Cauliflower often gets overlooked in our kitchens, but it’s a versatile veggie that can shine in essential recipes you need to try. Whether as a starter or main course, cauliflower can be prepared in various ways, from gratins to curries, even paired with unexpected veggies like pumpkin. Here are 5 unique ideas to help you rediscover cauliflower in a whole new way.”
1. Cauliflower gratin with Comte cheese
Ingredients :
- 1 medium cauliflower
- 200 g grated Comté cheese
- 40 cl of thick crème fraîche
- Salt pepper
Preparation :
Cut the cauliflower into florets and steam them for about 15 minutes until tender but still crunchy. Drain and place the florets in a baking dish. Preheat your oven to 180°C (thermostat 6).
Mix the creme fraiche with half of the grated cheese, salt and pepper to taste, then top with the cauliflower florets. Sprinkle the rest of the grated Comté on top and bake for 20 to 25 minutes until the gratin is golden brown.
2. Cauliflower curry with chickpeas
Ingredients :
- 1 medium cauliflower
- 1 can of chickpeas (400 g)
- 2 tablespoons of olive oil
- 1 onion
- 2 cloves garlic
- 400 ml coconut milk
- 2 tablespoons of curry powder
- Salt pepper
Preparation :
Wash and cut the cauliflower into small florets. Drain the chickpeas. Finely chop the onion and mince the garlic. In a large frying pan, heat the olive oil and brown the onion with the garlic for a few minutes . Then add the curry powder and mix well.
Add the cauliflower and chickpeas to the pan, then pour in the coconut milk and simmer for about 10 minutes until the cauliflower is tender. Season with salt and pepper to taste and serve this delicious curry with basmati rice or naan.
3. Cauliflower and Mushroom Risotto
Ingredients :
- 1 small cauliflower
- 300 g Arborio or Carnaroli rice
- 150 g of button mushrooms
- 1 onion
- 1 liter of hot vegetable broth
- 50 g grated parmesan
- 20g butter
- Salt pepper
Preparation :
Finely slice the onion and brown it over low heat in a large saucepan with the butter until translucent. Separately, cut the cauliflower into small florets and slice the mushrooms.
Then add the rice to the pan with the onions and cook for 2 minutes, stirring constantly to thoroughly soak the rice. Then start adding the hot vegetable stock, ladle by ladle, mixing regularly until the liquid is completely absorbed. Continue cooking for approximately 18 minutes .
When the risotto is almost cooked, add the cauliflower and sliced mushrooms, then continue cooking for about 5 minutes . Remove from the heat, add the grated parmesan and adjust the seasoning with salt and pepper to taste.
4. Cauliflower spread
Ingredients :
- 1 small cauliflower
- 1 clove of garlic
- Juice of half a lemon
- 2 tablespoons of olive oil
- 1 tablespoon tahini (sesame puree)
- Salt pepper
Preparation :
Steam the cauliflower for 15 to 20 minutes until very tender. Let it cool before blending it finely with the minced garlic, lemon juice, olive oil and tahini. Season to taste with salt and pepper. Refrigerate this delicious spread for a few hours before serving it on toast or toast for an original and tasty aperitif.
5. Cauliflower soup with pumpkin
Ingredients :
- 1 small cauliflower
- 400 g pumpkin
- 50 cl of vegetable broth
- 20 cl of liquid cream
- Salt, pepper, nutmeg
Preparation :
Cut the cauliflower into small florets and the pumpkin into cubes. Heat the vegetable stock in a large saucepan, add the vegetables and cook for about 25 minutes until the cauliflower and pumpkin are very tender.
Then blend the soup with a hand blender to obtain a smooth and homogeneous soup. Incorporate the liquid cream and season with salt, pepper and a pinch of nutmeg according to your preferences. Reheat for a few minutes before serving this delicious, comforting soup with autumn colors.
