Cauliflower in the oven - 10 recipes with step by step photos

Cauliflower in the oven with cheese and egg

When baked, cauliflower is especially tasty. It is much softer than the white variety. And we will bake juicy inflorescences with an egg and cheese - the golden brown crust on the surface of the dish not only decorates well, but also creates a contrast with the delicate pulp of the vegetable. Cabbage can be used both fresh and frozen. In any case, before baking, you will have to boil it for several minutes in salted water. All the details are in the recipe below.

Cooking time: 40 min.

Cooking time: 20 min.

Servings: 4.

• 
  If the cauliflower is frozen, then you do not need to completely defrost it. As a rule, such cabbage is already in the form of individual inflorescences - we will immediately throw them into boiling water for cooking. If the vegetable is fresh, then thoroughly rinse the forks and remove the lower leaves, if any.
• 
  We disassemble the forks into separate inflorescences of approximately the same size. If necessary, large pieces can be cut.
• 
  In a saucepan, bring salted water to a boil and dip the prepared cauliflower inflorescences into it. Bring the contents of the saucepan to a boil and cook for seven to eight minutes. The pulp should not boil over.
• 
  Throw the boiled inflorescences in a colander and let all the liquid drain.
• 
  Break eggs into a bowl, add sour cream, salt and black pepper to taste. Shake all the ingredients with a fork until a homogeneous mixture is obtained.
• 
  Rub hard cheese on a hard grater.
• 
  Pour the cheese shavings into the egg and sour cream mass, mix.
• 
  Grease the baking dish with butter, not forgetting about the sides. We spread the dried cauliflower inflorescences in it - we try to distribute them evenly around the entire perimeter.
• 
  Fill the cabbage with the cooked egg-cheese mixture.
• 
  Preheat the oven to a temperature of 180 degrees. We put the form with cabbage on a medium level and bake for thirty to thirty-five minutes. When a pronounced ruddy crust forms on the surface, the mold can be removed from the oven.
• 
  Let the dish cool slightly and cut it into portions right in the mold. Serve hot baked cauliflower, garnish with fresh herbs.

Bon Appetit!

Cauliflower with sour cream and cheese in the oven

Depending on the method of preparation, cauliflower can be served as a side dish for meat or fish, or as a complete separate dish. For lovers of light vegetable dishes, baked cauliflower is just a godsend. For juiciness, we additionally use sour cream, and for a golden brown crust on the surface - grated cheese. This option for cooking cauliflower is quite satisfying, while completely light for the stomach.

Cooking time: 35 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 1 medium fork

Hard cheese - 200 gr.

Sour cream - 200 gr.

Salt to taste.

Provencal herbs - ½ tsp.

Ground black pepper - to taste.

Butter - for greasing the mold.

Cooking process:

1. Thoroughly rinse the cauliflower forks in running water, remove the lower leaves. We disassemble the vegetable into separate inflorescences of approximately the same size. If you are using frozen cauliflower, then go straight to the cooking step without defrosting.
2. In a saucepan, bring the salted water to a boil and lower the cauliflower inflorescences into it. From the moment of re-boiling, boil the vegetable for seven to eight minutes. The pulp of the cabbage should become softer, not in any case not boiled. After boiling, discard the inflorescences in a colander and let the liquid drain.
3. Grease the baking dish with butter. We spread the boiled inflorescences into it.
4. Rub hard cheese on a coarse grater.
5. Put the sour cream on top of the cabbage right into the mold and mix it with the inflorescences. Now we distribute the cabbage in the sour cream in an even layer around the entire perimeter of the form. Top with dry Provencal herbs and black ground pepper to taste.
6. Finally, pour out the cheese shavings, evenly distributing them throughout the cabbage.
7. Preheat the oven to a temperature of 190 degrees. We put the form with cabbage on a medium level and bake for fifteen to twenty minutes. A sign of readiness is a noticeable ruddy crust on the surface.
8. We serve hot baked cauliflower as a separate dish or as a hearty side dish.

Bon Appetit!

How to deliciously bake cauliflower in batter in the oven

Cauliflower in batter is delicious! But there is one drawback - this is a large amount of oil for frying and, as a result, a rather high calorie content of the finished dish. To remedy the situation, we suggest cooking cabbage in the oven, not in a frying pan. To do this, the batter in the usual sense will have to be divided into dry and wet components and “process” the inflorescences step by step. This will keep the crust on the surface of the cabbage instead of on the baking sheet separately.

Cooking time: 35 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

Cauliflower - 1 fork

Grated hard cheese - 1 tbsp.

Bread crumbs - 1 tbsp.

Salt to taste.

Ground black pepper - to taste.

Paprika - 1 tablespoon

Grated Parmesan - 50 gr.

Dried garlic - 1 tsp

Eggs - 2 pcs.

Greens - for serving.

Cooking process:

1. We wash and dry the cauliflower forks. We divide it into separate inflorescences of approximately the same size. If frozen cabbage is used, then immediately proceed to boiling it without preliminary defrosting. Dip the inflorescences in boiling salted water and cook for five to seven minutes, until the vegetable flesh becomes slightly softer. Do not boil until completely soft - there is still baking ahead. Throw the boiled cabbage in a colander and let the broth drain completely.
2. In a separate bowl, mix the dry ingredients: hard grated cheese, paprika, bread crumbs and dried garlic.
3. Finally, add the dry mixture with grated Parmesan. Mix thoroughly.
4. In another bowl, shake eggs with a fork with a pinch of salt and a little black pepper. We prick the dried inflorescences on a fork and lower them into the egg mass.
5. Then place the cauliflower in the dry breading mixture and roll it in from all sides.
6. Cover the baking sheet with oiled parchment or a silicone mat and lay out the prepared inflorescences. Preheat the oven to a temperature of 190 degrees and set the baking sheet to a medium level. Bake the cauliflower for fifteen to twenty minutes, until the surface of each piece is well browned.
7. Transfer the finished cauliflower from the baking sheet to a serving plate and decorate with fresh herbs. Serve hot.

Bon Appetit!

Oven cauliflower casserole

This cauliflower casserole can be called classic: there is nothing in it except, in fact, cabbage, eggs, a couple of tablespoons of mayonnaise and cheese. If desired, you can add your favorite spices and herbs, which will add a different mood to the dish with their aroma. We bake such a dish, as usual, in the oven. But we highly recommend lubricating the baking dish with butter - it gives a delicate shade of milky taste, which you cannot get if you use vegetable oil.

Cooking time: 35 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 1 medium fork

Eggs - 4 pcs.

Hard cheese - 200 gr.

Mayonnaise - 4 tablespoons

Butter - 2 tablespoons

Salt to taste.

Ground black pepper - to taste.

Greens - for serving.

Cooking process:

1. We wash the cauliflower forks, dry them and remove the lower leaves if necessary. We disassemble the vegetable into inflorescences. We try to separate pieces of approximately the same size. No pre-defrosting is required when using frozen cauliflower. Just go straight to the cooking stage.
2. In a saucepan, heat the salted water to a boil and lower the prepared inflorescences into it. Cook for five to seven minutes - during this time, the vegetable pulp will become softer, but not boiled down. After cooking, put the cabbage in a colander and leave for a few minutes so that all the water is glass.
3. Break eggs into a bowl and add mayonnaise. Also add salt and black pepper to taste.
4. Shake with a fork or whisk until smooth.
5. Grate hard cheese with large holes. Pour it into the egg-mayonnaise mass, mix thoroughly.
6. Grease the baking dish with a thick layer of butter. We lay the boiled cauliflower inflorescences, trying to evenly distribute them around the entire perimeter. Fill with the egg-cheese mixture. Spread the cheese that has settled on the surface of the cabbage into an even layer with the back of a tablespoon. We put the casserole dish in an oven preheated to 190 degrees on a medium level. We bake for twenty five to thirty minutes.
7. The finished casserole should be golden brown. We take it out of the oven and let it cool slightly. Cut into portions right in the mold and serve to the table, garnished with leaves of fresh herbs.

Bon Appetit!

Cauliflower with tomatoes and cheese in the oven

A great idea for dinner is vegetables baked in the oven. A win-win combination - soft cauliflower and juicy tomatoes under a golden brown crust of cheese. An important detail is butter. We grease a baking dish with it, and also cover the surface of the casserole. It provides an incredibly delicate creamy background against which each ingredient is successfully revealed with its natural taste.

Cooking time: 40 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 1 kg.

Tomatoes - 400 gr.

Eggs - 4 pcs.

Hard cheese - 200 gr.

Milk - 250 ml.

Butter - 30-40 gr.

Salt to taste.

Ground black pepper - to taste.

Greens - for serving.

Cooking process:

1. Wash the cauliflower, dry it and disassemble it into separate inflorescences. We make them about the same size. In a saucepan, bring salted water to a boil and lower the prepared inflorescences into it. Boil vegetables for five to seven minutes. If you are using frozen cabbage, you do not need to defrost it first. Cook immediately, but increase the cooking time by a couple of minutes. Put the boiled inflorescences in a colander and let the liquid drain completely.
2. Wash the tomatoes, dry them and cut out a trace from the stalk. Cut vegetables into small cubes. It is good if these are fleshy, dense varieties of tomatoes. This will make the casserole juicy, textured and not watery.
3. Break eggs into a bowl, add milk, salt and black pepper. Whisk the mass until smooth.
4. Rub hard cheese on a fine grater.
5. Grease the baking dish with half the specified amount of butter. Lay out the dried cauliflower and chopped tomatoes. You can do it in layers or in a mix. Sprinkle with a little salt.
6. Pour the vegetables with the egg-milk mixture. Cover the surface with grated cheese and spread the remaining butter on it, cut into slices.
7. Preheat the oven to a temperature of 190 degrees and put the dish on the middle level. We bake the vegetables for twenty five to thirty minutes, until the cheese on the surface is completely melted and starts to brown well.
8. We take the finished dish out of the oven, cut into portions right in the mold and serve hot, decorating with any fresh herbs.

Bon Appetit!

Delicious cauliflower with cheese and cream in the oven

Very delicate cauliflower. The whole secret is in the cream. Also in the dish there is a special richness of vegetable pulp, and this is because we do not pre-boil or even short-term blanching. To make the finished casserole soft, the inflorescences must be baked before adding the cream and cheese - this will preserve the natural taste of the vegetable and avoid "diluting" it with water, as it happens during cooking. We use a small form so that the cabbage lies in a dense layer and is evenly covered with cream - this is difficult to achieve if the inflorescences are scattered over a spacious baking sheet.

Cooking time: 40 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 1 kg.

Cream - 150-170 ml.

Hard cheese - 150 gr.

Salt to taste.

Ground black pepper - to taste.

Butter - 40 gr.

Cooking process:

1. We wash the cauliflower forks, dry and disassemble into inflorescences. Taking into account that before cooking, we will not boil them, but bake them, it is worth making them medium-sized. So the cabbage will bake faster. If frozen cauliflower is used, then it must first be completely defrosted and the released liquid drained.
2. Place the cabbage inflorescences on a baking sheet greased with a small amount of butter, sprinkle with salt to taste and put in the oven. We bake at a temperature of 200 degrees for twenty minutes. After the specified time has elapsed, we take out the baking sheet, and transfer the inflorescences to a baking dish greased with the remaining butter. Sprinkle cabbage with black pepper and any other spices according to personal preference. Fill with cream.
3. Rub the cheese on a coarse grater and generously sprinkle the surface of the cauliflower with it.
4. We put the form in the oven on a medium level and bake at the same temperature for another twenty minutes. The cheese on the surface should melt completely and brown well.
5. We take out the finished cabbage from the oven and let it cool slightly. We lay out the dish on portioned plates and serve as a side dish or as an independent meal.

Bon Appetit!

Step-by-step recipe for cauliflower with zucchini

For such a dish, not only young zucchini are perfect, but also large fruits, the pulp of which is no longer so tender. Due to the fact that the zucchini are fried before baking, their fibers soften and the degree of ripeness does not play a special role here. Cauliflower can be used fresh or frozen. The highlight of the dish is the cream filling with the addition of cheese and flour. It gives a dense texture to the finished dish - it can be cut into even portions and served beautifully. In addition, a special creamy richness appears.

Cooking time: 50 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

Cauliflower - 1 kg.

Zucchini - 700 gr.

Eggs - 3 pcs.

Cream - 200 ml.

Hard cheese - 100 gr.

Wheat flour - ½ tbsp.

Salt to taste.

Ground black pepper - to taste.

Greens - for decoration.

Vegetable oil - for frying.

Butter - for greasing the mold.

Cooking process:

1. We thoroughly wash the cauliflower and disassemble not individual small inflorescences. If you are using frozen cauliflower, you do not need to defrost it first. In a saucepan, bring salted water to a boil and lower the prepared inflorescences into it. Cook them for five minutes, then drain the water, and let the cabbage cool slightly.
2. We wash and dry the zucchini. If the fruits are young, cut them into small cubes along with the peel and seeds. If the vegetables have already overripe, then we cut off the skin and remove the seeds. Cut the peeled pulp into pieces. Heat odorless vegetable oil in a frying pan. We spread the sliced ​​zucchini and fry them at the high temperature of the stove for a few minutes. It is necessary to achieve a quick browning of the pieces. Do not forget to stir. Remove the fried zucchini from the stove.
3. Prepare the filling in a bowl. To do this, mix eggs with cream, salt and black pepper. Whisk the mixture until smooth. Pour in flour and stir vigorously to break up all the lumps.
4. Grease the baking dish with butter and put the boiled cauliflower inflorescences and fried zucchini in it. You can do this in layers or in a mixture, as it is more convenient. Fill the vegetables with the prepared filling. Rub the hard cheese on a fine grater and generously sprinkle the surface of the vegetables with the resulting cheese shavings.
5. Preheat the oven to a temperature of 180 degrees. We put the form on the middle level and bake the dish for thirty five to forty minutes. The surface should be well browned. We take the finished dish out of the oven and let it cool to a comfortable temperature. Decorate with leaves of fresh herbs and serve directly in the form, in which we cut into portions.

Bon Appetit!

Whole oven baked cauliflower

If you want to make a spectacular cauliflower dish, you don't need to be smart. Just bake it whole in the oven. The natural shape and structure of the vegetable serves as its best decoration: the cut of a portioned piece of cabbage is very attractive and just beckons to try it sooner. To emphasize the natural taste of cabbage and set the mood for the dish, we use fragrant thyme and butter - these simple additives can significantly improve the taste perception of cabbage.

Cooking time: 45 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 1 medium fork

Chicken broth - 1 l.

Butter - 70 gr.

Bay leaf - 2 pcs.

Thyme - 2-3 branches.

Salt to taste.

Black peppercorns - 5 pcs.

Cooking process:

1. Thoroughly rinse and dry the cauliflower forks. Cut off the lower leaves. If there are defects, darkened spots on the surface of the vegetable, we must cut them out.
2. Place the prepared cabbage forks in a small saucepan and fill it with chicken broth. The liquid should almost completely cover the vegetable. Put bay leaves, black peppercorns, thyme branches and salt to taste in the broth. Place the pot on the stove and bring the contents to a boil. From this moment we cook cabbage for twelve minutes.
3. After the specified time has elapsed, carefully remove the cabbage from the broth and transfer it to a baking dish. It is convenient to use a thick-walled pan of a suitable diameter. Pour a third of a glass of broth into the bottom of the mold. Sprinkle the surface of the cauliflower with melted butter on all sides and decorate with a sprig of thyme.
4. Preheat the oven to a temperature of 180 degrees and place the dish with cabbage in it on the middle level. We bake for fifteen to twenty minutes. The surface should be covered with a golden crust. To make sure that it is ready, we stick a thin knife into the middle of the vegetable - it should enter freely, without effort.
5. We take out the baked cabbage from the oven and serve hot. Such a dish will not only serve as an excellent side dish for meat, but also perfect as an independent meal.Especially for those who are counting calories.

Bon Appetit!

A simple and delicious recipe for baked cauliflower with potatoes

We offer a recipe for a very hearty vegetable dish of cauliflower with potatoes. Both of these products have a fairly neutral taste and go well with each other. And to add flavor, bake them under a rich onion-mushroom sauce and add some blue cheese. Thanks to the latter, the casserole has a delicate creaminess with a piquant note - well, very tasty!

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

Cauliflower - 300 gr.

Potatoes - 8 pcs. medium size.

Leeks - ½ pc. medium size.

Champignons - 300 gr.

Dor blue cheese - 50 gr.

Cream - 200 ml.

Parmesan cheese - 100 gr.

Salt to taste.

A mixture of ground peppers - to taste.

Vegetable oil - for frying.

Cooking process:

1. We wash the cauliflower inflorescences and divide them into approximately equal parts. Boil them in salted water for five minutes. If frozen cauliflower is used, no preliminary defrosting is required, you can start cooking immediately. After boiling, discard the inflorescences in a colander and let the liquid drain completely.
2. We wash the potatoes, peel and boil in salted water until half cooked. It will take approximately ten to fifteen minutes.
3. Wash the leeks, dry them and cut them into thin rings. We use only the light stem part, without the upper leaves. Heat a small amount of vegetable oil in a frying pan and put the chopped leek into it. With stirring, bring it to a semi-soft state for a couple of minutes.
4. Champignons can be used both fresh and canned. Cut them into thin slices and put them in a skillet with the leeks. Fry everything together for five to six minutes.
5. While the vegetables are fried, cut the dor blue cheese into small cubes.
6. Pour cream into the onion and mushrooms, mix. Bring the whole mass to a boil and add the pieces of blue cheese. Stir, add salt to taste and a mixture of ground peppers. We wait until all the cheese cubes dissolve and remove the pan from the stove.
7. Grease the baking dish with vegetable oil. Put the potatoes cut into circles as the first layer. We cover it with a third of the total amount of cooked creamy sauce, trying to distribute it evenly around the entire perimeter. Cover the sauce with cauliflower inflorescences.
8. Spread the sauce over the cabbage again. Repeat the potato layer and cover with the rest of the sauce.
9. Sprinkle the surface with grated Parmesan.
10. Preheat the oven to a temperature of 190 degrees and put the dish on the middle level. We bake the vegetables for thirty to thirty-five minutes, until the crust is well browned.
11. Serve the dish hot, cutting into portions right in the mold. This casserole is very well suited as a hearty side dish for meat.

Bon Appetit!

How to cook frozen cauliflower in the oven

Frozen cauliflower is available in stores all year round. As a rule, it is sold in the form of individual inflorescences, which facilitates the cooking process: you no longer need to disassemble and separate them. Frozen inflorescences rarely require defrosting before cooking. Their tender flesh cooks quickly enough, so you can use the cabbage straight out of the freezer. This casserole is confirmation of this: we put the still hard cold inflorescences in a mold and pour the sauce. We bake - voila, the dish is ready!

Cooking time: 40 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

Frozen cauliflower - 800 gr.

Hard cheese - 150 gr.

Sour cream - 300 gr.

Salt to taste.

Coriander - ½ tsp

Turmeric - ½ tsp

Fennel seeds - ½ tsp

Black peppercorns - 2-3 pcs.

Dried basil - 1 tsp

Dried celery - 1 tsp

Vegetable oil - 1 tablespoon

Cooking process:

1. So, you don't need to defrost cauliflower to bake it. We release the inflorescences from the packaging and, if necessary, cut them if the parts are too large.
2. Rub hard cheese on a coarse grater. Pour the resulting shavings into a bowl.
3. For making the sauce, sour cream is better to use a high fat content - this will give more saturation to the sauce, and the finished dish will be tastier. We spread the sour cream in a separate container. Add the specified spices to it: fennel seeds, coriander, turmeric, dried basil and dry celery. Also add salt to taste and black peppercorns. Mix everything thoroughly together.
4. Pour sour cream with spices to grated cheese and mix well.
5. Grease the baking dish with vegetable oil and put the cauliflower inflorescences into it.
6. Pour the cooked sauce over the cabbage. Smooth the cheese that has settled on the surface of the inflorescences with a spoon. Preheat the oven to a temperature of 190 degrees. Place the cauliflower dish on the lower level and bake for thirty-five to forty minutes.
7. To check the readiness of the cabbage, you can stick a thin knife into the casserole - it should enter freely, without resistance. By this time, the cheese crust should be noticeably browned on the surface. We take the finished cabbage out of the oven and serve it hot as an independent dish or as a side dish for meat or poultry.

Bon Appetit!