If cabbage is an angel, then cauliflower is a goddess. Her name in Arabic is Zohra, after Venus - the goddess of beauty and love. Cauliflower, like many vegetables, is considered normal, neither special nor dominant. But if you take some time into it, you'll see that every vegetable is really special and deserves to be in the center of things from time to time. Cauliflower, you will notice, is made up of many flowers that are actually small copies of it itself.
My grandmother had vegetables and herbs growing in the garden, and one of the most impressive sights was that of cauliflower. It is impossible not to fall for its charm, it is completely wrapped in large and impressive leaves, like a peacock's tail. Sometimes, in the jade, cauliflower with lots of leaves is seen. Don't throw them in the trash – they also play a role in the kitchen. You can separate them, brew, fill with one filling or another, bake in the oven or cook in a saucepan.
Quiet or dominant, always fitting in. Cutting cauliflower, photo: Assaf Carla
Cauliflower is very tasty thanks to the wonderful texture of its white, dense, fleshy flowers. One of the charms of cauliflower is that it can be eaten as is, but it is suitable for a variety of preparation options: baking, roasting, frying, cooking, pickling and more, to the imagination. In almost every recipe, dominant or quiet and calm, cauliflower goes great.
Cauliflower and peanut salad
Photography and styling: Assaf Carla,
Ingredients:
√ 1 cauliflower
√ handful of chopped roasted peanuts
√ 3 chopped stalks of green onions
√ 1 hot red pepper, thinly sliced
√ 1 sliced onion (or fried onion chips)
√ handful of coarsely chopped mint leaves
√ frying oil
Sauce:
√ 2 tablespoons honey
√ 2 tablespoons peanut butter
√ 8 tablespoons olive oil
√ 1 lemon squeezed
√ 2 tablespoons water
√ salt
How to prepare:
1. In a bowl, mix all the sauce ingredients well, preferably in a rod blender.
2. Break the cauliflower into flowers and chop, half of the cauliflower transfer to a bowl and the remaining half deep fry, absorb and transfer to a bowl.
3. Fry the onion and dry.
4. In a bowl, mix all the ingredients together with the sauce and serve.
Cauliflower and beef gratin
Photography and styling: Assaf Carla,
Ingredients:
√ 1 cauliflower
√ olive oil
√ handful of breadcrumbs
√ 1 teaspoon coarse salt
Fill:
√ 2 chopped onions
√ olive oil
√ 1 chopped red hot pepper
√ 1/2 kg ground beef (lamb and lamb)
√ 4 cloves garlic, chopped
√ 2 carrots, peeled and finely chopped
√ 1/2 handful of oregano leaves
√ 1 teaspoon paprika
√ salt
√ 2 tablespoons breadcrumbs
√ 1/2 cup water
How to prepare:
1. Fry the onion in olive oil until golden.
2. Add the rest of the filling ingredients, without the breadcrumbs and water, fry and while stirring crumble the meat.
3. After 5 minutes remove from heat, add the breadcrumbs and water and mix well so that the filling is sticky and does not fall apart.
4. Break the cauliflower into large flowers and slice in the mandolin (keep all the leftovers that have crumbled).
5. Grease a pan with olive oil, place a layer of cauliflower slices in it, and on top sprinkle a third of the filling and the remaining cauliflower kept aside. Continue with the last layer of cauliflower slices.
6. Sprinkle over olive oil and sprinkle with breadcrumbs and a little coarse salt. Cover with foil and bake in the oven at 200ºC for 25 minutes.
7. After baking, remove the foil and bake for another 5 minutes until browned.
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