Cauliflower in vegan recipes



White fleshy and versatile flower, cauliflower is one of the kings of winter .

Together with relatives and friends, such as Roman or Roman broccoli, purple cabbage, broccoli, cabbage and white cabbage, it offers us surprisingly healthy, nutritious and protective dishes for the body.

Impossible to do without, even for those who do not particularly love the taste and smell, and the trick is just to combine it with other dishes and to vary the cooking or non-cooking .

Yes, because cauliflower can also be eaten raw! Here are some special recipes, deliberately designed for those who follow a vegan diet .

How to integrate cauliflower into the vegan diet

It is not difficult to integrate cauliflower into the vegan diet, indeed. This vegetable with a thousand properties, rich in nutrients - potassium, calcium, phosphorus, iron, vitamin C, among others - is also important for the generous supply of antioxidant, antibacterial and anti-inflammatory substances that it gives.

In addition to purifying the organism, it promotes the re-mineralization of tissues and their regeneration and, according to recent studies, is excellent for treating and preventing anemia .

That's why it lends itself to being a food more than suitable for the vegan diet, but also vegetarian, naturally perfect for everyone.

Among its characteristics there is also an extreme culinary versatility, which makes it ideal both for appetizers (various meatballs and marinated), and for the first courses (risottos, couscous or pasta) or second courses and side dishes, often in the company of seitan or tofu. Here are a couple of original and tasty recipes.

Vegan recipes made with cauliflower

Cauliflower florets in the pan

Ingredients :

> a medium-sized cauliflower,

> 2 tablespoons of sunflower oil,

> half a teaspoon of vinegar,

> a couple of tablespoons of flour,

> breadcrumbs,

> soy milk,

> aromatic herbs to taste, salt and pepper

Preparation : clean the cauliflower and divide it into many small florets that you will steam for a few minutes; then prepare a kind of batter by blending with the immersion blender all the ingredients together, except the breadcrumbs. Dip the cooled florets in the batter, then in the breadcrumbs and cook one by one, turning them often, in a boiling non-stick pan. Serve hot.

Cauliflower couscous

Ingredients :

> a cauliflower,

> a pomegranate,

> a bunch of herbs,

> some champignon mushrooms,

> fresh or dry thyme,

> salt, pepper, extra virgin olive oil,

> lemon juice

Preparation : cut the cauliflower into many small florets, not using the hard part of the stems. Blend all the florets together to obtain a consistency similar to cous cous. Then quickly sauté the finely chopped champignons in a pan and the chopped herbs for a few minutes.

Then pour everything into a large bowl, adding the cauliflower and seasoning with pomegranate, thyme and lemon sprinkle, stirring well before serving. This preparation can also be enriched with oily seeds or dried fruit.

Variation: if you are not keen on raw food, you can also boil the cauliflower for a few minutes before reducing it to small pieces, perhaps flavoring the cooking water with saffron to create new and tasty recipes.

Cauliflower and winter vegetables

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