3 dishes with cauliflower: appetizer, soup and combination with pasta Food

As Jolanta Sabaitienė, fruit and vegetable expert of the shopping chain “Iki”, quoted in the press release, said, cauliflower is one of the oldest vegetables in the Mediterranean region.

“Cauliflowers, or cauliflowers, were loved by the inhabitants of Italy and Cyprus, then they spread to the East, starting from the ancient lands of Egypt and Persia, and now they can be found in almost every corner of the world. Cauliflower is a type of plant called Brassica oleracea. It also includes other well-known vegetables: kale, broccoli and Brussels sprouts,” said J. Sabaitienė.

Photo “Fotolia” / Cauliflower

Although white cauliflower is the most familiar to our eyes, they come in four colors: traditional white, orange, purple and green. Regardless of the color of cauliflower, they all have the same health benefits.

“This plant of the cabbage family has many useful substances, such as potassium, magnesium, vitamins C, K and B. 100 g of cauliflower per day can provide almost all the daily dose of vitamin C required by the body. In addition to vitamins and minerals, vegetables will contain dietary fiber that is easily and quickly absorbed by the body. In addition, 100 grams of cauliflower has only 25 calories,” added J. Sabaitienė.

Photo Vida Press/Fried Cauliflower

Photo Vida Press/Fried Cauliflower

They are prepared in various ways

“It is not only tasty, but also a vegetable that can be prepared quickly, so cauliflower is an ideal choice for people who work or are always in a hurry and try to eat healthy. If you prefer cabbage heated, cook it for no more than 5 minutes. cauliflower can retain all its nutrients, it is better to cook it in steam than in water. However, cauliflower can also be prepared in other ways – fried in a pan, in the oven, and used to prepare various purees, even cauliflower “steaks”, which liked by vegans, – said experts.

Photo Vida Press/Fried Cauliflower

Photo Vida Press/Fried Cauliflower

Cauliflower goes well with many dishes – it goes well with various vegetables, meat, fish, seafood, pasta and can be seasoned with various spices, especially turmeric, garlic, basil, coriander, thyme, powder paprika, cumin, dill. Cauliflower goes well with more salty toppings such as olives, anchovies, capers, as well as nuts, even apples, paprika. And, of course, traditional or sweet potatoes, broccoli, mushrooms, spinach.

Vida Press photo / Fried cauliflower with cheese

Vida Press photo / Fried cauliflower with cheese

“Sliced ​​green cauliflower will add crunch to various salads. If you want to make a light side dish, sprinkle the sliced ​​cauliflower with olive oil, your favorite spices and bake in the oven for 10-15 minutes. Later, you can top with grated cheese or toasted pine nuts. Another good way to use cauliflower is to season mashed potatoes or make mashed cauliflower. You just have to boil cauliflower in water or bake it in the oven, season it with cream, salt, pepper, butter and mash everything into a creamy mass,” said the expert.

Do not store cooked cauliflower in the refrigerator for more than 2 days.

To keep this vegetable fresh for a long time, he said, put cauliflower in a plastic or paper bag and refrigerate with the floret facing up to prevent moisture build-up, and do not refrigerate cooked cauliflower for more than 2 days.

J. Sabaitienė also shares some recipes in which you will use cauliflower creatively.

Slice the cauliflower


  • 2 small cauliflowers;
  • 1 clove of garlic;
  • 1 sprig of rosemary;
  • 300 ml sour cream;
  • 60 ml of olive oil;
  • a pinch of salt;
  • a pinch of ground black pepper.


1. Preheat the oven to 200 °C.

2. Blanch cauliflower – pour boiling water, hold for 5 minutes. and channels. When the cabbage has cooled, cut it into 2 cm thick slices.

3. Heat olive oil in a pan and fry the slices on one side.

4. Line a baking tray with parchment paper, lay out the fried cauliflower slices, sprinkle with salt, pepper and chopped rosemary and sprinkle with olive oil. Place the baking sheet in the preheated oven and bake for 5-10 minutes.

5. Mix sour cream with chopped garlic and salt.

6. Before serving, cover the fried cauliflower slices with sour cream sauce.

Creamy cauliflower soup


  • 100 g of onion;
  • 1 clove of garlic;
  • 200 g of potatoes;
  • 500 g of cauliflower;
  • 100 ml of cream;
  • 80 g of butter;
  • 40 ml of olive oil;
  • a pinch of salt;
  • a pinch of ground black pepper;
  • 8 slices of French baguette.


1. Wash the cauliflower, cut the inflorescence, and boil the broth from the leaves and stems.

2. Finely chop the onion and cook for about 10 min. Fry in a pot with olive oil. Then squeeze the garlic into the pot, add pieces of butter and diced potatoes. Mix everything and pour broth.

3. When the potatoes are half cooked, add the cauliflower, salt all over and cook until the potatoes are soft.

4. Mash the cooked soup with a blender, add cream, add pepper and serve with a toasted French baguette.

Pasta with cauliflower


  • 400 g “Capellini” or other favorite format pasta;
  • 400 g of cauliflower;
  • 80 g grated parmesan cheese (or other hard);
  • 60 g of butter;
  • 60 g of flour;
  • 300-400 ml of water;
  • 100 ml of cream;
  • 70 g of cheese spread;
  • a pinch of salt;
  • a pinch of ground black pepper;
  • 10 fresh basil leaves.


1. Cook the pasta according to the instructions on the package.

2. Boil the cauliflower in salted water, then pour the water into another container.

3. Melt the butter in an empty pot, stir in the flour and heat until slightly yellow. Stir constantly, pour the water boiled cabbage into the pot and cook on low heat for another 10 minutes. Finally, pour the cream into the pot, add the melted cheese and half of the grated cheese available. Stir everything until the cheese melts and add salt.

4. Place a portion of pasta on a plate, cauliflower on top, then pour the prepared sauce over everything, sprinkle with grated cheese, sprinkle with a little pepper, decorate with basil leaves and serve.

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