What can you make from cauliflower? We continue to make fresh salad with pine nuts and vegetables

Previously, only the cooks of rich people knew how to cook cauliflower deliciously. The dense creamy inflorescences were a real delicacy, the taste of which ordinary people could only dream of. Now cauliflower is sold together with white cabbage everywhere, has a low cost and is very popular. All this is explained by the useful composition of the vegetable and taste qualities that will delight adults and little gourmets. You can prepare a huge number of dishes from cauliflower - from salads to side dishes that will surprise and delight all household members.

Cauliflower in batter is quickly and easily prepared from a minimal set of ingredients. Moreover, this process is not at all labor-intensive, as it seems at first glance to some housewives. It won't take longer than 30 minutes, and in return you'll get a low-calorie, nutritious dish. To prepare the dish, take cauliflower, vegetable fat for frying, 2 eggs and flour (for batter), a little salt and water.

How to prepare the dish step by step:

1. Cauliflower is cleaned of green leaves and damaged areas. Afterwards, you need to rinse it under running water and carefully, using a knife, separate the inflorescences from each other.
2. In a container of suitable volume, you need to boil clean, salted water and put the cabbage in it. Cook for 5-12 minutes (the vegetable should be easily pierced with a fork, but not fall apart). Once ready, place the inflorescences in a colander and wait until the liquid has completely drained. The water in which the cabbage was cooked does not need to be thrown away - it will be useful for preparing various vegetable soups or sauces.
3. In a separate bowl, beat the whites and yolks, add a little flour and salt, and stir thoroughly. The consistency of the mass should resemble thin sour cream.
4. Heat a small amount of fat in a frying pan. Each inflorescence is dipped in batter and fried in a frying pan on both sides. Place the finished vegetable on a paper napkin or parchment to remove excess oil.

Cauliflower, fried in egg batter, is served warm along with porridge or salad. You can eat it as an independent dish with your favorite sauce - it is good for your health and figure (the calorie content of the dish together with the sauce will be about 90 kcal).

Cooking option in a slow cooker

Cauliflower in a slow cooker is a dietary option for the dish. In this miracle device, vegetables in batter will be cooked quickly, efficiently and without much effort.

According to this recipe, the dish is prepared from:

• cauliflower – 0.5 kg;
• eggs - a couple of pieces;
• flour – 30 g;
• milk – 0.5 cups for a multicooker;
• salt, pepper;
• greenery

This amount of food will make 3 servings. First, the vegetable is washed and cleared of unnecessary parts, then divided into inflorescences.

To make the dish juicy and tasty, you need to choose a vegetable that is tight, elastic, and without a dark coating.

The separated parts of cabbage should be lightly sprinkled with salt.

For the batter, whisk flour with eggs and milk in a container. Add salt, pepper, and chopped herbs to taste. The mixture should be moderately thick.

Place the battered inflorescences in a multicooker bowl greased with vegetable oil and set to “baking”. Cooking time is 25-35 minutes. The vegetable will taste juicy and tender inside, with a delicious crispy crust on the outside.

Fried in a pan with eggs

Fried cauliflower with egg and other products is an excellent appetizer for fresh vegetables or beer. It is healthy, tasty, aromatic and light. Eating such a dish is a pleasure, because it perfectly satisfies the appetite, without overloading the gastrointestinal tract.

There are several options for frying pan dishes with the addition of eggs. The most interesting of them is a recipe in which hard cheese is added to the main products. When melted, it covers all the components with a beautiful golden crust and adds an interesting taste to the dish.

To prepare this recipe, you should stock up on:

• cabbage – 400 g;
• bell pepper;
• eggs - a couple of pieces;
• cheese – 100 g;
• spices.

First, after preparation, the vegetable is boiled in water or steamed until soft. Then pour sunflower or olive oil into the frying pan and fry the pepper cut into strips. You need to fry it a little, then add the cabbage inflorescences and cook along with the pepper over high heat.

Separately, in a container, you need to beat the whites with the yolks, add spices to them, and add salt. Next, grated cheese is sent, everything is mixed and then added to the vegetables when they are fried. After adding the eggs to the cabbage, you can reduce the heat, cover the container with a lid and simmer until done, or turn up the heat higher, stirring everything vigorously with a spatula. In the first case, you will get a dish similar to a vegetable omelette, in the second - crispy cabbage inflorescences with cheese. Either way it will be very tasty.

Cauliflower in a frying pan can be cooked with sour cream, cream, and the addition of onions, tomatoes and other vegetables. A light breakfast or a hearty lunch is quite possible with a tender vegetable, which is low in cost and mega healthy in composition.

Diet soup recipe

Cauliflower soup can be called dietary because it contains practically no fat. It is low in calories and is useful for everyone who follows a healthy lifestyle and watches their weight. It is allowed to include the product in the diet of those who have problems with the digestive organs - cauliflower does not contain coarse fiber, like white cabbage, which means it cannot harm health.

To prepare the dish you should take:

• cabbage – 150-200 g;
• potato tubers – 3 pcs.;
• olive oil;
• herbs, spices.

Good, tight cabbage is cleared of green leaves (they are bitter), washed and divided into inflorescences of any size. The potatoes are peeled and cut into cubes.

Vegetables should be filled with water so that it is 10-20 mm higher and salted. Boil the cabbage and potatoes for 15-25 minutes (until the products are ready), then grind everything with a submersible blender. Add greens and arrange on plates. Serve, garnished with mint leaves.

If the soup turns out too thick, you can dilute it with broth or boiled milk.

Cauliflower and Tomato Salad

This quick salad will be an excellent alternative to traditional vegetable cuts.

It is prepared in a matter of minutes, from:

• sour cream – 300 g;
• garlic - a couple of cloves;
• tomato – 350 g;
• cauliflower – 1200 g;
• salt, spices.

The calorie content of such a dish is less than 55 kcal (if the sour cream is fatty, then the nutritional value will be slightly higher). Cooking time – 25 minutes.

The white vegetable is washed, divided into inflorescences and boiled in lightly salted water. If it can be easily pierced with a fork, you can turn off the heat.

While the cabbage is cooling, you need to chop the tomatoes into cubes, mix them with boiled inflorescences and chopped garlic. Season it all with sour cream or kefir, salt, add herbs and spices to taste. You can place the vegetables on fresh lettuce leaves and sprinkle sesame seeds on top. Serve with porridge or boiled potatoes.

In Korean

Homemade Korean cauliflower tastes much better than store-bought, and all the ingredients in it are natural, without any harmful substances. Cooking time is approximately 7 hours. The yield will be about 8 servings of a moderately spicy vegetable snack.

To prepare the dish you should stock up on:

• cauliflower – 800 g;
• carrots - a couple of small root vegetables;
• garlic – 6 cloves;
• water – 1 l;
• vinegar – 220 ml;
• salt – 2.5 tbsp. without slide;
• sugar – 200 g;
• vegetable oil - ¼ tbsp.;
• sweet paprika, coriander, ground peppers, bay leaves - to taste.

To prepare the brine, you need to boil the liquid, add the required amount of salt, granulated sugar, vinegar and vegetable fat. You need to boil the water with the remaining ingredients for at least 6 minutes, after which you should pour the still hot marinade over the cabbage and set it aside to cool.

The carrots are peeled and grated separately on a special grater. The garlic is peeled and cut into large slices. All this, along with spices, is added to the cabbage and left for 7 hours in a cool place for marinating. Afterwards, you can eat a wonderful vegetable snack with the whole family, enjoying the delicate and spicy taste of the dish.

Winter variation – pickled cauliflower

The distinctive property of cauliflower is that it goes well with a wide variety of spices. Even in large quantities, they will not only not spoil its taste, but will also add a special piquancy and aroma.

To prepare vegetables for the winter you should take:

• cauliflower - 1 fork;
• sweet pepper - 1 large vegetable;
• black and allspice peas – 5 pcs.;
• bay leaf - a couple of pieces;
• hot pepper – 1 pc.;
• granulated sugar - a tablespoon;
• rock salt - a couple of teaspoons;
• vinegar - 3 tbsp. l.;
• garlic – 4 cloves;
• dried dill - 1 tbsp. with a slide.

First, you should wash and sterilize the jars for preparing vegetables. Then wash and peel the cabbage, peppers, and garlic. Place garlic, cut into small cubes, bay leaves, dry dill, and hot pepper into each container. Next is cabbage with bell pepper (you can chop the vegetables as desired, placing them in layers afterwards).

When the containers are filled, you need to pour boiling water over the vegetables and leave them for 12 minutes, covering them with lids. Next, the water from the cans needs to be poured into a saucepan, boiled and poured into the cans again. After 12 minutes, the liquid is poured into a saucepan, boiled, after which granulated sugar and salt are added to it. When the bulk ingredients dissolve in the marinade, they need to pour the vegetables into the jars, add vinegar to each container and roll up. Jars of vegetables should be kept under a blanket for several days - this will allow the lids to be tightly tightened and prevent them from exploding.

Pickled cabbage will be ready for consumption 8 weeks after preparation. You can store it for a long time in a cool, dark place.

In tomato sauce for the winter

It is almost impossible to keep cauliflower fresh for more than 2 weeks. That is why lovers of this vegetable prepare it for future use by canning. One of the popular recipes for preparing the product is to cook it in tomato sauce.

For 1 kg of vegetable you should take:

• tomato – 500 g;
• sweet pepper – 150 g;
• garlic – 4 cloves;
• granulated sugar – ¼ cup;
• salt - a tablespoon;
• vegetable fat – 75 ml;
• vinegar – 55 ml.

Wash and sterilize the jars along with the lids. Cut the tomatoes and grind through a meat grinder. If you are not a fan of tomato grains in brine, it is better to put the tomatoes through a juicer.

Bell peppers should be peeled, washed and cut into strips. Afterwards you need to put it in a container with juice, add the required amount of salt, sugar and butter. Stir, put on fire and boil.

Separately, you need to wash the cauliflower, divide it into small inflorescences and pour into boiling tomato juice. You need to cook the vegetables for at least 25 minutes under the lid (cover slightly) over low heat.

At the end, add chopped garlic and vinegar to the brew, boil for 7 minutes and pour the mixture into jars. Containers that have been rolled up with lids should be turned upside down, wrapped for a couple of days, and then placed in the pantry for storage.

In the oven under a cheese crust

To prepare an incredibly tasty dish, you should stock up on:

• cauliflower – 900 g;
• butter – 50 g;
• onions – 250 g;
• flour – 50 g;
• milk – 150 ml;
• cheese – 140 g;
• black pepper, bay leaf;
• salt.

The cabbage is disassembled into inflorescences, boiled and cooled. The onion is chopped and fried in oil until golden brown. At the end of frying, flour is added to it, followed by milk and spices.

Cabbage, previously blanched in salted water, is placed in a deep baking dish, greased, and poured with sauce. Cheese is poured on top and everything is baked in an oven preheated to 190 degrees for 25 minutes.

Cooking frozen

Frozen cauliflower can be used to make a wide variety of dishes, from soups to nutritious casseroles. For breakfast, it’s good to prepare frozen cauliflower in the form of a casserole using a slow cooker for this purpose.

This simple recipe uses the following ingredients:

• frozen vegetable – 350 g;
• low-fat milk – 250 g;
• hard cheese – 130 g;
• slice of ham – 140 g;
• dill greens;
• vegetable fat;
• eggs – 4 pcs.;
• salt and spices.

The ham is cut into small pieces, the greens are chopped. Frozen cabbage is washed, eggs are beaten with the addition of milk, cheese, and spices.

Place meat, cabbage, and herbs in a greased multicooker bowl. Pour the sauce over it all and cook in the “baking” mode for 30 minutes. Serve the dish hot.

dietdoctor.com

Ingredients

• 1 head of cauliflower;
• 1 lemon;
• 2 cloves of garlic;
• 1 tablespoon chopped fresh ginger;
• 1 tablespoon chopped onion;
• 1 tablespoon turmeric;
• 1 teaspoon sea salt;
• 120 ml Greek yogurt or coconut milk;
• 120 ml olive or melted butter;
• a few sprigs of parsley.

Preparation

Remove the leaves from the cauliflower and place it in a plastic bag. Mix lemon juice, minced garlic, ginger, onion, turmeric, salt and yogurt. Pour the marinade into the bag, close it and shake well. Place the bag in the refrigerator for at least an hour. To marinate the cabbage better, leave it in the refrigerator overnight.

Place the pickled cauliflower on a baking sheet and bake in an oven preheated to 180°C for 45–60 minutes. It should soften on the inside and brown on the outside.

Before serving, baste the cabbage with oil and sprinkle with chopped parsley leaves.

jamieoliver.com

Ingredients

• 1 teaspoon cumin (cumin);
• 2 teaspoons mustard seeds;
• ½ teaspoon chili powder;
• 1 teaspoon black peppercorns;
• 200g self-raising flour (or 200g plain flour and 1¹⁄₂ teaspoon baking powder);
• ½ teaspoon turmeric;
• 350 ml cold beer;
• sea ​​salt - to taste;
• 1 head of cauliflower;
• ½ cup olive oil;
• ½ bunch of parsley;
• 1 lemon.

Preparation

Grind the cumin, mustard seeds, chili and black pepper well in a mortar. Mix the resulting powder with flour and turmeric. Pour in almost everything and beat thoroughly. The consistency of the batter should resemble thick cream. If it's too thick, add more beer. Then season the batter with sea salt.

Disassemble the cauliflower into small florets, and cut the stalk into pieces 2 cm thick. Rinse the cabbage and drain in a colander. All excess liquid should drain off. Remaining water can be blotted with a paper towel. Place the cabbage in a bowl and sprinkle with regular flour.

Heat the oil in a deep saucepan. Remove excess flour from cauliflower. Dip the inflorescences in the batter, transfer to hot oil and fry until golden brown, turning occasionally.

Don't try to cram all the cabbage into the saucepan at once. Fry it in batches.

Finally, dip parsley leaves into the batter and place in a saucepan with butter for 40 seconds.

Place the finished cabbage on a paper towel to drain excess fat. Season with salt, sprinkle with lemon juice and garnish with parsley in batter.

Serve immediately: this way the dish will be tastier and the crust will remain crispy.

foodnetwork.com

Ingredients

• 1 large head of cauliflower (approximately 1,200 g);
• 4 tablespoons olive oil;
• sea ​​salt - to taste;
• 800 g of tomatoes in their own juice;
• 1 ½ cups water;
• 5 cloves of garlic;
• 1 large red pepper;
• 2 tablespoons of tomato paste;
• 1 bunch of basil;
• 10 lasagne sheets;
• 200 g ricotta;
• 1 large egg;
• 200 g grated mozzarella;
• 50 g grated parmesan;
• a few sprigs of parsley.

Preparation

Place the cauliflower florets in a bowl, drizzle with 1 tablespoon olive oil and season with salt. Mix well and place the cabbage in one layer on a baking sheet. Bake in an oven preheated to 220°C for 30–35 minutes until the florets are softened and lightly browned. Turn the florets once during cooking. Then cool the cabbage.

Place the tomatoes in a bowl and mash them. Pour water into a tomato can, shake and pour the contents into a bowl.

Heat 1 tablespoon of olive oil in a frying pan and add 4 sliced ​​garlic cloves and ½ teaspoon of salt. Fry over medium heat for 2 minutes. Add the diced peppers to the pan and cook for another 8 minutes.

Add tomato paste to the vegetables and mix well. Then add tomatoes and 4 basil leaves. Bring the mixture to a boil, reduce heat and simmer for about 40 minutes, stirring occasionally. The sauce should thicken.

Meanwhile, bring salted water to a boil in a large saucepan. Place lasagna sheets into pan one at a time and cook until al dente according to package instructions. Place the sheets in a colander to drain. Then brush them with the remaining olive oil.

Grind the ricotta, raw egg, ⅕ of the cooked cauliflower and chopped garlic clove in a blender until smooth. Add chopped basil leaves to this mixture and grind it again in a blender.

Take a baking dish approximately 20 x 35 cm. Grease it with ¼ cup of tomato sauce. Place 4 lasagna sheets on top, trimming off any excess. Top them with ¹⁄₂ ricotta mixture, ¹⁄₂ cooked cauliflower, ⅓ tomato sauce mixture, ⅓ grated mozzarella and ⅓ grated Parmesan. Cover with three lasagne sheets, repeat filling and cover with remaining sheets. Top with tomato sauce, mozzarella and parmesan.

Cover the pan with foil and bake in the oven for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is browned. Let cool for 10 minutes before serving to make it easier to cut, and sprinkle with chopped parsley leaves.

jamieoliver.com

Ingredients

• 1 head of cauliflower;
• 2 teaspoons of cumin (cumin);
• 2 teaspoons whole coriander;
• ¼ teaspoon chili powder;
• sea ​​salt - to taste;
• a little olive oil;
• 1 piece of butter;
• a handful of raw almonds without husks;
• 1 lemon.

Preparation

Separate the cauliflower into florets. Dip them in boiling salted water for a couple of minutes and drain in a colander. All excess liquid must drain off, otherwise the cabbage will not cook properly.

Grind the cumin and coriander. Mix them with chili powder and salt. Add chopped almonds to the spices, mix and fry in a dry, heated frying pan. After a couple of minutes, place the cauliflower inflorescences there, after rubbing them with a mixture of olive and butter.

When the cabbage begins to brown, add lemon juice and zest. Mix well and fry for another minute. Then transfer the pan to the oven preheated to 200°C for 15 minutes to crisp up the cauliflower.

jamieoliver.com

Ingredients

• 2 cloves of garlic;
• 50 g unsalted butter;
• 50 g sifted flour;
• 600 ml semi-skimmed milk;
• 500 g fresh or frozen broccoli;
• 75 g grated cheddar cheese;
• sea ​​salt - to taste;
• 1 kg fresh or frozen cauliflower;
• 2 slices of ciabatta;
• 2 sprigs of thyme;
• 25 g almond petals;
• 1 tablespoon olive oil.

Preparation

Cut the garlic into thin slices, place in a frying pan with butter and fry over medium heat. When the butter melts, add flour, stir and after a minute begin to gradually pour in milk, stirring constantly.

Add the broccoli to the pan and simmer for about 20 minutes until the florets begin to fall apart. Then grind this mixture with a blender until smooth. Add half the grated cheese and salt.

Separate the cauliflower into florets, place in a baking dish, pour the cheese mixture over it and sprinkle with the remaining grated cheese. Grind the bread in a blender, mix the bread crumbs with chopped thyme leaves, almond flakes and butter and sprinkle the mixture over the cabbage.

Place the pan in an oven preheated to 180°C for an hour. The cabbage should be well baked and covered with a golden crust.

spoonforkbacon.com

Ingredients

• 1 piece of butter;
• 1 large onion;
• 1 large head of cauliflower (about 900 g);
• 1 potato;
• 700 ml vegetable broth;
• 400 ml milk;
• salt - to taste;
• 100 g cheddar cheese.

Preparation

Heat the oil in a deep saucepan or sauté pan. Place the chopped onion there and, stirring occasionally, fry for 5 minutes until it softens.

Separate the cauliflower into florets. Peel the potatoes and cut them into cubes. Add vegetables to onions, add broth and milk, salt and pepper. Bring to a boil, reduce heat and leave to simmer for half an hour. The cauliflower should become soft and the potatoes should fall into pieces.

Beat the contents of the pan with a blender until smooth and creamy. If you want to serve the soup in mugs, add a little more milk so that it is not too thick.

The finished soup can be stored in the refrigerator for up to two days, and in the freezer for up to a month.

Before serving, reheat, pour into plates or mugs and garnish with cubes of cheese or herbs.

steamykitchen.com

Ingredients

• 1 head of cauliflower;
• 2 glasses of water;
• 3 tablespoons milk;
• 1 tablespoon butter;
• 2 tablespoons of low-fat sour cream;
• ¼ teaspoon garlic salt;
• ground black pepper - to taste;
• a few green onions.

Preparation

Separate the cauliflower into florets and remove the stalk. Bring the water to a boil and add the inflorescences to the pan. Cover with a lid and simmer over medium heat for 12-15 minutes. The cabbage should become very soft.

Place the inflorescences in a colander to drain excess water. Mix cabbage with milk, butter, sour cream, salt and pepper until pureed. Before serving, garnish with chopped green onions.

picmia.com

Ingredients

• 1 head of cauliflower;
• 3 eggs;
• 3 slices of bacon;
• 50 ml mayonnaise;
• 1 tablespoon table mustard;
• 1 teaspoon salt;
• ground black pepper - to taste;
• 1 onion;
• ¾ cup frozen peas;
• 2 pickled cucumbers.

Preparation

Disassemble the cabbage into florets and cut into small pieces. Place them in a pan of water, bring to a boil and cook for another 10 minutes. Place the cabbage in a colander and cool.

Hard boil and cut into small cubes. Fry the bacon and cut into small pieces. In a salad bowl, combine mayonnaise, mustard, salt and pepper. Add cauliflower, eggs, chopped onions, defrosted peas, diced cucumbers and bacon.

Mix well and refrigerate for 2-24 hours. The longer the salad is in the refrigerator, the tastier it will be.

geniuskitchen.com

Ingredients

• 60 ml red wine vinegar;
• 60 ml olive oil;
• 2 tablespoons of water;
• 1 kg cauliflower;
• 1 bay leaf;
• 1 clove of garlic;
• ½ teaspoon lemon pepper;
• 100 g grated carrots;
• 50 g chopped red onion;
• several sprigs of parsley;
• ¼ teaspoon dried basil.

Preparation

In a small saucepan, bring vinegar, oil and water to a boil. Place the cauliflower, bay leaf, thinly sliced ​​garlic and lemon pepper into a large saucepan.

Pour the contents of the saucepan into the pan and stir. Cover the pan and refrigerate overnight or for at least 6 hours. Stir the cabbage occasionally.

Then add carrots, onions, chopped parsley leaves and basil and mix well. Place the salad in the refrigerator for another 2 hours. Before serving, remove the bay leaf from the salad.

feastingonfruit.com

Ingredients

• 600 g cauliflower inflorescences;
• 400 ml plant milk (for example, soy or coconut);
• 70 g cocoa;
• 10 dates;
• ½ teaspoon vanilla extract or ¼ teaspoon vanillin.

Preparation

Steam the florets for 10-15 minutes until very soft. Mix all ingredients in a blender until smooth.

You can serve the dish immediately, or you can cool it first. The pudding can be stored in the refrigerator for no longer than a day.

Many people know the vitamin value of cauliflower. After all, in terms of composition, it is even ahead of its white-headed sister. But few people love and cook it. After all, her taste is quite specific. That is why I have prepared for you a selection of simple and tasty recipes for dishes made from this healthy vegetable. By preparing dinner using these recipes, you will see that cauliflower can be tasty too.

When someone says they don't like to eat cauliflower, they are missing out. Indeed, in terms of its vitamin composition, it is a real storehouse of useful substances. You can grow it yourself in the garden, or buy it in the store. The main thing is to cook it tasty and correctly so that everyone likes it.

If you have never encountered growing cauliflower before, you are unlikely to recognize this vegetable in its natural habitat. In the garden beds, it resembles an ordinary head of cabbage rather than the same inflorescences that we are used to seeing on store shelves and in dishes.

So, if you decide to cook a healthy and tasty dish, then this article is for you. Stock up on the products on the list, we are starting our culinary journey!

Menu:

1. Cauliflower casserole with cheese crust

To prepare this dish you will need a minimum of ingredients. However, it turns out very tasty, juicy, and, most importantly, healthy. After all, we will bake cabbage in the oven, with egg and cheese. Let's cook this delicious dish together!

Ingredients:

• kilogram of cauliflower (weigh the inflorescences);
• 2 tablespoons flour;
• 5 tablespoons of mayonnaise (preferably homemade);
• 5 raw eggs;
• hard cheese for sprinkling;
• some breadcrumbs;
• salt and ground pepper to taste.

Step-by-step description of the recipe:

1. Separate the inflorescences from the head. If your cabbage is large, then the buds can be cut into several parts. To eliminate bitterness and ease of preparation, they need to be blanched. Bring slightly salted water to a boil and boil the cabbage inflorescences there for about 10 minutes, until half cooked. Then drain the water.

2. Break the eggs into a bowl and stir until the color is uniform. There is no need to wait for strong peaks. Then add mayonnaise, ground pepper and, if desired, salt. I don't do this because mayonnaise already contains salt. Now it's the flour's turn. It also needs to be mixed into the mass.

3. Grease a baking sheet with a small amount of vegetable oil and sprinkle with breadcrumbs. Spread the blanched cabbage in an even layer and pour over the egg sauce. Now all that remains is to sprinkle the dish with grated cheese and you can put it in the oven. Bake at 200 degrees for about half an hour. The golden brown crust will tell you when it is ready.

4. A tasty, tender and very healthy casserole is ready and waiting to be served. But before that, it needs to be cut into portions and, if desired, decorated. Help yourself!

2. Cauliflower dishes - pizza

People who are on a diet and simply watching their figure know how badly they sometimes want to eat all sorts of “harmful” things. Inventive food lovers time after time come up with something new, light, but at the same time tasty. Now I want to show you how simple and tasty it is to make pizza from... cauliflower. Yes, yes, it’s really not at all difficult to do this, but the results are simply finger-licking!

Ingredients:

• half a kilo of cabbage inflorescences;
• 2 eggs;
• 120 grams of grated cheese;
• 1 tomato;
• oregano pizza sauce;
• salt and spices to taste;
• a little Mozzarella;
• a few sprigs of basil.

Step-by-step description of the recipe:

1.First of all, let's prepare a kind of dough - the base for pizza. To do this, the head of cabbage must be divided into inflorescences. Cut them into several pieces and puree in a blender until they form fine crumbs. Then break one egg into it, add salt and pepper a little. Grate the cheese (leave a little for the top) and place in a common bowl. Mix everything thoroughly. When all the ingredients are mixed together, break the second egg here and mix again.

You may feel that the dough is too grainy. Don’t worry, because the eggs and cheese will do their job and after heating, they will stick the grains together.

2. Grease a springform pan or frying pan with oil (just a little) and lay out our cabbage dough. Spread with pizza sauce or any other tomato sauce. Grate cheese on top. At this stage, the semi-finished product can be considered ready and can already be sent to the oven. But also, for the best effect, we will decorate it with cheese and tomatoes.

3. Thinly slice the tomatoes and Mozzarella cheese. Decorate the top of the pizza with them, and also add a few sprigs of herbs. Place the mold in the oven, preheated to 200 degrees for 20 minutes. Cabbage cooks very quickly, especially when chopped. Therefore, as soon as the pizza looks like a finished dish, it can be removed from the oven.

4. Immediately after removing from the oven, the dish can already be served. So what do you think? Help yourself!

3. How to make cauliflower fritters

Your family demands a delicious afternoon snack, but you want to make it healthy too? Try frying these delicious cauliflower pancakes. They turn out juicy, fluffy and tasty. Even kids will love them.

Ingredients:

• 300 grams of cabbage inflorescences;
• 40 grams of flour;
• a clove of garlic;
• 1 raw egg;
• 40 grams of hard cheese;
• some greenery;
• salt and spices of your choice.

Step-by-step description of the recipe:

1. Pour boiling water over cabbage inflorescences for 10 minutes. This will soften it up a little. Then cut into small pieces. You can also beat it with a blender.

2. Add grated cheese, flour, crushed garlic, salt and spices to the chopped cabbage. Break one egg there and add finely chopped herbs. Mix everything thoroughly until all ingredients are evenly distributed. There should be no egg clots or flour lumps left.

The dough is ready. You may find it too grainy, especially if you cut the cabbage with a knife. But don't worry, soon after dropping into the hot oil, the cheese will melt and the egg will “set.” This will bind all the ingredients together in a delicious pancake-like combination.

3. Heat oil in a frying pan (not too much). As soon as it sizzles, carefully spoon out the pancakes. This must be done in boiling oil, otherwise it will be difficult to turn them over. Fry on both sides until golden brown over medium heat.

4. Place the finished pancakes on a paper napkin, because excess fat is not included in our plans. Once the paper has absorbed the oil, the dish is ready to serve. They are very tasty to eat with sour cream. Help yourself!

4. Delicate creamy cauliflower soup

You can provide the whole family with a tasty and healthy lunch by preparing this delicious soup. Even when cooking time is limited, this recipe will help you out, because it does not take much time and effort. See for yourself.

Ingredients:

• 700 grams of cauliflower inflorescences;
• half a carrot;
• 2 potatoes;
• 150 milliliters 11% cream;
• a whole, unpeeled head of garlic;
• medium bulb;
• processed cheese;
• salt, spices to your taste;
• a little ground nutmeg.

Step-by-step description of the recipe:

1.Prepare a baking dish. It needs to be lined with parchment paper.

2. Cut each cabbage bud into pieces and place on parchment. Lightly salt and drizzle with a little olive oil.

3. Garlic, unpeeled, cut into 2 parts, crosswise.

4. Place two halves of garlic in the middle of the mold. When baked, they will give the cabbage a unique aroma. Place the cabbage in the oven at 200 degrees. Let it bake with the garlic until tender.

5. While the cabbage is in the oven, let's not waste time. Heat a little oil in a saucepan and fry finely chopped onion.

6. Once it is browned, add the coarsely chopped carrots and potatoes. The neatness of the pieces is not important, because we are preparing cream soup. This means that we will subsequently puree all the contents. Fry the vegetables for 5 minutes, then add salt and season.

7. Pour a small amount of water or meat broth over the vegetables. The liquid level should be slightly higher than the vegetables.

8. Meanwhile, the cabbage is already ready. Add it to the soup. Send the cheese here. Grind the mixture with a blender until it has a smooth and tender consistency.

9. Pour heated cream into the puree and boil for 1 minute.

Be sure to cover the pan with a lid while boiling. After all, puree soup splashes very actively when boiling.

10. The soup is ready. It can be poured into plates and served. You can decorate with cream, herbs and crackers. Bon appetit!

5. Video - cauliflower in batter

Be sure to try this delicious and easy cauliflower recipe. This is a worthy alternative to chips and crackers. After all, they leave the table like seeds. But at the same time it is many times more useful. Even kids will appreciate it!

Every housewife puzzles over how to diversify the table for her loved ones. At the same time, I want to please everyone, so that it is tasty, healthy and quick to prepare. I invite you to try these simple recipes that are easy to prepare and enjoyable to feed to your loved ones.

I wish you delicious and healthy dishes, cozy evenings at dinner and new victories in the kitchen! See you again!

Everyone knows that vitamins are extremely necessary for the human body. In order to replenish their supply, it is not necessary to resort to the use of synthetic drugs. Cauliflower, a tasty vegetable that grows in the summer in any climate zone, boasts a high content of vitamins of different groups. Cauliflower - recipes for its preparation are distinguished by their diversity; skillful housewives use small inflorescences to prepare not only dishes for dinner or lunch, but also preparations for the winter period.

A small head of cauliflower is a real storehouse of the most useful and easily digestible microelements. The nutritious vegetable can form the basis of dietary nutrition; it is also indispensable as one of the very first complementary foods for young children.

Composition and benefits of cauliflower

Numerous studies of the chemical composition of the vegetable have revealed that it contains mineral salts, as well as proteins and carbohydrates that are beneficial for the human body. The composition of cauliflower is represented by amino acids and nitrogenous compounds, which are quickly absorbed and processed in the intestines, positively affecting all metabolic processes.

• Cabbage cellulose helps to gently cleanse the intestines, and for this reason the vegetable should be included in the diet of people suffering from constant constipation.
• It has been proven that regular addition of cauliflower to dishes activates the formation of red blood cells, and magnesium and vitamin C increase the absorption of iron. This is a property of a vegetable.
• The vegetable contains no fat; moreover, it contains substances that affect the process of burning fat deposits. Thanks to these microelements, cabbage can become the basis for a diet aimed at weight loss.
• The vegetable has an anti-inflammatory effect on the skin. With regular consumption of cauliflower dishes, the manifestations of seborrhea are reduced.
• Chlorophyll and have a unique anti-cancer effect on the body.
• Cauliflower - its beneficial properties are positively assessed by people with diabetes. Vegetable inflorescences contain substances that reduce blood sugar levels.
• The mild choleretic effect helps treat diseases of the gallbladder and liver.

Cauliflower has a very mild effect on the mucous membranes of the digestive system; it is much easier and faster to digest compared to regular white cabbage. Moreover, the vegetable inflorescences contain a unique vitamin U, which normalizes stomach acidity and is involved in tissue regeneration.

The vegetable is advised to be consumed with caution by those who are prone to allergic reactions. Those who have thyroid diseases are not advised to eat cauliflower dishes. With constant consumption of vegetables, the following changes occur:

• The walls of blood vessels are strengthened.
• The blood and intestines are cleansed.
• Bone tissue is strengthened.
• Metabolic processes are normalized.

Cauliflower, the benefits and harms of which must be assessed before including it in the diet, can also be included in multi-ingredient snacks.

Rules for using cauliflower in nutrition

Professional chefs have their own secrets for cooking cauliflower, which help make food with it as healthy and delicious as possible. The process of preparing the dish begins with choosing a vegetable. Ideally, it grows in your own garden, otherwise you will have to go to the store. You need to buy cauliflower that has green leaves, and the inflorescences themselves are not covered with dark spots, indicating that the vegetable is beginning to deteriorate. Fresh cabbage retains its beneficial components when stored in the refrigerator for about one week.

Having chosen a vegetable, you need to cook it correctly. If you want to serve cabbage with meat dishes, it is best to place the vegetable on the table raw, this will promote better absorption of all nutrients. When cooking cabbage, you need to follow several rules:

• Before cooking, cabbage is disassembled into inflorescences, thick veins and darkened areas are removed.
• Steam cabbage inflorescences or in a small amount of water, this will preserve all the vitamins.
• There is no need to overcook the vegetable, and after cooking it must be removed and placed in a dry container to cool.
• Cabbage is considered ready if its inflorescences can be easily pierced with a fork.
• Metal pans are not used for cooking, only enameled ones.
• The taste of the vegetable increases if you cook it in mineral water or, after boiling, keep it in milk.
• The broth left over from cooking cabbage can be used to prepare fortified vegetable soups.

Cauliflower, the calorie content of which does not bother even those who are forced to go on a diet, contains only about 30 kcal per 100 grams, while cabbage quickly causes a feeling of fullness and takes a long time to digest, which delays the next meal.

Independent dishes are prepared from cauliflower, baked, stewed, boiled and even fried. The inflorescences of this healthy vegetable are included in many vitamin-rich and easy-to-digest salads. The combination of different ingredients with this vegetable allows you to obtain dishes that taste and look exquisite, many of which are included in the menu of the most fashionable restaurants.

Cabbage dishes for every day

It doesn’t take much time to prepare aromatic and tasty cauliflower dishes, and you almost always have additional ingredients in the refrigerator.

• With cheese sauce.

The head of cabbage should be disassembled into inflorescences and washed well. Finely chop three cloves and begin to fry them in two tablespoons of heated odorless vegetable oil. After about two minutes, add the cabbage to the garlic, add salt, add half a glass of hot water and simmer under the lid for 5 minutes. Then add three large tomatoes, cut into slices, to the vegetable mixture. Add additional salt and pepper to the mixture and simmer for another 5 minutes. After cooking, sprinkle the vegetables with chopped and. Then you need to grate about 100 grams of cheese and mix it with sour cream. Before serving, cheese and sour cream sauce is spread over the vegetables.

• Cream soup.

Two hundred grams of cabbage inflorescences need to be salted, peppered and stewed in one hundred grams of butter. The prepared vegetable needs to be mashed with a blender, after which half a liter of milk mixed with 2 teaspoons of flour is poured into the mixture. All this is again whipped with a blender and brought to a boil. After cooking, add parsley to the puree soup.

• Cabbage in batter.

Cabbage inflorescences need to be boiled until tender. While the vegetable is cooking, you need to prepare a batter; for this, two are beaten and mixed with flour so that the mixture is quite thick. Salt and chopped herbs are added to the prepared batter. Cooled cabbage inflorescences should be dipped in batter and placed in a frying pan heated with oil. After the vegetable is browned until golden brown, it can be removed with a slotted spoon. Before serving, the dish is sprinkled with herbs, some decorate it with grated cheese.

Vegetable dishes made from cabbage are prepared very quickly, and their benefits are incomparable to store-bought semi-finished products and fatty foods. Frozen cabbage is also suitable for preparing dishes.

Cauliflower for the winter

Preparing cauliflower for the winter will help you enjoy a healthy and tasty product throughout the cold months of the year. The easiest way to preserve the microelements and vitamins of a vegetable is simple freezing in the freezer. Before freezing, it is advisable to disassemble the vegetable into inflorescences, remove all unnecessary leaves and dark parts, soak in brackish water and rinse, dry and place in plastic bags.

Cauliflower is fermented, pickled, salted, and used to prepare delicious salads and snacks that are good to eat in winter with various side dishes.

• Pickled cauliflower.

To prepare the original snack, you will need 2 kg of vegetables, one medium and 2 cloves of garlic, about 6 peas of allspice and brine prepared from one and a half liters of water, one hundred grams of salt and one hundred grams of sugar. All vegetables are washed, cabbage is disassembled into inflorescences, carrots and beets are grated on a coarse grater. All this is put into a jar, chopped garlic and all the spices are added, after which the vegetables are poured with boiling brine. The cabbage should be fermented in a warm place for up to 4 days, after which it is covered with a lid and placed in a cool place for storage.

• Cabbage in tomato sauce.

You will need a kilogram of cabbage, 750 grams of ripe tomatoes, 20 grams of sugar and salt, a few peppercorns and half a spoon of seeds. The cabbage must be disassembled into inflorescences and blanched in water with the addition of one gram of citric acid per liter. After 2-3 minutes, the inflorescences should be placed in cold water. Next, the filling is prepared - the tomatoes are cut, brought to a boil over heat and rubbed through a sieve. You need to put all the other ingredients into the prepared juice, after which the pouring is brought to a boil and kept on fire for up to 2 minutes. Cabbage inflorescences placed in jars are poured with boiling juice. The jars can be sterilized or one tablespoon of table vinegar can be added to the brine. After sealing the lids, the jars are turned over and kept until completely cool.

Prepared preparations are stored well in a cool place throughout the winter. Enjoy...

If you delve into the study of modern books on dietetics, you can read about the healthiest vegetable of all. Oddly enough, these are not carrots or potatoes, not even beets. This is the most ordinary cabbage. Some types of cabbage are more or less healthy, but this product should definitely be on the table almost every day.

To prevent the vegetable from becoming boring, you need to know what cauliflower dishes to prepare. There are plenty of quick and tasty recipes on our website. It must be said that different types of cabbage appeared on the shelves of our stores only a few decades ago. At first, such cabbage was very expensive, then they began to grow it in the country, prices began to creep down, and housewives were able to discover new products to serve on the table. This is exactly the path that cauliflower has gone through, which today you can buy cheaply during the season, and if you wish, you can even grow it on your own plot.

This is such a special vegetable that, unlike ordinary white cabbage, you can’t just eat it raw. Therefore, every housewife should have cauliflower recipes on hand that are tasty and easy to prepare for an everyday or even holiday table. In this section of our site, all recipes contain cauliflower in one form or another.

Of course, you can safely prepare various first courses with cauliflower; it is an excellent side dish, the basis for mashed potatoes or casseroles. If you wish, you can fry this cabbage in batter or cook it in other of the hundreds of ways that are described in recipes from our readers. Each recipe is tested and accurately describes how to prepare and serve a particular dish step by step.

Don’t be shy if you have questions about what to cook with cauliflower in a tasty and simple way. Even the most experienced housewife gets tired when she constantly cooks the same dishes. Still, you need to feed your family three times a day every day, and this is a lot of dishes that are prepared. Therefore, there is nothing wrong with looking for new recipes that do not contain familiar ingredients. Our site was specially created so that no housewife in our country will ever have questions about what to cook delicious, simple and unusual for breakfast, lunch or dinner.

29.07.2018

Pickled cauliflower

Ingredients: cauliflower, carrots, bell peppers, apples, parsley, dill, salt, sugar, black peppercorns, allspice, bay leaf, garlic, vinegar, sunflower oil, water

Cauliflower is not only healthy, but also very tasty. Especially if you know how to cook it. We have already told you how to make soup, casserole, and salad from cauliflower. Today we are going to bring to life a pickled cauliflower recipe for the winter.

Ingredients:
- 1 cauliflower;
- 2-3 carrots;
- 2-3 bell peppers;
- 2 apples;
- 2 sprigs of parsley;
- 2 sprigs of dill;
- 2 tbsp. salt;
- 3 tbsp. Sahara;
- 5 pieces. black peppercorns;
- 3-4 pcs. allspice black pepper;
- 1-2 bay leaves;
- 2-3 cloves of garlic;
- 100 ml. vinegar 9%;
- 1 tbsp. sunflower oil;
- 0.8 l. water.

08.06.2018

Cauliflower baked in the oven with cheese and sour cream

Ingredients: cauliflower, cheese, sour cream, eggs, butter, salt, pepper

You don't have to spend a lot of time in the kitchen to prepare a delicious vegetable dish. If you don’t believe me, then cook cauliflower with cheese and sour cream in the oven. It's very tasty and incredibly simple!

Ingredients:
- cauliflower - 0.3 kg;
- hard cheese - 60 g;
- sour cream - 150 gr;
- eggs - 1 pc;
- butter - 1 tsp;
- salt to taste;
- pepper to taste.

06.06.2018

Cauliflower baked with cheese and cream

Ingredients: cauliflower, cheese, cream, butter, salt, pepper

Cauliflower lovers know that it can be prepared in different ways - it is good in any form. Today we suggest baking it in the oven with cheese and cream - you will definitely like the result!
Ingredients:
- cauliflower - 0.5 kg;
- hard cheese - 70 g;
- cream - 180 gr;
- butter - 1 tsp;
- salt to taste;
- pepper to taste.

31.05.2018

Cauliflower in batter

Ingredients: cauliflower, egg, flour, breading, salt, pepper

Cauliflower can be deliciously fried in batter. I’ll tell you how to do this now. You can serve cauliflower with sauce and fresh vegetables.

Ingredients:

- 1 cauliflower,
- 1 egg,
- 1 tbsp. flour,
- 3 tbsp. spicy breading,
- salt,
- black pepper.

10.03.2018

Cauliflower in creamy sauce

Ingredients: cabbage, egg, salt, cheese, cream, flour, butter, nuts

I suggest you prepare a very tasty dish as an appetizer - cauliflower in creamy sauce. I have described the cooking recipe in detail for you.

Ingredients:

- 500 grams of cauliflower,
- 2 eggs,
- 1 tsp. salt,
- 250 grams of cheese,
- half tsp cream,
- 1 tbsp. flour,
- 1 tbsp. butter,
- 1 tsp. nutmeg.

15.02.2018

Cauliflower in the oven

Ingredients: cauliflower, egg, cheese, milk, salt, butter, pepper

As a second course, I suggest baking cauliflower in the oven. The recipe is very simple and quite quick.

Ingredients:

- 1 cauliflower,
- 3 eggs,
- 150 grams of cheese,
- 3-4 tbsp. milk or cream,
- salt,
- 1-2 tbsp. vegetable oil,
- ground black pepper.

11.02.2018

Baked vegetables in the oven

Ingredients: cauliflower, carrots, onion, mushroom, tomato, peas, dry mushroom, salt, pepper, garlic, paprika

I really like oven-roasted vegetables. Today I have prepared for you my favorite recipe for a baked assortment of the most famous vegetables.

Ingredients:

- 200 grams of cauliflower,
- 1 carrot,
- 1 onion,
- 100 grams of champignons,
- 2 sweet peppers,
- 2-3 tomatoes,
- 2 handfuls of green peas,
- half tbsp. dry ground mushrooms,
- salt,
- ground black pepper,
- 50 ml. vegetable oil,
- 1 tsp. dry garlic,
- 1 tsp. paprika.

12.12.2017

Cauliflower cutlets

Ingredients: cauliflower, egg, bread, onion, vegetable oil, salt, ground coriander, ground paprika, black pepper, wheat flour

The recipe for cooking vegetable cutlets in vegetable oil is quick and easy to prepare. A light dish made from cauliflower, onions, chicken eggs and spices. A snack for those who prefer vegetable dishes.

Ingredients:
- 1 head of cauliflower,
- 2 onions,
- 4 tbsp vegetable oil,
- 1 chicken egg,
- half a glass of bread crumb,
- 1 teaspoon ground paprika,
- 1 teaspoon ground coriander,
- 2 tbsp wheat flour,
- salt to taste,
- 3 g ground black pepper.

05.12.2017

Cauliflower with minced meat, baked in the oven

Ingredients: cauliflower, minced meat, cheese, egg, sour cream, bell pepper, salt, black pepper

Do you prepare cauliflower dishes for your home? If not, we recommend starting by baking the cauliflower in the oven along with the minced meat. It will be tasty, satisfying, healthy, and easy to prepare.

Ingredients:
- cauliflower – 350 g;
- minced meat (pork and beef) – 150 g;
- hard cheese – 50 g;
- egg – 1 pc;
- sour cream – 3 tbsp;
- bell pepper – 0.5 pcs;
- salt to taste;
- ground black pepper to taste.

28.10.2017

Cauliflower with chicken

Ingredients: chicken fillet, cauliflower, breading, salt, pepper, mayonnaise, butter

You can prepare many different delicious dishes from cauliflower. One of these is this delicious cauliflower baked with chicken in the oven.

Ingredients:

- 1 chicken fillet;
- 1 cauliflower;
- 2 tbsp. breading;
- salt;
- black pepper;
- 2 tbsp. mayonnaise or sour cream;
- 50 ml. vegetable oil.

10.10.2017

Cauliflower casserole with chicken in the oven

Ingredients: cauliflower, chicken fillet, onion, tomato sauce, cheese, butter, cilantro, salt, pepper

This cauliflower casserole with chicken is well suited for dietary nutrition. The excellent composition of the products, their heat treatment, all this makes the dish low-calorie and healthy.

Products for the recipe:
- half a kilo of cauliflower;
- 400 g chicken fillet;
- 150 g onions;
- 60 ml tomato sauce;
- 100 g of hard cheese;
- olive oil – 3 tbsp. spoons;
- cilantro - a small bunch;
- spices - to taste.

07.10.2017

Cauliflower puree

Ingredients: cauliflower, butter, salt, black pepper

This cauliflower puree can be safely included in the menu of those who are losing weight, and if you do not use spices, then the puree is also suitable for children. How to prepare it correctly, see the photo recipe.

Products for the recipe:
- half a kilo of cauliflower,
- 2 tbsp. spoons of butter,
- spices - to taste.

29.09.2017

Cauliflower gratin

Ingredients: cauliflower, cream, egg, cheese, salt, pepper, paprika

Cauliflower gratin is a dish that is easy to prepare, using cheap ingredients, but turns out very tasty. And the appearance of the gratin is beyond praise. Well isn't that enough? to definitely do it?
Ingredients:
- 1 cauliflower;
- 130 ml cream 15%;
- 2 eggs;
- 150 grams of hard cheese;
- salt to taste;
- pepper to taste;
- paprika to taste.

14.09.2017

Cauliflower with tomatoes for the winter

Ingredients: tomatoes, cauliflower, water, salt, sugar, vinegar essence, cloves, black peppercorns, allspice, bay leaf, garlic

If you love cauliflower - fried, stewed, baked - then be sure to combine it with tomatoes for the winter. This way the vegetables turn out just great! Our recipe with photos will certainly help you with this.
Ingredients:
- 2-3 tomatoes;
- 1 head of cauliflower;
- 1 liter of water;
- 1 tbsp. salt;
- 3 tbsp. with a top of sugar;
- 1 tsp. - 1 dec. l. vinegar essence;
- 1-2 buds of cloves;
- 1-2 black peppercorns;
- 1-2 peas of allspice;
- 2 cloves of garlic.

12.09.2017

Cauliflower in tomato sauce for the winter

Ingredients: cauliflower, tomatoes, garlic, sweet peppers, parsley, salt, sugar, vinegar, vegetable oil

Do you know how to deliciously cover cauliflower for the winter? In tomato sauce! In this form, the cabbage turns out simply magnificent - tasty and beautiful, and the tomato sauce itself will be very good.
Ingredients:
- cauliflower - 1 kg;
- tomatoes - 500 gr;
- sweet pepper - 100 gr;
- garlic - 2-3 cloves;
- parsley - 1 small bunch;
- salt - 1 tbsp;
- sugar - 1.5 tbsp;
- vinegar - 3 tbsp;
- vegetable oil - 50 gr.