Four recipes with cauliflower – from hamburgers to pizza

Cauliflower doesn’t have many fans, but when prepared skillfully, it tastes neither bland nor bland. On the contrary! We’ll show you how


Cauliflower Pasta Bowl

This version of the American classic “Mac and cheese” is high in vitamin K, which strengthens bones along with calcium.

Hearst/Michael Hedge

Ingredients for 4 servings

  • 500 g short pasta
  • 200 g cabbage or cabbage
  • 8 cauliflower
  • 50 grams of fat
  • 50 grams of flour
  • 1 liter of milk
  • 200g Grana Padano, chopped
  • 1 teaspoon of nutmeg
  • Salt and pepper

put up

  1. Cook the pasta according to the instructions, wash the cabbage, finely chop and blanch the cauliflower.
  2. Preheat the oven to 200 degrees. Melt the butter in a saucepan over low heat, stir in the flour and cook for a few minutes, stirring constantly, until the mixture is lump-free.
  3. Slowly stir in the milk with a slotted spoon and simmer for another 5-10 minutes to thicken. Sprinkle with salt and let cool.
  4. Mix the pasta, bechamel sauce and the rest of the ingredients (except 50 g of cheese) in a bowl, pour into the baking dish with a wooden spoon, smooth and sprinkle with the remaining cheese.
  5. Bake in the oven for 30-35 minutes.

Nutritional values ​​per serving

680 kcal, 64 g carbs, 36 g protein, 31 g fat


Cauliflower Pizza

Good for your gut flora: why not replace regular pizza dough with this cauliflower.

Cauliflower recipe

Hearst/Michael Hedge

Ingredients for 4 servings

For the earth

  • olive oil
  • 1 cauliflower
  • 100 g of chopped almonds
  • 2 eggs, beaten
  • 1 spoon of oregano
  • 2 tablespoons Zatar (e.g. via www.bremer-gewuerzhandel.de)
  • 2 tablespoons parmesan, grated
  • Salt and pepper

for the sauce

  • 400 g of canned tomatoes
  • 1 spoon of tomato paste
  • 1 clove garlic, minced
  • 1 teaspoon Harissa (e.g. via www.bremer-gewuerzhandel.de)
  • 1 teaspoon of pomegranate syrup
  • Salt and pepper
  • 10 g of fresh basil

to close

  • 1 red onion
  • 3 eyelids
  • 1 clove of garlic
  • 2 spoons of olive oil
  • Salt and pepper
  • 150 g burrata, cut into pieces
  • 25 g Parmesan, grated
  • 1 tablespoon chili flakes
  • 1 spoon of zatar
  • 10 g of fresh basil

put up

  1. Heat the oven to 180 degrees; Line a baking sheet with parchment paper and brush with oil.
  2. Grind the cauliflower with a blender, put it in a bowl, cover it with cling film and cook it in the microwave for 4-6 minutes.
  3. Dry the cauliflower, mix it with the rest of the main ingredients, put it on a tray, flatten it and bake it in the oven for 30 minutes.
  4. Boil tomato, pulp, garlic and harissa puree in a saucepan with syrup for 10-15 minutes, add basil and boil.
  5. Chop the onion, cut the zucchini lengthwise, add oil and pressed garlic, add salt and pepper and fry on both sides for 2-3 minutes.
  6. Remove the base from the oven, apply sauce on top, bake at 220 degrees for 10-15 minutes, garnish with basil.


Nutritional values ​​per serving


275 kcal, 27 g carbs, 14 g protein, 27 g fat*


Cauliflower steak and veggie burger

Cauliflower offers plenty of vitamin C. Tahini contains B vitamins, vitamin E and essential amino acids.


Cauliflower recipe

Hearst/Michael Hedge

Ingredients for 2 servings

  • 1 cauliflower
  • 1 eggplant
  • 2 portobello mushrooms
  • 1 spoon of olive oil
  • Salt and pepper
  • 2 buns
  • parsley sprigs, chopped

For the tahini cream

  • 1 tablespoon tahini
  • ½ lemon, squeezed
  • 1 spoon of olive oil
  • 1 inch thick piece of ginger, finely chopped
  • 1 clove of garlic, finely chopped
  • Pinch of ground cumin seeds
  • a pinch of chili flakes
  • parsley sprigs, chopped
  • Coriander sprigs, chopped
  • 50 g of young spinach leaves

put up

  1. Preheat the oven to 200 degrees and line a baking tray with baking paper. Cut the cauliflower into two 1-inch steaks and cut the eggplant lengthwise into two 1-inch slices.
  2. Brush the eggplant slices, mushrooms, and cauliflower steaks with oil, salt, and pepper, place on a baking sheet, and bake for 15 to 20 minutes, until the cabbage is slightly charred and the eggplant and mushrooms are cooked through.
  3. Meanwhile, place the tahini cream ingredients in a blender and blend until smooth. taste
  4. Cut the burger buns in half, spread tahini cream, top with cooked vegetables and sprinkle with chopped parsley.


Nutritional values ​​per serving


450 kcal, 51 g carbs, 17 g protein, 25 g fat


Cauliflower Curry

Turmeric and ginger are heart-healthy, anti-inflammatory and stomach-soothing.

Cauliflower recipe

Hearst/Michael Hedge

Ingredients for 2 servings

  • 1 medium cauliflower, florets separated
  • 1 spoon of vegetable oil
  • a handful of salt
  • 2 spring onions
  • Coriander sprigs, chopped


for the sauce

  • 1 spoon of vegetable oil
  • 1 red chili, chopped
  • 1 teaspoon chili flakes
  • 1 teaspoon of tomato paste
  • 2 tablespoons of turmeric powder
  • 1 teaspoon brown sugar
  • 1 finger-thick slice of ginger, minced
  • 1 clove of garlic
  • 1 teaspoon tamari or soy sauce
  • 100 ml of coconut milk
  • A squeeze of lime juice
  • 4 lime leaves
  • a handful of salt

put up

  1. Preheat the oven to 200 degrees. Let’s start with the sauce: heat the oil in a saucepan over medium heat. Add the chillies, chilli flakes, tomato paste, turmeric, sugar, minced ginger, minced garlic and tamari sauce. Simmer gently for 5 minutes, then add the coconut milk, lime juice and lime leaves. Boil for another 2 minutes, add salt and set aside.
  2. Put the cauliflower florets in oil and add salt to the bowl. Spread evenly on a pan covered with baking paper and bake for about 15 minutes until golden brown.
  3. Remove the cauliflower from the oven, add to the sauce, and fold well so that all the florets are covered with the sauce. Then arrange on plates and garnish with finely chopped onion and chopped coriander.


Nutritional values ​​per serving

290 kcal, 29 g carbohydrates, 11 g protein, 23 g fat


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