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The easiest and best way to prepare cauliflower kofta

The easiest and best way to prepare cauliflower kofta


The nutritional value of cauliflower


Nutritional value 100 grams of cauliflower Energy 24 calories protein 2.35 grams fat 0.00 grams carbohydrates 4.71 grams fiber 2.4 grams sugars 2.35 grams calcium 24 milligrams iron 0.42 milligrams sodium 29 milligrams vitamin C 49.4 milligrams vitamin A IU 0 fatty acids, total saturated 0.000 grams acids Fatty acids, total transient 0.000 grams, cholesterol 0 milligrams


How to make cauliflower kofta


The preparation time is ten minutes The cooking time is thirty minutes, enough for four people


Ingredients


A head of boiled cauliflower. A cup of Parmesan cheese. A quarter cup of grated onion. Scrambled egg with a little black pepper. A cube of butter. Two tablespoons of rusk. Spoonful of ketchup. A tablespoon of powdered garlic. A tablespoon of powdered onions. A pinch of salt, to taste. Pinch of black pepper. To decorate: a little ketchup


The easiest and best way to prepare cauliflower kofta

How to prepare


Put the cauliflower in a food processor bowl, and chop well. Put the chopped cauliflower in a deep bowl, then season with salt and black pepper. Add grated onion and rusk to cauliflower. Add garlic powder, onion powder, egg and ketchup to the previous ingredients, and stir well. Add Parmesan cheese, and stir again until all the materials are mixed and get a cohesive dough. Prepare a baking tray and wrap it with parchment paper. Grease the parchment paper with a cube of butter. Form the kofta fingers from the dough, then place them on the baking tray. Operating the oven at one hundred and eighty degrees Celsius until it gets hot. Putting the tray into the hot oven and leaving it until it is completely done. Decorate the kofta sticks with ketchup, then serve


Tri-color pasta with cauliflower


The preparation time is fifteen minutes The cooking time is thirty minutes, enough for six people


Ingredients


A package of three-color penne pasta. Four cups of cream. Half a cup of mozzarella. A pinch of salt, to taste. Sprinkle black pepper to taste


How to prepare


Put the pasta in a pot of water, and boil it until it becomes soft while still holding it together, then put it in the oven dish and leave it aside. Put the butter in a small saucepan, and put it on a medium heat until it melts. Add cauliflower to melted butter, and stir for a few minutes. Add the cream and stir it over low heat, then season with salt and black pepper. Pour the sauce into the pasta plate, and stir well. Mozzarella cheese mix over pasta. Operating the oven at a temperature of one hundred and eighty degrees Celsius. Inserting the tray into the oven for a period of ten to fifteen minutes, until the cheese melts and the pasta is soft


Broccoli chicken stew


Preparation time is twenty minutes. The cooking time is fifty minutes. Sufficient for six people


Ingredients


Two tablespoons of chopped coriander. Medium grain of cauliflower. Twenty small mushrooms. 2 peeled and chopped tomatoes. Large onion. A century of green pepper. A piece of ginger. Four cloves of garlic. Three sticks of green onions. A teaspoon of cumin. A cup of yogurt. Four tablespoons of corn oil. Small spoon of salt. A small spoon of crushed chili. Half a teaspoon of turmeric. Three large pieces of chicken fillet, cut into cubes. ¼ teaspoon of black pepper. Serving ingredients: An appropriate amount of rice with vermicelli


How to prepare


Chop the cauliflower into bite-size pieces. Put an abundant amount of water in a saucepan, and put it on a high heat. Add a little cumin and salt, and leave it until the water boils. Put the cauliflower pieces in a saucepan of boiling water, and cover the saucepan. Leave the cauliflower for three minutes, then filter it from the water and put it in a plate and leave it aside until use. Chop the ginger and green pepper using a sharp knife. Chop the onion and green onion sticks into medium-sized pieces. Put the onion pieces, green onions, ginger, green pepper and garlic in the mixer bowl. Add a little water, and run the mixer on a medium speed until the mixture is mixed and you get a homogeneous sauce. Put the oil in a saucepan, and put it on a high heat until it gets hot. Put the chicken pieces in hot oil, and stir well until golden. Take the chicken out of the oil, place it on a plate, and set it aside. Add the mushroom pieces to the same saucepan, and stir for a few minutes until soft. Lift the mushroom from the pot and put it with the chicken. Add the onion sauce to the saucepan, bring it to a boil, and bring it to a boil. Add tomatoes, tomato paste, yogurt, coriander and chili. Season with salt, turmeric, black pepper and cumin, and stir all the ingredients over a high heat, until the milk boils for a period of three minutes. Add chicken and mushrooms to the saucepan. Add boiled cauliflower and chopped coriander, then cover the pot, and cook for fifteen minutes. Pour the broccoli chicken stew into the serving dish and serve it with vermicelli rice

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