Tag: Cauliflower

Recipe Roasted pumpkin and cauliflower, cream of crescenza and truffle – Italian Cuisine

Ingrediants

800 g Delica pumpkin
250 g crescenza
30 g milk
1 small cauliflower
1 black truffle
Origan
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Doses: 6 people

For the recipe of the pumpkin and roasted cauliflower, cream of crescenza and truffle, hollow out the pumpkin, removing the seeds, peel it and cut it into large triangles. Transfer the pumpkin triangles to a baking dish, season with oil, salt and oregano and bake at 200 ° C for about 20 minutes.
Cleanse the cauliflower and blanch it whole for 5 minutes. Cut it into four equal parts, distribute it on a baking dish, season with oil, pepper and oregano. Bake at 200 ° C for about 15 minutes.
Mix the milk with the crescenza with an immersion blender, adjusting salt.
Season pumpkin and cauliflower with this cream and complete with black truffle strips.
To recover: stew the pumpkin scraps with a drizzle of oil and a pinch of salt for 20 minutes in a covered pot; mash them with a fork and season with a drizzle of oil (you will get about 200 g of puree). Mix the puree with 100 g of quark cheese, salt and pepper, obtaining a cream. Then recover the cauliflower leaves, weigh 200 g, chop them and blanch them in salted water for about 3 minutes, then cool them in water and chop them with a knife; add 1 tablespoon of sesame cream and 1 tablespoon of chopped parsley, a drizzle of oil, salt, pepper and the juice of 1/2 lemon, then blend everything. Serve with croutons.

Recipe: Sauro Ricci, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipes with cauliflower – Italian Cuisine

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The ragù becomes veg with cauliflower – Italian Cuisine

Maybe you have tasted the lentil ragout, but the cauliflower ragout you probably miss it and if you are fond of veg cuisine you absolutely must try it.

Unusual cauliflower

Cauliflower lends itself to numerous preparations, many of which are unusual.
Yes, because if you don't know, chopping the cauliflower you get a mixture similar to a cereal in grains that can be quickly cooked in a pan and served as a risotto. At first glance it would seem like rice, but it's not!
Always with cauliflower you can prepare a very light one base for pizza, perfect for those who follow a low-calorie diet, but want to indulge in a steaming daisy every now and then.

How to make cauliflower ragout

Ingredients

1 cauliflower of 300 g, 500 ml of tomato sauce, extra virgin olive oil, salt, basil, celery, carrot, onion, garlic.

Method

First wash, dry and chop coarsely, but with a mixer, a cauliflower.
Cook it in a pan with a sauté of chopped celery, carrot and onion and a clove of garlic.
After a few minutes add the tomato puree and cook for about 45 minutes over low heat and with a lid.
When cooked, add salt and basil and if you want a pinch of chili.

Does it taste of cabbage?

Obviously the flavor of cauliflower feels in this preparation, but it is not too invasive.
The slow cooking and the sweetness of the tomato slightly dampen the strong tones of this vegetable which will be pleasant even to those who generally do not like it.

How to use the cauliflower ragout

The cauliflower ragout is perfect with the short pasta better if wholemeal, and with the potato gnocchi, however, you can also use it in other preparations.
For example it is excellent on the bruschetta of toasted bread and also on polenta if you want to prepare it in a veg version.
You can also use it as a side dish next to a portion of legumes, or to prepare the filling of panzerotti is Vegetable Strudel.