6 Cauliflower Recipes for a Delicious Meat Free Monday




Roasted Cauliflower Recipe – Photo: Kitchen Guide

Photo: Kitchen Guide

Looking for the perfect meatless recipe for this Monday? Then you’ve come to the right place! Recipes with cauliflower are great options for those who want to reduce or eliminate meat consumption, as they are very tasty and delight any palate. In addition, cauliflower is an excellent source of fiber, reduces inflammation, protects the heart, fights premature aging and much more!

Take the opportunity to enjoy the various benefits of this food through the 6 recipes with cauliflower that the Kitchen Guide has separated for you. Check it out now!

6 Cauliflower Recipes for a Delicious Meat Free Monday

roasted cauliflower



Roasted Cauliflower Recipe – Photo: Kitchen Guide

Roasted Cauliflower Recipe – Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h20

Performance: 6 servings

Difficulty: easy

Ingredients

  • 1 medium cauliflower
  • 1 large jar of mayonnaise (500g)
  • 100g grated Parmesan cheese
  • 1 packet of creamed onion powder (28g)
  • 1 tablespoon of curry
  • 1 box of sour cream (200g)

Preparation mode

Cook the whole cauliflower in a pan of boiling water so that it covers all the cauliflower. Cook for 5 minutes after the boil starts. Drain and let cool. In a bowl, combine mayonnaise, onion cream, curry, sour cream and Parmesan cheese. Place the cauliflower on a baking sheet, stand up and cover with the mayonnaise mixture. Bake in preheated oven for 30 minutes or until golden. Serve immediately.

Spinach and Cauliflower Souffle



Spinach and cauliflower souffle – Photo: Guia da Cozinha

Spinach and cauliflower souffle – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 45min

Performance: 6 servings

Difficulty: easy

Ingredients

  • 3 tablespoons of butter
  • 1 chopped onion
  • 1/2 bunch of chopped spinach
  • 1 bunch of chopped cauliflower
  • 3 cups of milk (tea)
  • Salt and black pepper to taste
  • 5 eggs (whites and yolks separated)
  • 1 tablespoon of cornstarch
  • 150g shredded gorgonzola cheese
  • margarine to grease
  • 100g grated Parmesan cheese

Preparation mode

Heat the butter in a pan over medium heat and fry the onion, spinach and cauliflower for 3 minutes. Add half the milk, season with salt and pepper and cook for 3 minutes. In a bowl, mix the remaining milk, egg yolks and cornstarch. Pour into the pan with the sautéed and cook, stirring until slightly thickened.

Turn off, mix with the gorgonzola and let it cool. In a mixer, beat the egg whites with a pinch of salt and gently fold into the souffle. Transfer to a greased medium refractory, cover with the Parmesan and take it to the medium oven, preheated, for 30 minutes.

Cauliflower and broccoli broth



Cauliflower and broccoli broth – Photo: Guia da Cozinha

Cauliflower and broccoli broth – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 40min

Performance: 4 servings

Difficulty: easy

Ingredients

  • 4 tablespoons of oil
  • 1 chopped onion
  • 2 minced garlic cloves
  • 4 cups of cauliflower in bouquets
  • 2 cups of water (tea)
  • 1 vegetable bouillon cube
  • 2 cups (tea) milk
  • 2 cups of cooked broccoli in bunches
  • Salt and grated nutmeg to taste
  • 1 cup(s) diced Parmesan cheese

Preparation mode

In a pan over medium heat, fry the onion and garlic for 3 minutes or until wilted. Add the cauliflower, water, vegetable stock, milk and cook until softened. Remove from heat, let cool and blend in blender until smooth. Return the broth to the pan, over medium heat, add the broccoli and season with salt and nutmeg. Remove from heat, add Parmesan cheese and serve.

Cauliflower and broccoli gratin



Cauliflower and broccoli gratin – Photo: Guia da Cozinha

Cauliflower and broccoli gratin – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 40min

Performance: 8 servings

Difficulty: easy

Ingredients

  • 1 bunch of broccoli in bunches
  • 1 bunch of cauliflower in bouquets
  • 1 cup mushrooms (sliced)
  • 1 cup chopped green olives
  • 2 tablespoons chopped fresh basil
  • Salt and olive oil to taste
  • 1 cup shredded mozzarella cheese

Sauce

  • 1 cup (tea) of mayonnaise
  • 1/2 cup (tea) cream cheese
  • 2 tablespoons of olive oil
  • salt to taste

Preparation mode

Cook the broccoli and cauliflower in salted water until al dente.

Drain, let cool and mix with the mushrooms, olives, basil, salt and oil.

Distribute in a medium refractory and set aside.

In a bowl, mix all the sauce ingredients and spread over the vegetables in the refractory.

Sprinkle with the mozzarella and take it to the medium oven (180º C), preheated, for 15 minutes or until fixings. Serve immediately.

Fitted cauliflower rice



Cauliflower rice -Photo: Kitchen Guide

Cauliflower rice -Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 20min

Performance: 4 servings

Difficulty: easy

Ingredients

  • 1 bunch of cauliflower
  • 1 tablespoon of coconut oil
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • Salt and chopped parsley to taste

Preparation mode

Cut the bunch of cauliflower into florets and place, in parts, in the blender or processor and press the pulse key a few times until crushed. Remove and reserve. Heat the oil in a skillet and fry the onion and garlic for 2 minutes. Add the cauliflower, season with salt to taste and cook until very tender. Mix with the green smell and serve immediately.

skillet cauliflower



Frying pan cauliflower – Photo: Guia da Cozinha

Frying pan cauliflower – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 20min

Performance: 5 servings

Difficulty: easy

Ingredients

  • 1 cauliflower in bouquets
  • Salt, pepper and oregano to taste
  • 2 tablespoons of oil
  • 2 sliced ​​garlic cloves
  • 1 chopped onion
  • 3 diced seedless tomatoes
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup sliced ​​cherry tomatoes
  • 2 tablespoons chopped fresh basil

Preparation mode

Cook the cauliflower in boiling salted water for 4 minutes or until al dente. Drain and reserve. Heat the oil in a large skillet over medium heat and brown the garlic. Add the onion and sauté for 2 minutes. Add the tomato, salt, pepper and oregano. Cook for 5 minutes, stirring occasionally, or until the tomato has broken down. Stir in the cauliflower, cover and cook for 3 minutes. Spread the cheese, cherry tomato and basil. Cover and cook for another 2 minutes or until the cheese is melted. Then serve the cauliflower from the skillet.

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