Creamy cauliflower soup

supa conopida

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.




Cauliflower in tomato sauce

mancare de conopida

Cauliflower in tomato sauce

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 pepper and garnish with parsley.

Variation: Together with the cauliflower you can add 3-4 potatoes, cut into pieces




Cauliflower with bechamel sauce

conopida cu sos alb1

Cauliflower with beschamel sauce

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 with oil and coat it with breadcrumbs. Place the cauliflower florets and pour  the sauce over, also between the cauliflower florets.

Bake in the over until light brown (15-20 minutes).

Variation: Instead of cauliflower you can use potatoes.

conopida cu sos alb2

Cauliflower with beschamel sauce




Cauliflower Salad

salata conopida2

Cauliflower salad

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 .

salata conopida1

Cauliflower salad