Tag: Cauliflower

Japanese grouper recipe and cauliflower skewers – Italian Cuisine

Japanese grouper recipe and cauliflower skewers


  • 4 pcs of grouper fillets
  • 90 g miso
  • 70 g rice vinegar
  • 60 g purple cauliflower florets
  • 60 g white cauliflower florets
  • 60 g green cauliflower florets
  • 30 g mirin
  • 10 g soy sauce
  • extra virgin olive oil
  • lime
  • salt

For the recipe of the Japanese grouper and cauliflower skewers, mix the miso, rice vinegar, soy sauce and mirin with a whisk to obtain a homogeneous mixture. Divide the fillets of grouper into pieces, place them in a large bowl and sprinkle them with the sauce over the entire surface. Cover with plastic wrap and marinate in the refrigerator for 8 hours.
Stick the cauliflower florets into 8 sticks, alternating the colors. Place them in a baking pan lined with baking paper, season with a drizzle of oil and a pinch of salt and cook them in a ventilated oven at 180 ° C for 10-15 minutes, covered with aluminum foil to keep the color alive, then remove it and continue under the grill for 2 minutes. Roast the grouper slices in a pan over high heat for 3 minutes per side. Serve with the skewers, adding lime peel and pepper to taste.

Ideas and recipes for cooking baked cauliflower – Italian Cuisine

Ideas and recipes for cooking baked cauliflower


It is one of the most popular vegetables this season and we want to give you some suggestions to cook it differently, from cauliflower au gratin to cauliflower pizza

With a cauliflower you can prepare everything, from the first, second, to the side, up to the savory pies and to the preserves. Cauliflower should never miss at the table in the cold seasons also because it is rich in properties and helps prevent seasonal ills. To enhance the flavor of this vegetable, we suggest you try one of the recipes we are about to offer you. It is about easy ideas to make and ideal for a side dish or a single dish.

Whole baked cauliflower

A side dish with only one ingredient and some seasoning, very easy to prepare. Just remove the outer leaves of the cauliflower and place it well washed and dried inside a sheet of silver paper.
Once seasoned with coarse salt and pepper comes closed in the sheet and cooked at 200 ° for about 60 minutes. Then it is seasoned with a drizzle of extra virgin olive oil and is sauted in the oven with a grill function for a couple of minutes more.

Cauliflower pizza

Imagine a pizza based on the chopped cauliflower instead of leavened bread dough.
Do you remember the special cauliflower pizza we talked about long ago in the article How to make a pizza without flour? Try this recipe now because it will leave you speechless. This pizza is also a fun way for children to eat vegetables.

Spicy cauliflower with curry

If you like the strong flavors of ethnic cuisine you should definitely try cooking them cauliflower florets in the oven with curry. Just divide them well and then quickly pass them in a dressing prepared with a small cup of extra virgin olive oil and two teaspoons of curry.
you can replace curry with paprika, if you don't like it. Once all the florets have been well drained from the oil, place them on a baking sheet covered with parchment paper and cook at 220 ° for about 10 minutes.

Grated cauliflower

Perhaps the most delicious recipe of all to prepare with cauliflower. Simply boil it or steam it and then place it inside a baking dish seasoned with parmesan and béchamel sauce, a knob of butter and a pinch of nutmeg. It should be cooked at 200 ° until the surface is lightly browned. About 25 minutes.

Mixed pan with seasonal vegetables

Another idea to cook cauliflower in the oven is in combination with other seasonal vegetables such as turnip, for example. Just cut everything into smaller pieces of the same size, season with oil, salt and pepper and cook at 200 ° for about 30 minutes.

If you want to learn more about it with high tasty cauliflower-based recipes, here are those chosen for you in our archive.

Carpaccio recipe of cauliflower, chicory and culatello – Italian Cuisine

Carpaccio recipe of cauliflower, chicory and culatello


  • 400 g clean white cauliflower
  • 200 g culatello
  • 80 g puntarelle
  • 1 pc Abate pear
  • parsley
  • capers in brine
  • lemon
  • extra virgin olive oil

For the recipe of carpaccio of cauliflower, chicory and culatello, peel the chicory, cut them into thin strips and dip them in a bowl of cold water, so that it curls. Cut the cauliflower and pear into thin slices, without peeling it.
Blend a sprig of parsley with 1 tablespoon of capers, the grated rind of 1/2 lemon and 1 tablespoon of oil, obtaining a green sauce. Arrange the cauliflower, the chicory and the pear on the plates, season with the green sauce and complete with the slices of culatello.

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