Salad with roasted cauliflower, podmazyvanie carrot and crispy chickpea under tahini dressing

The moment when a salad just happened from what was home, but immediately loved it. Fragrant, spicy, light and hearty at the same time. In him everything is in harmony and texture, and taste.

Ingredients (for 4 servings):

  • Forks 1 large cauliflower (or 2 small),
  • 4 medium carrots, preferably a very sweet seasonal
  • 1 bunch parsley,
  • 1 bunch cilantro,
  • 2 cloves garlic, missed through chesnokodavku (optional)
  • 3 tablespoons Apple cider or wine vinegar,
  • 3 tbsp lemon juice (you can substitute Apple cider or red wine vinegar),
  • 2 tbsp Jerusalem artichoke syrup or any other sweetener (optional)
  • 2 tbsp soy sauce (can be replaced by 0.5 CH. l. salt),
  • 1 tsp ground coriander (optional or substitute the spices that you like),
  • Vegetable oil – 2-3 tbsp.
  • Salt/freshly ground pepper – to taste.
  • Crispy chickpeas (recipe) – a handful for each serving
  • Tahini dressing, try with a different (recipe 1, recipe 2, recipe 3) – 2 tbsp for each serving.

How to do:

1. Chickpeas do in the first place, the link to the recipe above. Do it a lot at once, put in salads, soups or just enjoy;)

2. While the chickpeas are done, prepare all the remaining ingredients.

Rinse the cabbage, disassemble it into inflorescences, rinse it again, let the water drain. Drying the cabbage is an important point, otherwise the Kona will not be baked, but will be boiled and not so tasty.

Leaves and a stalk not throw out, and put in the freezer and then cook this kind of vegetable broth (recipe).

Opolaskivaniem greens, soak in water for 10-15 minutes, so it definitely came off all the dust and dirt, again opolaskivaniem.

We only want the leaves, chop them coarsely. Stick, not to throw, too, in the freezer for broth.

Carrots my brush, clean (peel also not throwing themselves already know why;). Further, the peeler nastigaet thin plates, put them in a container with tight cover, add to vinegar, lemon juice, soy sauce or salt, garlic, sweetener, cilantro or your favorite spices, pepper. Close the jar and mix everything together intense shaking, leave at rest for at least 10 minutes. Marinating the carrots can be done in advance.

Make the salad dressing (it is better because it “collects” the whole salad).

3. Bake the cabbage.

Chickpeas take out, put the oven on to warm to 180C.

Spread the cabbage florets on the parchment, sprinkle with a little salt and pepper, butter sprinkles and carefully all this stir. Try that each inflorescence was covered with oil.

If you have the desire, then the cabbage can be used to season anything you like: paprika, turmeric, chili, cumin, mustard, honey, etc., but believe me, in this case, salt and pepper straight enough for the carrots and chickpeas and so will be very spicy.

Bake in fan mode until crispy and crusty, this is approximately 25-35 minutes. Depends on the oven. After allowed to cool.

4. Collect salad.

On the plate put cabbage, then the carrots on top of greens, really do not regret it there is a place, then pour dressing on salad (2 tbsp per serving or how many have conscience))), throw a handful of chickpeas and enjoy immediately.

Delicious cauliflower soup with nutmeg

I don’t like soups made from ordinary white cabbage, but with cauliflower – very much;) So immediately and do not understand what it is, just feel that vkuuusny!

Ingredients for the soup:

• Cauliflower – 2 small kachna or 1 large,

• 2-3 tablespoons – oil for frying,

• 3-4 large yellow onion bulbs (don’t spare the onion, it gives the desired taste to the soup),

• 400 ml – almond milk (can be replaced with cow’s milk or cream, depending on your love of fat),

• 800 ml – water/vegetable or chicken broth,

• 4-5 cloves of garlic,

• 0.5 tsp – nutmeg,

• Salt – 2 tsp or to taste,

• Pepper – 2 tsp or to taste.

Oregano and sage are also very suitable. I don’t always put them in, according to my mood.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for topping:

• Shredded cheddar cheese/cream cheese/blue cheese/Parmesan (you can also put the cheese in the soup itself, as you like).

For 1 serving 30-50 g of cheese. If Parmesan, 1-2 tbsp grated.

• Red caviar – 2-3 tbsp.

• Mushrooms baked or fried with thyme + pine nuts.

For any option, I recommend serving toast from bread

How to do:

1. peel, wash, and chop the Onion and garlic. Wash the cabbage, divide it into inflorescences, cut the stalk, and wash it again.

2. in a large saucepan, heat the oil and add the finely chopped onion, passer until very browned, then add the crushed garlic, fry for 30 seconds until fragrant and throw the cabbage with water/broth. Bring to the boil, reduce the heat and cook for 15-20 minutes, until the cabbage is soft.

If the cabbage is not completely immersed in the liquid, it’s okay, it will still be steamed. To speed up the process and cook evenly, stir the contents of the pan periodically.

3. after the cabbage is cooked, add the milk/cream and all the above spices to the soup. Grind the soup with a blender until smooth, taste, add more liquid or spices if necessary. Bring to a boil over low heat and turn off immediately.

4. Pour the soup on plates, sprinkle with freshly ground pepper and put any topping to your taste. If using cheese, let it melt a little.

In my photo, the soup is simple with croutons, balsamic cream and truffle oil. The simplest version, but it is no less delicious than the more complex versions)

By the way, if you put less liquid, you will get a great puree on the side dish or sauce for a hot dish.

Cauliflower pizza and homemade tomato sauce recipe

Anyone who loves pizza, here’s her cabbage version! If you do not warn consumers in advance, many may not recognize that the Foundation of a bit unconventional;)

The ingredients I brought 2 pieces, so you like to make a couple. One is right, and the second pizza to freeze. Excellent optimization of your time. If you want 1 pizza, divide all ingredients in half.

Ingredients for the base (for 2 pizzas with a diameter of 26cm):

1 large head of cauliflower (about 1kg),

100 grams of delicious cheese (Gruyere, cheddar or whatever you like),

2-3 tbsp of Parmesan cheese (Parmesan if not, can not put, but it goraaazdo delicious),

2 eggs,

3-4 tsp dried oregano/Basil/herbs of Provence,

3-4 garlic cloves,

0,5 tsp sea salt

Optional a couple of pinches of freshly ground black pepper

Optional 3-4 tbsp buckwheat/almond/whole wheat flour (to give greater hruskoci test).

If you don’t eat dairy products, instead of cheese put more flour (about 150g) 1 egg.

Ingredients for sauce:

400 gr. tomatoes in own juice or tomato trade winds,

1 Chile pepper (can be replaced with 0.5 tsp. Cayenne pepper),

1 onion medium size,

1 clove garlic,

1 tsp dried oregano/Basil/herbs of Provence,

0,5 tsp. dry thyme

A couple of pinches of salt

1 tbsp Jerusalem artichoke syrup (if tomatoes are sour)

0,5 tsp oil ghee for frying vegetables.

How to do:

Sauce. It can be made in advance or in store.

The onion and chilli finely cut into cubes, fry on medium heat until Golden on the drop of oil ghee. Add the chopped garlic, fry for another 30 seconds until garlic fragrant, then immediately add the tomatoes. If you are using tomatoes in their own juice, then mash them with a spatula.

Simmer the sauce for 15 minutes, then add the herbs and leave on the heat for another 5 minutes. Only at the very end of cooking, when the sauce Uvarov and has become thick, add salt/pepper/sweetener to taste.

The sauce is ready, but I strongly recommend to break it in a blender until smooth.

This sauce can also be used for pastaand meat dishesto sandwiches.

The pizza base out of cauliflower.

1. Rinse cabbage, remove outer leaves (you can use them for making vegetable broth) and cut into florets. The stalk is also not throw away, it is ground and goes to the cause.

2. Chop the cabbage in a blender to a wet snow. In principle, this is enough, but I have this small crumb was milled further immersion blender to puree (but he copes with it). It takes a maximum of 2 minutes, but then the basis becomes a very cool smooth texture.

3. Salt the cabbage and leave for 15-20 minutes. So it is going to give all of its juices, which will need to be carefully overcome. I do it using kitchen towel. Cauliflower contains a lot of water, no push-UPS the pizza base will be loose and wet.

4. Pressed cabbage, mix with egg, garlic, grated cheese and herbs, then optionally add the flour. Mix all ingredients until a homogeneous mass.

5. If you have a regular uncoated parchment or you bake directly on the baking sheet without paper, then grease the surface with cooking oil and lightly flour. If you have this paper here, nothing to lubricate and sprinkle do not need to it do not stick.

You can put the dough arbitrary, and can make a completely flat circle through split forms for cakes.

First snap the shape, put it on baking paper upper side (where there is no groove for the base shape), the dough it is not clogged. Carefully align closely inside, then the latch open and lift the form. In the end you have a perfect circle with a diameter of 26 cm and a thickness of about 3-4mm. I think the thickness of the dough is perfect, if you like thicker – please vary the point, but keep in mind that the thicker the layer, the harder it is grilled to crispy perfection.

6. The cake randomly prick with a fork and bake in the oven on the middle shelf for 25-30 minutes at a temperature of 190C. 180S on my cake baked through enough, it burns at 200C, 190C so – perfect. But all ovens are different.

The substrate must be rosy and elastic. Can freeze it for later use. Pizza can be prepared at once. Use any ingredients for the toppings you like.

In this case, I have 1 pizza used only ½ of tomato sauce, then a handful of cheese, half a pre-cooked chicken breast, half a sweet pepper, 4 cherry tomatoes, 2 large mushrooms and top with a couple handfuls of cheese.

Bake on top shelf for 10-15 minutes until cooked ingredients. The last couple of minutes on the grill mode. Incredibly tasty!

Green zucchini soup with shrimps

How I do it:

I take zucchini (2-3 medium size) you can add other vegetables (broccoli, cauliflower, spinach) + onions are exactly 2 times less than the number of basic vegetables.

In a saucepan, heat the oil for frying (ghee, olive oil of low acidity, avocado oil) and pass the onion, which I cut into cubes. You can add some carrots and celery to it, if you like. I do not add carrots to green soups so as not to spoil the color.

When the onion is ready (golden and smells delicious), add 2-3 cloves of garlic very finely chopped, actively mix and after 30 seconds throw all the other vegetables, cut into cubes or divided into inflorescences. I add water so that it covers all the vegetables and the carcass until the vegetables are ready. If I put spinach, then right at the very end (2 minutes before cooking). By the way, I do not use potatoes in cream soups, because I do not like the consistency of the paste, which it gives when whipping with a blender.

With an immersion blender, beat the contents directly in the pan, add water/milk/cream (it depends on the mood and the desired caloric content of the soup). I add it gradually so that the soup is not too liquid. As soon as I am satisfied with the density and consistency, I start adding spices, not before, so as not to make a mistake in their quantity. Usually I put salt, pepper, nutmeg, Provencal herbs. It can also be ginger, chili pepper, hops-suneli, etc. (this depends on the specific soup). Once again I warm up the soup and it’s ready.


In such soups, more than half of the success is competent topping.

For soups of green vegetables, like this, cheeses (Parmesan, blue cheese), shrimp/crab, fried with herbs and onions mushrooms+parmesan+baked garlic will do.

For cauliflower soup, red caviar is very cool.

For tomato soup: poached egg something meaty like chorizo / fried bacon+ricotta, Parmesan.

Pumpkin soup will garnish (to taste) with olive oil+balsamic sauce+roasted pumpkin seeds, cheeses (ricotta, goat cheese, blue cheese, strachatella).

Oh, yes, croutons are always appropriate for mashed soups.

P.S. for satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)