25 cauliflower recipes to stop saying it’s not good!

With its tight florets like a bouquet, its creamy whiteness (even if it can be green, purple or orange depending on the variety), and its characteristic scent, cauliflower is a vegetable that does not do by half measures. . Generally speaking, like its sister the beet, cauliflower can be divisive. You either love it or hate it, that’s all. Often this resentment is rooted in bad memories of canteens where boiled cauliflower showed itself in its worst light, even if it was covered with béchamel or cheese to cover up poverty. While this vegetable does not need to be hidden to be enjoyed. It is best to let it express itself by adding a few flavorful seasonings to create a recipe. And the key to mouth-watering cauliflower also and above all comes from the cooking method. Reserve cooking in water for cauliflower intended for soups, otherwise forget it, and prefer a nice cooking in the oven, which will add crispness to the edges of the florets, or in a pan with a little butter to color the vegetable nicely.

The benefits of cauliflower

Cauliflower is good – whatever the recalcitrants say – but above all it is a vegetable which is good for our body. Low in calories with 20.9 kcal/100 g in the cooked version, it is one of the vegetables that make our scales dance lambada, even if – we know – weight is only a number which should never, oh never again, obsess us! In addition to its negative calories, it is also rich in fibers promoting intestinal transit, but also in vitamins B and C. Let’s talk about the importance of vitamin C against winter ailments or it would be too much parrot ?

When to enjoy cauliflower?

The cauliflower season extends from September to April with peak season in January. Even if we find it on the stalls in summer, during the summer we will prefer more summery vegetables, and we will reserve it for days when the temperature drops.

How to cook cauliflower?

Cauliflower is a good paste, it goes well with everything. Raw in florets, served with a dip as an aperitif; mixed into semolina to make a slimming pizza that wouldn’t harm a fly; snacked and generously garnished with tahini sauce; flecked with ultra-fragrant spices, it’s simple, you can do anything with cauliflower. You just need to have the right recipe. And that’s good, we had two or three under our belt and we said to ourselves that we would do you a favor by sharing them with you. We know, we’re cool!