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Cold cauliflower salad with cherry tomatoes and sour cream sauce

Cold cauliflower salad with cherry tomatoes and sour cream sauce

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Put a pot of water and salt on the fire, and when the water starts to boil, add the small bunches of washed cauliflower. Boil for about 15 minutes.

Cut the red onion into scales and place in a tall bowl.

In a food processor or with a blender, grind the salad, the green onion leaves and sour cream (with a blender I think it makes more pasta, it didn't work out that way for me, but it was still good).

Pour the sauce composition over the red onion, add the drained peas and mix well.

Drain the cauliflower and leave to cool, then add to the salad bowl.

We wash the cherry tomatoes well and cut them in four.

Mix well all the ingredients and spices.

Refrigerate for 20 minutes after which it can be served.

Cauliflower salad with mayonnaise

First we make mayonnaise. Rub the egg yolk with a little salt, mustard and then add the oil little by little. Add a little lemon juice. Add a tablespoon of sour cream and mix well until incorporated. Let the mayonnaise cool.

We open the cauliflower bouquets that we boil in water with a little salt. Let it boil for a few minutes (try with a fork) and then strain them. When they have cooled, we chop them on a wooden bottom. If you want you can chop it on the robot (I like the cauliflower pieces to feel).

Finely chop the onion, as well as the garlic, then add them to the mayonnaise. Pour the mayonnaise (all at once) over the cauliflower and mix gently.

Season with salt and pepper. Let the bowl cool for 30 minutes then serve. Not in the evening :).

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Cauliflower will unfold in the bouquets, which are then washed under running cold water and boiled in a pot of boiling water with a salt powder and lemon juice (to stay white) for about 10 minutes (we want a cauliflower al-dente).

After boiling, cauliflower bunches they will be removed with a paddle with holes and drained and cooled in a strainer.

Place the cauliflower bunches on a plate, over which they will be added anchovy fillets, unsalted black olives, hard boiled eggs and sliced, cherry tomatoes cut in half.

It will be poured on top vinaigrette sauce obtained from: olive oil, lemon juice, salt and pepper, mixed in a bowl with a fork.

Cauliflower salad with anchovies it will be served as such, because it is very consistent, without the need to be consumed with a different preparation.

  • 1kg of cauliflower
  • 250g salted cheese telemea
  • 200g sour cream
  • 4 egg yolks
  • Parmesan race
  • Breadcrumbs, butter, salt and pepper

Method of preparation

The cauliflower is broken into bunches and then placed in salted water. Leave it to simmer for about 5 minutes, then drain it and let it cool in a little cold water, to stop the baking.

Cut the cheese into cubes, mix the sour cream with the 4 yolks, salt, pepper and a little Parmesan (about two tablespoons).
Grease a pan with butter then sprinkle with breadcrumbs

Place the cauliflower in the pan and between the bouquets, put the pieces of cheese, on top we put the cream mixed with the yolks, salt and pepper.

Sprinkle the remaining grated Parmesan cheese on top.

Preheat the oven to 170 degrees Celsius and put the cauliflower in the oven for about 35 minutes. until a crust is formed on top.

My advice

In order not to brown too much on top because of the grated Parmesan cheese, we put it on top in the last 10 minutes of baking.

Serve as soon as it has been removed from the oven, in the tray in which it was cooked. It is absolutely delicious, we eat it like this, simple, as a basic dish, but it can also be served as an appetizer.

I recommend the recipe, it sounds pompous, but it's very easy to make. Another recipe that is at least as simple and tasty as the one I recommend is the cauliflower bread. Worth a try! & # 128578

The average grade given by the jury for this recipe is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Baked cauliflower with cheese and sour cream

Arugula salad with cherry tomatoes

Arugula salad with cherry tomatoes from: arugula, tomatoes, onions, mozzarella, basil, oil, vinegar, salt, pepper.


  • 1 link higher rocket
  • 250 g cherry tomatoes
  • 2 green onions
  • 125 g mozzarella
  • a few basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • pepper
  • salt

Method of preparation:

Cut the onion into rounds, cut the tomatoes in half, and cut the mozzarella into cubes. All these ingredients are mixed, and over them are added whole arugula leaves and basil leaves cut into larger pieces.

Over all the ingredients add the oil, vinegar, salt and pepper to taste. Mix well and serve the salad with toast or as a side dish.

  • 250 grams of mushroom mushrooms
  • 1 small Romanesco cauliflower (or 1/2 larger cauliflower)
  • 200 grams of cherry tomatoes (I used tomatoes of different colors)
  • 1 teaspoon olive oil
  • a few drops of sesame oil (optional)
  • salt (pepper to taste)
  • dried Mediterranean herbs (optional)

Vegetable salads

We are in the summer season, the season of fruits and vegetables, so let's take advantage of the opportunity and consume as much of them as possible. In summer, the most sought after are salads, firstly because they are tasty and healthy and secondly because they are

Peel and grate the carrot, cheese and garlic. Season with salt and pepper to taste and the 2 tablespoons grape seed oil. Stir and serve salad.

Break the cauliflower bouquets and boil in salted water for 5 minutes. Remove the cauliflower and cook the pasta in the same water for 5-8 minutes. After boiling, the pasta is drained and passed under a stream of cold water. Wash the tomatoes

Wash the zucchini, remove the heads, then cut it into slices. In a bowl mix: salt, pepper, paprika, garlic powder, basil, oil and mustard. Homogenize them well, release the pumpkins and mix them. We cover them and put them in the fridge

Cut the pickles into cubes and put them in a sieve to drain. Meanwhile, put the potatoes in the shell to boil. Boil the previously peeled carrots separately. After boiling the potatoes, they are peeled and cut into small cubes. Vom taia

The potatoes are washed and boiled in shell, approx. 15 minutes, over medium heat, uncovered. The carrots are cleaned and boiled whole, in water with a little salt, approx. 15 minutes on medium heat. Peeled mushrooms, bring to a boil

Combine all salad ingredients together. In a small bowl, mix the dressing ingredients and pour over the avocado salad. Season with salt if desired.

Clean and cut the pods and then boil in salted water. After boiling, the pods are put in ice water to keep their color and stop the cooking process. Boil quail eggs and then peel and cut in half. chest

This delicious salad with chickpeas, vegetables and seeds can be prepared in any season because now we always find fresh vegetables in the supermarket, but in summer it works best, when we eat something light, to cool down. In addition, it is perfect for

Wash, dry and cut into slices of the same thickness eggplant, zucchini and 4 tomatoes. Peel the garlic and cut into thin slices. We put two tomatoes on the grater, we mix them with a little olive oil and a little pepper and we put the obtained sauce on the bottom

We cut a cap from the tomatoes and with a teaspoon we dig out the whole core, then we put them with the hole & icircn down so that they drain well. Meanwhile, boil the cauliflower and pumpkin. We're trying to find out if it's ready.

For starters, grab the marinade. Put the oil in a pan and when it is hot add the finely chopped onion and mix for 1 minute. Put the rest of the ingredients over the onion, mix and simmer until the sauce has dropped to

The cold water is boiled together with the salt over high heat for approx. Ten minutes. After boiling, pour it over the bulgur in a large bowl and leave it covered, until all the liquid is absorbed. & Icircn meanwhile clean

Wash, peel where necessary and chop the vegetables into larger pieces. Chop the diced chicken breast and put it to harden in a little olive oil. After the chicken breast is half hardened, add the carrots and mushrooms and

Bake the peppers on the grill or on a hob placed on the eye of the stove. They return until they are ready. Remove from a bag, sprinkle with salt and leave for about 10 minutes, then clean and break. It's crushing

Peel the potatoes, cut them into small cubes, wash and boil in salted water quail eggs, boil for 5 minutes from the first boil, then drain and put in cold water. Avocado is cleaned with a teaspoon, the whole core in small pieces, mandarins

Peel an onion, finely chop and fry in olive oil. Finely chop the peppers and eggplant. Finely chop the tomatoes in the broth. In the slow cooker of the Crock-Pot put the eggplant, pepper, onion, kapia pepper paste,

Finely chop the cabbage, then rub it with a little salt and sprinkle it with lemon juice. We leave it like this for 10-15 minutes, to leave its juice, while we prepare the rest of the ingredients. Drain the tuna fillet and sprinkle

I baked the pumpkin earlier, very simple: I washed it, cut it into thin slices, greased it with a little olive oil and put it in the oven for 45 minutes. When it was ready I let it cool a bit and then I removed the peel and I

The eggplant is washed, wiped and then the heads are removed and cut into 4 thick pieces of 3-4 cm which are then hollowed out with a spoon, leaving the side wall and the bottom 1-2 cm thick. These rounds are sprinkled with olive oil and a pinch of salt and

Recipe of the day: Chicken salad with cherry tomatoes

Chicken salad with cherry tomatoes from: chicken breast, lettuce, cherry tomatoes, cheddar, mushrooms, olive oil, mayonnaise, sour cream, lemon juice, onion powder, garlic powder, spices, salt, pepper.


  • 2 halves of chicken breast
  • 1 lettuce
  • 2 cups cherry tomatoes
  • 1 cup grated cheddar cheese
  • 200gr mushrooms
  • 1 1/2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 1 teaspoon lemon juice
  • onion powder
  • garlic powder
  • 1/4 teaspoon spices to taste
  • 2 tablespoons milk or cream
  • salt and pepper to taste

Method of preparation:

Wash the chicken and dry. Place in a pot of cold water. Bring to a boil, reduce heat and cook for 40 minutes. Allow to cool. Break the chicken into strips or cut it.

In a medium skillet heat 1 1/2 tablespoons oil over medium-high heat. Add the mushrooms and cook over medium heat for 3-5 minutes. Allow to cool.
Break the salad.
In a separate bowl, combine mayonnaise, sour cream, garlic powder, onion powder, spices, salt and pepper. Mix well, adding a little milk or cream.

Arrange the lettuce on 4 plates. Put the chicken and mushrooms on top of the salad. Add the tomatoes and top with grated cheese.
Pour the dressing and serve.

Tomato salad with garlic

I think I could name, without fear of being wrong, & # 8220 the simplest salad in the world & # 8221 & # 8230 It has only two main ingredients, tomatoes and garlic, enhanced with a drop of extra virgin olive oil, a pinch of salt and fresh pepper rasnit. For visual effect, it is recommended to use tomatoes of several colors: red, yellow, orange and even black. And if the cherry tomatoes are even better, we will have a real explosion of colors and shapes on the plate. Unfortunately, I only had two kinds of tomatoes: & # 8220normal & # 8221 and yellow, but even so the salad was a crazy success.

Refreshing, fragrant and tasty, the salad goes perfectly with a grilled steak. If you want to give it a Mediterranean touch, you can also add a little basil, in which case you practically get the composition from Bruschette con pomodoro, only it is in larger pieces and the seeds and peel of the tomatoes have not been removed. The salad is tastier if you prepare it a few hours before and keep it in the fridge. As for the preparation itself, I practically don't have any explanatory pictures to put. It's so commonplace!

Ingredients (for 6 servings):
& # 8211 red & # 8220normal & # 8221 2-3 pcs. (500 g)
& # 8211 yellow tomatoes 2-3 pcs. (350 g)
& # 8211 garlic 1-2 cloves (10 g)
& # 8211 extra virgin olive oil 2 tbsp
& # 8211 salt, freshly ground pepper

Cut the tomatoes into slices and place them in a bowl. Add the thinly sliced ​​garlic, olive oil, salt and pepper. Stir and keep cool until ready to serve.

Cauliflower salad

Cauliflower salad is a delicious and quick appetizer that can be part of any menu festive dinner.

Whether you choose to put it in a bowl, or on slices of toast or pretzels / salty biscuits, it's just as good.

Or it can simply be a garnish for a steak.

I made a lighter version, in which I also put yogurt and a lighter mayonnaise ... but you can choose to put only mayonnaise.

1/2 medium cauliflower capatana

1 raw yolk + 8-10 lg oil

How come:

Boil the peeled cauliflower and wash it (I steam it to keep some of its nutrients).

cut cauliflower with the knife, smaller or not, according to preferences.

In a small bowl, mix the yolk with the 8-10 lg of oil, then add the yogurt, mustard, salt, pepper and crushed garlic.

Mix well and pour the mixture obtained over the cauliflower. Mix well and refrigerate for 1-2 hours (preferably

to combine tastes).

It has the advantage that it can be made 1-2 days before and kept in the refrigerator in a covered container.


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    Exam +5

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