Cauliflower Power: 3 Easy Snack Recipes You Need to Try

Cauliflower Power: 3 Easy Snack Recipes You Need to Try

Cauliflower is very versatile, it is very easy to incorporate into many recipes. In addition to flexibility, this nutritious vegetable is also a good source of Vitamin B6, C and K as well as minerals such as magnesium, manganese and potassium. It also has strong antioxidant, anti-inflammatory and anti-cancer properties.

Here are three recipes cauliflower you can not afford to miss!

Cauliflower Extreme

What you need:

1 head cauliflower, steamed and mashed

1/2 cup Cheddar cheese

1/2 cup sour cream

1 tablespoon butter, sliced ​​into small pieces

1 teaspoon dry ranch salad dressing mix

garlic powder 1/2 teaspoon

onion powder 1/2 teaspoon

Points mashed cauliflower, Cheddar cheese, sour cream, ranch dressing mix, garlic powder and onion powder in a 9-inch pie dish. Top with slices of butter. Stir everything together until all ingredients are well-combined. Bake in pre-heated oven (175 degrees Celsius) for 30-45 minutes. Let cool for a few minutes before serving.

Custard Cream Cauliflower

What you need:

1 head cauliflower, separated into florets, steamed

3 eggs, beaten

2 cups milk

3 tablespoons all-purpose flour

2 tablespoons butter

1 tablespoon chopped fresh parsley

1 teaspoon salt

1/4 teaspoon white pepper

Melt 2 tablespoons butter in a skillet over medium heat, then add the flour, parsley and 1/2 teaspoon salt. Stir in 1 cup of milk. Cook and stir for 2-3 minutes or until mixture thickens. Stir in the cauliflower and stir for 2 minutes more. Remove from heat and set aside. In a large bowl, whisk together eggs, 1 cup milk, 1/2 teaspoon salt and ground white pepper. Add the cauliflower mixture into a bowl and stir to mix the ingredients well. Bake in pre-heated oven (175 degrees Celsius) for 30 minutes or until custard is set. Serve immediately.

Easy Cauliflower Curry

What you need:

1 head cauliflower, separated into florets

2 onions, chopped

1 clove garlic, minced

1 jalapeno pepper, chopped

1 cup chopped tomatoes

1 cup chicken broth

1/4 cup vegetable oil

1/4 cup chopped fresh parsley

1 teaspoon cumin

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/2 teaspoon salt

Heat the vegetable oil in a large saucepan over medium heat and cook the cauliflower for 6-8 minutes or until lightly browned. Transfer the florets in a large bowl and set aside. Using a blender or food processor, puree onion, jalapeno, tomatoes, parsley, cumin, coriander and turmeric. Transfer the mixture to the pan and cook over medium heat until slightly thickened, about 10 minutes. Reduce heat to medium-low and stir in cauliflower, garlic, chicken broth and salt. Cook until cauliflower is tender, about 15 minutes.