The cauliflower is a vegetable often neglected in our kitchens, but it can be the protagonist of essential recipes that you absolutely must know and try. As a starter or main course, cauliflower lends itself to the most diverse preparations, ranging from gratins to curries, through surprising marriages with other vegetables such as pumpkin. Here are 5 original ideas to rediscover cauliflower in a new light.
1. Cauliflower Gratin with Comté cheese
Ingredients:
- 1 medium cauliflower
- 200 g of grated Comté cheese
- 40 cl of thick fresh cream
- Salt, pepper
Preparation :
Cut the cauliflower into florets and steam them for about 15 minutes until they are tender but still crunchy. Drain and arrange the florets in an ovenproof dish. Preheat your oven to 180°C (thermostat 6).
Mix the fresh cream with half of the grated cheese, salt and pepper according to your taste, then coat the cauliflower florets with this mixture. Sprinkle the rest of the grated cheese on top and bake for 20 to 25 minutes until the gratin is well browned.
2. Cauliflower Curry with Chickpeas
Ingredients:
- 1 medium cauliflower
- 1 can of chickpeas (400 g)
- 2 tablespoons of olive oil
- 1 onion
- 2 cloves of garlic
- 400 ml of coconut milk
- 2 tablespoons of curry powder
- Salt, pepper
Preparation:
Wash and cut the cauliflower into small bouquets. Drain the chickpeas. Finely chop the onion and slice the garlic. In a large skillet, heat the olive oil and sauté the onion with the garlic for a few minutes. Then add the curry powder and mix well.
Add the cauliflower and chickpeas to the pan, then pour in the coconut milk and let it simmer for about 10 minutes until the cauliflower is tender. Season with salt and pepper to taste and serve this delicious curry with basmati rice or naans.
3. Risotto with cauliflower and mushrooms
Ingredients:
- 1 small cauliflower
- 300 g of Arborio or Carnaroli rice
- 150 g of Paris mushrooms
- 1 onion
- 1 litre of hot vegetable broth
- 50 g of grated parmesan
- 20 g of butter
- Salt, pepper
Preparation:
Fine chop the onion and sauté it on low heat in a large pot with the butter until it becomes translucent. Separately, cut the cauliflower into small florets and slice the mushrooms.
Then add the rice to the pan with the onions and cook for 2 minutes, stirring constantly to thoroughly soak the rice. Begin to add the hot vegetable broth, ladle by ladle, stirring regularly until all the liquid is absorbed. Continue cooking for about 18 minutes.
When the risotto is almost cooked, add the cauliflower and sliced mushrooms, then continue cooking for about 5 minutes. Off the heat, stir in the grated parmesan and adjust the seasoning with salt and pepper to taste.
4. Cauliflower Spread
Ingredients :
- 1 small cauliflower
- 1 clove of garlic
- Juice of half a lemon
- 2 tablespoons of olive oil
- 1 tablespoon of tahini (sesame paste)
- Salt, pepper
Preparation :
Steam the cauliflower for 15 to 20 minutes until it is very tender. Let it cool before finely blending it with the minced garlic, lemon juice, olive oil, and tahini. Season to your liking with salt and pepper. Chill this delicious spread for a few hours before serving it on toasts or grilled bread for a unique and tasty appetizer.
5. Creamy Cauliflower and Pumpkin Soup
Ingredients:
- 1 small cauliflower
- 400 g of pumpkin
- 50 cl of vegetable broth
- 20 cl of liquid cream
- Salt, pepper, nutmeg
Preparation:
Cut the cauliflower into small florets and the pumpkin into cubes. Heat the vegetable broth in a large pot, add the vegetables to it and cook for about 25 minutes until the cauliflower and pumpkin are tender.
Then blend the soup with an immersion blender to achieve a smooth and homogeneous velouté. Incorporate the cream and season with salt, pepper and a pinch of nutmeg to your liking. Heat for a few minutes before serving this delicious comforting soup with autumnal colors.