Nutrients, Calories, Benefits of Cauliflower, Frozen, Uncooked

Required products :

• 3 teaspoons fresh pineapple
• 280 grams of frozen grated cauliflower
• 2 small bananas, peeled and sliced
• 100 grams of baby spinach
• 1 1/2 teaspoon yogurt with 2% fat
• 1 cup fresh milk

Method of preparation :

Put sliced ​​pineapple, frozen cauliflower, banana, spinach, yogurt and milk in a blender. Blend until smooth. Push the mixture down from the walls and blend again for about 30-40 seconds.

Divide into several cups and serve.

If your mission is to eat healthy, then this quiche will surely please you. Although it is not prepared very quickly, it is very tasty and ideal for any diet. See the steps in the recipe.

Necessary products:

• 1 cauliflower
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 6 eggs
• 1 cup fresh milk
• 1/2 tea feta cheese
• 1/2 teaspoon black pepper
• 8 pieces of asparagus, cut into pieces 2 cm long
• 4 tea cups baby spinach
• 4 green onions, chopped

Method of preparation:

Preheat the oven to 220 degrees.

Put the cauliflower roses in the bowl of a robot with an S-knife and turn it into small grains. Transfer to a bowl and microwave for 5 minutes. Allow to cool and strain through a towel.

Put the squeezed cauliflower in a bowl, add 1 egg, parmesan, garlic powder and a little salt. Mix all ingredients well. Pour them into a quiche pan and stir the mixture on the bottom and walls of the dish.

Bake for 15-20 minutes until golden brown. Allow to cool and reduce the oven temperature to 190 degrees.

While the cauliflower marsh is cooling, in a bowl mix 5 eggs, milk, crushed feta cheese. Season with salt and pepper.

Heat 1 tablespoon of fat in a pan and fry the asparagus until soft. Add spinach to them and stew. Pour the prepared vegetables over the cauliflower.

Pour the egg mixture and add the finely chopped green onion leaves. Bake for 45 minutes until your dish is golden.
Wait 15 minutes to cool before serving.

Since most soups are liquid and you need to serve at least two bowls to get full, prepare this nutritious milk soup with cheese, bacon and vegetables, which will satisfy your appetite from the first bowl.

Necessary products:

• 400 grams of cauliflower, finely chopped
• 1 onion
• 1 stalk of fresh onion
• 100 grams of finely chopped bacon
• salt, pepper, lemon juice
• 300 milliliters of fresh milk
• 150 grams of grated cheese
• 100 grams of canned corn
• 150 milliliters of cooking cream
• 50 grams of grated yellow cheese
• 1 tablespoon butter

Method of preparation:

Pour water into a saucepan and cook the cauliflower. Strain and cool. Set aside a few flowers that will serve to thicken the soup. Heat the butter and fry the fresh and old onions, finely chopped.

Add the cauliflower, cheese, corn and season with salt, pepper and lemon juice to taste. Stir, combine the cream with the milk and pour them into the mixture. Toast the bacon in a dry pan, drain and crush.

Let the soup simmer for 40 minutes. Put the previously separated cauliflower in a blender, add 1 tablespoon of milk and beat. Pour a ladle of soup into the mixture and stir. Return to the pan and stir to thicken. Cool, pour into bowls and serve the dish, garnished with grated cheese and toasted bacon.

Enjoy your meal!