If you did not have to try the combination of cauliflower and mushrooms early, you can catch up with our simple recipes with these two ingredients.
Soup with mushrooms and cauliflower
Ingredients:
- cauliflower - 1 head;
- olive oil - 3 tbsp. spoons;
- salt, pepper - to taste;
- leeks - 2 pieces;
- garlic - 2 cloves;
- mushrooms - 500 g;
- thyme - 1 teaspoon;
- white dry wine - 1/4;
- vegetable broth - 3 items;
- cream - 1 tbsp.
Preparation
Inflorescence of cabbage is fried in vegetable oil until golden, season with salt, pepper and put on a baking tray. We bake cabbage for 20-30 minutes at 200 ° С.
In a separate frying pan fry the sliced leeks (white portion) for 5 minutes, then add the mushrooms and thyme to the onion, continue cooking for another 10-15 minutes. Pour the wine into the frying pan and transfer all its contents into the pan. Fill vegetables and mushrooms with broth, add cabbage and cook soup for half an hour on low heat. Then season the dish, mix it with cream and whisk with a blender.
Cauliflower stew with mushrooms
Ingredients:
- onions - 2 pcs .;
- cauliflower - 1 head;
- Bulgarian pepper - 2 pieces;
- zucchini - 3 pcs .;
- potatoes - 3 pcs .;
- chickpea - 350 g;
- tomatoes in its own juice - 700 g;
- frozen peas - 1 tbsp;
- salt, pepper - to taste;
- vegetable oil;
- mushrooms - 250 g;
- vegetable broth - 2 items;
- oregano - 3 tsp.
Preparation
Chickpea is pre-soaked and boiled. In a frying pan with a warmed vegetable oil, fry the onion until it is transparent, and afterwards we put straws of Bulgarian pepper, sliced mushrooms and zucchini to it. Season the vegetables to taste with salt and pepper, and continue cooking until all moisture evaporates from the surface of the frying pan. We shift the vegetable roast in the brazier, put the tomatoes, pour in the broth, and lay the inflorescences of cauliflower with potato cubes. Stew the dish until the cabbage is ready, and then add peas and chickpeas.
Roasted cauliflower with mushrooms
Ingredients:
- champignons - 300 g;
- cauliflower - 1 head;
- green peas - 1 item;
- onions - 1 pc .;
- garlic - 4 cloves;
- turmeric - 2 tsp.
- tomatoes - 2 pieces;
- cumin - pinch;
- salt, pepper - to taste;
- vegetable oil.
Preparation
In a frying pan, we warm up the vegetable oil and fry onions with spices - turmeric and cumin. Add garlic to the frying pan and continue roasting for another half a minute before adding chopped mushrooms. While the mushrooms are being roasted, the cabbage inflorescences are blanched for a couple of half-cooked, and then we send them to a frying pan. To top it off, put sliced tomatoes and wait until the liquid evaporates.
Casserole from chicken, cauliflower and mushrooms
Ingredients:
- champignons - 500 g;
- cauliflower - 1 pc .;
- onions - 1 pc .;
- garlic - 2 cloves;
- chicken fillet - 1 piece;
- olive oil;
- salt, pepper - to taste;
- eggs - 2 pieces;
- hard cheese - 60 g;
- sour cream - 140 g;
- parsley greens.
Preparation
The oven is heated to 220 ° C. Lubricate the shape for baking with butter and spread it into the inflorescence of cauliflower. From above also
In the frying pan fry the mushrooms until the moisture evaporates completely. Add the onions, sliced fillets to the mushrooms and continue cooking for 4-5 minutes. Mix the roast with garlic and cabbage.
In a bowl, beat the egg with grated cheese and sour cream. We shift the contents of the frying pan into a mold and fill it with sour cream dressing. On top, sprinkle the dish with the remains of cheese and cover it all with foil. We bake cabbage and mushrooms for 30 minutes at 180 ° С. Serve, sprinkle with herbs.