花菜（Cauliflower）在中国是常见的蔬菜，同样西人也吃花菜，他们很多时候会煮熟和其他调料混合打碎了做酱汁，浇在牛排或鸡肉上，也有做沙拉或直接当蔬菜吃。

    介绍两款好吃的花菜做法，大家也换换口味，选这两款是因为里面的食材都可以买得到。

第一款：红花菜（Red Cauliflower）

特点：特别清爽，开胃提神。

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材料：花菜 250克左右、西红柿（切碎）1个、青柠檬 1个、洋葱 20克、辣椒（或剁椒）1汤匙、糖 1汤匙、奶油奶酪（或奶酪粉） 适量、香菜 适量、盐适量
做法：

1、洋葱切细末放在碗里，青柠檬的皮刮出，刮成细末与洋葱混合。

Chop the onion very finely and place in a bowl, With a zester peel away the lime in thin strips. Add to the chopped onion in the bowl and mix well.

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2、青柠檬对半切开，汁加到洋葱里。放一会儿，柠檬汁会让洋葱变软。

Cut the lime in half and add to the onion and lime zest mixture. Set aside so that the lime juice can soften the onion.
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3、西红柿放入锅内，加辣椒（或剁椒）和糖文火煮开，成西红柿酱，再加洋葱碎到酱里，用盐调味，翻炒并加热均匀。

Put the tomatoes into a pan and the chillies and sugar . Heat gently.

Add the onions to the tomato salsa, with salt to taste, stir in and heat through.

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4、花菜切小朵，放到开水锅里主5-8分钟，煮熟为止。

Cut the cauliflower into florets.place the cauliflower in a pan of boiling water and cook gently for 5-8 minutes until tender.
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5、把西红柿酱摆在花菜的上面，撒一些切好的奶酪块（或奶酪粉）和香菜叶。

Arrange the salsa on the top of the cauliflower florets. Sprinkle with chopped  cream cheese and fresh flat leaf parsley.

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第二款：蒜酥花菜（Cauliflower with Garlic Crumbs）

特点：蒜香浓郁，口感酥脆。做法有点类似中国的“避风塘”

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材料：花菜 200克左右、全麦面包屑 半杯、蒜头(切碎) 3瓣、 糖适量、盐和黑胡椒粉 适量

做法：

1、花菜放入锅里，放些糖和盐煮熟，沥干放凉。

Boil the cauliflower in a pan of water, to which you have added the sugar and a pinch of salt, until just tender. Drain the cauliflower in a colander and leave to cool.

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2、锅里油烧热，放入面包屑中火翻炒，直到金黄酥脆。加入蒜末，翻几下，取出备用。

Heat vegetable oil in a pan add the breadcrumbs and cook over a medium heat, tossing and turning, until browned and crisp. Add the garlic, turn once or twice, then remove from the pan and set aside.

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3、油锅烧热，加入花菜，轻压让其在油中煎黄。（不要煮过了稍煎一下即可）加入蒜酥一起翻炒均匀，用盐和黑胡椒粉调味。

Heat the oil in the pan, then add the cauliflower, mashing and breaking it up a little as it lightly browns in the oil.(Do not overcook but just cook lightly in the oil)

Add the garlic breadcrumbs to the pan and cook them, stirring, until well combined. Season with salt and pepper .

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