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Breaded bread

Breaded bread

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Peel the cauliflower in bunches and wash. In a suitable pot put boiling water with a little salt and when the water has boiled add the cauliflower. When it is cooked, immediately turn it into a sieve and leave it to cool. From eggs, flour, milk, make a paste like sour cream in which you add crushed cheese and well drained cauliflower, season with salt and pepper. In a frying pan, heat the oil and with a tablespoon of soup take portions from the bowl. with all the ingredients. They brown on one side and on the other.

Great appetite,

Cauliflower au gratin

Cauliflower is the star vegetable of the cold season, and in addition to the tasty pickles with cauliflower there are a lot of other recipes in which cauliflower is the main ingredient. Below we teach you how to make cauliflower au gratin, an ideal recipe for lunch or dinner.

Cauliflower au gratin recipe:

Regular consumption of cauliflower brings many benefits to the body because it is a vegetable rich in nutrients, calcium, vitamin C, vitamin K and phytonutrients. And fortunately, cauliflower does not contain many calories, 100 grams contains about 23 calories.

The au gratin cauliflower recipe is extremely simple, but incredibly tasty. It is very easy to prepare, from just a few ingredients, and in less than an hour you can prepare the meal for the whole family. Here's what to do to cook the best au gratin cauliflower recipe.

1. Peel the cauliflower, cut it into small bunches and leave it in cold water. Peel a squash, grate it and slice it. Separately boil for 5 minutes in salted water, then drain.

2. Finely chop the onion in butter, then quench with half a glass of soup and simmer. Add the rest of the soup in which the flour and cream have dissolved, season to taste with salt, pepper, mustard and green parsley and simmer for 5 minutes.

3. In a pan greased with butter, place the cauliflower, potato slices and sliced ​​pressed ham. Then pour the white sauce, sprinkle with grated cheese and bake in a hot oven for 30-35 minutes.

The au gratin cauliflower is served hot with an extra cream on top, if you prefer, but also with fresh greens and a pickle sauce.

1. Preheat the oven to 220 ° C. Place a sheet of baking paper in an oven tray.

2. Peel the cauliflower leaves and break the florets. Wash well under running cold water. If they are too large, the cauliflower pieces are sliced ​​so that they are the right size for a sip.

3. Boil the cauliflower in salted water for a maximum of 5-6 minutes. It is enough to soften a little. In this way, after being removed from the oven, it will have a crispy crust, and inside it will be soft and fluffy. Cauliflower is tested with a fork to see if it is ready. Remove to a strainer and allow to drain well. You can skip the cooking stage, but it will not have the desired texture.

3. Beat the eggs with a fork in a bowl. Then add the paprika, salt, freshly ground black pepper and half the amount of oregano. Mix well until the composition is homogeneous. It is important that all the flavors intertwine, so that the cauliflower preparation comes out fragrant.

4. In another bowl, add the breadcrumbs along with the remaining half tablespoon of oregano and salt and pepper if needed. Mix with a spoon so that the spice is evenly distributed through the breadcrumbs.

5. Pass each cauliflower floret through the egg mixture, making sure it is completely covered. Then pass through the breadcrumbs mixture and place on baking paper. Continue the process until the cauliflower florets are finished.

6. Leave in the oven for about 30-40 minutes or until the cauliflower is golden to brown. Serve with dressing ranch or your favorite healthy sauce. Cauliflower bread can be served both hot and cold. It is an excellent appetizer, quick to make, suitable for both adults and children.

If you liked this breaded cauliflower recipe, we recommend other delicious recipes:

Cauliflower recipes

These cauliflower recipes they will always give you new ideas for healthy and diverse cooking. See what are the best cauliflower recipes for you, your family and children, and learn how to prepare foods like breaded cauliflower, baked or with mayonnaise.

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    Cauliflower should also be included in the diversification of the baby's diet, as it is rich.

    Summer evenings are perhaps the most awaited moment of the day, as we get rid of the scorching heat and gather, little by little, with.

    Take advantage of the presence of fresh cauliflower and try to prepare the next soup recipe. You will see that pleasant aroma.

    Most children are not at all aware when it comes to eating vegetables. These are absolutely & icircnsă.

    As we know, the liver is the main organ responsible for detoxifying the body. Being & icircnsă so & acirct to request (food.

    If you want to have beautiful skin for a longer period of time, nutritionists advise you to get used to consuming it daily.

    Healthy flour-free pizza is a culinary trick that will surely make you want to reduce your carbohydrates.

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    Chicken corn soup is very easy to prepare, is delicious, and is suitable for both a baby over 10 months and a baby.

    Broccoli, potato and cauliflower puree is a real health cocktail, not only for your baby, who will be delighted by.

    Cauliflower bread

    1. Unwrap the cauliflower in bunches and boil it for a few minutes in salted water. Drain carefully so as not to break it, and put it in a bowl.

    2. Separately, mix the flour with a pinch of turmeric (or turmeric), a pinch of salt and pour very cold water. To keep it cool, add a few ice cubes to the dough.

    3. Pass the cauliflower bunches through the tempura mixture and put them in the hot oil. Fry them quickly and take them out on an absorbent napkin. Serve the cauliflower breaded immediately with cooked vegetable salad.

    Suggestion If you want to surprise your family, replace the breaded cauliflower with well-drained pickles and serve them with a garnish of french fries or peas!

    1 cauliflower
    For the dough:
    200 g flour
    200 g very cold water
    ice cubes

    • 1 small cauliflower
    • 2 eggs
    • 3 tablespoons flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder (or a small grated puppy)
    • a teaspoon of pepper

    We wash and unwrap the cauliflower in the right bouquets. Boil them in salted water for 5 minutes, then let them drain well in a sieve.

    Meanwhile, in a bowl beat eggs well with salt, pepper and garlic.

    Then incorporate the flour, stirring constantly, the composition should be consistent.

    Put 5 bunches of cauliflower in the dough and roll them well on all sides. Fry the water in an oil bath so that it browns easily on all sides.

    Take them out on absorbent napkins and eat them warm with various salads, yogurt sauce with garlic or whatever you like best.

    Good job and good appetite!

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    Difficulty: easy & middot Preparation time: 30 minutes & middot Nr. servings: 4

    We start by unwrapping the cauliflower in small bunches, then we simmer it for about 5 minutes. Beat the eggs well, add 50 g of flour & rain, salt and pepper and mix until it becomes a homogeneous composition. We take the bunches of cauliflower squeezed well from the water on the r & acircnd, we give them through the remaining flour, then through the made composition, after which we put them in a pan and fry them in a little oil.

    The sauce is simple and will give flavor to the kind of cooking cooked in parallel. Peel the garlic and grind, add the oil and rub well until you get a creamy paste. Add water and mix gently, and at the end add sm & acircnt & acircna and a little salt. You can also use yogurt if you want it to be lighter.

    Peel a squash, grate it and boil it in salted water (about a quarter of an hour). Remove the bouquets and let them drain. Meanwhile, prepare a composition of 150-200 ml of water, mustard, salt and pepper. Add flour, until you get a thicker composition. Take a bouquet of cauliflower and pass it through breadcrumbs, then through the prepared mixture and fry in hot oil. Remove the breaded cauliflower on paper towels. Serve cold or hot, according to your preferences.

    After you prepare this recipe of cauliflower bread, you will realize that you should not miss the list of dishes prepared on days with culinary restrictions. Good appetite!

    4 comments to & bdquoCanopida pane & rdquo

    this is one of the most delicious recipes I learned from my mother :) this along with breaded pumpkin: D

    An extraordinary recipe, fff tasty and easy to make. Thank you for the idea.
    It is very good cauliflower prepared like this, and we liked it so much that yesterday and until today we finished it (we are only 2 :)).
    I used the classic panel for both snacks and vegetables (pumpkin), but when I saw how easy it is to make cauliflower with breadcrumbs, I decided to use your recipe from now on.
    I intend to try the breaded mushrooms soon, because those are also delicious.
    PS: For an extra flavor, in beaten eggs I put crushed garlic and some spices (because I'm a big fan): cumin, coriander, a little white pepper and thyme, all given by the grinder.

    Ruxandra thank you very much for your appreciation, the cauliflower bread is good hot, the next day it doesn't seem to have the same taste so it's good that you ate it all !. Thanks for the idea with the spices I'm a garlic fan :).

    I like to eat it with mustard. I ate at a college classmate.

    Conopida Pane & # 8211

    We prepare the stove and a pan in which we put water. Add salt and let it boil.
    When the water boils, add the cauliflower bunches and let them boil for a maximum of 10 minutes, until the cauliflower is soft, but not crumbly, so that we can easily bite easily.
    Prepare a strainer and drain the boiled cauliflower well. It is important to remove all the water from the cauliflower inflorescences.
    We beat the eggs, like for an omelet. Season with salt and ground pepper and mix well.
    Gradually add the flour, while mixing. In the end we have to get a dough a little thicker than the one for pancakes, so the amount of flour can vary.
    Put the well drained bunches of cauliflower in the egg and flour mixture and turn them on all sides to cover well. Drain them lightly from the dough and take them out on a plate.
    Prepare the stove and a tuci or a high pan in which we put the oil and let it heat well. When the oil is hot, add the cauliflower to the dough.
    Let it brown slightly, then turn it on all sides, and when it is golden we take it out on absorbent napkins.
    We continue until we finish frying all the cauliflower (I did it in 3 rounds).
    Serve with yogurt sauce or salad.

    The complete video recipe can be found here.

    We wash the cauliflower and break it into pieces.

    Bring the water to a boil in a saucepan and when it starts to boil, release the cauliflower in it. Let it boil for 10 minutes.

    Then drain them and rinse them a little with cold water, let them drain well. Salt and pepper.

    We put a pan with oil on the fire and then we take care of the cauliflower, we pass the cauliflower through the flour.

    And then we give it through well beaten eggs with a fork and a little salty.

    Then fry them in the pan with the oil well heated. We brown them nicely on all sides.

    After they are fried, take them out on a paper towel and let them cool a bit.

    Video: The Standard Breading Process in 3 Easy Steps - Kitchen Conundrums with Thomas Joseph (August 2022).