The white vitamin dispenser goes well with any dish as a vegetable side dish. Also as a soup, crispy cooked salad or gratin. It is related to broccoli and romanesco. Seasonal Swiss cauliflower is available from May to September. You can also find it in yellow or purple varieties.
Cauliflower tartare (serves 4)
Prepare 400g cauliflower and divide into florets. Steam in the steamer basket for 5 - 10 minutes until crispy. Leave to cool. Mix 2 tbsp lemon juice, 1 tsp mustard, 2 tbsp chopped dill and 5 tbsp rapeseed oil. Cut the cauliflower, 1 gherkin, 1 tomato and 1 hard-boiled egg into very fine cubes. Mix all the vegetables with the sauce and season to taste with salt and pepper. Place a round cookie cutter with a diameter of 6 - 8 cm on a plate. Fill it with the tartare and press it down a little. Lift the dish away from the plate.
- Serve with crusty bread.
Found on swissmilk.ch
Cauliflower mousse with broccoli (serves 4)
Soak 4 sheets of gelatine in cold water. Prepare 400g cauliflower and divide into florets. Boil 2dl stock. Add 1 clove of crushed garlic and the cauliflower. Cook until soft. Puree the vegetables with the remaining stock. Add 2 tsp lemon juice and the gelatine, stir until the gelatine has softened. Leave the mixture to cool. Beat 2dl of cream until stiff and fold into the cauliflower puree. Season to taste with salt, pepper and curry. Divide the mousse into four nice glasses and chill for 1.5 hours. Prepare 300g of broccoli and divide into florets. Steam it in the steamer until crisp. Leave to cool. Mix 1.5 tsp mustard, ½ pressed garlic clove, 1 tsp honey, 2 tbsp white balsamic vinegar, 3-4 tbsp rapeseed oil, 1 tbsp chopped parsley and 1 tsp thyme to make a sauce. Season to taste with salt and pepper. Arrange the broccoli on the cauliflower mousse. Cut 3 radishes into thin strips and scatter them over the broccoli.
- Serve with crusty bread.
Found on swissmilk.ch
Roasted cauliflower with chicken (serves 4)
Preheat your oven to 200 degrees. Line a baking tray with baking paper. Prepare 1 kg of cauliflower. Divide it into small florets. Peel 2 onions and cut them in half. Cut them into thin strips. Mix the cauliflower and onions with 4 tbsp oil, 2 tsp ground cumin, 0.5 tsp cayenne pepper, salt and pepper. Spread the vegetables on the baking tray. Bake the vegetables for 20 - 25 minutes. Turn after 15 minutes. Season 4 chicken breasts with salt and pepper. Fry in frying oil for 4 - 5 minutes on each side. Add it to the vegetables in the last 10 minutes and bake the chicken breasts with it. Arrange the vegetables and meat on four plates.
- Serve with potatoes, pasta or rice.
- You can also use any other type of meat instead of chicken.
Found on essen-und-trinken.de
Cauliflower is one of the most common vegetables on the table. Treat your loved ones to this unusual dish. It makes for a feast.
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