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Cauliflower with mustard and breadcrumbs [fasting]

Cauliflower with mustard and breadcrumbs [fasting]

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I remembered that my brother used to tell me that in the Netherlands he served cauliflower with mustard sauce, that's how I came up with the idea. Cauliflower has a low caloric content. I removed the frying in a lot of oil by baking in the oven.

  • 1 sea cauliflower
  • 4 tablespoons classic mustard
  • 4 tablespoons olive oil
  • ground cumin
  • white pepper
  • salt
  • biscuit

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Cauliflower with mustard and breadcrumbs [fasting]:

The cauliflower is dissolved in the bouquets, scalded in salted water until it softens slightly.

Drain the cauliflower and season with white pepper and ground cumin.

Mix the mustard with two tablespoons of oil and two tablespoons of water.

Pass the cauliflower bunches through this sauce and then through the breadcrumbs.

Put the cauliflower thus prepared in the oven in a tray lined with baking paper.

Sprinkle each bunch of cauliflower with oil and keep baking until they start to brown.

Serve with fresh seasonal vegetables.

Tips sites


At the market, choose white cauliflower, very slightly yellow. The white-green one is not yet "ripe".

We will prepare the chicken (washed, cleaned and portioned into pieces sufficiently suitable for a portion on a plate).

The cauliflower will be dissolved in the bouquets, it will be washed under a stream of cold water (in order to eliminate any worms between the bouquets), then it will be boiled in a pot of water boiled with salt (only for 10 minutes, because we want a cauliflower firm in food not crushed).

In a high-walled pan that we will use until the end, we will put the butter together with the vegetable oil (so that the butter does not burn), then we add onion cleaned and finely chopped.

Stir in the pan continuously so that the onion does not burn (but as long as it will soften a little), then add the pieces of chicken, turning them from side to side (until they change color).

Season with salt and pepper, then add meat soup (or hot water), letting it simmer until the meat penetrates and is cooked.

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After the cauliflower has boiled, let it drain in a strainer and add it over the meat in the pan, letting it boil together for about 10-15 minutes.

Separately in a bowl we will put sour cream together with the flour and a little meat juice, mixing it with a whisk until the flour dissolves well.

Let the heat simmer and pour the cream in the pan over the chicken and cauliflower, stirring vigorously so as not to cut or cheese.

At the end we can add a few drops of lemon juice for a more sour taste (optional) and decorate with finely chopped fresh parsley.

If the food requires spices, then you can add spices according to taste and need.

Chicken with cauliflower can be served hot with polenta or fresh bread taken from the oven.

It goes very well served with a green salad or any kind of sourness.

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Cauliflower with Breadcrumbs, Cheese and Garlic, in the Oven

Clean, unwrap the cauliflower bouquets (cut the larger ones in half), wash and drain.
Boil it for about 10 minutes, in boiling salted water, drain and let it drain.
Meanwhile, line a heat-resistant dish with oil and breadcrumbs.
Separately, make a mixture of grated Parmesan cheese / other dried cheese or cheese (grated), breadcrumbs and finely chopped garlic.
Season the drained cauliflower with salt and pepper to taste, then either pass each bunch of cauliflower through the breadcrumbs and transfer directly to the lined tray, or sprinkle the mixture over the layered cauliflower in the heat-resistant dish.
Put in the preheated oven, for about 20-25 minutes, at 180 degrees or until the breadcrumbs brown and turn a nice golden color.

Serve the cauliflower as soon as you take it out of the oven, plain or sprinkled on top with finely chopped green parsley.

Baked cauliflower can also be served with sour cream or yogurt or garlic cream, optionally (outside the fasting period).

Cauliflower with oriental origins, a delicacy from the cabbage family, was introduced into the culture at the end of the 16th century, first in Egypt, from where it later spread to other countries in Western and Southern Europe.
It is cultivated for its inflorescence, which is consumed before flowering and which is rich in both nutrients and vitamins (B1, B2, c, etc.).

Three recipes for simple fasting mayonnaise, with mustard and potatoes

Even though we have entered Lent, Orthodox Christians must not give up one of the dishes that gives the best taste to seasonal salads: mayonnaise. presents three easy-to-prepare fasting mayonnaise recipes with ingredients you have on hand that don't burden your shopping budget.

Simple fasting mayonnaise


  • two cups of water
  • two tablespoons of flour
  • 4-5 tablespoons oil
  • lemon juice
  • a little cold water
  • salt and pepper

Preparation: Bring the flour to a boil with hot water and stir continuously until it becomes a thick cream. After it cools, mix it with the mixer, adding the salt one by one, little by little, and alternately the oil and the lemon juice. Add a little cold water along the way. At the end it is seasoned with salt and pepper.

Fasting mayonnaise with mustard


Preparation: Thin the mustard with a little vinegar, then gradually add the oil, rubbing continuously. A teaspoon of sugar can be added to this sauce.

Fasting mayonnaise with potatoes


  • two potatoes
  • a cup of oil
  • lemon juice
  • mustard
  • salt and pepper

Preparation: Peel a squash, grate it and boil it in salted water. After boiling, crumble the slightly warmed potatoes and add the oil, lemon juice and mustard little by little. It goes well with salt and pepper. A large celery can be used instead of potatoes.

Source: Fasting dishes & # 8211 recipes collected from Romanian monasteries, Sophia Publishing House, 2016

Preparation Cauliflower stuffed with cheese and ham

How is scalded cauliflower?

I cleaned the cauliflower from the leaves at the base and washed it under running cold water. In a large pot I boiled water with 2-3 teaspoons of salt. When the water boiled I placed the whole cauliflower in it and partially covered the pot with a lid. After 4 minutes I turned the cauliflower in water and boiled it for another 4 minutes.

Ready! I took out the cauliflower in a strainer and kept it under a stream of cold water (to stop the boiling) and then I let it drain, over a bowl. Cauliflower should be cooked only halfway because it will cook in the oven. If it is too boiled, it will be difficult to bread with ham and cheese because it will crumble to the touch.

Baked cauliflower filling

I cut ham sticks (I had bacon) and cheese.

I chose a heat-resistant shape and placed a slice of butter in the middle of it. I placed the drained cauliflower over the piece of butter. I breaded it with pieces of ham and cheese, taking care not to break the bunches of cauliflower. If you have sliced ​​ham and cheese (in thin slices) you can roll them in the shape of a cigarette and then bread the cauliflower with them.

I sprinkled a little salt and pepper on the cauliflower and greased it with 3 tablespoons of sour cream.

Baked cauliflower with PESMET crust

Cauliflower has a dull taste, difficult for some to understand. Cooked in the oven, it becomes very tasty. You will see that this way of preparing cauliflower gives it a special flavor, and highlights its crunchy texture.

In the original recipe, signed by the famous chef Jamie Oliver, he uses a handful of chopped almonds for the cauliflower crust. Almonds are more expensive, but you can use chopped almond flakes, breadcrumbs or even crushed walnuts, if these ingredients seem more easily accessible.

Baked cauliflower

Baked cauliflower with breadcrumbs - recipe

• 1 head of cauliflower
• 50 ml of olive oil
• 1 lemon
• 4 tablespoons breadcrumbs, walnuts or ground almonds
• 2 teaspoons of ground cumin
• 1 teaspoon of paprika
• salt and pepper to taste

Cut the cauliflower in half on a wooden bottom, then remove the central rib from both halves. Unwrap the small cauliflower bunches and put them in a saucepan with 1.5 liters of water and 1 tablespoon of salt. Let them boil for about 10 minutes.

Then pour the contents into a large strainer and let the cauliflower drain. Turn on the oven and let it heat up to 200 degrees Celsius.

Meanwhile, mix the breadcrumbs with the salt, pepper and other spices and then brown them in a hot pan. Leave them for 2-3 minutes, stirring constantly. Use a frying pan without oil. Ideally, you should use a homemade breadcrumbs made from wholemeal bread.

Transfer the cauliflower bunches to a large bowl. Add the olive oil mixed with the freshly squeezed lemon juice, and mix with your hands. Add the browned breadcrumbs over them and continue to mix until well covered.

Grease an oven tray with a little oil and add the cauliflower. Bake for about 20 minutes, or until browned on the surface.

Another interested recipe with baked cauliflower can be found in this article, where the benefits of this vegetable are presented.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Pickled Cauliflower for the winter & # 8211 a delicious recipe with carrot, garlic and mustard seeds

Pickled cauliflower for the winter, in a jar, prepared according to this simple recipe, is very tasty. It contains carrots, garlic and mustard seeds, which is why cauliflower tastes so good.


  • 800 gr cauliflower, 50 gr carrots
  • 2 cloves garlic, 15 black peppercorns
  • 9 allspice seeds, 1 teaspoon mustard seeds
  • 750 ml water, 50 gr sugar
  • 35 gr salt, 40 ml vinegar

Method of preparation:

We break the cauliflower into small pieces and put it in a bowl. Fill the cauliflower bowl with boiling water. Then remove the cauliflower from the bowl with water and put it in sterilized jars, on the bottom of which we put a few slices of carrots and a few slices of garlic.

At the end, add 3 allspice seeds and 5 black peppercorns. Then put 1/3 teaspoon of mustard in each jar.

Fill the cauliflower jars with boiling water to the top. We cover the jars with sterilized lids. Leave the jars aside for 5 minutes. Then drain the water from the jars into a saucepan.

Add 50 g of sugar and 35 g of salt in the drained water. Bring the brine to a boil, then add 40 ml of vinegar. Mix well and immediately take the pan off the heat.

Pour the boiling brine into the cauliflower jars. We close the jars with lids. Turn the jars with the lids down and cover them with a blanket or a thick towel.

Let the jars cool. After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry.

Pickled cauliflower with carrots, garlic and mustard seeds is very tasty. I recommend you try it too. Good appetite and increase cooking!

Here's how easy it is to prepare the recipe Sweet potatoes in mustard crust with breadcrumbs!

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Video: Roasted Cauliflower With Mustard Butter (May 2022).