanwhile we put on the fire a pot of water that must boil when we add the cauliflower.
After adding the bunches of cauliflower in boiling water, put the lid on, turn down the heat and let it boil for 18-20 minutes.

I opted for homemade mayonnaise because the one from the store seems dubious to me. In any case, no mayonnaise in stores has the taste of the one prepared by you, with your own hand. You can buy it or you can do it yourself.

If you want to make mayonnaise, don't bother with a spoon. It works just as well (even better) with the mixer. One palette, we don't want our mayonnaise cut.

So I made the mayonnaise like this: I separated 4 eggs, egg white, I put the yolks in a high plastic bowl, I added about 2 tablespoons of oil initially and I mixed until the oil was incorporated. Then I added a tablespoon of mustard about once every 5 minutes, filling with oil from time to time. In total I used almost half a liter of oil for 4 yolks, I mixed the mayonnaise for about 30 minutes until it thickened as much as I wanted (in the future I will make a post about how to make mayonnaise).

After it has boiled for 20 minutes, take out the cauliflower and turn it over in a sieve where it will have time to drain and cool, enough to chop it. Some leave the bouquets whole but as we eat it on the bread it is necessary to be chopped cauliflower.

After it has cooled, grind it with a sausage or knife on the chopper, put everything in the bowl with mayonnaise, add salt to taste, pepper (about half a teaspoon), 3-4 cloves of crushed / chopped garlic, parsley and mix well.

If you have guests you can put the salad on a plate and garnish it with mayonnaise and parsley or, if not, store it in whatever you want and put it in the cold.
Ideally, it should be left to cool for about an hour before being served.