Traditional recipes

Cauliflower salad with sour cream

Cauliflower salad with sour cream

The cauliflower is washed well, the bouquets are broken and it is boiled in salted water when the water boils.

Leave to boil for about 15-20 minutes.

Drain the water and finely chop in the mincer.

Put in a bowl, add the cream gradually (if necessary add 1 tablespoon of cream, depending on the consistency) and mix well.

The garlic is passed through a small grater and added over the cauliflower, then the oil is added, salt to taste and a few finely chopped dill sprigs and mix well until a paste is formed.

Let it cool, then serve it ... with tomatoes or whatever you like.

Good appetite!!


Cristina's world

Although I signed up for the Weekend challenge last month, I have only been actively participating this month.
In August, the blog proposed for rafoire is Let's cook with Mishu !. It was not difficult to choose the recipe for participation because I searched for a precise ingredient: cauliflower.
The first recipe that caught my eye was Cauliflower with mayonnaise and I realized that this year I did not make this delicious salad at all. I was convinced that I also posted it on the blog, especially since I prepare it quite often, but after a thorough search I realized that I have omitted its publication so far. Compared to previous dates, I listened to Mishu's advice and added a little garlic and I have to admit that it turned out much better & # 9829 & # 9829 & # 9829

Ingredient:
- a medium cauliflower (approximately 1 kg)
- half a portion of quick mayonnaise (the other half I used for another mushroom salad)
- a clove of garlic
- ground black pepper
- salt

Cauliflower, cut into bouquets, I boiled it in water with a teaspoon of salt. It should not be boiled for a long time, only until the fork enters it easily (about 15 minutes from the moment of boiling). I drained it well and let it cool well.
I scraped the garlic clove on the fine grater.
I chopped the cold cauliflower with a fork and put it in a bowl. I added mayonnaise, grated garlic, and ground pepper. I mixed it carefully and then I adjusted the taste of salt.

I did not add salt from the beginning because the mayonnaise has salt in its composition and the cauliflower was boiled in salted water, so salt is added at the end and only if needed.

It is an easy salad to make and simply delicious & # 9829 & # 9829 & # 9829 Garlic really fits in this salad and I advise you not to avoid it.


Cauliflower in the oven

I made a light meal as a preparation and as a digestion. :))

N e c e s a r e:
400g cauliflower
100g grated cheese
20g butter
2 tablespoons breadcrumbs
1 egg yolk
3-4 tablespoons sour cream
salt
pepper.

P r e p a r a r e:
Since I used frozen cauliflower, it was not necessary to cut it into bouquets, wash and pre-fry. In fact, these are the reasons why I prefer the frozen version and, in addition, once bought, I don't have to use it quickly, but I can leave it for a few more days.

I greased a heat-resistant dish with butter and sprinkled breadcrumbs over it. I put cauliflower in the pot. I mixed the yolk with the cream, salt and pepper to taste. I poured the mixture over the cauliflower. I put the cheese on top (I had mozzarella).

I put the preheated oven on medium heat, about 200 degrees, for 40 minutes. I told you it's easy, no.


Simona's World

Late I managed to make this mess! The recipe is taken from a colleague, tried by many other colleagues and praised so much that I couldn't help it !! A goodness came out !! I'll make a few more portions!


5 comments:

It must be a delicious salad.

Did you make the little one, 400 g, for me? Kiss.

What goodness! Look, it never crossed my mind to put the cauliflower when I made the donuts with sauce. yummy !!
Many kisses!

May, this year you amazed us how many preserves you put. Bravooo.

@Haplea, she is very good !!
@Cristina, I offer you an older one, what to do with the little one ?! :) Kiss
@Danutza, unfortunately this year I didn't just do it with donuts :) so, make an exchange :)) Kisses
@Adina, I took out the parlor :)) now to see how many of them came out ..: D Kisses


Cauliflower salad with sour cream - Recipes

Posted by Postolache Violeta on June 03, 2021 in recipes with carp recipes with fish appetizer recipes salad recipes | Comments: 0

Because I live right on the banks of the Danube, it was impossible not to have the caviar salad recipe on the blog, but especially some tips on how to keep the caviar fresh.
Two jars were missing from my mother's fridge: the one with lemon peel and the one with carp caviar, the one with lemon peel was very dear to me, and I always put my nose in to enjoy the smell, but for the one with caviar I had developed a kind of repulsion, because it seemed strange to me, but especially because I was never allowed to rub the eggs, so as not to be cut. In the meantime, however, the technology has evolved, so it is no longer necessary to rub the caviar with a wooden spoon, and the risk of cutting is thus considerably reduced.

I bought two carp from Florii to make brine, and I was pleasantly surprised that they were full of caviar, which made me very happy. Obviously I kept them and put them in the jar, below, right at the beginning of the recipe I will explain how to store carp eggs. Roasted carp eggs are also very good, I advise you to try them, they are very easy to prepare: I have them with salt, we pass them through a little flour and we fry them in hot oil!
And, if you have carp eggs, it means you also have carp, so I recommend you try carp brine, carp plachia, carp on cabbage, carp fillet in tomato sauce or Lipovan fish soup.
You can find more fish recipes here.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here


Cauliflower salad with sour cream

ingredients
1 cup rice, 3 cups water, 1 can of broccoli, 1 can of cauliflower, 1 can of mushrooms, 1 clove of garlic, 2 onions of water, 1 jar of low cream (150-200 g), 1 tablespoon of balsamic vinegar, fresh greens, nutmeg freshly ground, salt, pepper to taste, oil

Difficulty: low | Time: 1h


Cauliflower with baking sour cream sauce

I broke the cauliflower flowers into small bouquets and put them to boil in a saucepan with water and salt, about 10 minutes, until soft.

Meanwhile, in a bowl I combined the cream with eggs, finely chopped garlic, salt, pepper and

I mixed well until it was homogenized.

I drained the boiled cauliflower bunches of water and arranged them in a heat-resistant bowl, greased with butter.

I poured the sour cream mixture on top.

Bake in the oven at 180 degrees C for 30 minutes.

Cauliflower in sour cream sauce is sprinkled with chopped dill threads and served both hot and cold.


What do you eat, Alexandra?


I am a big fan of fatty and full vegetable soups, that's what my grandparents and parents taught me as a child :)
The vegan version is just as tasty and filling, I guarantee you can serve it without saying it's vegan and no one will notice :)

Ingredients for 6-8 servings:

Cauliflower soup with vegetables:
- 1 medium cauliflower / marisoara broken into pieces
- 2 large crescent-shaped carrots
- 1/2 celery root or 8 celery celery branches cut into slices
- 1 medium root of parsley or parsnip
- 1 dried onion
- 1/2 kapia or fat pepper
- 2 cups fresh or frozen peas (brings extra protein)
- finely chopped fresh greens of your choice: dill, parsley, larch, celery
- extra virgin olive oil
- iodized salt
- freshly ground pepper

Sour cashew sour cream:
- 25-30 cashew nuts hydrated for at least 4 hours in the refrigerator or 15 minutes in hot water
- fresh juice from half a lemon
- Still water
- 1 pinch of iodized salt knife

If you do not want to prepare cashew cream at home you can use any vegetable cream from the market. You have many options: soy, barley, millet, coconut cream (it will give it a specific taste of coconut, I consider it delicious in soup, but it depends on each ..) etc ..
If you use purchased vegetable cream, add 1 teaspoon of fresh lemon juice because the commercial vegetable cream is very sweet.


Necessary equipment and utensils:

Fixed vertical blender for preparing cashew cream.

Preparation:

1. Onions are "cooked" in water with oil until soft (2 min).

2. Add the vegetables except the cauliflower (which boils very quickly), salt and season to taste.

Let it cook until the vegetables start to soften: about 15 minutes if the vegetables are raw in the spring, 20 minutes if they are older.
We check from time to time with a fork, and when the vegetables have started to soften, it means that time has passed.

3. While the vegetables are cooking, prepare the cashew cream:

We throw the water in which we hydrated the cashews. If we forgot to leave them hydrated, we boil them for 5 minutes until they soften and swell and after throwing the water in which they boiled, we continue with the next step.
Add fresh water and process them in a blender for a few minutes until you get a fine cream.
Mix the lemon juice and salt to taste.

You can find a more detailed recipe for cashew cream here.

4. When the vegetables are almost cooked, add the cauliflower and peas and cook for 5-10 minutes.

5. Turn off the heat and add the finely chopped greens and cashew cream.

6. Serve decorated with finely chopped parsley and wholemeal bread.

The sour cream can be added to the soup after I have stopped the fire or it can be served separately.
I generally prefer to serve it separately, so everyone can put as much as they want.
I like fatty and filling soup with f muuuuuuuuulta cashew cream, I usually put a tablespoon of sour cream on a plate of soup.

Serve with wholemeal bread. Yuuuuuuumy

Preparation time:

40 min

Sources for ingredients in Timisoara:

The complete list of ingredients and where you can buy them here

Costs:

Variant:
The soup can also be made "red", instead of vegetable cream we add broth or fresh tomatoes.

Costs:

03.01.2015

- 1 cauliflower: 5 lei
- vegetables: 3 lei
- oil, salt, spices: 1 leu
- 15 cashew nuts: 4 lei


Explore Cuisine


As it is cold and ugly outside (I hope spring comes because I can't stand the cold anymore) I prepared a delicious salad soup, just as I remember it at home, with sour cream and fried bacon. I hope you enjoy!

2 large salads (capatani)
2 eggs
bacon
4 cloves garlic
200 g sour cream
350 g plain yogurt
50 g of rice


First we wash the salad very well and break it into smaller pieces. Chop 2 cloves of small garlic.
Cut the bacon into small pieces, as desired.

Put 2 tablespoons of oil in a pot and when it heats up add the bacon and fry it a little. When it has browned, add the chopped garlic (I also added 1/2 teaspoon of paprika, for color).

Mix very little and put about 3 liters of water over it. When the water starts to boil, add the lettuce and rice (cleaned and washed beforehand). You can cancel the rice in the recipe if you don't like it, I like it more with rice. Season with salt and simmer.

When the rice is cooked, beat the 2 eggs, add the cream and yogurt and mix well.

Take the soup off the heat and put 2 tablespoons of the soup over the eggs, mix, and then add the eggs with sour cream in the soup pot, mixing well. Add the 2 cloves of garlic left cleaned and crushed with a press.


Cauliflower salad with sour cream - Recipes

Cremsnit, cremes or crempita, a delicate cake, with puff pastry and fine vanilla cream, an old cake whose exact origins are not known, being very popular in the Balkans. In our country, this cake is very popular in Transylvania and Banat, for example, I was born in Muntenia and raised in Moldova, I admit that I did not hear about it until very late.
Depending on the area, the cream can be different, there are variants in which whipped egg whites are used, variants in which butter is used, variants in which we use only the yolks, and variants in which we also find whipped cream. I don't know what the original version is, I chose to prepare the version that I had the opportunity to eat and that I really liked, in time maybe I will try other options.
Why did I like this variant the most? Because it is very similar to the cream of Laura's cake, a cake that I found in Galati during communism for tons of ice cream, and it consisted of a vanilla cream placed between two sheets. A cake that I keep trying to reproduce, but so far I have not found any variant that is somewhat similar.
This time for my cream I used puff pastry, from the trade, but you can either buy special sheets for cream, from the trade, or prepare the sheets yourself.
I recommend you too eclairs with vanilla cream, vanilla cream tarts, rolls with vanilla cream or mille-feuille cake. More details on how to make the classic vanilla cream can be found here.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here


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