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Potato and cauliflower puff

Potato and cauliflower puff

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Peel the potatoes, wash and cut into thicker slices, then boil in salted water for 10 minutes, until slightly softened. The cauliflower is cleaned, unwrapped in bouquets and washed, then boiled in salted water until it softens a little. Then drain the vegetables.

Grate Telemea cheese on a small grater, mix with sour cream, eggs and milk. Sprinkle with finely chopped dill. No need to add salt if the cheese is salty.

Grease a heat-resistant bowl with butter, place the potato slices, thinly sliced ​​bacon and a quarter of the cheese composition. Put the cauliflower bunches and the rest of the cheese composition on top. Sprinkle mozzarella and put the tray in the oven over medium heat until it thickens well and browns slightly on top.

We ate the soufflé with a turkey steak, baked.

Ingredient puffed cauliflower

50 g grated Parmesan cheese (hard cheese) for the white sauce and a creamy consistency

3 tablespoons breadcrumbs (lined oven dish)

3 tablespoons breadcrumbs + 50 Parmesan cheese (for sprinkling the composition, before putting the dish in the oven)

1/2 dill connection (for decoration)

Optionally, for people who are on a diet, vegetarian, on a diet, white butter sauce and flour can be replaced with zero fat cooking cream, or natural yogurt (using eggs, cottage cheese & # 8230 or can give up).

Potato and cauliflower dish it is easy to prepare, in a maximum of half an hour. Here are the steps you need to follow:

1. Heat the olive oil and add the chopped onion.

2. Meanwhile, cut the potatoes and peppers into cubes and divide the cauliflower into small bunches.

3. When the onion has taken on a golden hue, add the potatoes, peppers and cauliflower.

4. Season with salt, pepper and rosemary, add a little water and cover with a lid, so that the vegetables simmer.

5. Meanwhile, slice the olives and finely chop the parsley.

6. A quarter of an hour before removing from the heat, add the olives and parsley.

Potato and cauliflower dish it is served warm, with glue.

Cauliflower puff & # 8211 ready to bake

Breath, here is a word that arouses many fears! We are used to being afraid of soufflé, but it is nothing but a simple dish, with a very pleasant texture, frothy and airy. Referring to today's recipe, I can foam that a puff cauliflower is also very tasty. Of course, for those who like cauliflower. For me, a cauliflower soufflé is a delightful dish, which I have enjoyed with pleasure since I was a child and my grandmother made it for me. He's full enough, I don't need anything with him, possibly a spoonful of cream or yogurt.

But let's see how this souffle is made! The following recipe is not as pretentious as the soufflé recipe chocolate or of walls. If left a little at the end, it will be tasty anyway and will have a good texture thanks to the added bunches of cauliflower. It is a happy first step for any beginner who wants to master the art of the soul at some point. I am convinced that after reading the recipe and seeing how simple it is, you will have fun thinking that you were once afraid of the wind.

10 recipes with cauliflower for all tastes

Among the vegetables specific to the cold season, autumn / winter are also included cauliflower, loved by some, "challenged" by others but still healthy when consumed.

It is recognized that this autumn vegetable can bring a large intake of nutrients to our body. It is rich in antioxidants, phytonutrients and vitamin C. It contains a lot of calcium but also phosphorus, vitamin K, folic acid and vitamin B6.

Among the diseases in which the consumption of cauliflower is recommended are those of prostate, a heart disease and strokes, and it is said that it could even calm some nervous tics as it is bruxism that is, gnashing of teeth during sleep.

Not to mention that it is also helpful elimination of toxins from the body as well as at inhibiting the development of cancerous tumors.

The high fiber content of cauliflower makes it helpful in protecting the digestive system and being low in calories (100 g of fresh cauliflower has only 26 calories) is recommended to be included in low calorie diets.

Here is some nutritional information for 100 grams of boiled cauliflower, drained and without salt: 23 kcal 1.84 g protein, 2.3 g fiber, 16 mg calcium, 32 mg phosphorus, 142 mg potassium, 44 mg vitamin C , 44 microgs of folic acid and 13.8 microgs of vitamin K.

10 recipes with cauliflower for all tastes

Okay, now that we've seen how healthy cauliflower is to eat, let's see together some delicious recipes in which the main ingredient is cauliflower.

Potato and cauliflower croquettes

An ideal recipe for the little ones: potato croquettes made with cauliflower and serrano ham. A fun way to present this vegetable.

  • Ascen Jiménez
  • Cuisine: Italian
  • Recipe type: vegetables
  • Calories: 470
  • Portions: 6-8
  • Preparation time: 40M
  • Cooking time: 5M
  • Total time: 45M


  • 40g parmesan
  • 50 g of Serrano ham
  • 320 g boiled potatoes
  • 320g cooked cauliflower
  • 1 Egg
  • 30 g breadcrumbs
  • 1 egg and milk for the dough
  • Dough breadcrumbs (gluten free if celiacs take it)
  • Frying oil


Put the Parmesan cheese in the glass and chop it with more turbo shots. We take out the cheese and reserve it in a plate or bowl.

Now we put the ham and chop it too, with 3 turbo races. We reserve it in the same container as the cheese.

Now we put the cooked cauliflower and the potato in the glass. programmer 6 seconds, speed 4. Add the grated cheese, chopped ham and egg and set aside 10 seconds, speed 3. Finally add the breadcrumbs and mix it with the rest of the ingredients using a spatula.

We will have to make croquettes with that dough, so if you think it can't work well, you can add a little more breadcrumbs.

We make the croquettes with two spoons or as you are used to shaping them. We pass them through the mixture of beaten egg and milk and then through the breadcrumbs.

He blew cauliflower

It sounds pretentious but it's very tasty. There is also a song but other lyrics :)). If I tried it too, it means it's accessible :). Of course, I hope that no cook will read the recipe because he can laugh at me, but that's how I did it, that's how I posed for it, that's how I post it.

Cauliflower souffle

  • 1 cauliflower approx 600g
  • 3 eggs
  • 400ml milk
  • 3 tablespoons flour
  • 60g butter
  • 200g grated cheese (cottage cheese)
  • little breadcrumbs, salt

Unwrap the smaller bunches of cauliflower and boil them in salted water (add more salt, cauliflower absorbs a lot). Let cool and prepare the sauce.

Heat the butter, add the flour and mix vigorously. Add milk little by little, stirring constantly so as not to become lumpy. I also put a little vegeta (sorry) you can put salt and a little nutmeg. The fire must be kept to a minimum.

Add the grated cheese and mix.

Let it cool and then add the yolks one by one, mixing well after each one. At the end, add the beaten egg whites and mix lightly over the head as on the cake top.

Grease a bowl with butter, then line it with breadcrumbs and put the cauliflower bunches. We put the sauce over the cauliflower

and put in the oven over low heat for about 30 minutes until nicely browned on top.

We do not open the oven door during baking because the soufflé can leave.

I got the recipe from a cookbook by Didi Balmez.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Bake cauliflower soufflé in the oven:

1. Wash well and drain the cauliflower, then cut into pieces and put in a blender just enough to crush.
2. Put the chopped cauliflower in a saucepan and pour the milk over it. Season with salt and pepper and cook on the stove for about 5-10 minutes on low heat, covered with a lid.
3. Stir gently from time to time to boil evenly.
4. After 5-10 minutes add the cheese and mix.
5. Add the grated cheese and finely chopped dill, mix and allow to cool slightly.
6. Grease the oven tray with butter on the bottom and sides.
7. Put the prepared mixture in the pan and level it.
8. Beat eggs with a fork, add over sour cream and mix well. Add a little dill and mix again.
9. Place a thin layer of breadcrumbs over the cauliflower.
10. Pour the sour cream over the breadcrumbs and garnish with slices of donuts or red capsicum.
11. Sprinkle grated cheese on top.
12. Now put the tray in the oven for 20-25 minutes and you're done!
You can serve cauliflower soufflé in the oven, both hot and cold. It is very tasty!

Cauliflower soufflé and new potatoes with breaded veal liver & # 8217

In 2011 I started writing my own recipes on this blog, separating the category of recipes from the original blog, which had everything for everyone. At that time, & # 8220tineretea & # 8221 made me a little more optimistic, in the sense that I can also contribute in some way, for us Romanians to take a decisive step, faster, forward.

It's about my old blog & # 8211 that I write quite rarely today, due to lack of available time (my nephew is in the foreground). I gave up fighting in areas where no matter how much I beat my mouth and polished the keys in front of the monitor, I do not think I will finally reach a result that will satisfy me.

What else am I writing about? I also write about labor relations, pensions, working conditions, applicable legislation on the mentioned fields and especially occupational safety and health or psi-su, trying to give concrete information, based only on certain documents, published in the Official Gazette.

Culinary thoughts! Initially, I decided to write at least one recipe per week, with our own Romanian dishes, inspired by the recipes inherited from my parents and in-laws. In time, I came up with the idea to prepare and then write some recipes seen / read (which I found interesting, close in style to Romanian cuisine).

Inspiration, yes or no ?! As an example of the field of inspiration & # 8211 in inherited recipes I found too few seafood dishes. I didn't exactly copy the original recipe (the inspirational one), keeping it unchanged (of course), the main ingredient, the seafood and coming up with many Romanian ideas and spices.

Thoughts from self-isolation! For the most part, I think I succeeded in writing a recipe, weekly, today there are almost 800 recipes on this blog. It's a lot, it's a little ?! Maybe one of my children or my nephew will find time, someday, to link the recipes I wrote on the blog in a cookbook. Who knows ?! The book should be sold, shouldn't it be sold ?! Archive on an external hard drive all the original pictures, past and present, taken during cooking, for each recipe.

About souls! In my family's recipe book, soufflés occupy an important place, often using them as garnishes for meat dishes, but also for fish dishes, which we serve at lunch. The soufflés as such, simple, we serve them for dinner.

In soufflés we use pumpkin & # 8211 pumpkin soufflé, but we also make combinations of these vegetables & # 8211 broccoli and potato soufflé.

About the liver! Poultry or animal liver (pork, veal, lamb) are the main ingredients used in my family's recipe book.

From goose liver or duck liver we prepare real delicacies & # 8211 goose liver with hummus, duck liver with sauerkraut.

Ingredients needed in the recipe.

For the soul & # 8211 a whole cauliflower, new potatoes, garlic cloves, fresh butter, sour cream, mozzarella, chicken eggs, coarse salt, peppercorns, white breadcrumbs, green dill.

For liver pains & # 8211 veal liver, chicken eggs, white breadcrumbs, wheat flour, coarse salt, peppercorns, rapeseed oil, sesame seeds.

Preparation of main ingredients for soufflé.

This soufflé is prepared from 2 vegetables: new potatoes and cauliflower.

Cauliflower is cleaned of leaves. Cut the wooden part of the thick back. The cauliflower head is washed under a stream of cold water, looking to remove all the larvae that are found among the bunches of cauliflower.

The new potatoes are kept for 10 minutes in cold water with a little coarse salt, during which time the thin skin of the potatoes will soften and can be easily removed using the blade of a well-sharpened knife or by vigorous rubbing with the wire kitchen sponge.

Whole peeled potatoes are rinsed with cold water to remove all the peels. Drain in a sieve.

Boil vegetables half.

The whole cauliflower head and the new, whole potatoes are boiled in a pan with cold water in which garlic cloves and coarse salt have been added.

The garlic cloves will give a special taste to the final preparation & # 8211 souffle.

Vegetables should not be cooked completely, only half.

The vegetables are cooked when the tip of the knife penetrates a little into the cauliflower bouquet and in the middle of the whole potato.

Portion of vegetables to be used in soufflé. Cauliflower unfolds into bunches. Cut the potatoes into 1 cm thick slices.


  • the cauliflower foreman,
  • new potatoes,
  • veal liver,
  • chicken eggs,
  • sour cream,
  • fresh butter,
  • sweet milk,
  • Sesame seeds,
  • pesmet,
  • White flour.

Preparation of baking dish for soufflé. Grease a heat-resistant dish with fresh butter and cover with white breadcrumbs. Breadcrumbs are optional, if you want a more crispy soufflé.

Prepare the other ingredients for the soufflé.

Chicken eggs are broken. In the eggs, add freshly ground peppercorns, coarse salt and finely chopped green dill.

Fatty cream is diluted with a little sweet milk if it is too thick.

Chicken eggs are beaten with a fork or fork.

In whipped chicken eggs, incorporate sour cream, diluted with a little sweet milk. Mix well using a fork / target.

Laying in layers, ingredients for soufflé, in the baking dish for baking.

On the bottom and on the edges of the bowl lined with butter, place slices of new potatoes, half cooked.

Place mozzarella slices on top of the potatoes.

Half of the mixture of beaten eggs and sour cream is added to the baking dish to cover the potatoes.

Add the cauliflower bouquets to the baking dish.


  1. Boil whole cauliflower and whole new potatoes.
  2. Preparation of a mixture of chicken eggs, beaten, with fatty cream diluted with a little sweet milk and finely chopped green dill.
  3. Place layers of new half-boiled potatoes, mozzarella, bunches of boiled cauliflower in a heat-resistant dish greased with fresh butter. Cover vegetables with the liquid mixture.
  4. Bake soufflé in the hot oven of the stove at the right heat.
  5. Frying in rapeseed oil breads from slices of veal liver rolled in order through flour, beaten egg, breadcrumbs, beaten egg.
  6. Assembling and serving on flat plates, warm preparation & # 8211 portion of cauliflower soufflé and new potatoes and a piece of veal liver bread & # 8217.

The rest of the mixture of beaten eggs and sour cream is added over the bunches of cauliflower, covering them.

Sprinkle freshly ground peppercorns on top.

Baking cauliflower soufflé and new potatoes.

Place the baking dish in the hot oven of the stove, at the right heat.

The aim is to bake the dish through the stove oven window.

The soufflé is ready to bake when the preparation is slightly browned on the surface and has come off the edges of the baking dish.

Remove the baking dish from the stove oven. Before slicing, let the soufflé rest for 10-20 minutes, during which time the part of the ingredients in the liquid mixture left in the baking dish will be absorbed into the contents of the soufflé.

Slices of cauliflower and new potatoes. Partially rested / cooled soufflé is portioned for serving.

There is enough time until lunchtime to prepare the veal liver breads.

Preparation of veal liver breads.

The recipe contains slices of veal liver, prepared bread & # 8217.

Preparing the calf liver to make bread & # 8217. Calf liver is cleaned of skin and white hair (ribs).

Pay close attention to the liver you bought! When you ask for a piece of liver from the gallantry, it is good to be careful when the butcher cuts it from the large piece of liver exposed and to see the piece you want to buy on all the faces, before weighing.

If you were not careful when buying, when you prepare the liver for cooking, you will have to completely remove the gall, so as not to make the final preparation bitter.

Removing the rest of the iron from the piece of liver is done using a sharp knife, cutting from the liver, being careful not to break, the white bubble / blister with traces / stains of green liquid.

The well-cleaned liver is rinsed in cold water, drained in a sieve and swabbed with absorbent paper or a clean cloth.

The purchased piece of liver is sliced ​​into 1-1.5 cm thick pieces.

Preparation ingredients for the preparation of veal liver breads. Chicken eggs, white flour and white breadcrumbs are used for veal liver breads.

Chicken eggs are beaten with a fork or fork. In the beaten eggs add freshly ground peppercorns.

Add coarse salt to the wheat flour.

The white breadcrumbs are ground in the coffee machine if it is not fine enough. The operation is not mandatory. Sesame seeds can be put in breadcrumbs for a special taste of bread & # 8217.

Preparation of veal liver breads for frying. The slices of veal liver are rolled through ingredients in the order: flour, beaten egg, breadcrumbs, beaten egg.

After each rolling, drain the excess ingredient, especially flour and breadcrumbs.

Roasting veal liver breads.

Slices of veal liver rolled through the ingredients for breadcrumbs are fried in a pan with high edges, in rapeseed oil, well heated, over a good heat, even small (let the liver penetrate), on both sides.

The liver is fried when the breads are browned.

Beware of frying liver breads! The liver slices are quite thick. The breadcrumbs are consistent and will swell during frying due to the last layer of beaten egg. If the fire under the pan is not small enough, the slice of liver will come out too much in the blood, even undone.

Assembly and serving of the preparation.

The final preparation is served on flat plates. The bread in the liver will be hot, barely removed from the pan in which it was fried. The cauliflower and new potato soufflé will be warm, steaming.

The preparation is served with assorted pickles prepared in vinegar.

Cauliflower puffs and new potatoes can be served as such, only with sour cream on top. It can be a great dinner if you add a new cabbage salad and a cold beer.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Many housewives avoid the liver in the preparations they make. The diners don't even know what I'm losing. This recipe can be a step forward in trying other liver-based dishes in your own kitchen.