Hot cauliflower recipes. Cauliflower

Content:

One of the varieties of ordinary cabbage is cauliflower. It got its name due to different colors, of which only white is common in Russia. Fans of vegetarian cuisine, and just fans of vegetables, probably wondered what recipes for cauliflower dishes exist? In fact, there are a huge number of recipes.

Cauliflower is very easy to prepare, picky, combined with many other products. What can be prepared from cauliflower?

What are the most popular simple cooking recipes? Consider some of them.

Cauliflower with chicken fillet baked in the oven

As already mentioned, cauliflower goes well with many products, complementing them. And the chicken is no exception. Cauliflower combined with chicken is a wonderful and fairly simple dish that will decorate even a festive table and delight your family and friends. Chicken can be replaced with turkey. From this, the dish will not lose its taste, but will only become more dietary. This dish does not require a side dish, because the cauliflower itself acts as a side dish. But if you still want to make this dish more satisfying, you can serve it with boiled potatoes or rice. So, to prepare this dish, you will need the following ingredients:

• Cauliflower - 500 g;
• chicken fillet - 400 g;
• sour cream - 200 g;
• onions - 1-2 pcs.;
• greens - 1/2 bunch;
• salt and spices to taste.

1. The cooking process begins with the preparation of cabbage and its separation into inflorescences. Then put it in boiling water and cook for 5 minutes. Frozen cauliflower does not require cooking.
2. In the meantime, finely chop the onion and fry it in a small amount of sunflower oil in a heated frying pan.
3. Chicken fillet must be cut into small pieces and sent to the same pan where the onions are fried. Fry everything together for 10-12 minutes.
4. Take a baking dish. The ingredients will be laid out in layers. Put the cauliflower in the first layer, brush it with sour cream on top, sprinkle with salt and spices to taste. The next layer lay out the chicken fried with onions. Put sour cream on top of the chicken and season the dish. Top the dish can be sprinkled with any fresh herbs (parsley, dill, cilantro, basil).
5. Send the form to the oven, heated to 180 ° C, for 30 minutes. The finished hot dish can be sprinkled with grated cheese if desired. The dish is ready.

Cauliflower baked in a pot

It should be said right away that the dish according to this recipe is very juicy and tasty. To prepare the dish, you do not need a large number of ingredients, it is prepared very simply and quickly enough. So, to prepare the dish, you will need the following ingredients:

• Cauliflower - 0.5 kg;
• chicken egg - 2 pcs.;
• breadcrumbs - 7-8 tbsp. l;
• cream - to taste;
• butter - 30 g;
• salt and spices to taste;
• greens (any) to taste.

1. First you need to wash the cauliflower and disassemble it into inflorescences. Dip it in salted boiling water and cook for 5 minutes, then put it in a colander and rinse with cold water.
2. In a separate bowl, beat eggs with salt, add cream there. Add cream to taste: if you want the dish to have a lot of sauce and be juicier, add more cream. Their fat content can be any, but the fatter - the tastier.
3. Divide the cauliflower equally among the pots, pour it with the prepared sauce of cream and chicken eggs, sprinkle with breadcrumbs on top. In each pot, place a piece of butter on top. The dish can be sprinkled with chopped fresh herbs of your choice. And you can decorate with herbs a ready-made dish.
4. Send the prepared pots to the oven preheated to 200 ° C and bake until golden brown. The dish is ready.

Cauliflower stewed in sour cream sauce

The dish is very tender and tasty. It is prepared very quickly and simply, does not require special financial costs.

The preparation of this dish involves the use of the following ingredients:

• Cauliflower - 1.5 kg;
• onions - 2 pcs.;
• sour cream - 200 g;
• oregano - 2 tsp;
• salt, pepper to taste;
• fresh herbs (optional)

1. First, rinse the cabbage and divide it into inflorescences. Send to boiling salted water and cook for 10-15 minutes.
2. Finely chop the onion and send it to a heated pan with sunflower oil. You can also use olive oil, due to which the dish will acquire some piquancy and benefits.
3. After the cauliflower is cooked, it must be divided into even smaller inflorescences, and then sent to the onion in the pan. Close the lid and simmer for 15 minutes.
4. Then add sour cream, salt and pepper to taste to the pan. If desired, you can add a little mayonnaise, which will give a pleasant sourness. Simmer everything for 5 minutes.
5. If desired, finely chop the greens (optional), add to the pan and simmer for another 5 minutes. The dish is ready.

Cauliflower in egg batter

Cauliflower fried in an egg will be a great addition to fish and meat, and can also serve as an independent dish. The preparation is very simple, does not require special skills in cooking. For cooking you will need the following products:

• Cauliflower - 700 g;
• chicken egg - 2 pcs.;
• flour - 2 tbsp. l.;
• a pinch of salt;
• vegetable oil - 2-3 tbsp. l..

1. Cauliflower should be washed, dried and disassembled into inflorescences. Then send it to boiling salted water, where it is cooked for 7-8 minutes. Then put it in a colander and rinse with cold water.
2. In a separate bowl, beat the chicken eggs, add salt to taste, if desired, you can add spices. Add 2 tbsp to the egg. l. flour and beat thoroughly with a fork.
3. Pour sunflower oil into a frying pan and put on gas. Dip each piece of cauliflower in the prepared egg solution, and then send it to a preheated pan.
4. Fry it on both sides until golden brown.

vegetable stew recipe

This dish is sure to delight your loved ones and guests. The recipe is quite simple, cooking does not take much time, and the result will surely please you. For this dish you will need:

• Cauliflower - 0.5 kg;
• fresh tomatoes - 5 pcs.;
• onion - 1 pc.;
• fresh carrots - 1 pc.;
• potatoes - 2 pcs.;
• vegetable broth (can be replaced with water);
• ground coriander, salt, pepper and curry powder - to taste.

1. Disassemble the cabbage into small inflorescences. Then the onions and carrots are peeled. The onion is finely chopped, and the carrot is cut into small cubes. Pour the tomatoes with boiling water, remove the skin from them and chop finely. Peel potatoes and cut into small cubes.
2. Send cauliflower to boiling salted water and cook for 5-7 minutes.
3. Fry the onion in a heated pan with sunflower oil. Then add chopped carrots to it and fry for a few more minutes. After the onions and carrots are fried, add the tomatoes to the pan, reduce the heat and simmer everything together for a few minutes. Then add potatoes to the pan, pour in water or vegetable broth, cover and simmer for 15 minutes.
4. After this time, add cauliflower, curry powder and ground coriander to the pan, mix everything thoroughly and simmer until the potatoes are ready.

Cauliflower in spicy dressing

The recipe for such an interesting cauliflower dish involves the use of the following ingredients:

• Cauliflower - 1 kg;
• olive oil - 1/4 tbsp.;
• sour cream - 2 tbsp. l.;
• lemon juice - 1/4 tbsp.;
• Dijon mustard - 2 tsp;
• fresh greens (optional) - 1 bunch.

First you need to disassemble the cabbage into small inflorescences and send to a pot of salted boiling water, cook for 5-7 minutes. After you need to put it in a colander and cool in cold water.

Meanwhile, the greens need to be washed, dried and finely chopped. You can choose absolutely any greens, to your taste (basil, parsley, dill, cilantro, celery).

Prepare the sauce: send olive oil, lemon juice, mustard, sour cream and herbs to a twist jar. Close the jar and mix everything thoroughly. Pour the prepared sauce over the dish and mix everything thoroughly. This dish will serve as an original and tasty snack.

Cauliflower cutlets

This recipe is very interesting, the cutlets are tasty, dietary and healthy. These cutlets can be served with boiled potatoes, rice or other vegetables. The recipe is very simple, every housewife can do it. So, to prepare these cutlets you will need:

• Cauliflower - 0.5 kg;
• chicken egg - 2 pcs.;
• onions - 1 pc.;
• potato starch - 3 tbsp. l.;
• vegetable oil for frying;
• salt, pepper and other spices - to taste;
• greens (optional).

1. Chop the cauliflower in a food processor or with a kitchen knife. Then put it in a colander, pour boiling water over it and let the water drain.
2. In the meantime, finely chop the onion and chop the herbs.
3. In a bowl, mix cabbage, pre-beaten chicken egg, greens, onion, starch, salt and pepper. Mix everything thoroughly.
4. Heat the pan, add sunflower oil. The finished mass should be spread on the pan with a spoon (like pancakes) and fry until golden brown on both sides. The cutlets are ready.

Cauliflower salad with walnuts

This recipe is distinguished by its originality, unique taste and ease of preparation. To prepare the salad, you will need the following products:

• Cauliflower - 800 g;
• greens to choose from - 1 bunch;
• walnuts - 150 g;
• salt to taste;
• mayonnaise.

1. It should be noted right away that the salad can be prepared both from raw cauliflower and from blanched. If you decide to blanch the cabbage, for this you need to send it, having previously disassembled it into inflorescences, into boiling, lightly salted water. After 3-5 minutes, it should be pulled out into a colander and let the water drain.
2. After it cools down, it can be finely chopped.
3. Finely chop the greens too.
4. Lightly fry the walnuts in a pan, and then grind them in a mortar. Do not grind too finely, the pieces should be large enough.
5. In a bowl, mix cabbage, greens and walnuts. Season to taste with salt and add mayonnaise. Salad ready.

Cauliflower with mushrooms

The dish is not only full of vitamins, but is also lean. If desired, you can add other ingredients to it that will complement the already wonderful taste. By adding cereals to this dish, you can make it not only very healthy, but also satisfying. You can use absolutely any cereal, or you can do without it at all. The recipe involves the use of the following products:

• Cauliflower - 0.5 kg;
• couscous - 3/4 st.;
• leek - 1 pc.;
• lettuce leaves - 1 bunch;
• champignons - 10-12 pcs.;
• chicken or vegetable broth - 1-4 tbsp.;
• canned beans - 1/2 tbsp.;
• dried cranberries - 1/4 tbsp.;
• butter - 30 g;
• vegetable oil - 1 tbsp. l.;
• salt, pepper to taste.

In a small saucepan, bring to a boil 1 tbsp. water, then add couscous there, mix well and close the lid. Cook on low heat for 5 minutes.

Meanwhile, cut the white part of the leek into slices. Wash lettuce leaves, dry and chop. You can replace them with spinach.

Peel the mushrooms, wash and cut into thin slices. Divide the cauliflower into florets and pour over with boiling water. Send it to a preheated pan, add vegetable oil and a piece of butter. Mix everything thoroughly, add leeks and mushrooms. Fry everything for 7 minutes.

Add cranberries scalded with boiling water, lettuce and beans, salt and pepper to taste to the pan. Simmer for another 8 minutes and then turn off. The dish should be served hot.

The variety of cauliflower dishes cannot but rejoice, you just need to turn on your imagination. Try, experiment.

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The nutritional value of this product is very significant: vitamins and important trace elements in its composition take part in all vital processes of the human body. In addition, despite the close "kinship" with the white variety, color inflorescences do not cause increased gas formation in the intestines. That is why cauliflower is useful for breastfeeding, enriching the diet with vitamins without the risk of causing colic in the baby.

For baby food, by the way, such a vegetable is also very useful. You can give your child puree from boiled cabbage from the age of six months, this vegetable is also recommended for the first feeding. Cauliflower contains a significant amount of iron, so you can consider such a product for the prevention of anemia, a common problem in infancy.

Calorie content of cauliflower is low, only 30 kcal per 100 gr. vegetable, so people who monitor their weight need to take note of this.

It is recommended to regularly consume this vegetable and cores, because the record content of potassium helps to prevent the development of severe defects and malfunctions of the heart muscle. It is also useful for people suffering from gastrointestinal diseases in an acute form. Unlike other types, cauliflower does not contribute to the formation of gases in the intestines, therefore it can be introduced into the diet even after gastritis.

On the other hand, cauliflower is far from a panacea, it must be consumed in reasonable doses, because even the most useful product has its own nuances and contraindications, which the following information will introduce.

When should this vegetable be avoided:

• Increased acidity of the stomach. You should not completely refuse, you can use it in minimal quantities.
• Kidney disease and hypertension. Introduce into the diet only according to the doctor's indications.
• Allergic reaction. Naturally, a complete failure.
• Gout is also a reason to refuse any consumption of cauliflower. The purines contained in it can not only provoke an attack, but also contribute to the further progression of the disease.

By observing a reasonable compromise, and not abusing any product, you can expand and diversify your diet as much as possible, getting not only pleasure from food, but also natural benefits.

How to choose and cook cauliflower

The choice of a suitable head of cabbage is not difficult. It is best to buy strong and fairly tight forks with a snow-white color. If there are dark spots on the surface, the leaves are no longer green, but with yellowness, such a vegetable is already almost spoiled and is not suitable for eating.

Cooking cauliflower is short, it takes about 10 minutes to cook the inflorescences, after which the main ingredient is considered ready. Boiled inflorescences are used for baking, frying and mashing. A variety of options will help you choose the best cauliflower recipes. All the ingredients are perfectly combined with the great taste of this vegetable. The best options are presented further in our article.

Cauliflower recipe in batter

For this, batter from dough or cheese is traditionally used. Such a dish can be confidently called the “calling card” of this vegetable, because it is with it that most of us associate cauliflower. Cooking will take a maximum of half an hour, to reduce the calorie content, you can blot the oil with a paper towel. Cauliflower in batter will have a great taste, the ability to serve hot and as a snack.

Required Ingredients:

• a head of cabbage about a kilogram of weight;
• eggs - 4 pcs.;
• flour - 4 tablespoons;
• salt and spices;
• frying oil.

How to cook:

Disassemble the head of cabbage into inflorescences of approximately the same size, boil and cool. While the inflorescences are boiling, you can prepare the batter. There are several options for this: the usual batter (egg, salt, flour and a little cold water) or a more interesting cheese breading. To prepare it, you can simply add grated hard cheese or sprinkle hot inflorescences at the end of cooking.

Fried cauliflower can simply be breaded in breadcrumbs and lightly pan fried. For some gourmets, it is preferable to use beer batter, where instead of the main ingredient - water, a little non-alcoholic beer is added.

Cauliflower in the oven

A more useful preparation would be to use the oven. In this way, you can cook diet meals and feed a picky child. Such recipes can be invented independently according to the principle: what is in the refrigerator.

Cauliflower baked in the oven with cheese

Required Ingredients:

• head of small size;
• milk - 3 tablespoons;
• sour cream - 4 tablespoons;
• hard cheese - 200 gr;

How to cook:

Dismantle the head of cabbage and boil. Meanwhile, the filling is being prepared: mix sour cream with milk, spices and grated cheese. Grease a baking sheet well with melted butter, then lay out the boiled inflorescences. Pour the dressing evenly on top and bake in the oven (temperature 220 degrees) for about 15 minutes. Cheese can simply be poured on top, but already at the end of baking.

Cauliflower casserole in the oven

Required Ingredients:

• forks of medium size;
• cream - 0.5 cups;
• eggs - 3 pcs.;
• chicken fillet - 400 gr;
• hard cheese - 200 gr;
• oil for greasing the pan;
• salt, spices and chopped herbs.

How to cook:

Boil the cabbage in inflorescences, boil the chicken fillet too and cut into small portions. Make sauce from eggs, cream and spices. Mix cabbage and meat and put on a baking sheet. Top with sauces and put in an oven preheated to 200 degrees for 20 minutes. About five minutes before the final readiness, sprinkle grated cheese and chopped herbs on top. Serve hot.

cauliflower soup recipe

Diet nutrition is impossible to imagine without first courses. Cooked cauliflower soup is great tasting, low in calories, and extremely nutritious and healthy. With such soups you can not only please your family, but also serve for a feast.

Healthy and low calorie soup

Required Ingredients:

• half a head of cabbage;
• chicken meat - 300 gr;
• rice groats - 100 gr;
• potatoes - 3-5 pcs.;
• water - 2.5 l;
• carrots - 1 pc.;
• spices, salt and herbs.

Cooking:

Boil the broth, pull out the meat and divide into pieces. In the finished broth, cook rice and chopped vegetables: carrots, potatoes and onions. At the end of cooking, put the meat and separated cabbage inflorescences. After the rice and potatoes are ready, serve to the table, decorating the soup with herbs,

Cauliflower soup

Required Ingredients:

• medium sized cabbage;
• potatoes - 3-5 pcs.;
• onion (leek can be used) - 1 pc.;
• cream - 200 gr;
• carrots - 1 pc.;
• salt, spices and herbs to taste.

Cooking:

Peel and cut vegetables: potatoes and onions - into cubes, carrots into half rings. Disassemble the head of cabbage into inflorescences of approximately the same size. Pour a little oil into the bottom of the pan, fry the carrots and onions. Then add potatoes, cabbage and pour everything with warm water (preferably already boiled, from a kettle). Salt and cook until potatoes are cooked through.

Remove vegetables and grind in a blender. For a more delicate texture, it is advisable to add a little water from the broth. The soup can be flavored with spices and chopped garlic. Pour the resulting creamy mixture back into the pan, add the cream and heat a little, trying not to boil. Decorate with herbs and serve with cooked wheat bread croutons.

Cauliflower salad

Required Ingredients:

• medium sized cauliflower;
• one green apple;
• sour cream for dressing - 4 tablespoons;
• pickled vegetables: pepper, eggplant and garlic - 1 pc.;
• frying oil;
• salt and spices.

How to cook:

Disassemble the inflorescences and boil. In order to find out how much to cook cauliflower, it will be enough to check it for readiness with a fork or knife. Drain the water, reserving some of the marinade for dressing. Fry the inflorescences in a pan, dry on a napkin from excess oil. Cut apples, peppers and other vegetables into cubes, garlic into petals. In a salad bowl, combine all the ingredients, salt to taste. Refueling is served in a separate container. To prepare it, you need to mix sour cream and a little cooled cabbage broth, add greens and chopped garlic.

Such a salad is sure to make a splash at the table, so be prepared to share the secret of preparation.

Pickled cauliflower

Great appetizer option. It is prepared quickly and easily, so there is a chance to please even unexpected guests. The use of spices can be adjusted to your taste, it is usually easiest to buy a ready-made set, for example for Korean salads. Korean-style cauliflower will please many gourmets who are used to focusing on their own preferences.

Required Ingredients:

• medium sized cabbage;
• olive or sunflower oil - 3 tablespoons;
• wine vinegar - 2 tablespoons;
• green onions - 1 bunch;
• garlic - 3 cloves;
• salt and spices to taste.

How to cook:

First of all, it is necessary to boil the inflorescences until half cooked and make a marinade. To do this, chop the onion and garlic, fry a little in a pan to give a brighter aroma and specific taste. In a separate container, mix the vinegar and spices, you can even add a little raisins and fennel seeds for spice. Add the fried onion to the marinade, dilute with 4 tablespoons of cabbage broth, then pour the boiled inflorescences with the resulting liquid. Leave to marinate for at least an hour, after which the dish is ready to eat.

Cauliflower in a slow cooker

This unique appliance has made the life of housewives all over the world much easier, so it is not surprising that there are more and more recipes and ways to cook your favorite dishes using multicookers. When choosing the necessary modes, start from the model of your equipment, as well as from the experience of previous preparations.

How to cook cauliflower in a slow cooker?

Cool pre-cooked inflorescences. Beat two eggs with salt and spices, dilute the mixture a little with cold water. Dip the cabbage inflorescences into the resulting batter, then roll in breadcrumbs, semolina or flour and fry in a slow cooker on a suitable mode without a lid. Everything must be stirred periodically, after the appearance of a golden crust - pull out and dry a little on a napkin. Serve with greens.

Cauliflower dishes are an excellent option for everyday dinner and a festive table.

There are many successful recipes, thanks to which you can truly enjoy this tasty, and most importantly, healthy vegetable. The use of boiled inflorescences in children's and dietary nutrition is highly justified, because cauliflower has few competitors in terms of the content of useful trace elements and vitamins. There are also contraindications, which are unwise to neglect, so read them.

The best recipes presented in this article will guide and help you learn how to cook cauliflower deliciously, quickly, and keeping the unique composition intact. Using basic methods as a basis, you can alternate and vary the ingredients used to create completely new dishes and tastes.

Boiled cauliflower can be used as a side dish or as an ingredient in other dishes.

Often the vegetable is boiled before frying in a pan or baking in the oven.

Preliminary heat treatment improves the taste of the product and reduces the cooking time of the main dish.

But, how and how much to cook cauliflower?

How to cook cauliflower - general principles

For cooking, use fresh cabbage or a frozen product. The head of cabbage requires preliminary preparation. Frozen cabbage is laid in the form as it is. The product does not even need to be thawed.

How to cut cauliflower:

1. Leaves are removed from the cabbage. You can immediately cut out spoiled places and remove defective inflorescences.

2. The cabbage is washed. If it is very dirty, then you can soak it for a few minutes.

3. Turn the leg towards you and cut into 2 parts.

4. We disassemble into inflorescences, cutting off small pieces with a small knife.

When cooking cauliflower, you can use all kinds of spices, vegetables, seasonings. Often add butter, milk, broths.

How to cook cauliflower in a pot

A basic recipe that tells how to boil cauliflower in a saucepan. To taste, you can add greens, any seasonings, or cook a vegetable in broth.

Ingredients

1 head of cabbage;

Cooking

1. Immediately boil water, you can in the kettle.

2. We wash the head of cabbage, let the water drain. Then we take a long knife and cut lengthwise into two parts, disassemble into inflorescences. It is advisable to make pieces that are close in size.

3. We shift the inflorescences into a saucepan and pour boiling water over it, put it on the stove. There should be little water in order to preserve the taste of the product as much as possible. The liquid should only lightly cover the inflorescences.

4. Bring to a boil, add salt, remove the fire and boil for seven minutes.

5. Turn off, remove the cabbage from the broth and you're done!

How much to cook cauliflower for frying

Before frying in batter or breading, it is customary to boil the inflorescences. This reduces the cooking time of the dish, insures against unnecessary crunch. But how much to cook cabbage before frying and how?

Ingredients

Cabbage;

Cooking

1. Boil water, immediately salt. Put 1 tablespoon of salt per liter of liquid. You can add different spices to your taste.

2. We divide the cabbage immediately into small inflorescences that will be fried.

3. We put it in a saucepan, add fire and let it boil.

4. Reduce the heat and boil for exactly five minutes.

5. We take out the inflorescences with a slotted spoon and lay them on a kitchen towel or napkins. Before frying, you need to allow the inflorescences to cool and dry a little.

How to cook cauliflower in milk

The recipe for the most delicate vegetable dish. Cow's milk is used to boil cauliflower, and a little cheese is added for taste. It is better to cook the dish in a saucepan or in a saucepan with a thick bottom.

Ingredients

400 grams of cabbage;

400 ml of milk;

300 ml of water;

120 grams of cheese;

A little oil;

dill greens;

1 bulb.

Cooking

1. Pour four tablespoons of oil into a saucepan, put on the stove.

2. Cut the peeled onion into small cubes, fry in oil.

3. While the onion is frying, we disassemble the head of cabbage into inflorescences. Smaller ones are better.

4. We spread the vegetables to the onion, add water and milk, salt and cook until soft.

5. At the end, add chopped greens, cover and turn off.

6. Arrange in plates and sprinkle with grated cheese.

How long to steam cauliflower

Steam cabbage retains maximum taste and many vitamins. And it is this cooking method that supporters of healthy and dietary nutrition are trying to use. You can cook in a double boiler, multicooker with this function. But how long does cauliflower cook in this way?

Ingredients

Head of cabbage;

A pinch of salt;

Cooking

1. As usual, we disassemble the head of cabbage into inflorescences. Before that, we thoroughly rinse it, remove excess moisture.

2. Pour water into a special container to the desired level. For a good release of steam, add a pinch of salt.

3. If you wish, you can add a couple of black peppercorns, bay leaves, some dried herbs or a clove of garlic to the water. And then the cabbage will delight you with a spicy aroma.

4. We install a container for the product, lay out the inflorescences and cook.

5. But how long does cauliflower boil? For a standard steamer, 25 minutes is enough. If the inflorescences are young and small, then less. If a slow cooker is used, then the time ranges from 15 to 20 minutes.

How to cook cauliflower for baby

Cauliflower is often used as the first food for babies. Unlike white cabbage, it does not cause bloating and is better absorbed by the child's body. How to cook cauliflower for feeding?

Ingredients

100 grams of cabbage;

25 ml of milk;

0.5 tsp vegetable oil.

Cooking

1. We put the washed inflorescences in a saucepan, pour boiling water and boil until soft. Salt is not added to complementary foods for babies.

2. Drain the broth, but do not throw it away.

3. Add boiled milk to the cabbage and puree with a blender. You can add infant formula or breast milk. They don't need to be boiled. The mixture is diluted according to the instructions.

4. Add oil and stir. If the consistency of the puree is thick, then you can add a little broth from the cabbage.

How and how much to cook cauliflower in the microwave

Cooking cauliflower in the microwave is good because it does not take much time. For cooking, you will need a glass container with a lid designed for use in the oven, but you can also use a plastic container with a hole in the lid.

Ingredients

Cabbage;

Cooking

1. We prepare the main product. We wash, disassemble and put in a container.

2. Pour in 3-4 tablespoons of water and put in the oven.

3. We set the maximum power and cook for 3 minutes.

4. We take out, open, sprinkle with spices. It can be not only salt, but also pepper, herbs, aromatic mixtures. If cabbage is being prepared for a side dish, then you can add a piece of butter, sour cream or cream.

5. Close the container and put it back in the oven for 3 minutes.

6. We take out and check for softness. Inflorescences should be ready. But if they are harsh, then you can put them back in the oven for one or two minutes and bring them to the desired state.

How to cook cauliflower with vegetables

The recipe for a thick vegetable soup made from boiled cauliflower. The dish is light, easy to prepare, but very tasty and rich. Instead of water, you can use meat or chicken broth, it will be even tastier.

Ingredients

onion head;

700 grams of cabbage;

2 carrots;

2 potatoes;

1 sweet pepper;

40 grams of butter;

Cooking

1. Shred the carrot into strips or rub with large chips. We cut the onion into cubes.

2. Pour oil into the pan and fry the onion and carrot together, transfer to a saucepan.

3. We clean the potatoes, cut them into strips, but not small ones, put them in a saucepan.

4. We wash the cabbage, sort it into inflorescences and send it after the potatoes.

5. Fill with boiling water and set to boil (you can use boiling broth). We add water exactly according to the level of vegetables, but so that they are covered. After boiling, remove the fire and cook for exactly ten minutes.

6. We release the sweet pepper from the seeds, cut into cubes, add to the dish.

7. Salt, pepper and bring to full readiness. About 10 more minutes.

If you use a lid when cooking cauliflower, the inflorescences may turn yellow. To keep a beautiful snow-white appearance, cook without a lid or add a pinch of citric acid to the cabbage. You can also drop a little lemon juice or acetic acid.

The less liquid is added when boiling cabbage, the more flavor will remain in the inflorescences. But the broth should completely cover them.

A decoction of cauliflower does not need to be thrown away and drained into the sewer. It is not only delicious, but also rich in vitamins and minerals. This vegetable broth can be used for first and second courses, sauces.

To get rid of possible insects inside the cabbage, the cabbage is soaked in cold water for half an hour. The same technique will help to move away stubborn dirt and facilitate washing.

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

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

After buying this kind of cabbage, it is necessary 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 thermal processing. 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, such a process dramatically reduces the amount of vitamins and other nutrients remaining in the cabbage after cooking. In order to reduce such losses, you can resort to the following tricks:

• Inflorescences need to be laid in a pot with already boiling water
• The water level should be low. It should only cover the vegetables
• Cook without closing the pan with a lid. Two or three minutes over high heat, then reduce the level and bring to readiness
• Frozen cauliflower does not need to be thawed before cooking.
• It is best to lay vegetables in 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. Useful substances are preserved very well in clay pots.

Cauliflower will turn out very tasty if it is not slightly cooked. When cooked, it should retain its elasticity and crunch in the mouth. If this vegetable is digested, then it will not only lose more nutrients, but it 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 the readiness by piercing with a fork or tasting it.

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

Fried cauliflower. How delicious to fry cauliflower in a pan?

Fried cauliflower is a great standalone dish or a delicious side dish for meat. There are no special secrets in frying this vegetable. The most important thing is to properly prepare the products. To do this, you need to clean the inflorescences from the top leaves and start frying.

• It is best to roast cauliflower with garlic and herbs. With their help, the dish will turn out very fragrant and tasty. But, when frying this vegetable, it is necessary to ensure that the inflorescences do not burn. This can significantly impair their taste.
• We clean the garlic from the husk. We need 2-3 cloves. We crush them with a knife and fry in a pan in vegetable oil. The readiness of the garlic is determined by the light golden color that it will cover during the frying process.
• Now it's the turn of the cauliflower. It (700 g) must be divided into inflorescences and put in a pan in which garlic comes. Water must not be added. Otherwise, the cabbage will turn out not fried, but boiled
• Fry vegetables for 10 minutes, then add thyme. After 5 minutes, you can add a little water (about 100 ml). At this stage of frying, it is no longer scary. Moreover, the water will make the fried cauliflower more juicy and tasty.
• Reduce heat and add lemon zest. It must be prepared 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 a fruit. Before removing the pan from the stove, add black pepper and dill to it.

Such fried cauliflower can be served with fried sausages or beef.

You can fry this vegetable in batter.

• To do this, take breadcrumbs (75 g) and cauliflower (350 g). You will also need salt, an egg and vegetable oil to prepare this dish.
• Before frying cauliflower, it must be boiled in salted water for 10 minutes. It is desirable to cook it whole, and before frying, divide it into inflorescences
• Cooking batter. In a small bowl, beat the egg with a little salt with a fork. Then you need to add croutons and mix everything again
• Put the pan on the stove and heat it up well. Roll the cauliflower in batter on all sides and send to 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 on the table.

Recipe for beef with cauliflower

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

• This recipe came 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 bring to readiness

How to make Creamy Cauliflower Soup?

Puree soups in our country are not as popular 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 the butter (40 g) in a saucepan. Add flour (40 g) to it and mix. After a few minutes, add the boiled chicken broth (150 ml) to this mixture.
• It should make a thick sauce. Take it off the fire and let it cool. We heat the chicken broth (1.3 ml) and pour it into the previously prepared thick sauce. Stir until smooth and add boiled cabbage (small head), eggs (2 pcs.), Pepper, salt and cream (300 ml) beaten in a blender. You can add a pinch of nutmeg for taste.
• This puree soup goes well with dumplings. For them, you need to mix the bread crumb (75 g), butter (10 g), milk, egg, salt and pepper together. From the resulting "dough" we make small balls 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. First, you can buy it all year round. And, secondly, when frozen, almost all useful substances are preserved in it. The dish offered below can hardly be called a culinary masterpiece. But everyone can cook it. And it will take quite a bit of 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 the 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 crushed red pepper.

Delicious borscht with cauliflower recipe

Borsch is one of the most popular dishes of all Slavic peoples. His recipes are numerous. You can also cook borscht from cauliflower. This vegetable will make borscht incredibly tasty and healthy.

• We are preparing the broth. We put beef breast (400 g) in a saucepan, fill it with water and put on fire. We remove the scale after boiling. Add carrots (2 pcs.) And onions (2 pcs.). The broth should boil for about 2 hours. Then 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 there.
• We are preparing a dressing for borscht. We heat the oil in a pan (50 g). Fry the chopped onion in it. Readiness is determined by the golden color. Add finely grated carrots. We pass it with onions for about 3 minutes
• Add grated tomatoes (2 pcs) and beets (2 pcs) to the pan. We 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
• We clean the potatoes (3 pcs.) And cut them into small cubes. Add them to the broth. We divide the cabbage (1 head) into inflorescences. And also put in the broth 5 minutes after adding the potatoes
• Cut the greens (celery, dill, garlic) and add it to the broth. After 5 minutes, pour the fry into the broth. Stir and turn off the fire

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 the diet that is often the obstacle that many cannot overcome. You can diversify your diet during the diet with the help of vegetable stew, the basis of which is cauliflower.

• Carefully separate the cauliflower (a quarter of a head) into inflorescences and wash. Pour water into a saucepan and salt. Boil cabbage for 7-8 minutes. Take it out of the pot and transfer it to a bowl.
• We cut the peeled onion (1 pc.) And carrots (1 pc.). My zucchini (1 pc.) And cut it into cubes. Heat up a frying pan and pour oil into it. Fry onions and carrots
• We clean the sweet pepper (1 pc.) From the seeds. Cut it into large pieces and add to the onions and carrots. When the onion is browned, add chopped zucchini to the pan. Add salt and mix
• My eggplant (2 pcs.) And cut them into cubes. Add them and cauliflower to the rest of the vegetables. Salt again and mix. Cut the tomatoes (2-3 pieces) into large cubes and add to the pan. Adding greenery
• Add a little water, salt if necessary and simmer until tender. 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 they are mixed in one dish. Mushrooms and cauliflower not only go well together, but complement each other perfectly.

With mushrooms

• Cauliflower (1 head) must be cleaned of green leaves and boiled in salted water
• We 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 mushrooms (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 stove
• Put the fried mushrooms in a heat-resistant dish. Lay boiled cauliflower on top. Pour sauce over everything and sprinkle with grated cheese. Cook for 10-15 minutes and serve

Omelette with cauliflower - a delicious protein dish, recipe!

Delicate aroma of cauliflower, complemented by the taste of butter and eggs. What could be better on a summer morning? Omelet with cauliflower in its consistency is very tender and tasty. And at the same time, its preparation is as simple as the preparation of ordinary scrambled eggs.

• We wash the cauliflower (300 g) under running water. We clean it from green leaves and divide it into inflorescences. Boil in salted water for 5-10 minutes. We remove the cabbage from the pan at the moment when its inflorescences become soft
• Beat eggs (1-2 pcs.) With a blender or mixer. Add salt and pour in milk (3/4 cup). Mix until smooth. Carefully add flour (1.5 tablespoons). It is necessary to exclude the formation of lumps
• Cut the cauliflower into small pieces. Heat up a frying pan and put cabbage in it. Fry over medium heat until golden brown. Pour the egg filling into the pan and fry the omelette on both sides

Serve the dish to the table with fresh vegetables and herbs.

How to cook delicious cauliflower: tips and reviews

Inga. I cook an omelette faster. For this, boiled inflorescences are poured with eggs and grated cheese. The omelet is very tasty. And the cheese adds a touch of spice.

As for puree soups, I do not use a blender to prepare them. I just boil cabbage and other vegetables and grind them through a grater. I add herbs and cheese. Yes, I don’t perceive cauliflower without it. I cook a little and serve it to the table.

Natalia. In the summer, I always cook 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

Soft, delicate taste, as well as ease and speed of preparation, make cauliflower one of the most desired vegetables on our table. However, calling cauliflower a vegetable can only be a stretch, because in fact, inflorescences of unopened buds fall on our tables. And, serving another dish of cauliflower to the table, you can always safely tell your guests that you have decorated the table with flowers. But jokes aside, because today we will do a pleasant, but very serious matter. We will tell you how to cook cauliflower, cook delicious and easy.

The Mediterranean guest, cauliflower, came to Russia only in the middle of the 17th century, but quickly won the hearts and tables, first of the aristocracy, and then of many ordinary people. Already in the 19th century, recipes for cauliflower dishes adorned most of the cookbooks of their time. Today, cauliflower dishes are an integral and important part of the daily menu of anyone who cares about their health and appearance. After all, cauliflower combines low calorie content with high nutritional value due to the high content of vitamins and valuable trace elements. Cauliflower easily overtakes white cabbage in terms of protein, vitamin C and iron content, and besides, cauliflower is much easier to digest by our body and will never lead to embarrassment, because it does not in the least increase the formation of gases in the intestines, as does her white girlfriend.

And yet, the main value of cauliflower lies in the extreme ease of preparation. Judge for yourself, even quickly boiled in water and poured with melted butter, cauliflower is already a finished tender and very tasty dish. Fry it in breadcrumbs - and in three minutes you will get a completely different taste. Add sauce and spices, and your cabbage will sparkle with a thousand new shades of taste and aroma. You can easily prepare first and second courses from cauliflower, you can bake it in a pie or fry it in batter, stuff it and stew it with white wine. Thanks to the extraordinary tenderness of taste and aroma, cauliflower gives you the opportunity to fully reveal your culinary talent and imagination.

Today, Culinary Eden has prepared ten tips that will surely tell even inexperienced housewives how to cook cauliflower.

1. When choosing cauliflower for your dish, pay special attention to its appearance. Fresh cabbage is distinguished by strong, elastic inflorescences of pure white color. The outer leaves should be bright green and dense. It is best to choose cabbages whose florets are pressed together as tightly as possible, and the weight seems unnecessarily heavy for a vegetable of its size. Dark spots on cabbage inflorescences, withered, flabby leaves, yellowish or gray color of cabbage are signs of not its first freshness. It is better to refuse such a purchase, it will not be possible to cook a delicious dish from such cabbage.

2. Pickled cauliflower makes a great appetizer. Divide the average head of cauliflower into inflorescences, boil for 5 minutes in salted water, drain in a colander and pour over with cold water. 50 gr. finely chop the green onions, after separating the white onions, which need to be cut into thin rings. Cut four cloves of garlic into petals. In a skillet, heat 3 tbsp. tablespoons of olive oil, add circles of onions, garlic, 70 gr. raisins and 1 teaspoon of fennel seeds. Fry everything together for 2 minutes, then add 4 tbsp. spoons of cabbage broth, 2 tbsp. spoons of white wine vinegar and bring the marinade to a boil. Add salt and black pepper to taste, stir and remove from heat. Transfer the cabbage florets to a marinating dish, sprinkle with green onions, pour over the marinade, mix gently and leave to marinate in a cool place for an hour.

3. The original spicy cauliflower salad will easily decorate even a festive table. Disassemble a small head of cauliflower into florets, fry in olive oil until golden brown, drain on a paper towel and refrigerate. Peel one sour apple, cut into cubes and sprinkle with lemon juice. 100 gr. cut pickled sweet peppers or other pickled vegetables into thin strips and mix with apples and cabbage, adding salt to taste. Grind 50 gr. walnuts and fry them in a dry frying pan along with 1 teaspoon of cumin for 2 minutes. For dressing, mix together 4 tbsp. spoons of sour cream, 2 tbsp. spoons of vegetable marinade and 1 minced garlic clove. Put the vegetables in a salad bowl and sprinkle with walnuts. Submit the charge separately.

4. Delicious cauliflower puree soup will delight you with its tenderness and sophistication. Finely chop and lightly fry one carrot and one onion in olive oil. Disassemble the average head of cauliflower into inflorescences, setting aside 7 - 8 of the smallest ones. Boil 1 liter in a saucepan. water, add the fried vegetables, one finely chopped parsley root, bay leaf and cabbage florets. Boil cabbage until soft. Transfer the prepared cabbage to a separate pan and grind with a blender until a homogeneous puree. In a skillet, heat 2 tbsp. tablespoons olive oil, add 2 tbsp. tablespoons of flour, lightly fry, dilute with a small amount of hot broth to a state of thick sour cream, and then mix with cabbage puree. Strain the remaining broth into the resulting mass, add the remaining whole inflorescences, salt to taste and cook until tender for 10-15 minutes. At the very end of cooking, add to your soup 2 egg yolks, pounded with ½ cup cream and 3 tbsp. tablespoons of butter. Reheat your soup for a couple more minutes, without bringing to a boil, and remove from heat.

5. Light and airy cauliflower puree will serve as an excellent side dish for boiled fish or chicken. Disassemble the average head of cauliflower into inflorescences and boil in a small amount of salted water until half cooked. Drain the water, add 200 ml to the cabbage. cream and simmer all together for another 10 minutes. Then add 1 teaspoon of lemon juice, salt and pepper to taste and grind everything together with a blender until a smooth puree. Garnish with chopped parsley or basil before serving.

6. Tomatoes stuffed with cauliflower can be served as a hot appetizer or as a side dish for meat or poultry dishes. Separate a small head of cauliflower into florets, boil until half cooked in salted water and drain in a colander. Transfer the cabbage to a blender bowl, add 1 tbsp. a spoonful of butter, 2 tbsp. tablespoons of cream, ½ teaspoon of ground nutmeg, salt and pepper to taste and chop. Cut six medium tomatoes in half, remove the core, stuff the cauliflower puree and place in a baking dish. In a skillet, melt 2 tbsp. tablespoons of butter, add 1 teaspoon of mustard seeds and 3 tbsp. spoons of bread crumbs. Mix thoroughly, remove from heat and carefully spread the resulting mass over the stuffed tomatoes. Bake in the oven for 30 minutes at 180⁰. Garnish with parsley before serving.

7. Spicy stewed cauliflower with potatoes and greens is tasty and spicy. Divide a small head of cauliflower into florets. Cut four potatoes into large cubes, cut one red onion into half rings. Boil potatoes in salted water until half cooked for 5 minutes and drain in a colander. In a deep frying pan or saucepan, heat 3 tbsp. tablespoons of olive oil, add the onion and simmer until soft for a couple of minutes. Then add a mixture of 1 teaspoon turmeric, 1 teaspoon paprika, ½ teaspoon chili and 1 teaspoon cumin. Stir thoroughly but quickly, add the cauliflower and ½ cup hot water, bring to a boil and simmer for 5 minutes, then add the potatoes, stir and simmer for another five minutes. Add 50 ml to the prepared vegetables. cream, 4 tbsp. tablespoons finely chopped cilantro, 3 tbsp. spoons of finely chopped green onions or chives, mix everything thoroughly and heat for a couple more minutes. Serve on its own or as a side dish with grilled meat or chicken.

8. Ridiculously easy to make spiced roasted cauliflower. Disassemble a small head of cauliflower into inflorescences, mix with 2 tbsp. tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of mustard seeds, 4 minced garlic cloves, salt and pepper to taste. Put the cabbage in a baking dish and bake in an oven preheated to 220⁰C for 25 to 30 minutes. Halfway through baking, remove the cabbage from the oven and stir thoroughly. Serve drizzled with lemon juice and sprinkled with grated Parmesan.

9. A fragrant and very tasty cauliflower casserole with ham. Disassemble the average head of cauliflower into inflorescences, 200 gr. ham cut into cubes, 150 gr. grate any hard cheese. Boil the cabbage in salted water until half cooked, drain in a colander and divide into two equal parts. Grease a baking dish with oil. Lay out a layer of cauliflower, then a layer of ham, a layer of cheese and another layer of cauliflower. Sprinkle on top of 2 tbsp. spoons of breadcrumbs and bake in the oven for 20 minutes at 200⁰С. After 20 minutes, remove the casserole from the oven, pour the mixture of 3 eggs and 1 ½ cups of milk, place back in the oven and bake until cooked through for another 7 to 10 minutes.

10. Cauliflower baked whole in sauce and breading is not only extremely tasty, but also looks great when served. To prepare the sauce, mix 2 yolks, 3 tbsp. spoons of olive oil, 4 tbsp. spoons of mustard, 1 teaspoon of cumin, salt to taste. Remove the leaves from a medium head of cauliflower and trim the stalk so that the cabbage is stable in shape. Using a pastry brush, thoroughly coat the cabbage with the sauce and place it in a baking dish greased with vegetable oil. Separately, mix 1 cup breadcrumbs, 4 tbsp. spoons of finely chopped parsley, ½ teaspoon of nutmeg and cover your cabbage with this mixture. Drizzle the cabbage with olive oil, pour 1 ½ cups of dry white wine into a baking dish and bake in the oven, preheated to 200°C, for 45 to 60 minutes. Serve whole on a plate garnished with parsley and lemon slices.

And on the pages of "Culinary Eden" you can always find many interesting proven recipes that will tell you how to cook cauliflower.