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Today’s subject is cauliflower, which became more and more popular in recent years. Aside from its benefits, it gains the hearts of everyone with its ability to be able to transfer into almost everything! Formerly with minced meet cooked cauliflower is now being replaced by new tastes such as cauliflower rice, cauliflower pizza.
Of course I will not give you classic recipes here. Again, there are examples of some arty-farty recipes 🙂 For countless benefits and classic recipes, I direct you to Google. Those who like to try new flavors should keep reading, there is a super recipe at the end of the article 🙂
Cauliflower pizza
Who doesn’t love pizza? Of course, I tried the cauliflower pizza, which was found by the low-carb lovers. This pizza is made of finely grated raw cauliflower instead of flour.
Quite tasty if you ask me, but it’s not a pizza 🙂 I want that crispy dough when eating pizza. And while it’s easier to make a cauliflower gratin with a huge amount of cheese, I’ve never bothered with this pizza again … But as I said, it tastes pretty good actually.
Cauliflower Rice
This time, instead of rice, we use grated cauliflower again. As someone who already loves cauliflower, I liked it very much, made it again and again. It’s pretty easy to make.
Grate cauliflower into rice size and with finely chopped onions, garlic and olive oil and saute on medium-low heat. Not adding water is the key here. The cauliflower particles, which become crispy when you don’t add water, soften when you add water and become no different from being steamed in the classic way.
Personally, I think it is a good rice replacement. Carbohydrate addicts will oppose, but with its good taste, being vegan and low-carb, it is a step ahead of classic rice.
Cauliflower pastries
This recipe that I created entirely on my own, was incredibly delicious. Again a low-carb recipe but you can hardly tell. I used grated cauliflower again and also coconut flour to support it. I haven’t been making it for some time, since I try not to consume dairy products (Why?), but I still vouch for the flavor. You can click the below picture and go to Instagram for the full recipe.
[instagram url=https://www.instagram.com/p/BWSI380D-r6/ hidecaption=true]
Vegan cauliflower broccoli gratin
Here is the last recipe I tried and I love the taste. When I reduced dairy products (Why?), I turned to alternatives. It was a little hard work but worth it 🙂
Sauce:
- 1 glass of vegetable broth
- 2/3 cup chickpea flour
- 1 cup of plant milk (or water)
- Salt, black pepper, a little turmeric
- 1 teaspoon of nutritional yeast (this gives a cheesy taste)
Base:
- 500 grams of cauliflower
- 1 medium onion
- 2 cloves of garlic
- 2 tablespoons of olive oil
- Salt
Broccoli layer:
- Florets of500 grams broccoli
- Salt, black pepper
- 3 tablespoons olive oil
Crispy layer:
- 2 tablespoons sunflower seeds
- 2 tablespoons of sesame seeds
- 2 tablespoons oat meal
- 1 tablespoon nutritional yeast
Cut broccoli florets into small pieces. Toss with spices and olive oil and bake at 180 degrees until light brown.
While broccoli is in the oven, put the cauliflower in a food processor and get rice-sized particles. Chop the onions and garlic finely and sauté in olive oil until cooked. (that is, how to make cauliflower rice, actually)
Vegan Cheesy Sauce
For the sauce, bring the vegetable broth to boil in a sauce pan. While it warms up, whisk plant milk, spices, nutritional yeast and chickpea flour in a separate bowl until smooth. Lower the heat of the boiling vegetable broth and slowly add the chickpea flour mixture, while continuing mixing. This sauce will thicken immediately, no worries. Cook for 2-3 minutes, continuously stirring and it is ready. (This is actually the vegan cheese sauce from my vegan quiche.)
Just Mix
Mix half of the sauce with cauliflower rice. Then pour this mixture into a baking paper covered baking dish. Press it with the back of a spoon and smooth the surface. Then spread the cooked broccoli flowers. Spread the remaining sauce on top.
Put all the ingredients for the crispy layer in a food processor and blend finely. As the top layer spread it occasionally by pressing and combining it with sauce. Then, the whole dish is baked in 180 degrees Celcius until it is lightly brown, for about half an hour (though it is useful to check it occasionally). Serve lukewarm or cold. I think it is tastier when lukewarm 🙂 The base is not like tart dough, but rather soft. Be careful when removing the first part 🙂
Bon appetite!
Gizem
