Four recipes with cauliflower that you will love and are ideal for burning fat

Consuming cauliflower significantly reduces the risk of cancer

If there is a product of nature that is considered the most powerful protector against the development of cancer cells, the undisputed king is cauliflower.

This vegetable contains antioxidants that help prevent cell mutations and reduce the oxidative stress of free radicals.

Cauliflower belongs to cruciferous vegetables, such as cabbage, cabbage, collard greens, and broccoli. Several studies have indicated that consuming cauliflower significantly reduces the risk of breast cancer and protects the reproductive systems in both men and women.

The secret of its powerful effects is that cauliflower has sulforaphane, a compound that has the power to fight cancer.

Four rich recipes

Another benefit of cauliflower is that it contains abundant fiber, which is important for preventing inflammation and improving digestion. It also helps to lose weight and burn fat.

Here are four recipes with cauliflower that you will love and are ideal for burning fat:

Cauliflower with cheese sauce

This recipe is rich in antioxidants that are responsible for protecting our cells from free radicals.

Ingredients

– 1 cauliflower

– 200 – 300 ml of milk

– 200 – 250 grams of grated cheese easy to melt

– Salt to taste

Preparation

– First, the oven is preheated to 180º C.

– Then you have to cut the cauliflower into large pieces. Once the cauliflower is cut, place the pieces in a pot with water and salt and let it simmer for 5 to 6 minutes.

– We start preparing the cheese sauce. First, place the milk in a saucepan with the heat to a minimum and when it is hot we pour the cheese little by little without stopping stirring.

– Beat the mixture until the cheese melts and the sauce becomes thicker.

– Finally, drain the cauliflower, mix it with the cheese and pour everything into an open container. Leave in the oven for a few minutes until a golden surface is noticed.

Vegan cauliflower soup

This is an excellent dish for cold climates and with high nutritional power. In addition, it has a low-fat content.

Ingredients

– 100 grams of cauliflower

– 2 cloves of garlic

– 1 medium sweet onion

– 1/2 leek

– 20 grams of toasted hazelnuts

– 500 ml of vegetable broth

– 300 ml of milk of vegetable origin

– Salt and pepper to taste

– 150 grams of peas (optional)

– 4 tablespoons extra virgin olive oil

Preparation

– In a crusher place the almonds, hazelnuts, and together with garlic cloves and crush well. Then add a few tablespoons of the vegetable broth.

– Cut the onion and leek into pieces, and pour them into a casserole provided with olive oil. Stir for 2 minutes and add the vegetable broth and vegetable milk.

– Cut the cauliflower and pour it into the previous preparation. Let it cook for about 20 minutes or until the cauliflower is tender. Remove from heat and crush with the help of a blender.

– Add a pinch of salt and black pepper.

– Serve the soup in bowls and decorate with some peas or you can also make them with some cubes of tender ham.

Pasta with creamy cauliflower sauce

This recipe is quite useful for maintaining weight and eating nutritiously.

Ingredients

– 250 grams of cauliflower

– 180 grams of dry short pasta.

– 30 grams of breadcrumbs and 30 grams of parmesan cheese

– 1 white or sweet onion

– 200 ml of liquid cooking cream

– Lemon zest, spicy paprika, ground black pepper, chives or fresh parsley, salt and extra virgin olive oil.

Preparation

– Cook the pasta in plenty of saltwater, taking it out a couple of minutes before even being al dente.

– Then, finely chop the onion and cut the washed cauliflower bouquets into small pieces.

– Heat in a pan two or three tablespoons of oil and toast over medium heat the breadcrumbs, stirring so that it does not burn. Add the cheese and cook letting it melt.

– Add a little spicy paprika or black pepper, remove and reserve. In the same pan, add more oil and place the onion for a few minutes until golden brown.

– Add the cauliflower and sauté over medium heat for about 20-30 minutes, until very tender.

– Add the cream with the lemon, stir and give a stroke of pepper. Allow reducing to low heat for a few minutes.

– Place all the mixture on top of the pasta and add, finally, the freshly grated cheese to taste.

Cauliflower burger

This dish is packed with B vitamins (B1, B2, B3, B6, and folic acid) in addition to C, K, and E.

Ingredients for about 5-6 burgers:

– 450 grams of cauliflower

– 60 grams of oat flakes

– 30 grams of corn flour -not cornstarch- or wheat flour

– 20 grams of breadcrumbs

– 2 eggs

– 2 tablespoons grated cheese

– Salt and black pepper to taste

– 1/2 teaspoon cumin

– 1 pinch of cayenne, 2 teaspoons of curry, 1/2 teaspoon of granulated garlic, thyme, a little lemon juice

– 2 tablespoons extra virgin olive oil

Preparation

– Cut the bouquets of cauliflower. Wash and drain well. Chop with a knife or with a food processor, until leaving a fine Granillo texture.

– Place in a medium container along with oat flakes, flour, breadcrumbs, cheese, a good pinch of salt, freshly ground black pepper, cumin, cayenne, curry, granulated garlic, and a little thyme to taste.

– Mix well and add lightly beaten eggs, a splash of lemon juice, and olive oil. And

– With homogeneous pasta form about 5-6 hamburgers with wet hands or using a suitable mold.

– Grill them with a little oil at medium temperature, until golden brown well on both sides.

– Assemble the freshly made burgers with toasted rolls, spinach sprouts, tomato, cheese, and sauce to taste.

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