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Tell me what to cook from cauliflower. Beef with cauliflower

It has long been known that cauliflower has an amazing, incomparable taste and a huge number of useful and even healing properties. The vegetable is available to everyone; it is very popular among adherents of proper nutrition, people who want to maintain ideal shape and good health. In order for fresh cauliflower to bring not only benefits, but also taste pleasure, you need to know how to choose it correctly, cook it, what to serve it with and how to preserve the valuable properties of the vegetable.

How to select and prepare cauliflower for cooking

In order for the prepared cauliflower dish to have a pleasant taste and retain all the beneficial qualities of the product, it is necessary to pay maximum attention to the choice of vegetables. The ideal option is to grow the product in your own garden; this will be a 100% guarantee of the absence of chemicals and various types of processing. If this is not possible, then when buying a vegetable at the market or supermarket, you should consider the following nuances:

A medium-sized head of cabbage would be ideal for cooking.
The leaves should be green, without fading or obvious damage.
Inflorescences are white, clean, without black spots or defects. You should not buy a head of cabbage from which the tops have been cut off; this is a sure sign that the product has begun to deteriorate and the damage was cut off to give it a marketable appearance.
The head of cabbage should be elastic, but not heavy.

How long to cook cabbage before frying

There are many dishes in cooking where cauliflower is the main or additional ingredient. This is a classic version of a fried vegetable in batter, simply boiled, marinated or with a special sauce. In any recipe, before starting cooking, fresh cabbage should be boiled. But this process is very scrupulous, because you need to know how long to cook it so that it does not boil over and lose its beneficial properties and taste. Cooking cauliflower:

7 minutes - in a saucepan before further frying the vegetable.
30 minutes - in a double boiler at full power.
15 minutes – cooking using a multicooker.
3-5 minutes - in the microwave.

How to cook cauliflower deliciously - recipes with photos

Cauliflower is a storehouse of useful microelements and vitamins. It is often used as complementary food for babies or as a dietary dish for people on a diet. It is possible to eat the vegetable raw if desired, but this option is to the taste of only some gourmets, so you need to learn how to deliciously prepare dishes from it, cook it correctly and serve ready-made culinary masterpieces. You can cook fresh cauliflower in several ways: classic (using a saucepan), in a slow cooker, double boiler or oven.

Classic recipe in a saucepan

For several centuries, fresh cauliflower, at the initial stage of preparation, is boiled in a saucepan. This provides it with the necessary softness and helps to reveal the best taste qualities. This process takes a minimum of time and effort, and the finished result can amaze even the most demanding gourmets. What you need for cooking:

Small enamel saucepan.
Table salt – a small pinch.
Water.

Step-by-step description of the process of how to cook cauliflower:

Cut the cauliflower head lengthwise and divide into small florets. It is advisable to make all parts the same size so that they cook evenly and at the same time.
Place the inflorescences in a container, add water so that it lightly covers the cabbage, and lightly salt.
Place on high heat and let it boil. Cook vegetables for 7 minutes.
If you cover the pan with a lid during cooking, the vegetables will turn yellow. To preserve the snow-white color, cook in an open container, and add citric acid, lemon juice or vinegar to the water at the tip of a knife.
After the time has passed, remove the inflorescences from the water. The remaining broth is rich in vitamins and beneficial properties, so it is ideal for making soup.

Steamed fresh cauliflower in a slow cooker or steamer

In order to preserve the maximum beneficial properties of the vegetable, you need to cook it in a slow cooker or double boiler. This processing method requires a minimum of effort, but the process is a little longer in time than, for example, cooking in a pan. Cooking cauliflower using modern kitchen appliances is a real pleasure, and the resulting tasty and healthy vegetable will be enjoyed by all your close or unexpected guests.

To prepare you will need:

Fresh cauliflower – 1 head.
Water.
Multicooker or steamer.
A small pinch of salt.

Step-by-step cooking process:

Soak the head of cabbage in cold water for fifteen minutes - this will help get rid of dirt and insects.
Divide the product into equal inflorescences.
Pour water into the bowl of a multicooker or steamer, place a steaming container on top, and place the inflorescences there.
Close the lid of the device, select the “Steam” mode. The cooking time depends on the capabilities and functionality of the equipment, but you should roughly focus on the following indicators: multicooker - 13-18 minutes, double boiler - 25-30.
At the end of cooking, put the product out and let it cool slightly before proceeding with further manipulations.

A simple way to boil until done in the microwave

It often happens that there is very little time to prepare dinner, but you really want to please your loved ones with something tasty and healthy. The ideal option is cauliflower, and to save time on boiling, this process should be done in the microwave. To prepare you will need the following ingredients and attributes:

Fresh cauliflower.
Water – 3-5 tbsp. l.
Salt – 0.5 teaspoon.
Microwave container. It is important to remember: metal utensils cannot be used for cooking - this can lead to equipment breakdown.

How to cook cauliflower step by step in the microwave:

Peel all the leaves, divide the head of cabbage into inflorescences and rinse thoroughly under running cool water.
Place the vegetables in a bowl, add a few tablespoons of water and a pinch of salt.
Cover the container with a lid and place in the microwave.
Turn on the microwave at full power and cook for four minutes, then stir the inflorescences and cook for another 3 minutes.
It’s very easy to check for readiness - the stems become softer and can be easily pierced with a knife.

Cooking cauliflower in the oven

The original way to cook cauliflower is in the oven. Not many people know it, but the resulting dish will not leave indifferent even a person with the most sophisticated taste preferences. In order to cook vegetables you will need the following ingredients and accessories:

Baking tray with high sides.
Fresh cauliflower.
Milk – 3 tablespoons.
3 chicken eggs.
Hard cheese – 150 grams.
Greens to taste (dill, parsley, herbs).

Step-by-step preparation:

Peel fresh cauliflower from green leaves and divide into inflorescences.
Rinse thoroughly under running cool water.
Place in an enamel pan, add salt, a little water, boil and cook for ten minutes.
Rinse under running water and place in a baking tray pre-greased with vegetable oil.
In a separate container, beat eggs with milk and add herbs. Pour the mixture over the vegetables, sprinkle with grated cheese.
Place in the oven for 20 minutes until completely baked.
An amazingly tasty and healthy snack is ready. This dish is suitable for a quiet family dinner or for a small celebration.

How to properly cook before freezing so as not to darken

In order to enjoy tasty and healthy vegetables in winter, they must be prepared in the summer by freezing. Ingredients:

Cauliflower.
Citric acid.
The water is boiling and cool.
Cooking container and storage bags.

To ensure that freshly frozen cauliflower does not darken and retains its best beneficial qualities, you must follow these steps, observing the following rules:

First of all, you need to carefully choose a vegetable: the head of cabbage should be dense, without visible dark spots, limp elements or other damage.
Divide the vegetable into inflorescences of the same size; do not make too large parts.
Thoroughly wash all inflorescences from possible dirt, insects and the results of chemical treatment.
In order to preserve the snow-white color of cabbage, you must perform the following steps:

Place the inflorescences in a saucepan with boiled water for a few minutes.
Using a slotted spoon, remove the inflorescences and place in cool water or simply rinse with cold liquid.
You need to add citric acid to boiling water, the proportion is 1/3 teaspoon per liter of water. This mixture will help prevent vegetables from browning.
Place the inflorescences in boiling water with citric acid and simmer for about three minutes until they begin to float.
Place the vegetables in a colander and place on a paper towel to absorb excess liquid.
Pack vegetables in bags or plastic containers and place in the freezer.

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Tip 1: How to quickly cook cauliflower: 3 simple recipes

Cauliflower is a healthy, tasty and popular vegetable. You can quickly prepare your own meals from it. Cauliflower is combined with various vegetables and is also a wonderful side dish. Take note of simple cauliflower recipes.

Choose your recipe

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Cauliflower in breadcrumbs. Cut a small head of cauliflower into small pieces. Roll in breadcrumbs or sprinkle with white flour. Fry until done in refined sunflower oil. If you boil the cauliflower first, then you can divide it into larger inflorescences. Add salt to taste. Cauliflower in breadcrumbs is an excellent side dish for any meat and fish dish.

Prepare the sauce. Heat the broth, stirring, pour in white wine, bring to a boil and remove from heat. Separate the yolks from, add butter to the yolks and beat thoroughly to obtain a homogeneous mass.

Prepare a water bath, place a container in it, reduce the heat to low, continue beating the yolks and gradually pour in the mixture of broth and wine in a thin stream. Add lemon juice and salt and continue whisking until the sauce thickens.

Cauliflower with liver Wash the potatoes, peel them, remove the eyes, boil salted water, put the potatoes in it and cook for 25 minutes. Wash the colored cabbage, remove leaves and spoiled parts (if any), divide into inflorescences and cook in salted water for 8-10 minutes.

Bake the dish at 150 degrees for 30 minutes. Check the readiness of the dish with a knife - pierce the casserole with it; if the blade is dry, it is ready.

Ingredients:
- a head of cauliflower;
- 250 ml sour cream;
- 50 g butter;
- 50 g hard cheese;
- salt.

Peel the cauliflower from contaminated leaves, divide into sprigs, boil in slightly salted water, and place in a sieve. Grease a frying pan with butter, add cabbage, pour sour cream over it, and sprinkle cheese on top.

Bake the cabbage in the oven until done at moderate temperature. Serve in the same container you used to cook.

Vegetables play an important role in the diet of modern people. They contain many useful substances necessary for the normal functioning of the body, especially the digestive system. Diversify your diet with cauliflower dishes, for example, bake it in the oven, make cutlets or make a Korean snack.

Creamy baked cauliflower

Ingredients:
- 1 kg of cauliflower;
- 350 ml cream 10% fat;
- 150 ml milk;
- 50 g butter;
- 70 g flour;
- 120 g hard cheese;
- 5 black peppercorns;
- 10 dried cloves;
- 2 bay leaves;
- 1/4 tsp. nutmeg;
- salt;
- vegetable oil.

Disassemble the head of cauliflower into florets and rinse thoroughly under running water. Place them in a saucepan, cover with water and place over medium heat. Cook the vegetable for 5 minutes, then drain in a colander. Combine milk and cream in a small saucepan or saucepan, throw in peppercorns, cloves and bay leaves. Heat the contents of the pan until almost boiling and immediately remove from the stove. Leave it to brew for 10 minutes and strain.

Coarsely grate the cheese. Melt the butter in a water bath or in a water bath and stir the flour in it until smooth. Add the resulting mass to the hot milk-cream mixture, heat it up, add 2/3 of the cheese shavings and nutmeg, add salt and mix well.

Preheat the oven to 200oC. Grease a heat-resistant dish with vegetable oil, distribute it in it, pour the sauce evenly and sprinkle with the remaining cheese. Bake the dish for 30 minutes.

Cauliflower cutlets

Ingredients:
- 1 kg of cauliflower;
- 2 chicken eggs;
- 100 g flour;
- 2 sprigs of dill;
- salt;
- vegetable oil.

Boil the cauliflower as written in the previous recipe, cool and chop with a knife or in a blender. Mix it with beaten eggs, flour, chopped herbs, salt to taste and mix thoroughly. Heat vegetable oil and reduce heat to medium. Place the vegetable mixture into the pan using a tablespoon, giving the cutlets a round or oval shape. Fry them for about 4 minutes on each side until golden brown.

Korean Cauliflower

Ingredients:
- 1 small head of cauliflower (800-1000 g);
- 1 carrot;
- 2 bell peppers;
- 30 g dill;
- 2 tsp. Sahara;
- 1 tsp each coriander, red pepper and salt;
- 100 ml table or apple cider vinegar.

Boil the cauliflower for 3 minutes and transfer to a colander. Peel and cut other vegetables into strips, finely chop the dill. Place all the ingredients of the dish in a deep bowl, season with spices, as well as sugar and salt. Pour vinegar over them, stir gently and refrigerate for several hours or overnight.

Tip 9: Three cauliflower recipes that will amaze you

Cauliflower has a delicate, pleasant taste and contains many vitamins and minerals necessary for the body. Dishes with cauliflower are varied: it can be canned, pickled, fried in batter, added to soups, casseroles, omelettes, salads and vegetable stews. But besides the usual dishes, there are also quite unusual recipes for cooking cauliflower.

Cauliflower fritters

You will need the following products: 1 kg of cauliflower, 2 chicken eggs, 3 tbsp. spoons of wheat flour, 3 tbsp. spoons of mayonnaise, a third of a teaspoon of baking powder, salt to taste, 3 tbsp. spoons of vegetable oil.

Separate the cauliflower into florets and place in cold salted water for an hour. Drain the liquid, dry the cabbage and chop it finely. Add eggs, mayonnaise, sifted flour, salt and baking powder, mix everything well. Form pancakes and fry them in hot vegetable oil for 2-3 minutes on each side.

Stuffed cauliflower

You will need the following products: 1 large head of cauliflower, 200 g of any minced meat, 100 g of smoked bacon, 100 g of any hard cheese, 1 medium onion, 1 chicken egg, 3 tbsp. spoons of sour cream, 200 ml of meat broth, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of breadcrumbs, a few sprigs of any fresh herbs, salt and black pepper to taste.

Place the head of cauliflower in a wide saucepan and fill it 2/3 with water. Bring the water to a boil, add salt, reduce heat and boil the cabbage for 5-7 minutes. Remove the cabbage from the water and let it cool.

Peel the onion and chop it into small cubes. Cut the bacon into thin strips. Simmer the onions and bacon in vegetable oil until the onions become translucent, then add the minced meat. Fry the filling until the minced meat is ready.

Cool the filling, add salt, pepper, raw egg, breadcrumbs and finely chopped fresh herbs, mix everything well. Turn the cauliflower over with the stalk facing up and fill the empty space between the florets with the filling.

Place the stuffed cabbage, stalk side down, in a deep baking dish, pour broth into the dish. Coat the cabbage with sour cream and place it in an oven preheated to 180°C.

After half an hour, remove the cabbage, coat its surface again with sour cream and sprinkle with grated cheese. Bake the cabbage in the oven until the cheese has melted. Cut the finished cabbage like a pie.

Creamy Cauliflower Soup

You will need the following products: 200 g cauliflower, 250 ml milk, 250 ml any meat broth, 2 medium-sized potatoes, 2 tbsp. spoons of flour, 5 tbsp. spoons of cream, raw chicken yolk, 1 tbsp. spoon of butter, 1 tbsp. a spoonful of lemon juice, salt, black pepper and nutmeg to taste.

Wash and peel the potatoes, cut into cubes. Break the cauliflower into small florets. Mix milk with broth, bring to a boil and add vegetables. Boil the soup for 12-15 minutes. Mix butter and flour and add to soup, stirring well to avoid lumps. Beat the yolk and mash it with the cream. Let the soup simmer for another 1-2 minutes, then add salt, black pepper, nutmeg, lemon juice and creamed yolk.

As a rule, cauliflower is used in the preparation of casseroles or fried as a side dish for meat dishes. But a dish of baked cauliflower muffins can act as a staple on your dinner table. Even children will appreciate it, from whom you will “hide” the vegetables they so dislike.

You will need

- 300 g cauliflower;
- 100 g hard cheese;
- 2 eggs;
- 3 tablespoons of heavy cream;
- 1 tablespoon mustard;
- 70 g baking flour;
- salt.

Instructions

Remove leaves from cauliflower. Separate the florets and rinse them under cold water. Pour water into a saucepan, add salt and bring to a boil. Immerse the cauliflower in water, wait until it boils again and simmer for 15 minutes. The liquid should completely cover the inflorescences. After cooking, drain and set aside to cool.

Beat the egg whites separately. Whisk until a dense foam forms. Gently fold the cream into the eggs and beat again. Then add the egg yolks, sifted flour, mustard and salt. Grind the cheese in a blender or grate on a fine grater. Also grind the cooled cauliflower in a blender. Gently mix cabbage, whipped dough and grated cheese. The mixture should resemble a cream in appearance.

Use small silicone pans or baking paper pans to bake cupcakes. Fill the containers with the prepared cream 2/3 of their total volume. Bake in the oven for 30 minutes, set the temperature to 180 degrees. Preheat the oven before starting cooking.

Helpful advice

When purchasing cabbage, pay attention to the head, it should be dense and heavy. Cabbage leaves should be fresh and green. The inflorescences should fit tightly to each other, and there should be no dark spots on them.

Cauliflower improves digestion, strengthens the nervous system and immunity. You can make a lot of delicious things from it.

From cauliflower you can prepare not only a side dish for meat dishes, but also delicious soups and salads. It is rich in vitamins and is a dietary product. During cooking, some of the nutrients remain in the water, so cook cauliflower in a small amount of liquid. The broth remaining after cooking can be used to make soups.

Cauliflower soup is easy and simple to prepare, and in terms of nutritional value it is not inferior to chicken soup. To prepare, turn the boiled cabbage into puree using a blender, mix with broth and add salt and spices. When serving, garnish with a spoonful of sour cream and finely chopped herbs.

To prepare casserole from cabbage inflorescences, you will need 0.5 kg of minced meat, onions, carrots and sour cream. The dish turns out to be satisfying and at the same time very dietary. The minced meat is placed in a mold pre-greased with vegetable oil. Onions and carrots are cut into small cubes and sprinkled on top of a layer of minced meat. Divide the boiled cauliflower (cook for no more than 3 minutes so as not to get boiled overcooked) into florets and carefully place on top of the onions and carrots. Top each cabbage flower with sour cream. Bake at 180 degrees for 40-45 minutes.

Include cauliflower dishes in your diet - and you will provide yourself with a toned figure and healthy skin.

Cauliflower is a very healthy product that nutritionists and pediatricians recommend periodically including in your diet. Regular consumption of vegetables, rich in vitamins and minerals, Omega 3 fatty acids, protects against certain diseases and improves metabolism. However, not everyone likes healthy food; children are especially picky. And adherents of a healthy diet love to treat themselves to original dishes. The question of how to cook cauliflower deliciously never loses its relevance.

Cauliflower: photos, rules for selection and storage

If you want to cook cauliflower, it is important to choose a high-quality fresh product - otherwise the dishes will be spoiled. Overripe and long-stored vegetables will be too soft and sticky after cooking. When purchasing and storing cauliflower, follow simple rules.

The shape of the fruit and the shades of cabbage leaves have little effect on the taste and juiciness of the product, the main thing is its freshness. The best option is a young head of cabbage.

The inflorescences of good cauliflower fit tightly together and show no signs of drying out. The leaves are dense, rich green, not torn or limp.

Do not buy vegetables with dark spots - this is a sign of fungal infection. A spotted product can quickly rot, and food poisoning is possible.

An old head of cauliflower dries out and loses its juiciness. Weigh two identical-looking cabbage “heads” in your hands and take the heavier one.

If cooking a cauliflower dish is delayed, wrap the head of cabbage in paper and plastic wrap, first making holes in it in several places. It is recommended to change the paper wrapper as moisture is absorbed. Store a fresh head of cabbage at 0°C for no more than ten days in the vegetable compartment, optimally in a special freshness zone.

Cauliflower for the winter It is best preserved frozen. Before placing in the freezer, the vegetable must be processed as follows.

Rinse the cauliflower thoroughly in running water and divide into small florets (3-4 cm).

Soak the vegetables for half an hour in a solution of salt water (20 g per 1 liter) to protect yourself from insects hiding in the bunches (they will float up). Drain and rinse the cauliflower again.

Blanch the inflorescences for 3 minutes, then plunge into ice water for the same time. This will help maintain the freshness, flavor and density of the vegetable, and you can cook cauliflower deliciously at any time.

After draining the liquid, place the vegetables in bags and place in the freezer. During the winter, you will be pleased more than once with healthy and tasty cauliflower, with photos you can easily find on the Internet.

Cauliflower: delicious recipes

The best way to cook cauliflower tasty and at the same time preserve all the beneficial substances is a salad or limit yourself to heat treatment of the vegetable for 5-6 minutes. Sometimes cooking cabbage takes longer, but this is not a problem - the product is rich in dietary fiber and has a positive effect on the intestinal microflora.

Delicious and simple cauliflower salad

To add juiciness and original taste to a cauliflower dish, make a quick salad dressing: mix half a cup of olive oil, a teaspoon of wine vinegar and sweetish Dijon mustard (for example, Maille brand) in a bowl. Add salt and pepper to taste. Soak the inflorescences of a small head of cauliflower in salted boiling water for 7 minutes, drain the liquid and immediately mix the vegetables with the dressing. Serve the coleslaw cooled with parsley and chopped red onion.

Cauliflower in batter

You can cook cauliflower deliciously in a frying pan using a classic batter based on flour and eggs. Place the inflorescences in boiling water, cook for 15 minutes, then drain in a colander. Beat a couple of eggs (calculated for 1 kg of cabbage), add salt to taste and add 50 g of flour, stirring. Melt 2 tablespoons of butter in a frying pan. Dip the florets into the batter and fry them on all sides until browned. Before eating, hold the battered cauliflower on a napkin to absorb excess fat.

Blanch the florets of a small head of cauliflower for 3 minutes, then drain in a colander. Cut a large onion into thin half rings and sauté until the vegetable turns golden. Mix onion with chopped (300 g) and fry everything (8-10 minutes). Make the filling: add half a glass of sour cream, salt and pepper to taste, and add some spices for the chicken. Grease a baking sheet with vegetable oil and place the inflorescences on it. Cover ½ of the filling, add a layer of meat and onions and pour over the other half of the sour cream. Bake cauliflower in the oven at 200°C for 30 minutes.

Many housewives are interested in whether cauliflower is delicious, because it is a convenient and easy way to quickly feed. First you need to put half a kilo of inflorescences in a bowl and turn on the steam cooking mode for 15 minutes. For frozen vegetables, increase the steaming time by 5 minutes. After this, make the filling: mix an egg, half a glass of mayonnaise and the same amount of grated cheese; finely chopped parsley and dill (35-40 g). Salt everything to taste and cover the inflorescences with the resulting mixture. Cook the cauliflower in the slow cooker for another 20-25 minutes in the “Bake” mode.

Creamy cauliflower soup

This rich creamy soup recipe is perfect for those who don’t like pieces of healthy vegetables and want to cook cauliflower deliciously. Heat a little 25 ml of vegetable oil in a saucepan, put a glass of chopped leeks in it. Keep the resulting mixture on the fire with constant stirring for 5 minutes. After this, place the inflorescences of a small cabbage head in a saucepan and simmer for 5-8 minutes.

Cauliflower is a common plant that is cultivated in many countries. Due to its delicate unusual taste and high nutritional value, the culture is in great demand and its popularity is increasing every day.

The curly caps of cauliflower contain many beneficial substances. These are proteins, carbohydrates, and vitamins of groups A, B, C and PP, as well as mineral salts in an easily digestible form.

Protein substances, which contain the important amino acids methionine and choline, make cauliflower indispensable for those who suffer from atherosclerosis, diabetes or liver disease.

This culture contains less cellulose compared to white cabbage, which determines its value for stomach and intestinal ailments.

In cooking, fresh and frozen cauliflower is used, and sometimes canned and pickled. Recipes that contain this component are simple and inexpensive.

Colored in breadcrumbs or flour

· Boiled and strained cauliflower inflorescences are sprinkled with breadcrumbs or flour;

· brown in butter or vegetable oil.

· The dish is flavored with sour cream and herbs sauce.

Colored, seasoned with breadcrumbs

· Boil the cabbage in salted boiling water for 10 minutes;

· filter;

· breadcrumbs (1 tbsp per 0.5 kg of cabbage) are fried in butter and poured over the boiled cabbage.

· Before serving, the dish is covered with herbs.

Stewed cabbage with fried onions

· Heat vegetable oil in a thick-walled bowl and place boiled cabbage in it;

Cover the container with a lid and simmer the inflorescences for 5-7 minutes;

· chopped onion is fried and placed hot on the cabbage;

· Serve on the table, garnished with greens.

Cauliflower with garlic sauce

For the recipe you will need:

· Half a head of cauliflower,

· 1 tbsp. butter,

· 1 tbsp. flour,

· clove of garlic,

ground pepper

Cooking technology:

1. Boil the cabbage in salted boiling water, first over high heat and then over low heat, and break it into inflorescences.

2. Fry the flour with butter until golden brown, pour a little cabbage broth into it, add some salt and pepper. When the mass thickens, it is removed from the heat and seasoned with crushed garlic.

3. Cabbage is poured with hot sauce and served immediately.

Cabbage baked in the oven

1. 600 g of cauliflower boiled until half cooked, divided into stalks.

2. Place the inflorescences on a greased frying pan.

4. Place the dishes in a preheated oven for 15-20 minutes.

Cauliflower in batter

1. 500 g of cauliflower are disassembled into caps and boiled in salted water, after which the water is drained.

2. For the batter, take 1 cup of wheat flour and add ¾ cup of milk to it in parts, add salt, 2 yolks and whipped whites.

3. Sunflower oil is heated, the inflorescences are dipped in batter and fried.

4. Cauliflower in batter served with herbs.

Cauliflower croquettes

1. 750 g of cauliflower inflorescences are boiled and finely chopped.

2. 1 tbsp. Melt a spoonful of butter and add flour diluted in a small amount of milk. The mixture is boiled, stirring, for 2-3 minutes, after which 2 cups of hot milk are gradually added to it.

3. Cook the sauce over low heat for about 10 minutes, stirring constantly. Then add 1 tbsp to it. butter, 0.5 cups of grated cheese, 1 whole egg and 1 yolk, as well as chopped cabbage.

4. Beat the white of one egg into a thick foam.

5. Form the prepared mass into balls the size of a walnut, dip in egg white and roll in breadcrumbs.

6. Heat a large amount of sunflower oil in a thick-walled bowl and deep-fry the croquettes.

Boiled cauliflower is used as a side dish for meat and fish dishes, fried with eggs and added to vegetable salads - the culture is harmonious in any combination. And the given recipes

The basic rules and principles of pickling are known to all lovers of homemade preparations. Cooking pickled cauliflower also does not require any complex culinary skills. Perhaps the main feature is the abundance of spices and herbs and their combinations. The fact is that cauliflower gets along well with them, which opens up scope for kitchen creativity.

How to select and prepare cauliflower for pickling

For preparations you need cauliflower of ideal appearance - white or soft cream color without a single dark spot. Another sign of a good vegetable is a lot of leaves in the stalk area, which means that the cabbage was stored correctly. Finally, the cabbage should not look “disheveled”, that is, the inflorescences should fit tightly together.

Like any other product, cauliflower must be prepared for pickling. Take a head of cabbage, place it in a large saucepan and fill it with water. Add a tablespoon of salt and leave for 40 minutes. This way you will clean the cabbage from dirt, grass and possible insects that have clogged between the inflorescences. Rinse the head of cabbage again and separate into inflorescences. If suddenly you first disassembled the cabbage without washing it, put the inflorescences in boiling water with salt for 15 minutes. Don’t forget to sterilize the pickling containers so that the future preparation does not deteriorate and the jars do not “explode”.

Marinated cauliflower with bell pepper

Ingredients:

For the marinade

Water - 1 l
Table vinegar 9% - 3 tbsp. l.
Salt - 2 tbsp. l
Sugar - 3 tsp.
Garlic - 2 cloves
Vegetable oil - 5 tbsp. l.

For cabbage:

Cauliflower - 1 kg
Carrots - 1 pc. (large)
Bell pepper - 2 pcs.
Garlic - 6-8 cloves
Dill to taste
Cherry and currant leaves to taste
Allspice - a few peas
Black pepper - a few peas
Cloves - to taste
Bay leaf - to taste

Preparation:

Wash the cabbage as recommended above and separate into inflorescences.
Wash the sweet pepper, remove seeds, cut into cubes.
Grate the carrots on a coarse grater or cut into strips.
Prepare the marinade: boil water in a saucepan, add vinegar, oil, salt, sugar and pre-cut garlic into thin slices. Cook for 5 minutes.
Place cabbage in the marinade, let it boil, cook for 1-2 minutes.
Add peppers and carrots, cover with a lid, remove from heat.
In pre-sterilized jars, put currant and/or cherry leaves at the bottom of each jar, add a sprig of dill, a couple of cloves of garlic, black and allspice peas and cloves (to taste), bay leaf.
Place bell peppers in jars and top with cabbage. Compact.
Pour hot marinade, roll up the jars.
Turn the jars over and let cool.

The cabbage will be ready in a few days, but can be stored all year in a cool place. This cabbage is a wonderful appetizer in itself; you can also make a salad with onions and vegetable oil. Pairs perfectly with any potato dishes.

Pickled cauliflower with beets

Cauliflower - 2 kg
Carrots - 2 pcs.
Beetroot - 2 pcs.
Bell pepper - 2 pcs.
Garlic - 5 cloves
Salt - 100 g
Sugar - 100 g
Dill to taste
Allspice and black peppercorns - 20 pieces
Water - 1.5 l
Table vinegar 9% - 80 ml

Preparation

Wash the cabbage and separate into florets.
Wash the sweet pepper, remove seeds, cut into thin strips.
Grate carrots and beets on a coarse grater.
Cut the garlic into thin “petals”
Place the inflorescences in cold water, bring to a boil, add salt, and cook for 10-15 minutes.
Prepare the marinade. Boil 1.5 liters of water, add salt, sugar and vinegar, cook for 5 minutes.
Add carrots, beets and peppers to the marinade and cook for another 2 minutes.
Place peppercorns and cabbage into prepared jars.
Then arrange the vegetables in layers and pour in the marinade.
Roll up the jars, wrap them in a blanket, and leave to cool.
Store in a cool place.

Korean pickled cauliflower

The main characteristic of this snack is its spiciness! Those who safely try Southeast Asian dishes will appreciate Korean-style cauliflower, prepared according to all the rules. If dishes marked “spicy” are too much for you, add less strong spices, and the appetizer will turn out piquant, pleasantly sweet, but moderately spicy. Although, believe me, it’s worth trying it in its original version!

Ingredients:

Cauliflower - 1 kg
Carrots - 2 pcs.
Garlic - 5 cloves (you can use a whole head if you like it spicy)
Red hot pepper - 2 pods
Sugar - 150 gr.
Vegetable oil - 1/4 cup.
Water - 1 l
Coarse salt - 1 tbsp. spoon with top
Table vinegar 9% – 80 ml
Black pepper - 1 tsp.
Coriander - 1 tsp.

Preparation:

Prepare the cabbage as before. Separate into florets and boil them for 3 minutes. Drain the water through a colander and set the pan aside.
Peel the carrots and grate them on a coarse grater (ideally on a grater for Korean carrots), or cut them into very thin strips.
Add carrots to cabbage. Add coriander, hot pepper and black pepper there.
Peel the garlic and chop finely. Alternatively, grind the garlic cloves with salt and pepper.
Prepare the marinade. Boil water, add salt, sugar and butter, let it boil again, add vinegar, remove from heat.
Place vegetables and spices in prepared jars. Pour boiling marinade over them and add garlic.
Roll up the jars with lids and leave to cool in a warm place. Then put it in the refrigerator for a day.
After this, you can rearrange the jars to any other location.

Marinated cauliflower with tomatoes

Ingredients:

Cauliflower - 1 kg
Tomatoes - 0.5 kg (small, this is important)
Sweet pepper - 0.5 kg
Cucumbers - 0.5 kg
Water - 1 l
Table vinegar 9% - 100 ml
Sugar - 2 tbsp. l.
Coarse salt - 1 tbsp. l.

Preparation:

Prepare the florets and boil them for a minute.
Wash and remove seeds from peppers and chop coarsely.
Wash the tomatoes, do not cut them, check that they fit entirely into the jars.
Wash the cucumbers, trim both sides, and chop coarsely.
Prepare the marinade. Boil water, add salt, sugar, stir, cook for 5 minutes. Add vinegar, cook for another minute.
Place the vegetables in sterilized jars, add clean boiling water, cover with lids and towels and leave for 15-20 minutes.
Drain the water from the jars and pour the boiling marinade over the vegetables. Roll up the cans.

Pickled cauliflower without sterilization

A quick recipe that does not require pre-sterilization of the jars. Just remember that such preparations can only be stored in the refrigerator or a fairly cold cellar. Kitchen cabinets or pantry are not suitable for storage in this case.

Ingredients:

Cauliflower - 2 kg
Carrots - 1 pc. (large)
Sweet pepper - 2 pcs.
Hot pepper - 1 pod
Sugar - 4 tbsp. l.
Coarse salt - 3 tbsp. l.
Vinegar - 80 ml
Water - 2 l
Bay leaf - to taste

Preparation:

Prepare the cabbage, divide into florets. Make sure they are all approximately the same size.
Peel the carrots and cut into slices.
Thoroughly remove seeds from the pepper and cut into large pieces or rings.
Place prepared vegetables in boiling water and cook for 1-2 minutes.
Prepare the marinade as usual.
Place bay leaves, hot pepper rings in jars, then cabbage, sweet peppers and carrots in layers. Compact and pour boiling marinade over it.
Roll up the jars with metal lids and cool under a warm blanket.

Pickled cauliflower with lemon

Ingredients:

Cauliflower - 1 kg
Water - 0.3 l
Apple cider vinegar - 200 ml
Lemon - 1 pc.
Salt - 2 tsp.
Peppercorns - 1 tsp.
Garlic - 2 cloves

We prepare the cabbage and marinade as before. Grind the garlic in any way, thinly slice the lemon. Place lemon slices, garlic and peppercorns into jars. Then spread out the cabbage and pour in the marinade. Place another 1-2 slices of lemon on top. Let cool and put in the refrigerator. The cabbage will be ready in 12-14 hours.

Pickled cauliflower salad with beans

A very easy and quick salad to prepare, provided that you already have pickled cabbage.

Ingredients:

Pickled cauliflower - 400 g
Canned beans - 300 g
Carrots - 1 pc.
Pickled or lightly salted cucumbers - 3-4 pcs.
Greens to taste

Preparation:

Wash the carrots, peel them, cut into slices. Cut the cucumbers into cubes. Mix carrots and cucumbers with pickled cabbage and canned beans. Sprinkle with herbs on top and serve.

Thai marinated cauliflower with turmeric

Cheerfully yellow, bright, crispy, Thai cabbage keeps well all year round. In the recipe, it is important to strictly follow the instructions and good fresh spices. Ideally, you crush the coriander from the grains yourself in a special mortar.

Ingredients:

Cauliflower - 1 kg
Apple cider vinegar 6% - 120 ml
Table vinegar 9% - 200 ml
Water - 0.8 l
Sugar - 3 tbsp. l.
Salt - 1 tsp.
Turmeric - 1 tsp.
Curry - 2 tsp.
Coriander - 1 tsp. (powder)
Garlic - 1-2 cloves
Fresh ginger - small piece
Refined vegetable oil - 2 tbsp. l.

Preparation:

Prepare the cabbage for pickling as usual.
Boil water, add cabbage into it, cook in boiling water for 5 minutes.
Place hot cabbage in pre-prepared sterilized jars.
Grate the ginger and garlic on a fine grater just before cooking. There should be a teaspoon of ginger.
Prepare the marinade. To boil water. Add salt and sugar to it, stir, cook for one minute, then add all the other spices. Cook for another 2 minutes and add vinegar. Remove from heat.
Fill jars of cabbage with hot marinade to the very top.
Roll up the jars with metal lids, turn them over and leave to cool.

Today, cauliflower is considered an incredibly healthy vegetable, and, fortunately, also one of the most delicious. An abundance of recipes will tell you how to cook cauliflower in completely different ways, each of which will help to reveal the special taste of the product in a new way.

The process of preparing cabbage will become even more tempting if you understand the beneficial properties of cauliflower.

Cauliflower is a source of vitamins C, A, D, E, K, H, as well as carbohydrates, fiber, polyunsaturated and organic acids, mineral salts, etc. Rich in B vitamins, so necessary for the proper functioning of the brain, nervous system and general condition of the body.

Cauliflower is perfectly absorbed by the body, because the fiber in its composition has a rather thin and delicate structure, which is easily digested and does not irritate the gastrointestinal mucosa. Cauliflower is one of the first and best complementary foods for babies, which supplies nutrients and prepares the body for further gradual intake of foods.

Cauliflower is a dietary and low-calorie product; in addition, it contains tartronic acid, which prevents the formation of fat cells and sugar.

How to cook fresh cauliflower?

Cauliflower can be fried, baked, boiled, and can be used to prepare many dishes. Everyone has known stewed cabbage for a long time, but you just have to show your imagination, and dozens of different cauliflower dishes will appear on your table, differing in the method of preparation and flavor shades.

The easiest option is to boil the cauliflower in salted water, drain the water, and then pour in butter. This tasty and satisfying dish contains many vitamins!

In order to be able to get valuable vitamins in the winter, and also enjoy the taste of fresh vegetables, they are simply frozen in the fall. Many people are interested in the question of how to cook frozen cauliflower? Everything is very simple. In principle, the process of preparing cauliflower in batter remains the same, but there are some peculiarities.

First of all, it is worth recalling that cabbage is frozen after dividing it into inflorescences. So, when you take a portion of cabbage out of the freezer, you should not defrost it. It is advisable to immediately pour it into the pan, after rinsing it with lukewarm water.

Next, pour warm water over the cabbage, covering the top, and place on high heat. As soon as 3-4 minutes have passed from the start of boiling (this is how long it takes to cook frozen cauliflower), the pan can be removed, the water drained, and the cabbage placed in a colander.

Boiled hot cauliflower can also be crushed with grated hard cheese, acquiring an elegant and delicate taste of vitamin-rich vegetables.

Boiled cauliflower recipe

For this recipe you only need:

Cauliflower - 1 kg
Water - 500 ml
Salt - to taste

Salt the water and bring to a boil, add the cabbage disassembled into inflorescences and cook over low heat for 15 minutes, covered, until the cabbage is ready. Check readiness with a fork; it should go into the cabbage easily. Drain the water and season the cabbage with herbs as desired.

To make the dishes as healthy, tasty and beautiful as possible, before cooking cauliflower, it must be prepared:

The head is divided into inflorescences, placed in a vessel and washed.
Thick shoots are cut in half, and any dark spots on the inflorescences are removed.

The cabbage is ready for cooking and used according to the recipe.

Fresh cabbage, like frozen cabbage, can be boiled, fried, baked... there is practically no difference in preparation. But we will tell you some secrets of cooking frozen cabbage.

Roasted Cauliflower Recipe (Frozen)

Cauliflower is also a great meal to eat during Lent. To get a simple dish in the form of fried cabbage, we will need:

Cauliflower - 500 gr.
Water - 300 ml.
Salt, pepper - to taste
Sunflower oil (or butter) - 50 gr.
Flour - 1 tbsp. l.

To get delicious lean cauliflower, boiled in salted water, you just need to pour it into a frying pan, where you first pour sunflower oil and add flour. Everything is mixed together and the good taste of the healthy dish is guaranteed.

Battered cauliflower recipe

You can prepare cauliflower in batter from either fresh or frozen inflorescences. The separated inflorescences are immersed in salted boiling water for 10-15 minutes. Determine the readiness of the cabbage using a fork: the cloves easily fit into the pieces of vegetables, which means it’s ready! Next, put it out of the pan into a colander so that excess liquid is removed.

Cauliflower batter is made from eggs, flour, salt and herbs. There are many recipes for making batter, here is one of them.

For 1 kg of cauliflower:

Chicken egg - 4 pcs.
Flour - 2-3 tbsp.
Salt, pepper - to taste
Greens - to taste

Add herbs and salt to the beaten eggs, and then gradually stir in 3-4 tablespoons of flour, making sure that the batter thickens well. Warm inflorescences are coated in batter and placed in a frying pan. Cauliflower is fried in a frying pan with vegetable oil until golden brown.

Knowing how to cook cauliflower deliciously, you can enjoy your food and at the same time saturate your body with valuable vitamins and substances. After all, cauliflower has a general strengthening effect, naturally strengthening the immune system, increasing the body’s resistance to various viruses and infections.

An important property of cauliflower is its anti-carcinogenic effect, that is, the ability to inhibit and prevent the formation of cancer cells.

Cauliflower is recommended for people suffering from stomach diseases, as its consumption stimulates the intestines, normalizes the process of bile discharge, and renews stomach cells. Cabbage promotes the healing of lesions on the surface of the mucous membranes; it is useful for people suffering from hemorrhoids, as the substances in the product alleviate the condition.

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Cauliflower is valued not only for its taste, but also for the benefits it gives to our body. The simplest dish made from this vegetable is boiled inflorescences seasoned with egg sauce or butter. You can first boil these heads, and only then stew them with meat or other vegetables. Cauliflower can be fried, salted and even canned. In soups, this vegetable can even replace chicken in its nutritional qualities.

Today, buying cauliflower is not difficult. In every supermarket this vegetable is presented in several varieties. But the most valuable is cauliflower with white heads. But the gray and green heads have a coarser taste and are even bitter.

After purchasing this type of cabbage, you need to separate the green leaves from the head of cabbage and immerse it in salted water for half an hour. This is necessary in order to clean the cauliflower from possible pests.

After this treatment, cauliflower can be eaten raw. But, most often this vegetable is subjected to heat treatment. The head of cabbage is boiled whole or divided into inflorescences and cooked separately. The most common cooking process for this vegetable is boiling.

You can boil raw or frozen cauliflower. But, this process sharply reduces the amount of vitamins and other beneficial substances remaining in the cabbage after cooking. In order to reduce such losses, you can resort to the following tricks:

The inflorescences need to be placed in a pan with already boiling water
The water level should be low. It should only cover the vegetables
Cook without covering the pan with a lid. Over high heat for two to three minutes, then reduce the level and bring to readiness.
There is no need to defrost frozen cauliflower before cooking.
It is best to add vegetables to already salted water.

Aluminum and copper utensils have a bad effect on the quality and taste of this vegetable. It is best to cook cauliflower in an enamel pan or use fireproof glassware. Nutrients are preserved very well in clay pots.

Cauliflower will turn out very tasty if it is slightly undercooked. When finished, it should retain its elasticity and crunch in the mouth. If this vegetable is overcooked, it will not only lose more nutrients, but will also become less tasty.

In general, this type of cabbage cooks quickly. Therefore, in order not to overcook it, it is necessary to periodically check its readiness by piercing it with a fork or tasting it.

IMPORTANT: If you replace the water with milk when cooking cauliflower, the inflorescences will not only retain their snow-white color, but will also become much tastier.

Roasted cauliflower. How to deliciously fry cauliflower in a frying pan?

Fried cauliflower is an excellent independent dish or a very tasty side dish for meat. There are no special secrets in frying this vegetable. The most important thing is to prepare the products correctly. To do this, you need to peel the inflorescences from the top leaves and start frying.

It is best to fry cauliflower with garlic and herbs. With their help, the dish will turn out to be very aromatic and tasty. But, when frying this vegetable, you need to make sure that the inflorescences do not burn. This can significantly degrade their taste.
Peel the garlic. We will need 2-3 cloves. Crush them with a knife and fry them in a frying pan in vegetable oil. The readiness of garlic is determined by the light golden color it turns during frying.
Now it's the turn of cauliflower. It (700 g) needs to be divided into inflorescences and placed in a frying pan in which the garlic comes. It is strictly forbidden to add water. Otherwise, the cabbage will turn out not fried, but boiled
Fry the vegetables for 10 minutes, then add the thyme. After 5 minutes you can add a little water (about 100 ml). At this stage of frying, it is no longer scary. Moreover, water will make fried cauliflower more juicy and tasty.
Reduce heat and add lemon zest. It needs to be made from a quarter of a lemon. Then add bay leaf and lemon juice to the pan with cabbage. We also make it from a quarter of the fruit. Before removing the pan from the stove, add black pepper and dill to it.

This roasted cauliflower can be served with grilled sausages or beef.

You can fry this vegetable in batter.

To do this, you need to take breadcrumbs (75 g) and cauliflower (350 g). To prepare this dish you will also need salt, egg and vegetable oil.
Before frying cauliflower, boil it in salted water for 10 minutes. It is advisable to boil it whole, and then divide it into inflorescences before frying.
Prepare the batter. In a small bowl, beat the egg with a fork with a little salt. Then you need to add the crackers and mix everything again
Place the frying pan on the stove and heat it thoroughly. Dip the cauliflower in batter on all sides and place in the pan. Pour the remaining breading on top of the inflorescences. As soon as the vegetables are browned, you can remove the pan from the stove and serve the cabbage.

Beef with cauliflower recipe

Meat goes very well with cauliflower. It is best to use young beef to prepare this dish. This meat contains few calories, so it can safely be called dietary.

This recipe comes to us from Asian cuisine. Therefore, a special role in its preparation is given to marinating meat in soy sauce. This will make the meat very tender and tasty.
Cut the beef (400 g) into small pieces. Mix soy sauce (3 tablespoons), sugar (1 tablespoon), rice vinegar (1 tablespoon) and starch (1 tablespoon). Marinate the meat for about half an hour
Cut the garlic (1 clove). Fry it in oil and add cauliflower (400 g). Fry for about a minute. Pour some water into the pan and simmer for five minutes
Fry ginger (half a teaspoon) over high heat. Add marinated meat to the pan. Combine beef and cabbage and cook until done

How to make creamy cauliflower soup?

Puree soups are not as popular in our country as in the West. But this does not mean that they should be abandoned. Moreover, cauliflower makes such soups an excellent source of many nutrients and vitamins.

Melt butter (40 g) in a saucepan. Add flour (40 g) to it and mix. After a few minutes, add pre-boiled chicken broth (150 ml) to this mixture.
You should get a thick sauce. Remove it from the heat and cool. Heat the chicken broth (1.3 ml) and pour it into the thick sauce prepared earlier. Mix until smooth and add boiled cabbage (a small head), eggs (2 pcs.), pepper, salt and cream (300 ml), whipped in a blender. You can add a pinch of nutmeg for taste.
This creamy soup goes well with dumplings. For them, you need to mix bread crumb (75 g), butter (10 g), milk, egg, salt and pepper together. Make small balls from the resulting “dough” and add them to the finished soup.
Before serving, this soup should be garnished with herbs and sprinkled with grated cheese.

How to make frozen cauliflower soup?

Frozen cabbage is good for two reasons. Firstly, it can be bought all year round. And, secondly, when frozen, almost all useful substances are preserved. The dish offered below can hardly be called a culinary masterpiece. But everyone can cook it. And it will take very little time
Cut the onion (1 pc.) and potatoes (2-3 pcs.) into cubes. Fry them in a deep frying pan in vegetable oil until they are browned
Add frozen cabbage (500 g) to the pan and pour in broth (1 l). Cook for about half an hour
Cool the soup and pour it into a blender. Add cream (100 ml), spices and mix the ingredients. Pour the resulting puree into the pan and boil for 1 minute. Pour into bowls and add ground red pepper

Delicious borscht with cauliflower, recipe

Borscht is one of the most popular dishes of all Slavic peoples. There are a great many of his recipes. You can also make borscht from cauliflower. This vegetable will make borscht incredibly tasty and healthy.

Prepare the broth. Place beef breast (400 g) in a saucepan, fill it with water and put on fire. Remove the scale after boiling. Add carrots (2 pcs.) and onions (2 pcs.). The broth should cook for about 2 hours. After which the vegetables are removed from the pan. The meat is removed from the bones and placed back into the broth. You also need to add bay leaf and salt.
Preparing the borscht dressing. Heat oil in a frying pan (50 g). Fry onion chopped into small pieces on it. Readiness is determined by its golden color. Add finely grated carrots. Saute it with onions for about 3 minutes
Add grated tomatoes (2 pcs.) and beets (2 pcs.) to the pan. Mix the ingredients. Cover the pan with a lid and simmer for 10-15 minutes over low heat. Then add half a glass of water and simmer for another 5 minutes.
Peel the potatoes (3 pieces) and cut them into small cubes. Add them to the broth. Divide cabbage (1 head) into inflorescences. And also add it to the broth 5 minutes after adding the potatoes.
Chop the greens (celery, dill, garlic) and add them to the broth. After 5 minutes, pour the roast into the broth. Stir and turn off the heat

Vegetable stew with cauliflower, recipe

If you are on a diet, you can hardly be satisfied with your diet. But, according to experts, it is the meager diet during a diet that is often the obstacle that many cannot overcome. You can diversify your diet during a diet with the help of vegetable stew, the basis of which is cauliflower.

Carefully divide the cauliflower (a quarter of a head) into inflorescences and wash. Pour water into the pan and add salt. Cook the cabbage for 7-8 minutes. Remove it from the pan and transfer it to a bowl
Chop the peeled onion (1 pc.) and carrots (1 pc.). Wash the zucchini (1 piece) and cut it into cubes. Heat a frying pan and pour oil into it. Fry onions and carrots
We clean the sweet pepper (1 pc.) from seeds. Cut it into large pieces and add to the onions and carrots. When the onions are browned, add the chopped zucchini to the pan. Add salt and stir
Wash the eggplants (2 pieces) and cut them into cubes. Add them and cauliflower to the rest of the vegetables. Add salt again and mix. Cut tomatoes (2-3 pcs.) into large cubes and add to the pan. Adding greens
Add a little water, salt if necessary and simmer until done. The stew can be served with sour cream or mayonnaise. True, then the stew will not become dietary

Recipe for cauliflower with mushrooms

Mushrooms and cauliflower are excellent sources of protein for our body. Especially if you mix them in one dish. Mushrooms and cauliflower not only go well together, but complement each other perfectly.

With mushrooms

Cauliflower (1 head) must be peeled from green leaves and boiled in salted water
Clean the mushrooms (champignons are best for this recipe) and cut them into thin slices
Fry finely chopped garlic (2 cloves) in olive oil, add chopped champignons (150 g) to the pan. Sprinkle them with lemon juice. This will prevent them from turning black during cooking. Add salt and pepper to taste
Now you need to prepare the famous Bechamel sauce. To do this, add flour (20 g) to melted butter and fry it. Pour milk (0.5 l) in a thin stream. Stir until the milk boils
Add salt, nutmeg and pepper. Cook for 4-5 minutes and remove from heat
Place the fried champignons in a heatproof bowl. Place boiled cauliflower on top. Pour the sauce over everything and sprinkle with grated cheese. Cook for 10-15 minutes and serve

Omelet with cauliflower - a delicious protein dish, recipe!

Subtle aroma of cauliflower, complemented by the taste of butter and eggs. What could be better on a summer morning? The consistency of an omelette with cauliflower is very tender and tasty. And at the same time, its preparation is as simple as preparing regular scrambled eggs.

Wash the cauliflower (300 g) under running water. We clear it of green leaves and divide it into inflorescences. Boil in salted water for 5-10 minutes. Remove the cabbage from the pan at the moment when its inflorescences become soft
Beat eggs (1-2 pcs.) using a blender or mixer. Add salt and pour in milk (3/4 cup). Stir until smooth. Carefully add flour (1.5 tablespoons). It is necessary to avoid the formation of lumps
Cut the cauliflower into small pieces. Heat the frying pan and place the cabbage there. Fry over medium heat until golden brown. Pour the egg mixture into the frying pan and fry the omelet on both sides

The dish should be served with fresh vegetables and herbs.

How to cook delicious cauliflower: tips and reviews

Inga. I cook the omelette faster. To do this, pour boiled inflorescences with eggs and grated cheese. The omelet turns out very tasty. And the cheese adds a touch of piquancy.

As for pureed soups, I don’t use a blender to prepare them. I just boil cabbage and other vegetables and grate them. I add herbs and cheese. Yes, I can’t perceive cauliflower without it. I cook it a little and serve it to the table.

Natalia. In the summer, I definitely make cauliflower salads once a week. Any ingredients can be added. The basic salad is prepared from boiled cabbage inflorescences, herbs and olive oil.

Video: Cauliflower with milk sauce

Cauliflower dishes are characterized by excellent taste, relatively low calorie content and enormous nutritional value. This allows, by including them in your menu, to make your diet dietary, healthy and balanced.

Cauliflower - cooking recipes

Those who want to take advantage of the valuable properties of the vegetable will be able to further learn how to deliciously cook cauliflower in order to preserve and increase its benefits. To do this, you need to first remember the following:

The heads of cabbage must be rinsed and disassembled into inflorescences, removing the stalk.
The time of cooking or other heat treatment of a vegetable should not exceed a quarter of an hour, otherwise it will turn into a tasteless, shapeless and already useless dish.
The smaller the florets, the less time it will take to cook them. For small specimens, 5-7 minutes will be enough.
If you don’t know what you can cook from cauliflower, then everything is simple: they can be boiled, fried, baked or used to decorate soups, salads, casseroles and other snacks.

Cauliflower salad

Knowing how to cook cauliflower, you can take advantage of its wonderful combination with other vegetables and create a lot of delicious and healthy salads. The simplest, most accessible and popular composition is described in this recipe. The composition can be changed according to taste or the presence of components, replacing some with others or adding new ones. 4 servings will be ready in 30 minutes.

Ingredients:

cabbage fork – 350 g;
cucumbers – 200 g;
tomatoes – 200 g;
green onion - a bunch;
vegetable oil – 50 ml;
salt, sugar, pepper.

Preparation

Boil the inflorescences and cool.
Chop the remaining vegetables and season the prepared cauliflower dish with the oil dressing mixture to taste.
Stir and serve.

Cauliflower Casserole with Cheese

Cauliflower baked in the oven turns out to be as tasty, aromatic and rich as possible. Just as in the case of salads, the composition of the casserole can be enriched with other products: vegetables, mushrooms, slices of cooked meat or sausages, creating compositions for every taste. To prepare an appetizer for 4 people, you need to spend about 40 minutes.

Ingredients:

cabbage fork – 500 g;
eggs – 3 pcs.;
sour cream – 150 g;
hard cheese – 150 g;
butter – 20 g;
herbs, spices.

Preparation

The inflorescences are boiled until half cooked, allowed to drain and placed in an oiled form.
Prepare sour cream and egg mash, season it to taste and pour it into the vegetable mixture.
Sprinkle the cauliflower dish with cheese shavings and bake at 220 degrees for 15 minutes.

Roasted Cauliflower

Tasty and appetizing cauliflower in breadcrumbs will be an excellent side dish for meat, fish or an independent cold (warm) appetizer that complements any feast. A special delicious taste is given to the vegetable by its golden brown crust, obtained by additionally frying it in a mixture of butter and vegetable oil. 2 servings will be ready in half an hour.

Ingredients:

cabbage fork – 500 g;
breadcrumbs – 200 g;
eggs – 2 pcs.;
frying fat;
spices.

Preparation

The inflorescences are boiled until half cooked and dried.
Dip the specimens in beaten egg mixture with spices and roll in breadcrumbs.
Place in a hot mixture of two types of oils and brown on all sides.

Cauliflower soup - recipe

Delicate, light and at the same time nutritious creamy cauliflower soup will fit perfectly into any diet menu. Its velvety taste can be made more or less savory by adding new spices or varying the amount of those already present in the dish. Wine can be excluded from the composition or replaced with a few drops of wine vinegar. 6 servings will be ready in an hour.

Ingredients:

cabbage fork – 700 g;
chicken or vegetable broth – 800 ml;
large potatoes – 2 pcs.;
onion – 1 pc.;
carrots – 2 pcs.;
garlic cloves – 4 pcs.;
milk – 250 ml;
sherry - 1 tbsp. spoon;
butter – 50 g;
nutmeg pepper - a pinch;
salt, pepper mixture, herbs.

Preparation

Onion and garlic are sautéed in melted butter, then grated carrots and potato slices are added, and after 5 minutes of frying, boiling broth is poured in.
Add cabbage inflorescences, cook the contents until soft and puree with a blender.
Add milk and seasonings, heat and pour in wine.
The dish is served with herbs.

Cauliflower gratin - recipe

Cauliflower gratin is an original and delicious treat that will delight you with both its dietary composition and excellent taste characteristics. Creamy cheese notes combined with garlic and spices create an incredible palette that will please even the most discerning gourmets. It will take half an hour to prepare a meal for 6 people.

Ingredients:

cabbage inflorescences – 700 g;
milk and water - 1 liter each;
cream – 200 ml;
garlic cloves – 6 pcs.;
Gruyere cheese – 200 g;
butter – 50 g;
salt, nutmeg, pepper.

Preparation

The inflorescences are immersed in a boiling, salted mixture of water and milk, kept until tender, allowed to drain and placed in a generously oiled vessel.
Pour everything with a seasoned creamy-garlic mixture with half a portion of cheese.
Next, baked cauliflower is cooked at 200 degrees for 10 minutes, sprinkled with the rest of the cheese shavings and kept for a little longer.

Korean Cauliflower

For lovers of spicy and piquant pickles, pickled cauliflower will be a real treat. It will take a total of 7 hours to prepare six servings, 6 of which will be spent directly on marinating. The main thing is not to overcook the vegetable, bringing it only until half-cooked, and then the appetizer will delight you with its excellent savory taste characteristics.

Ingredients:

cabbage forks – 700 g;
water – 1 l;
carrots – 1 pc.;
garlic cloves – 6 pcs.;
vinegar 9% - 1 glass;
sugar – 1 glass;
salt – 2 tbsp. spoons;
vegetable oil – 50 ml;
Korean seasoning – 2 heaped teaspoons.

Preparation

Make a marinade from water, oil, vinegar, salt and sugar, let it boil for a couple of minutes, and pour the liquid over the inflorescences, boiled until half cooked.
Allow the workpiece to cool.
Add carrot chips, garlic, seasoning.
Stir and leave for 6 hours.

Cauliflower cutlets - the most delicious recipe

When choosing cauliflower dishes suitable for your home menu, you should pay attention to. They are an excellent substitute for meat products during Lent, become the best dish on a vegetarian menu, or simply add variety to your daily diet. It only takes forty minutes to create six full servings of vegetable food.

Ingredients:

cabbage head – 1 kg;
sprigs of dill and parsley - 2 pcs.;
flour – ½ cup;
eggs – 2 pcs.;
vegetable oil – 100 ml;
seasonings

Preparation

The inflorescences, boiled until half cooked, are put into a blender along with the herbs.
Add the egg mass, seasonings, flour and knead.
Cauliflower cutlets are fried like pancakes.

Cauliflower in a slow cooker

Delicious cauliflower dishes can be made using a multicooker. One of the simplest and at the same time delicious is a stewed vegetable. If desired, the composition can be expanded by adding fresh tomatoes, other vegetables or even meat, which is pre-cooked. It will take approximately 30 minutes to prepare 6 servings.

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