• In the present article we introduce Cauliflower to you attention. Below you will find a brief review on cauliflower, as well as, a couple of delicious cauliflower picnic ideas. The recipes are relatively quick but definitely healthy. We hope you will find a lot of interesting and useful information here.

    Cauliflower is one of the healthiest low fat vegetables. It has a decent amount of vitamin C, dietary fiber, and other important elements such as: protein, vitamins B2, B6, magnesium, potassium, zinc, and other. Cauliflower stimulates cellular restoration of DNA thus preventing cancer. It has also other different extremely positive effects on the organism. Consisting of fractal patters, cauliflower can be white, orange, or purple.

    Cauliflower soup and beignets

    Preparation and cooking takes 40-60 minutes. This picnic recipe yields 4 portions.

    Ingredients:

    Cauliflower soup

    1 tbsp of olive oil

    1 onion

    1 garlic clove

    1 tsp of ground cumin

    1 tsp of ground coriander

    1¾ lb (or 800 g) cauliflower florets

    1¾ pints (or 1 liter) vegetable stock

    5 fl oz. (or 150ml) of double cream

    Note: thinly chop the onion and garlic clove; roughly cut the cauliflower florets.

    Beignets

    5 oz. (or 150 g) cauliflower florets

    4.5 fl oz. (or 125 ml) of cold water

    2 oz. (or 50 g) of unsalted butter

    3 oz. (75 g) of plain flour

    2 free-range eggs

    2 oz. (50 g) grated Gruyère cheese

    Seasoning: salt and black pepper

    Note: Roughly cut the cauliflower florets and the butter.

    Note: Use a vegan alternative for butter, eggs and cheese.

    Instructions:

    CAULIFLOWER SOUP

    CAULIFLOWER SOUP

    Cauliflower Soup

    Place a heavy-based deep saucepan over a medium heat. Pour in the oil and let it heat. Add chopped garlic and onion and fry some 3 minutes until tender. Flavor with ground coriander and cumin; keep on frying no more than a couple of minutes. You will scent delicate fragrance spreading around. Add cauliflower pieces, pour the stock. When the liquid begins to boil, reduce the heat to minimal and simmer for around 10 minutes till cauliflower is soften enough. Set aside, allow the broth and vegetables to cool. Then empty the saucepan into the food-processor. Blend the ingredients until a soft paste. When done, set aside.

    Beignets

    Fill a pan with a water, bring to boil, add salt. Carefully piece by piece place cauliflower pieces in the pan (saucepan); boil for a couple of minutes until softened. Using a skimmer take the cauliflower pieces out of the water; you may drizzle them with cold water. Set the pan with the salty water aside for some time. Add the flour, beat and stir for 7-8 minutes.

    Choux pastry

    Put the pan with the mixture over the heat. Keep on stirring well. Soon set aside. Beat in until well combined one egg at a time. Slowly add in the grated Gruyere and cauliflower, stir to coat and combine. Season the meal with freshly ground black pepper and salt to taste.

    Pour oil in a deep frying pan; put over heat. Slowly take the mixture with a spoon and lay in the heated oil. Pan-fry each side for a couple of minutes until golden-brown and crispy. Using the simmer remove the fried cauliflower, drain the oil. Fry the remaining pieces, keep warm. When you are done with beignets, put the pureed soup in the saucepan (or pan) then add also the cream. Season with salt and black pepper, bring to boil for a couple of minutes. Serve the soup with the beignets. Bon Appétit!

    Cauliflower, Gruyere, and Mushrooms

    This recipe is anew interpretation of cauliflower meals. The Gruyere coated cauliflower and the salad have all chances to become one of your favorite picnic meals. Preparation and cooking takes 30-40 minutes; yields 4 portions.

    Ingredients:

    Salad

    6 oz. white mushrooms

    1 tsp of fresh lemon zest (finely grated)

    2 tbsp of fresh lemon juice

    0.25 cup of olive oil (extra-virgin)

    2 large bunches of parsley

    0.5 tsp salt

    0.25 tsp black pepper

    Cauliflower

    2 large free-range eggs

    2 10 oz. packages of frozen cauliflower florets

    2 oz Gruyere cheese

    1/3 cup of olive oil

    0.25 tsp salt

    1/8 tsp black pepper

    Note: Finely slice the mushrooms, thaw and pat dry cauliflower florets, finely grate (with a rasp) the cheese (will have 2 cups).

    Note: Use a vegan alternative for eggs and cheese

    Instructions:

    Mushroom Salad

    Stir to combine lemon juice and zest, freshly ground black pepper, and salt in a bowl. Add oil, whisk well. Stir in marinade and mushrooms.

    Cauliflower

    In a medium bowl, lightly whisk the eggs, add pepper and salt. Add cauliflower florets to coat in the mixture. Then coat the florets in the cheese, toss well. In a heavy frying pan heat the oil. Panfry coated cauliflower florets for a 3-4 minutes turning round until golden-brown at all sides. Using a simmer remove the florets and set aside to drain. Flavor the salad and cauliflower with finely chopped parsley. Enjoy the vegan picnic ideas!

     

    About Author: Chen Brumm runs Picnic Ideas, where you can find recipes, ideas, how to make a perfect picnic, and how to get the most from your picnics.

  • Evelyn Parham

    Learn more about me here.  You can find me on Twitter, Google Plus, You Tube, and Instagram sharing healthy living tips and inspiration for your mind, body and spirit. Get my Newsletter and Weekly Blog Post Updates delivered to your inbox by signing up here.  Stay connected!


  • Comments

  • 15 comments

    I think my wife will love to check this out, she loves health foods.. "TrafficColeman "Signing Off"

    Reply

    Hey TrafficColeman, Thanks for stopping by! Do show your wife and enjoy! ;) Take care, Evelyn

    Reply

    Sounds delicious. I eat a lot of cauliflower and it would be good to try some different recipes. Thanks for sharing. Patricia Perth Australia

    Reply

    Hi Patricia, Yes it does! :) Have a great weekend! Evelyn

    Reply

    MMMM cauliflower soup! That sounds awesome. I love making masked cauliflower and really just cooking it in general. I guess it's sort of my fav veggie right now. Thanks for the great ideas!

    Reply

    Hi Susan, I didn't know that cauliflower was your favorite veggie. Hope you try and let us know how you like it. Have a great weekend! Evelyn

    Reply

    [...] This post was mentioned on Twitter by Evelyn Parham, shai77. shai77 said: Reading: Cauliflower Picnic Ideas by @evelyn_parham http://bit.ly/buHzhe [...]

    Reply

    Definitely plan to check some of these recipes out. I need more cauliflower in my life :) Thanks for passing the recipes along.

    Reply

    Hi Siby, It's good to see you! Eat more cauliflower!:) Take care, Evelyn

    Reply

    Chen, Good recipes here! I think cauliflower is misunderstood food like Brussels sprouts. I make potatoes and cauliflower curry with ginger and onion. Yummy. Great guest post Evelyn, Preeti

    Reply

    Hi Preeti, Glad you enjoyed the guest post! Your cauliflower dishes sounds yummy! :) Take care, Evelyn

    Reply

    Thank you all for the nice comments. I'm really really glad that you liked the recipes,and thank you so much again Evelyn :-)

    Reply

    Chen, You're very welcome! Thank you for your guest post! :) Have a great day! Evelyn

    Reply

    Thanks for the cauliflower education, please tell me what does a vegan use in place of double cream? Thanks again,

    Reply

    Hey Kissie, Thanks for stopping by! I would say maybe coconut milk or some other nut milk. I'll have to investigate this further. Take care, Evelyn

    Reply