For 3-4 servings: 450 g cauliflower, cut into pieces 1 large potato, cubed 1 onion, chopped fresh parsley, finely chopped olive oil, for garnish (optional) salt and pepper, to taste Cook the cauliflower, onion and potato  in 1 l water. When the vegetables are cooked  blend until smooth. Add salt and pepper to taste. Garnish with fresh parsley and a little bit olive oil. Pentru 3-4 portii: 450 g conopida, taiata in bucati potrivite 1 cartof mare, taiat cubulete 1 ceapa, taiata patrunjel, taiat marunt ulei de masline, pentru ornat (optional) sare si piper, dupa gust Se pun conopida, ceapa si cartoful la fiert in 1 l apa. Cand legumele au fiert se mixeaza totul cu
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For 3-4 servings: 1 cauliflower 1 onion, finely chopped 1/2 kg tomatoes,  chopped or 1 can of chopped tomatoes or 2-3 tablespoons tomato paste 1 tablespoon oil parsley, finely chopped salt and pepper, to taste Wash the cauliflower and cut it into florets. Heat the oil in a large pan and add the onion. Fry for 3-4 minutes, stirring occasionally. Add the cauliflower florets and a cup of water. Cover and simmer, on medium heat, for about 7-10 minutes. Add the tomatoes (or the canned tomatoes or the tomato paste dissolved in a cup of water). Continue cooking on medium heat until cauliflower is done. Stir occasionally, taking care not to crush the cauliflower. Finally add salt and
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1 cauliflower oil to grease the oven tray 2 tablespoons breadcrumbs For the bechamel sauce: 500 ml unsweetened soy milk 5 tablespoons flour 5 tablespoons oil 2 tablespoons nutritional yeast salt, pepper Cut the cauliflower into florets, wash and cook  in water with a little bit of salt. Drain. Heat the oil in a saucepan, add the flour and fry for 1-2 minutes, stirring continuously. Add the soy milk (at the room temperature or slightly warmed ), little by little, stirring continuu (to prevent lumps forming). Cook the sauce  2-3 minutes, turn the heat off, add the nutritional yeast, salt and pepper to taste. The sauce should not be too thin nor too thick. Grease an oven tray
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1 medium cauliflower 2 garlic cloves, mashed 4-5 tablespoons vegan mayonnaise (see the recipe here) fresh parsley, finely chopped, to garnish salt and pepper, to taste Cut the cauliflower into florets, wash  and cook them in water with a little bit of salt. Drain and allow to cool. Mash it using a blender/food processor (or a fork). Add the vegan mayonnaise,  garlic, salt and pepper  and mix it well. Garnish with finely cut fresh parsley . o conopidă de mărime medie 2 cătei de usturoi pisați 4-5 linguri de maioneză vegană (vezi rețeta aici) pătrunjel pentru ornat sare, piper Conopida se taie în buchețele, se spală și se fierbe aprox. 10 minute în apă cu puțină
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