1 Cut the onion into small pieces and cover the bottom of the pan with oil. Add the onion, some water, red pepper and 2 tbsp of flour. Leave the onion to soften. Add about 2 cups of water to them and juice from half lemon. Let the ingredients boil.

2 Wash the cauliflower well and cut it into smaller pieces. Add it to the rest of the ingredients in the pan. Allow it to simmer until soft.

3 Add the pepper and salt to taste and stir. Allow the ingredients to boil for another five minutes.

4 When your soup is ready, remove it from the heat and put it into a blender. Blend until it becomes a creamy mixture. Voilà, you have a delicious, warm, healthy, vegan and creamy soup suitable for the cool autumn months.

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1 After you have completed the steps of Cauliflower rice (link) and want to stew it, prepare your dish and put olive oil until it covers the bottom. Also, pour about half a cup of water.

2 Then add the cauliflower and let it simmer for 2-3 minutes.

3 Then add 2 cloves of garlic and spices and mix until all ingredients are well mixed.

4 Simmer until tender, or at least about 3 minutes.

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1 Wash the cauliflower head thoroughly.

2 Remove its leaves and darker patches (if there are any).

3 Cut the head into smaller roses and place them into your chopper / robot. Cut it loose. Pour cauliflower with a lemon to taste. Voilà, you already have a quick and easy preparation of “cauliflower risotto”.

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The post Cauliflower rice appeared first on Tasty Blossom.

1 Wash the cauliflower. Divide it into smaller slices and preheat oven to 220 degrees.

2 Peel and chop the garlic. Make a mixture of olive oil and spices in a separate container.

3 Pour the cauliflower heads with the mixture and mix well. Then cover with a baking paper and arrange the cauliflower. Bake for about 20-25 minutes, or until the cauliflower heads start having a golden tone.

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