Chou Fleur Persillé Cauliflower With Egg And Parsley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAULIFLOWER AND POTATO PUREE (PUREE DE CHOU-FLEUR)



Cauliflower and Potato Puree (Puree De Chou-Fleur) image

Most classic purees usually include large quantities of butter or heavy cream. This recipe is lighter, less rich and delicious. One night I made dinner and, without asking, served a puree of cauliflower and potatoes with broiled chicken and string beans. The puree, which was enough for six, was devoured by four, and I now receive frequent requests for it. Use this recipe as a guide for pureeing other vegetables. Use a ration of potato to vegetable 1 to 3 or, at most, 1 to 2. NOTE: Using a food processor to puree potatoes alone will make them pasty, but using it to puree them together with another vegetable works exceptionally well. I had to do it in two batches because I have a smaller food processor. Put cauliflower in first then the potatoes on top. I did not have to use milk it was smooth enough without it. Yummy!

Provided by Olha7397

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cauliflower, cored and separated into florets (about 3 pounds)
1 1/2 lbs potatoes, peeled (2 to 3 large potatoes)
1/4 cup milk, to 1/2 cup as needed
3 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
  • Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.
  • Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).
  • NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.
  • VARIATIONS:.
  • In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
  • PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. Prepare as above.
  • PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
  • At Home With The French Classics.

Nutrition Facts : Calories 168.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.7, Sodium 372.1, Carbohydrate 25.4, Fiber 4.9, Sugar 3.2, Protein 4.6

CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY



Cauliflower Crust Egg Cups Recipe by Tasty image

Here's what you need: cauliflower, salt, olive oil, garlic powder, onion, parmesan cheese, salt, pepper, eggs, tomato, fresh basil, fresh spinach, broccoli, cheddar cheese

Provided by Crystal Hatch

Categories     Appetizers

Yield 6 cups

Number Of Ingredients 14

1 head cauliflower, medium-large
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
⅓ cup onion, diced
½ cup parmesan cheese, grated
salt, to taste
pepper, to taste
6 eggs, whisked, separate into a batch of 2 and a batch of 4
tomato, for garnish
fresh basil, for garnish
fresh spinach, for garnish
broccoli, for garnish
cheddar cheese, for garnish

Steps:

  • Preheat oven to 375°F (200°C).
  • Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
  • Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
  • Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
  • Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
  • Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
  • Bake for 20-30 minutes, or until the crust turns golden brown.
  • Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
  • Bake an additional 15-20 minutes or until eggs are cooked through.
  • Allow to cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 176 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

CAULIFLOWER AND EGG SALAD



Cauliflower and Egg Salad image

This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion.

Provided by Rosalie

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 30m

Yield 6

Number Of Ingredients 8

4 cups cauliflower, broken into small florets
3 hard-boiled eggs, diced
½ small carrot, peeled and shaved into strips using a vegetable peeler
3 small green onions, chopped
5 tablespoons sweet pickle relish
5 tablespoons light mayonnaise
1 tablespoon mustard
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
  • Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.

Nutrition Facts : Calories 116.4 calories, Carbohydrate 9.9 g, Cholesterol 110.4 mg, Fat 7 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 268.9 mg, Sugar 6.3 g

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY



Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

  • Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
  • Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
  • Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
  • Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams

CHOU-FLEUR PERSILLé (CAULIFLOWER WITH EGG AND PARSLEY)



Chou-Fleur Persillé (Cauliflower With Egg and Parsley) image

Make and share this Chou-Fleur Persillé (Cauliflower With Egg and Parsley) recipe from Food.com.

Provided by threeovens

Categories     Cauliflower

Time 20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

1 3/4 lbs cauliflower (one small head)
4 cups water
salt & freshly ground black pepper
1/4 cup milk
1 egg, hard-boiled, peeled and put through a sieve
5 tablespoons butter
2 tablespoons fresh parsley

Steps:

  • Cut cauliflower into flowerets and discard core. Heat water in a saucepan and season with salt. Add milk and cauliflower and boil and simmer 10 minutes until tender. Drain.
  • Prepare egg and set aside.
  • In a skillet heat 1 tablespoon butter and add cauliflower. Toss briefly until cauliflower begins to change color. Remove to a serving dish.
  • Heat the remaining 4 tablespoons butter and add sieved egg, salt and pepper to taste. Pour over cauliflower, then garnish with parsley. Serve immediately.

Nutrition Facts : Calories 205.2, Fat 16.7, SaturatedFat 10, Cholesterol 86.8, Sodium 219.7, Carbohydrate 10.8, Fiber 4, Sugar 3.9, Protein 6.1

More about "chou fleur persillé cauliflower with egg and parsley recipes"

CAULIFLOWER GRATIN RECIPE – GRATIN AU CHOU-FLEUR
2008-12-16 Rinse them in cold water, drain, and arrange them in a single layer in the buttered dish. In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually—1/3 cup at a time add the milk.
From thespruceeats.com
4.6/5 (20)
Total Time 55 mins
Category Side Dish, Dinner
Calories 255 per serving


RECIPE - CURRIED CAULIFLOWER MOUSSE
Important: You must be 19 years of age to purchase alcohol. View Cart Same-Day Pickup
From lcbo.com


SIMPLE ROASTED CAULIFLOWER WITH GARLIC, LEMON AND PARSLEY ...
2012-10-29 Trim leaves off the cauliflower, and cut into small florets. Place in a bowl and toss with the garlic, coriander seeds, caraway seeds, salt, pepper, chili flakes, lemon zest and olive oil. Toss to coat well. Place on a parchment -lined baking sheet and roast in oven for 20-25 minutes, or until fork tender and lightly edges are lightly crisp and ...
From feastingathome.com


RECETTE DE GRATIN DE CHOU FLEUR PERSILLé AU COMTé | RECIPE ...
Oct 4, 2015 - Recette de Gratin de chou fleur persillé au comté. Facile et rapide à réaliser, goûteuse et diététique. Ingrédients, préparation et recettes associées.
From pinterest.fr


VEGAN CAULIFLOWER "EGG" SALAD RECIPE - EATINGWELL
Step 1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until just tender, 4 to 6 minutes. Advertisement. Step 2. Meanwhile, whisk mayonnaise, lemon juice, mustard, hot sauce, turmeric and salt in a medium bowl. Step 3.
From eatingwell.com


RECIPE: CAULIFLOWER PURéE - KITCHN
2010-02-25 After trying a version of cauliflower puree at a local restaurant a couple of years back, I just had to track down a recipe. If you want to impress your guests, you can call this classic French dish by its original name: chou-fleur purée de chou-fleur. Traditionally used as a bed for serving roasted meats, in lieu of potatoes, it also makes a great side dish sans meat.
From thekitchn.com


HERBY CAULIFLOWER SALAD WITH CHICKPEAS - INSPIRED TASTE
Step 1, Cut or pull the cauliflower into tiny florets or as Heidi from 101 Cookbooks calls them, “tiny trees.” By breaking the cauliflower down into tiny trees, the salad is much more approachable and the lemony herb dressing has a chance to get into every nook and cranny.
From inspiredtaste.net


COOK THIS: ROASTED CAULIFLOWER WITH DATE-PARSLEY …
2020-10-06 Roast the cauliflower: Preheat the oven to 500°F (260°C). Step 2. In a large bowl, toss the cauliflower with the olive oil and salt.
From nationalpost.com


CHOU-FLEUR (CAULIFLOWER WITH CHEESE) - THE CALIFORNIA …
Steam cauliflower to al dente, strain and set aside. In a small saucepan over medium heat, make a roux with the butter and flour, melting and whisking together into a creamy paste. Add in heavy cream, vigorously whisking to thicken. Add cheese in …
From cawineclub.com


ITALIAN WHOLE-ROASTED CAULIFLOWER WITH PARSLEY SAUCE | GIADZY
Lower the oven temperature to 425°F and loosely tent the cauliflower with tinfoil. Roast for an additional 20 minutes or until the cauliflower pierces easily with a paring knife and is evenly golden brown. While the cauliflower is in the oven, combine the olive oil, parsley, lemon zest, salt, and Parmesan cheese and set aside.
From giadzy.com


10 BEST CAULIFLOWER EGG RECIPES - YUMMLY
Guided. Cheesy Baked Cauliflower Tots Yummly. onion powder, egg white, black pepper, salt, garlic powder, cauliflower and 4 more. Guided. Whole Roasted Cauliflower Yummly. dried parsley, cauliflower, smoked paprika, salt, butter, extra-virgin olive oil and 3 more. Guided. Buffalo Cauliflower Yummly.
From yummly.com


CAULIFLOWER WITH PARSLEY BUTTER (CHOUFLEUR MAîTRE D'HôTEL ...
Save this Cauliflower with parsley butter (Choufleur maître d'hôtel) recipe and more from Jane Grigson's Vegetable Book to your own online collection at EatYourBooks.com
From eatyourbooks.com


CAULIFLOWER WITH SIEVED EGG AND PARSLEY (CHOU-FLEUR ...
Save this Cauliflower with sieved egg and parsley (Chou-fleur persillé) recipe and more from The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne to your own online collection at EatYourBooks.com
From eatyourbooks.com


RECIPE - CAULIFLOWER CHEESE SOUP WITH SAVOURY DRIZZLE
Important: You must be 19 years of age to purchase alcohol. View Cart Same-Day Pickup
From lcbo.com


10 BEST CAULIFLOWER FLOUR RECIPES - YUMMLY
2022-02-11 Healthy Cauliflower Wings - No deep fry akshayavenugopal32959. water, butter, rice flour, all purpose flour, pepper, oats, garlic powder and 6 more. Pro.
From yummly.com


PARMESAN BAKED CAULIFLOWER - RASA MALAYSIA
Preheat oven to 400°F (207°C). Mix panko, Parmesan cheese and salt together. Set out the eggs in a separate bowl. Dip each cauliflower floret in the egg, shaking off the excess, and lastly coat well with panko. Repeat the step so each cauliflower floret is coated twice with the egg and panko. Transfer the cauliflower to the baking sheet.
From rasamalaysia.com


CHOU FLEUR PERSILL CAULIFLOWER WITH EGG AND PARSLEY RECIPE ...
Chou fleur persill cauliflower with egg and parsley is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chou fleur persill cauliflower with egg and parsley at your home.. Chou fleur persill cauliflower with egg and parsley may come into the following tags or occasion in which you …
From webetutorial.com


CHOU-FLEUR PERSILLé (CAULIFLOWER WITH EGG AND PARSLEY ...
Oct 15, 2012 - A nice side dish for any kind of chops.
From pinterest.com


FRIED CAULIFLOWER RECIPE - TASTY ARBUZ
This recipe in particular calls for frying the cauliflower. I will fry cauliflower, dipped into egg batter. This goes yummy with sour cream in morning school rushes and looks beautiful as a side dish on every occasion. Ingredients: 1 medium-large cauliflower head; 3 eggs; 1 tbsp salt for boiling cauliflower and 1/8 tsp salt for egg batter; 4 ...
From arbuz.com


CAULIFLOWER RECIPES | JAMIE OLIVER | JAMIE OLIVER
Roasted veg vindaloo with golden gnarly chicken skewers. 1 hour 35 minutes Not too tricky. The best cauliflower & broccoli cheese. 15 minutes Super easy. Keralan veggie curry. 35 minutes Super easy. The best aloo gobi. 1 hour 15 minutes Super easy. Whole baked cauliflower with tomato and olive sauce.
From jamieoliver.com


EGG AND CAULIFLOWER CASSEROLE - A TASTE OF MADNESS
2017-08-28 Preheat the oven to 355˚F. Lightly grease a baking dish and coat with 1/4 cup breadcrumbs. Set aside. In a medium saucepan, melt the butter. Mix in the flour and milk, and bring to a boil. Reduce heat and continue mixing until thickened. Mix in the salt and cheese and set aside. Separate the egg yolks and egg whites.
From atasteofmadness.com


BEST ROASTED CAULIFLOWER AND CHICKPEAS RECIPE
Preheat the oven to 400ºF and set the rack in the middle. Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the …
From theyellowtable.com


CAULIFLOWER PANCAKES: THE EASY RECIPE - CULTURE CRUNCH
2020-05-16 CAULIFLOWER CAKES: the easy recipe. May 16th Culture Crunch accompaniments, SALTED RECIPES Leave a comment. The cauliflower patties are pancakes made from cauliflower, eggs, onion, flour, garlic, salt, sugar, pepper and breadcrumbs. Easy to prepare, tender and delicate, these patties are perfect as a side dish or as a dish.
From culture-crunch.com


QUICK SPICY PICKLED VEGETABLES RECIPES
Pack the cauliflower, carrots, onion, jalapeños and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon. In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano and a generous amount of freshly ground black pepper.
From tfrecipes.com


60‐MINUTE GOURMET - THE NEW YORK TIMES
1977-03-02 Cauliflower with parsley (see recipe). 1. Sprinkle the chops on all sides with salt and Pepper. 2. Heat three tablespoons of the butter …
From nytimes.com


KOREAN SLICED RICE CAKE RECIPES
Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Set aside. Heat sesame oil and margarine in a large skillet over medium heat. Pour in rice and stir-fry until golden brown, about 5 minutes. Add scrambled eggs, frozen peas and carrots, chicken, green onions, soy sauce, seasoned salt, and pepper.
From tfrecipes.com


SMOTHERED CAULIFLOWER WITH EGGS RECIPE - HEIDI SWANSON ...
In a large, deep skillet, heat the oil until shimmering. Add the cauliflower and cook over moderately high heat, turning, until browned. Add the tomatoes, crushed red …
From foodandwine.com


85 IDéES DE CHOU-FLEUR CAULIFLOWER | CHOU FLEUR, CUISINE ...
13 oct. 2019 - Explorez le tableau « chou-fleur cauliflower » de Claudette Duguay, auquel 113 utilisateurs de Pinterest sont abonnés. Voir plus d'idées sur le thème chou fleur, cuisine, recette.
From pinterest.ca


SIMPLE ROASTED CAULIFLOWER WITH GARLIC, LEMON AND PARSLEY ...
Jul 29, 2019 - Simple Roasted Cauliflower with garlic, lemon and fresh parsley. A delcious, healthy and vegan side dish that is full of flavor and good for the body!
From pinterest.fr


CAULIFLOWER AND PARSLEY RECIPES (792) - SUPERCOOK
Supercook found 792 cauliflower and parsley recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ... It uses lemon, parmesan, parsley, egg, mushroom, olive oil, cauliflower Parmesan …
From supercook.com


CHOU-FLEUR AU CITRON ET AU PERSIL | VEGGIE SIDE DISHES ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


THE 10 BEST CAULIFLOWER RECIPES | FOOD | THE GUARDIAN
2013-04-06 2 Drain and put the cauliflower, pears, eggs, salt, pepper, nutmeg and breadcrumbs into a liquidiser and blend. 3 Preheat the oven to 180C/350F/gas mark 4 and lightly grease a large baking dish.
From theguardian.com


CREAMY CAULIFLOWER SAUCE RECIPE - PINCH OF YUM
2013-03-18 Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk.
From pinchofyum.com


Related Search