4 autumn recipes to vary the flavors

The cabbage season has started but you don’t know how to cook them? Here is a list of recipes to help you brainstorm while trying out new flavors. To your apron!

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Cauliflower balls

From frying and cauliflower, here’s a recipe for comforting pancakes to welcome late fall and early winter.

  • 1 raw cauliflower
  • 60 g of flour
  • 3 eggs (or vegetable alternative)
  • 3 cloves of pink garlic
  • 3 tbsp. to s. spring onions
  • 4 tablespoons to s. olive oil

Start by cleaning the cauliflower with clean water, keeping the pulp and the hard core. Cut everything into small pieces then dip everything into a saucepan filled with boiling water. Leave to cook for ten minutes. Drain the cauliflower, drain it and set it aside. While the cauliflower is cooking, slice the onions. In a salad bowl, add the onions, cauliflower and mash everything with a fork. Add the eggs (or vegetable substitutes), salt, pepper, the minced garlic then the flour and mix.

In a pan, heat the olive oil and then make pancakes with the cauliflower batter with a wooden spoon. Fry them in oil, flattening them well if necessary. Wait until both sides are golden brown, then set the meatballs aside on absorbent paper. Serve hot.

Cauliflower Tika Masala

This dish of Indian origin is traditionally served with chicken. Here is a 100% plant-based alternative.

  • 1 cauliflower
  • 1 onion
  • 1 clove of garlic
  • 20 cl of coconut milk
  • 1 plain soy yogurt
  • 1 C. to s. tomato concentrate
  • 1 C. c. garam masala
  • 1 C. c. Turmeric
  • 1 handful of coriander
  • salt
Photo: Shutterstock

Clean the cauliflower and cook the florets in a pot with boiling water for 10 minutes. Once cooked, drain the cauliflower and set it aside. In a pan, heat the cooking oil, add the chopped onion. When tender, add the minced garlic and then the spices. Stir and cook for one minute. Add the cauliflower, coconut milk, yogurt and tomato puree. Mix again. Adjust the seasoning. Serve hot with the rice and finish by adding a few coriander leaves.

Warm cauliflower wings

From the outside, it looks like hot wings like the others. Yet on the inside, these crunchy “hot wings” are actually cooked from cauliflower. This gourmet and original recipe is signed by Alice Esmeralda, author of the book Vegan (First editions). To get a dozen pieces, here is the list of ingredients:

For the cauliflower:

  • 370 g of cauliflower
  • 60 g of wheat flour
  • 10 cl of water
  • 100 to 150 g of unsweetened corn flakes

For the spicy barbecue sauce:

  • 50 g of ketchup
  • 50 g of barbecue sauce
  • 5 to 15 drops of Tabasco (depending on taste)
  • 50 ml of water
  • 1/2 tsp. smoked paprika (optional)

For the light ranch sauce:

  • 100 g of silken tofu
  • 1 C. Brewer’s yeast
  • 1 C. chives
  • 1 C. lemon juice
  • 1/4 clove of garlic or 1/4 tsp. garlic powder
  • 1/2 tsp. teaspoon of mustard (optional)
  • salt (to taste)

Preheat your oven to 180 ° C. She begins by cutting the head of a cauliflower into bite-sized florets into a dozen. In a bowl, mix the flour and water until the dough is smooth and homogeneous, without lumps. Grind the cornflakes into crumbs (not into powder) using a food processor or by hand and place them in another bowl. Then pass each piece of cauliflower into the bowl of batter to coat them well, then pass them into the bowl of breadcrumbs. Then place the cauliflower pieces on a baking sheet lined with parchment paper. Cook for 20 minutes.

Meanwhile, prepare the barbecue sauce by mixing all the ingredients in a bowl, until you get a smooth sauce. Once the hot cauliflower wings are ready, take them out of the oven, let them cool for a few minutes and dip them in the barbecue sauce. Cover them well but be careful not to put too much, risking to see your hot wings become all soft. Bake again at 160 ° C for 20-25 minutes.

Remove from the oven, leave them for about 5 minutes in the open air. During this time, prepare the ranch sauce by mixing all the ingredients with a food processor. Dip the wings in the sauce and enjoy!

Autumn Cauliflower Salad

The simplest and sometimes tastiest cuisine. Here is an idea for a tasty and easy-to-cook recipe.

  • 1 cauliflower
  • 2 handfuls of pomegranate seeds
  • 1 pinch of Espelette pepper
  • 1 C. c. by ras el hanout
  • parsley
  • pine nuts
  • olive oil
  • vinegar
  • salt and pepper
Photo: Shutterstock

In a small bowl, mix the olive oil and add salt, pepper and the rest of the spices to your liking. Reserve.

Preheat the oven to 200 ° C. Then prepare the cauliflower and store the florets. Mix them in a salad bowl with spicy olive oil to impregnate the florets with the mixture. Spread each piece on a baking sheet and parchment paper and bake in the oven for 35 minutes. Roast the pine nuts in a pan until golden brown. Once ready, remove them from the pan and set aside.

In a salad bowl, pour all the ingredients, season to taste with oil, vinegar, salt and pepper and mix well. Chop the parsley and add it as a finishing touch. To serve.

To go further, discover other seasonal recipes: Autumn cooking: 7 sweet and savory recipes based on chestnuts.

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