Oven baked cauliflower. Video

To bake cauliflower according to the simplest recipe, you will need:

– 1 head of cauliflower; – 1 tablespoon of olive oil; – salt and freshly ground pepper.

Place a baking sheet rack in the center of your oven. Cover the baking sheet itself with food grade aluminum foil. Set the heating timer to 210 degrees.

Remove the leaves from the cauliflower. Cut off the lower stem. Cut the cauliflower head into 4 parts, and each quarter into 6-8 parts so that the stems are flat and the inflorescences remain as intact as possible. Place all pieces in a colander and rinse thoroughly. After rinsing, shake the colander several times to remove excess liquid. Dry the cabbage and place on a baking sheet so that it rests on the flat cut stems. Collect all the small flowers that fall off the inflorescences in a separate bowl.

Drizzle the cauliflower with olive oil and season with salt and pepper. At this stage, you can add other aromatic additives to the cabbage, such as:

– lemon juice and / or lemon zest; – a few minced garlic cloves; – dried herbs such as parsley, dill, thyme, oregano, rosemary; – ground red pepper or ground smoked paprika.

Place the baking sheet in the preheated oven and bake for about 10 minutes. At this time, pour ¼ teaspoon of olive oil into a bowl of small flowers and stir well to coat on all sides. After 10 minutes, remove the baking sheet and use the tongs to turn the flowers over, leaving them still on the flat side. Add small flowers, scattering them between large pieces, and cook the cabbage for another 10-20 minutes, until soft. You will have perfect caramelized golden, aromatic cauliflower chunks, which are far below the calorie content of the inflorescences fried in breadcrumbs.

Fans of more complex flavors can try to cook cabbage with pears. You will need:

– 1 head of cauliflower; – 3 unripe pears; – 4 chicken eggs; – 1 teaspoon of salt; – ½ teaspoon of ground black pepper; – ½ teaspoon of nutmeg; – 4 tablespoons of bread crumbs; – 2 red bell peppers; – 6 black olives; – 6 mushrooms; – 1 tablespoon of finely chopped green onions; – 1 tablespoon of finely chopped parsley.

Prepare the cabbage by removing the leaves from it, cutting off the tough stem and disassembling the head of cabbage into inflorescences. Cut the pears into quarters and remove the seed capsule. Cut the pieces into slices lengthwise. Cut champignons lengthwise into thin slices, olives into rings. Cut the stalk from the peppers, remove the jumpers and seeds, and cut the pulp into 1 centimeter cubes. In a large, wide saucepan, bring 5 liters of water to a boil and toss in the cabbage flowers, cook for 10 minutes, then add the pear slices. Cook for another 5 minutes.

From an unpeeled head of cabbage with a total weight of ¾ kilogram, about ½ kilogram of peeled inflorescences will turn out

Fans of French cuisine can cook the famous gratin from cauliflower – a casserole with an appetizing crust. You will need:

– 1 head of cauliflower; – 60 g grated cheddar cheese; – 25 g unsalted butter; – 25 g of wheat flour; – 330 ml of milk; – 2 tablespoons of bread crumbs: – nutmeg; – salt and pepper.

You can use other spicy hard cheese such as Parmesan or Grano Padano. You can add chopped garlic, chopped parsley or dill, a little lemon zest to the dish