{"id":22797,"date":"2025-04-14T16:29:09","date_gmt":"2025-04-14T16:29:09","guid":{"rendered":"https:\/\/brasmar.com\/cod-with-cauliflower-puree"},"modified":"2025-04-14T16:30:25","modified_gmt":"2025-04-14T16:30:25","slug":"cod-with-cauliflower-puree","status":"publish","type":"post","link":"https:\/\/brasmar.com\/en\/cod-with-cauliflower-puree","title":{"rendered":"Cod with cauliflower puree"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”top” css=”.vc_custom_1670844324020{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/12\/receita-bacalhau-brasmar-tp.jpg?id=20047) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1640790251839{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tBacalhau com pur\u00e9 de couve-flor\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1657103993150{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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4 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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45 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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M\u00e9dia<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657105686236{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1641570006982{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”22032″ img_size=”300×300″][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTS<\/h2>\n

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  • Brasmar Cod Loins<\/li>\n
  • 1 cauliflower<\/li>\n
  • 500g of Swiss Chard \/ Spinach<\/li>\n
  • 2 cloves of garlic<\/li>\n
  • 1 tablespoon of butter<\/li>\n
  • 1 onion<\/li>\n
  • 4 slices of cornbread<\/li>\n
  • Olive oil<\/li>\n<\/ul>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657117828296{margin-top: -100px !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tBacalhau com pur\u00e9 de couve-flor\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm” css=”.vc_custom_1657105577730{margin-top: -45px !important;}”][vc_single_image image=”20016″ img_size=”full” alignment=”center” css=”.vc_custom_1670409619057{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/07\/receita-atum-braseado-brasmar.jpg?id=16733) !important;}”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm” css=”.vc_custom_1657105577730{margin-top: -45px !important;}”][vc_empty_space][\/vc_column][\/vc_row][vc_row gap=”25″ row_content_width=”grid” content_text_aligment=”center”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    45 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    M\u00e9dia<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” content_placement=”middle” css=”.vc_custom_1657117652732{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”22032″ img_size=”300×300″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657117847632{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTS<\/h2>\n

     <\/p>\n

      \n
    • Brasmar Cod Loins<\/li>\n
    • 1 cauliflower<\/li>\n
    • 500g of Swiss Chard \/ Spinach<\/li>\n
    • 2 cloves of garlic<\/li>\n
    • 1 tablespoon of butter<\/li>\n
    • 1 onion<\/li>\n
    • 4 slices of cornbread<\/li>\n
    • Olive oil<\/li>\n<\/ul>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657117828296{margin-top: -100px !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_empty_space][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1657123945673{margin-top: 15% !important;margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Preheat the oven to 180\u00ba. Cut 1 cauliflower into pieces to roast. On a baking tray, place parchment paper, the cauliflower and season with salt and black pepper to taste. Place in the oven to bake for approximately \u00bd hour or until cooked and golden.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Cut an onion into slices (julienne). Then, in a frying pan, add 2 tablespoons of olive oil, add the onion and 1 clove of garlic cut into strips. Let it saut\u00e9 until it is well cooked.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Cut \u00bd bread into slices, remove the crusts and chop into small pieces. In a bowl, place the chopped cornbread and season with a little olive oil, just to coat and add salt to taste. Mix the cornbread and olive oil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]In a 2nd frying pan, place the cornbread mixture to toast and add 1 tablespoon of olive oil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]When the cauliflower is ready, add it to the onion saut\u00e9 made earlier and add 2 cups of water. Let it cook for 15 minutes or until it is ready to make the puree.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Before placing the cod in the oven, seal the skin in a frying pan with 2 tablespoons of olive oil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]With the oven at 180\u00ba, place the cod on the baking tray with baking paper and drizzle a little olive oil on top. Leave in the oven for 15 minutes.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4854″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Place the cauliflower mixture in a bowl and blend with a blender or in a mixer. Then, in a frying pan, add 1 tablespoon of butter, let it caramelize (until golden) and add more salt to the puree to taste. Mix a little more with the blender until it becomes creamy.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4855″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]To use.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657117859753{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Preheat the oven to 180\u00ba. Cut 1 cauliflower into pieces to roast. On a baking tray, place parchment paper, the cauliflower and season with salt and black pepper to taste. Place in the oven to bake for approximately \u00bd hour or until cooked and golden.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Cut an onion into slices (julienne). Then, in a frying pan, add 2 tablespoons of olive oil, add the onion and 1 clove of garlic cut into strips. Let it saut\u00e9 until it is well cooked.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Cut \u00bd bread into slices, remove the crusts and chop into small pieces. In a bowl, place the chopped cornbread and season with a little olive oil, just to coat and add salt to taste. Mix the cornbread and olive oil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]In a 2nd frying pan, place the cornbread mixture to toast and add 1 tablespoon of olive oil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]When the cauliflower is ready, add it to the onion saut\u00e9 made earlier and add 2 cups of water. Let it cook for 15 minutes or until it is ready to make the puree.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Before placing the cod in the oven, seal the skin in a frying pan with 2 tablespoons of olive oil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]With the oven at 180\u00ba, place the cod on the baking tray with baking paper and drizzle a little olive oil on top. Leave in the oven for 15 minutes.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4854″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Place the cauliflower mixture in a bowl and blend with a blender or in a mixer. Then, in a frying pan, add 1 tablespoon of butter, let it caramelize (until golden) and add more salt to the puree to taste. Mix a little more with the blender until it becomes creamy.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4855″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]To use.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1695740771438-2e704fe3-876f-8″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657117988935{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1695740771439-f12a7f42-f819-1″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Learn how to prepare a delicious Cod with cauliflower puree recipe with Brasmar products.<\/p>\n","protected":false},"author":1,"featured_media":19992,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"Learn how to prepare a delicious Cod with cauliflower puree recipe with Brasmar products.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[213,240],"tags":[],"class_list":["post-22797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-codfish"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/22797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/comments?post=22797"}],"version-history":[{"count":6,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/22797\/revisions"}],"predecessor-version":[{"id":22804,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/22797\/revisions\/22804"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media\/19992"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media?parent=22797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/categories?post=22797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/tags?post=22797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}