Low-calorie garnish of colored cauliflower for New Year

Prepare all the necessary ingredients for a low-calorie garnish from colored cauliflower for New Year's. Choose fresh, firm cauliflower with light inflorescences. It should not have any rotten areas or damage, and the leaves at the base should be fresh. For the green sauce, we will need herbs such as parsley, green onions, or green basil. For spiciness, take 2 small cloves of garlic or 1 clove. Cold-pressed olive oil will make the green sauce even more delicious, but it can be replaced with unrefined sunflower oil. Sweet pomegranate seeds combined with the green sauce will not only decorate the dish but also add an additional flavor. Just a few drops of balsamic vinegar are needed for each piece of cauliflower to give it an interesting aftertaste.

Rinse the colored cauliflower, use a sharp knife to cut off the leaves, but leave the base of the head intact. Cut the cauliflower into steak-like pieces. We won't need the small florets that fall off. They can be frozen or used in other dishes.

Rinse the herbs for the sauce, and also peel the garlic.

Put the prepared herbs, garlic, olive oil, and a little salt into the blender bowl. Blend everything until smooth. If the blender is powerful enough, this won't take much time. However, if the blender lacks enough greens and vegetable oil, then the portion needs to be increased.

Coat the cauliflower steaks with the green sauce on both sides. Some of the sauce should be reserved for serving the low-calorie garnish on the New Year's table.

Preheat a grill pan over medium heat and, if necessary, grease the surface with vegetable oil. Place pieces of colored cauliflower on the pan.

Fry the colored cauliflower in green sauce on the grill pan for 10-13 minutes on one side, then flip and fry for another 7-10 minutes on the other side. Once the cauliflower becomes soft on the inside and has a golden crust, it can be removed from the heat. I do not recommend cooking colored cauliflower on high heat because the sauce will burn, the pan will smoke, and the cauliflower will not have enough time to cook. If you prefer to cook the vegetables slightly al dente, then reduce the frying time. Another method is to roast the colored cauliflower as a side dish in the oven. To do this, preheat the oven to 200 degrees and bake the cauliflower for 17-20 minutes until tender. You can choose the convection mode to give the colored cauliflower steaks a golden crust.

Storing the low-calorie colored cauliflower side dish for New Year. If you plan to prepare New Year's dishes in advance, then you need to cool the cooked colored cauliflower, put it in a container with a lid, or cover a plate with cauliflower with plastic wrap. Store it in the refrigerator for up to 2 days, or freeze it. You can also use a vacuum sealer. This way, colored cauliflower can be stored for up to 9 months at a temperature below -18 degrees. Before serving, thaw it in the refrigerator, then heat it for a couple of minutes in the oven or microwave on the desired setting. The green sauce can be stored in a closed container in the refrigerator for up to 3 weeks. It can be covered with plastic wrap in a sauceboat or transferred to a small glass jar with a lid.

Prepare pomegranate seeds for garnishing the low-calorie colored cauliflower side dish.

Assemble the finished dish (thaw and heat if necessary). Add a little green sauce, a few drops of balsamic cream, and pomegranate seeds on the colored cauliflower.

A low-calorie side dish made from colorful cauliflower with green sauce and pomegranate seeds is a great addition to meat, fish, or vegetable dishes. To enhance the flavor, add a mixture of ground pepper to the cauliflower. Colorful cauliflower steaks will be a real highlight on your festive table. The cauliflower is juicy with a pleasant aroma. The spicy sauce makes the dish very tasty. Garlic increases the appetite, and pomegranate seeds add sweetness. But most importantly, it is a healthy and low-calorie side dish - a wonderful option for New Year's. Enjoy your meal.