關於 cauliflower side dish ，我們在網路上蒐集到這些相關的討論、資訊與評價

🇭🇰 香港 Hong Kong
尖沙咀│吃完會開心幾天的印度料理 (eng below)
記得以前沒那麼愛吃印度料理，可能因為不太能吃辣的關係吧 😅 吃素後，我好像能接受的料理變多了，而且發現了原來印度料理比我想像的好吃多了！在旅行時，有機會也還是會去吃呢！

在香港這麼多年，第一次來到Woodlands，短時間內，已光顧了兩次！一定要跟你們推薦這個第一最愛：「班戟」，內餡是蘑菇菇，超級多，每咬一口，醬汁連菇菇像是要爆出來一樣！食過返尋味啊 😍 我的第二最愛是「薯仔椰菜花咖哩」(忘拍照了)，這其實是二訪時，朋友點錯才吃到的 😆 但意外地超級好吃！那個入口即溶的薯仔讓人很想現在就奔去再吃 🤣 再來，不夠飽的話可以再點一個「炒椰菜花」，酸酸甜甜的，口感有點像炸雞 😋

另外，Woodlands有幾款經典的印度套餐，只有「南印度套餐」是純素的，其餘兩款都是有奶的。不知道想吃什麼的話，可以試試這個，因為有好多款配菜，總有一款適合你喔！不過我只喜歡某兩三款配菜，為免浪費，我之後都沒再點這道菜了 😆

Tsim Sha Tsui│Indian food that will make your day
I remember I didn’t like Indian food so much before, maybe because I can’t eat spicy food. 😅 After being a vegan, I seem to be able to accept more dishes, and I found out that Indian food is much better than I thought!

I came to Woodlands for the first time in Hong Kong for so many years. I have already visited twice in a short period of time! I must recommend my first favorite to you: "Pancake". The stuffing is mushrooms. It's so much. With every bite, the sauce and mushrooms seem to burst out! 😍 My second favorite is "Potato and Cauliflower Curry" (forgot to take a photo). It was actually miss-ordered by my friend during the second visit 😆 But it was unexpectedly super delicious! The potato that melts in your mouth makes you want to go and eat it now 🤣 Also, if you are not full enough, you can order another "Gobi Manchurian", it's actually fried cauliflowers which is sweet and sour, the texture is a bit like fried chicken 😋

In addition, Woodlands has several classic Indian Thali, only the "South Indian Thali" is vegan, and the other two are with milk. If you don’t know what you want to eat, you can try this, because there are so many side dishes, there is always one that suits you! But I only like certain two or three side dishes, in order to avoid wasting, I never order this dish again 😆

Woodlands Indian Vegetarian Restaurant 活蘭印度素食
🌱🥚🥛│💰💰💰│😋😋😋😋
📍 尖沙咀麼地道62號永安廣場UG 16-17號舖
UG1, Wing On Plaza, 62 Mody Road, TST East, HK
⏳ 11:30 - 15:30；18:30 - 22:30

⭐⭐⭐⭐⭐
台中│每天都是Vegan Day

如果我住在台中，一定天天去 Veganday Cuisine，首先老闆娘年輕美麗可愛，原來就是 布魯桑 / Bluesomeone！這家的食物非常非常高水準，我差點就錯過了，幸好有 植芮堂-素食保養專賣 介紹我去！

一打開菜單，第一道被我相中的就是招牌菜 - 很像紅酒燉牛肉，跟菜名一樣，真的很像，牛肉是猴頭菇，一口咬下去，立刻在咀裡融化，超嫩口的！然後，白花辣蔬翅，這根本就是雞翅吧，真的太像了，居然是花椰菜做的？！還有蘿蔔湯，不喜歡吃蘿蔔的我竟然吃不出來，還覺得湯很甜很好喝，太利害了！

除了主菜和小吃，當然少不了我最愛的甜點囉，分別點了巧克仙度瑞拉：朱古力味不會很重，淡淡的有點像咖啡味，超喜歡；提拉米蘇：選用豆腐做奶油，超好吃，大愛；法式草莓蛋糕 (抹茶味)：這是新品喔，不管你是否抹茶控，也會立馬愛上；檸檬塔：酸酸甜甜的，很開胃，吃完覺得還可以再繼續！

差點忘了，這家的飲料也是超利害的，黑糖拿鐵和經典豆香奶茶是必點！

Veganday Cuisine 實在讓我太驚豔了，無論是主菜、小菜、甜點、飲料，還是裝潢、老闆、員工、還有寄賣純素周邊的小物品 (保養品、化妝品、環保物品)等等等等，都做得非常完整和完美！超級羨慕住在台中的你們，老闆娘我求你快來香港開一家！

PS 他們還可以宅配蛋糕耶，麻煩每一款寄一個來香港

//
很像紅酒燉牛肉(飯) NT258
Vegan Boeuf Burgundy without Wine
松露白醬意大利麵 NT238
Vegan Cream Sauce Spaghetti with Truffle Oil
墨西哥餅配蔬菜莎莎醬 NT118
Tortilla Chips with Salsa
白花辣蔬翅 NT158
Cauliflower Wings
法式抹茶草莓蛋糕(新品)
Mutcha Strawberry Cake (NEW)
提拉米蘇 NT100
Tiramisu
巧克仙度瑞拉 NT100
Vegan Chocolate Cake
檸檬塔 NT90
Lemon Tart
//

Every Day is Vegan Day
If I live in Taichung, I must go to Veganday Cuisine every day because it's really amazing. No matter it's main course, side dish, dessert, drink, decoration, the owner, the staff etc. All done very complete and perfect! Super envy of you living in Taichung, please come to Hong Kong to open one for us!

As soon as I opened the menu, the first one was the signature dish - Vegan boeuf burgundy without wine. It was really like red wine stewed beef. The beef is actually monkey head mushroom. It melts immediately in the mouth when you bite it! So Juicy! Then, the cauliflower wings, this is just same as chicken wings? ! There is also a radish soup, I don't like to eat radish, but I didn't realize it is and I even think that the soup is very sweet and tasty!

In addition to the main dishes and snacks, of course, my favorite desserts come to the end, I ordered 3 different kinds of vegan cakes, and the owner offer us a new mutcha strawberry cake as well! I can't stop eating those cakes because they are just tooooo good~

【Veganday Cuisine】
Address: 臺中市西區大忠南街91號
Open: 11:30 - 15:00；17:00 - 21:00
Close: Not Specified
#台中素食

Ayo要來教你做人氣便當菜啦！！！

這次的課程名稱叫做絞肉派對，這次將要教大家用薑、蔥、醬油等簡單的調味食材以及獨門秘方，快速醃製成多種用途的絞肉餡。這款絞肉餡不僅便宜好取得而且百搭又實用，不論拿來煎、煮、炒、炸，甚至是蒸都極為合適！另外配菜是由當季食材做成的椒鹽白花椰菜、蔥燒馬鈴薯兩道相當下飯也好準備的配菜，

我也會跟大家分享一些關於上班族如何在忙碌的工作之餘快速地準備便當菜的小秘訣，就讓我們一起來做出美味又療癒人心的便當吧！

課程資訊如下：

12/30 (Sat.)10:00
BENTO BIBLE FOR WORKERS 1．懶人便當料理寶典1 – 絞肉派對
Lunch box main course ・ 便當主菜
🔹Slightly spicy onions fry pork ・ 微微辣洋蔥肉燥
🔹String beans steamed meatballs ・ 四季豆蒸肉丸
Lunch box side dish ・ 便當配菜
🔹Pepper sauce cauliflower ・ 椒鹽白花椰菜
🔹Potato with spring onion ・ 蔥燒馬鈴薯

歡迎到 Skills - cooking school直接選購課程
或者來信📨來電☎️私訊報名都可以！
http://www.skills.com.tw/
信箱：skills@skills.com.tw
電話：02-2711-0707 #120

選購課程連結：http://shop.angies.com.tw/index.php…

寒さが厳しい今日この頃。そんな日にピッタリなのが、熱々のグラタンです！
冬の野菜をたくさん食べられる季節のレシピ。ぜひ作ってみてくださいね♫

冬の野菜を食べるオーブン焼きグラタン
12人分　

材料：
無塩バター　75g　
にんにく（みじん切り）　4片
薄力粉　40g
牛乳 (温めておく)　720ml
生クリーム　60ml
塩　小さじ2
コショウ　小さじ2
カリフラワー　中1個
芽キャベツ　340g
とうもろこし　350g
グリエールチーズ（細切り）50g
ベーコン（みじん切りにして炒めておく）110g
チェダーチーズ（細切り）50g
パルメザンチーズ（細切り）50g
パン粉　55g

作り方：
1. オーブンを180°Cに予熱しておく。

2. ベシャメルソースを作る。鍋にバターを入れて中火で溶かす。にんにくを加え、香りが立つまで約3分炒める。

3. 小麦粉を加えて混ぜ、薄い茶色になるまで約3分炒める。

4. 泡立て器で混ぜ続けながら牛乳を注ぎ入れる。生クリーム、塩、コショウを加える。弱火にして10分ほど、かき混ぜながら煮詰める。とろみがついたら火からおろす。

5. カリフラワーの葉を取り除き、食べやすい大きさの小房に切り分ける。芽キャベツは細切りにする。

6. 23x33cmの耐熱皿を用意し、芽キャベツを皿の1/3によせて入れる。真ん中の1/3にとうもろこしを入れる。残りの1/3にカリフラワーを入れる。

7. (4)のベシャメルソースを野菜の上にかける。

8. 芽キャベツの上にグリエールチーズとベーコンをのせる。

9. とうもろこしの上にチェダーチーズをのせる。

10. カリフラワーの上にパルメザンチーズをのせる。

11. 全体にパン粉を振りかける。アルミホイルをかぶせてオーブンで30分焼き、ホイルをとってさらに30分ほど焼く。きつね色になったら、完成！


Vegetable Gratin 3 Ways
for 12 servings

Ingredients:
BÉCHAMEL SAUCE
⅓ cup unsalted butter(75 g)
4 cloves garlic, minced
⅓ cup all-purpose flour(40 g)
3 cups whole milk(720 mL), warmed
¼ cup heavy cream(60 mL)
2 teaspoons salt
2 teaspoons pepper
GRATIN
1 medium head cauliflower
12 oz brussels sprouts(340 g)
2 cups corn(350 g)
½ cup shredded gruyère cheese(50 g)
½ cup bacon bits(110 g)
½ cup shredded cheddar cheese(50 g)
½ cup shredded parmesan cheese(50 g)
½ cup bread crumbs(55 g)

Preparation:
1. Preheat the oven to 350°F (180°C).

2. Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.

3. Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.

4. While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.

5. Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.

6. Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.

7. Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.

8. Pour the béchamel sauce evenly over the vegetables.

9. Top the Brussels sprouts with the Gruyère cheese and bacon bits.

10. Top the corn with the cheddar cheese.

11. Top the cauliflower with the Parmesan cheese.

12. Sprinkle the bread crumbs evenly over the vegetables.

13. Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.

14. Serve warm.

15. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

For an ingredient list and more Wok and Gong, SEE LINKS BELOW:

Cauliflower is def having a moment; and roasted golden brown with sweet beets and a cool sour cream topping, it's a total winner!

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Ingredients:

Serves 4-6

2 heads of Cauliflower
1 large beet (or 2 small)
7 garlic cloves (6 whole, 1 minced for the sauce)
Salt/black pepper
Extra virgin olive oil
3/4 cup sour cream
3/4 cup Greek yogurt
zest of 1 lemon
juice of 1/2 lemon
1/2 tsp smoked paprika
1/4 cup chopped fresh leafy herbs
(any combo! But stay away from tough herbs, ie rosemary, thyme)
4-5 tbsp water
2 big handfuls of arugula