Stewed cauliflower diet recipes. Braised cauliflower with vegetables

Step 1: Prepare vegetables.

Using a knife, separate the cauliflower from a thick stem, and then put it in a colander and rinse with warm running water. Discuss. Disassemble the cauliflower into very small inflorescences, cutting off too long and thick stems.
Peel the garlic cloves and cut into thin slices.
Peel the bell peppers from the seeds, divide into halves and cut off all the whitish partitions from the inside. Rinse the vegetables, dry them, and then cut the peppers into small cubes or thin strips.
Throw the tomatoes into a pot of boiling water for 30 seconds, then cool quickly. This will allow you to easily peel the tomatoes after. After peeling, cut the tomatoes into cubes or wedges if your vegetables are small.
Rinse the greens, cut off the hard stems, and dry the rest with towels and chop into small pieces.
Peel the onion from the husk and cut into thin half rings or small cubes, I leave it to your discretion.

Step 2: Stew cauliflower with vegetables.

Heat vegetable oil in a saucepan and fry the onion and garlic in it until soft. Then add the pieces of bell pepper, mix everything and simmer over medium heat for 5 minutes.
Then put the pieces of tomato in the pan, sprinkle everything with salt, black pepper, and also season with basil and oregano. Stir again and simmer 5 minutes.
Add cauliflower florets and herbs to other vegetables. Stir, cover and simmer 10-15 minutes or until cabbage is done. As soon as it becomes soft and changes color, remove the pan from the heat and serve the finished dish to the table.

Step 3: Serve cauliflower stewed with vegetables.

Cauliflower stewed with vegetables is good as a lunch, this dish can be given even to children (in this case, use less spices). And, if you still want to add something more edible and satisfying than vegetables, sprinkle the finished dish with goat cheese or mozzarella, however, you can just pour over each serving with fatty sour cream. For those who do not perceive any dinner without meat at all, you can offer a couple of ham sandwiches to this vegetable stew.
Bon appetit!

If desired, soy sauce can be added to the stewed cauliflower instead of salt.

Also, turmeric spice is well suited to cauliflower, it gives the vegetables a bright color and a slightly spicy aroma.

If possible, use fresh basil leaves instead of dried basil leaves for this dish.

Cauliflower is a product that can be prepared in a variety of ways, not only by frying the florets in batter. Braised cabbage can also be cooked in a variety of ways. This article will describe a few of them.

Cooking a delicious dish is easy and simple

The simplest recipe for this vegetable requires a minimum of additional ingredients. Among those may be onions, carrots or greens for decoration.

How to cook stewed cauliflower:

1. Wash the inflorescence, divide it into parts, pour over with boiling water;
2. Cut the onion as desired. Fry the onion in a pan with hot oil;
3. Put inflorescences in the pan. Stirring occasionally, fry for 5 minutes;
4. Add salt and a glass of boiling water. Close the lid;
5. Simmer, periodically checking readiness.

After cooking, sprinkle the contents of the pan with chopped herbs.

Braised cauliflower with vegetables

If this vegetable is stewed with the addition of various vegetables, then the cooked dish can be used as a ready-made dinner or side dish for meat dishes. The vegetables indicated in the recipe can be varied by adding others. Ultimately, it is important to respect the proportions of products.

The dish is prepared within 50 minutes.

There are about 155 calories in a 100 g serving.

Step by step recipe:

1. Divide the cabbage into pieces, finely chop the garlic, cut the pepper into small squares, and cut the tomatoes into cubes after boiling over and peeling them;
2. Finely chop the onion and fry with the addition of garlic. Add pepper, fry for a few minutes;
3. Put tomatoes in a pan, salt, stew, add parsley, put prepared inflorescences, mix and simmer until tender.

If the garlic is not spicy, you can take it twice the indicated amount.

Soft cauliflower stewed in sour cream

As you know, sour cream gives special tenderness and softness to products. This cabbage vegetable, especially boiled, is very soft in itself. Therefore, languishing it in sour cream should be cooked over low heat to avoid frequent mixing of the contents of the pan. This will keep the small florets from turning into a puree.

The dish is prepared for 50 minutes.

The calorie content of 100 g is about 70 calories.

How to cook:

It is better to choose sour cream with low fat content, it is better to stew foods in it.

Vegetable garnish with mushrooms and sausages

Cooked with the addition of champignons, this inflorescence can act as a side dish in itself. The recipe for this dish also uses sausages, which makes the vegetable stewed in this way a ready-made dish that does not require a side dish or meat ingredient.

Cooking time is 45 minutes.

In 1 serving (100 g) approximately 100 kcal.

How to cook:

1. Boil the cauliflower, then cut into small pieces;
2. Peel the onion, chop, lightly fry;
3. Cut the sausages into circles, add to the onion, fry a little;
4. Coarsely chop the mushrooms, add to the onion, fry, stirring, until they release a sufficient amount of juice;
5. Put the inflorescences in a pan, add spices, simmer until all the ingredients are ready.

If desired, you can increase the amount of added mushrooms or sausages. All products must be selected fresh, without damage.

Cauliflower stewed in sour cream with chicken fillet

The time for which the chicken fillet reaches readiness differs from the time for cooking cauliflower. Therefore, at the initial stage, it is better to fry them separately. You can fry the inflorescences in the same pan in which you fry the fillets, because in the end all the ingredients will mix anyway.

The dish is prepared according to this recipe for 1 hour.

A 100g serving has approximately 95 calories.

How to cook kale with chicken:

1. Chicken meat cut and fry. Remove from the pan;
2. Divide the inflorescence into small pieces, fry. Finely chop the onion and add to the cabbage;
3. Cut the zucchini also, add to the pan. Put the fried fillet to the vegetables;
4. Add spices. Stir, pour the broth, simmer for 20 minutes;
5. Add sour cream, simmer until done.

Chicken fillet for this recipe can be removed from any part of the chicken - from the drumstick, thigh, and so on. If this product was frozen, it can only be fried after it has been completely defrosted.

Cooking in a multicooker

A multicooker greatly simplifies the process of preparing many dishes. And yet, to get a richer taste, you need to fry the cabbage before stewing, and add the right amount of spices when stewing. Cumin goes well with cauliflower.

The dish is prepared in a slow cooker for 30 minutes.

Calorie content of 100 g does not exceed 40 calories.

How to cook:

1. Turn on the "Frying" mode. Fry the inflorescences for 5 minutes;
2. Add 150 ml of water, put spices, turn on the stew mode for 20 minutes;
3. After the end of the program, add chopped greens.

The amount of water added may vary depending on the volume of the multicooker. The water should just barely cover the product.

Cauliflower does not cook for long - about 10 minutes if it is fresh.

As in white cabbage, some living creatures can start in this cabbage. To get rid of it, before using a head of cabbage, you need to soak it in salt water. This procedure lasts 10 minutes, you need to use 60 g of salt. After soaking, the cabbage should be washed under running water.

Do not cook this vegetable in aluminum cookware. An enamel pan should be used for boiling it.

If possible, it is better to cook it in a double boiler. In this case, the cooking time will only increase, it will be about 15 minutes. However, with this method of preparation, the beneficial properties of the vegetable will be preserved.

Like any other product, this cabbage vegetable can cause allergies. And although it is recommended in baby food, you should consult a doctor before introducing it into your child's diet. If the child has a predisposition to allergies, kidney problems or high acidity, then in this case it is forbidden to give him this cabbage.

A teaspoon of granulated sugar added to boiling water before putting the vegetable will help to avoid damage to the inflorescences during cooking and help them maintain an attractive color.

The cabbage inflorescence can be boiled whole. In this case, you need to increase the cooking time of cabbage, and cook it on minimal heat.

You can cook many dishes from cauliflower. For example, boiled cabbage can be used to make salads, appetizers, second stews and baked dishes. If the inflorescence is boiled to make diet cutlets from it, you can cook it whole - so it retains more nutrients and does not become too watery.

For baby food, only boiled cauliflower can be used. Children are forbidden to eat fried, baked, and cooked with spices cabbage.

When frying or stewing this vegetable in a pan, it is not recommended to stir the dish often. The fact is that the inflorescences are very soft and fragile, which means that they are very easy to damage. In addition, you can mix the contents of the pan only with a wooden spatula.

Cauliflower is a unique plant. Firstly, this plant has a rich set of nutrients, vitamins and minerals that are indispensable for the human body. Most of them are preserved during the heat treatment process. Secondly, it is easily digestible and is a dietary food, which is why it is in great demand among lovers of a healthy diet and a beautiful figure.

Despite all the beneficial properties of cauliflower, many do not like to eat it. After all, when cooking, it can emit not the most pleasant smell. But, I assure you, if you cook it correctly, then all its shortcomings will develop into virtues. Dishes from it are especially popular in the summer, when the table is bright with an abundance of vegetables.

I suggest you stew cabbage in a pan according to today's recipes. I have selected for you the most healthy, satisfying and delicious options. Try it, you will surely like it.

Recipe for fried cauliflower. Simmer in a frying pan

I offer your ideal and proper breakfast - an omelette with cauliflower. It turns out very tasty, and most importantly, useful. Try it!

Ingredients:

• 300 grams of cauliflower;
• a little butter;
• 2 raw eggs;
• salt and spices to your taste;
• 50 grams of milk of any fat content;

Step by step recipe description:

1. If you use cabbage in a head, then it must be divided into small buds. Frozen product should be thawed before use.

If you do not have a kitchen scale, you can take 10-15 medium-sized "bouquets" by eye. It will just be about 300 grams.

2. Bring water to a boil, salt it and send our cabbage there. After re-boiling, you need to boil it for about 5 minutes. Then fish out with a slotted spoon or just throw it in a colander.

3. In a separate bowl, you need to prepare everything for the omelette. Lightly beat the eggs first, then add the salt and your favorite spices. Pour in milk and beat again. It is better to do this with a regular fork, since strong peaks are not required. Just enough to achieve a uniform consistency.

4. Melt a small piece of butter in a frying pan. Lay out the cabbage inflorescences and pour over the scrambled eggs. Cover with a lid and set the stove to low power. Simmer until done.

5. The dish can be decorated with herbs or vegetables. Bon appetit!

How to stew cauliflower in a pan - a step by step recipe

Not sure how to successfully stew cauliflower? Cook it with vegetables right in the pan. It turns out very tasty, beautiful and incredibly useful. Literally a vitamin blend. Try!

Ingredients:

• 400 grams of cauliflower;
• a bunch of green onions;
• 1 carrot;
• 5 cloves of garlic;
• 1 chili pepper;
• 20 grams of fresh ginger;
• a bunch of cilantro;
• 2 tablespoons of sesame oil;
• 50 grams of water;
• salt and pepper to your taste;
• 2 tablespoons of soy sauce.

Step by step recipe description:

1. Disassemble the cabbage into small “bouquets”.

2. Cut the carrots first into slices of medium thickness, and then across, into strips. It is better to do this with a curly knife. Ginger cut into thin strips. Chop the green onion into medium pieces. Finely chop the garlic and chop the chili pepper.

3. Pour a little vegetable oil and sesame oil into the pan. Stir and wait for a sizzle. Put garlic, half of hot pepper and ginger here. We will put the second part of these products at the end of the quenching.

4. Next, add a green onion and a carrot. Fry for approximately 2 minutes.

5. Add cauliflower.

6. Add soy sauce and seasonings to taste. Salt should be added at this stage. Add a little water and, after mixing, cover with a lid. Reduce heat and simmer for 10 minutes.

7. Add the rest of the hot peppers, ginger, chopped cilantro and some green onions. Mix and remove from fire.

This dish is especially delicious when al dente. It is these vegetables that have a unique crunch and are most beneficial to health. We borrowed this dish from Asian cuisine. Extraordinarily tasty! Try it!

How to stew cabbage in a pan with meat (very tasty)

If you want to have an easy and tasty dinner, then cook chicken stewed with cabbage. Doctors and nutritionists advise eating meat along with vegetables. According to scientists, the substances contained in vegetables quickly break down the proteins that are formed as a result of the digestion of meat.

Light chicken, combined with juicy vegetables - a great option for dinner. And satisfying, and tasty and easy. Try it.

Ingredients:

• 1 chicken breast or 2 legs;
• 1 tomato;
• 1 small onion;
• 1 medium carrot;
• 100 grams of broccoli and cauliflower;
• half a glass of water;
• a little green beans (you can use frozen);
• 1 lavrushka;
• salt and all-purpose seasoning to taste.

Step by step recipe description:

1. In a frying pan, with a little oil, fry the onions and carrots. You can cut them to your taste. In this case, the onion is chopped in half rings, and the carrots are chopped in circles.

2. As soon as the vegetables are lightly fried, you need to send finely chopped tomatoes to them. Fry for 5 minutes and add water, about half a glass. While they are stewing, proceed to butchering the meat.

3. Cut the meat into pieces. If you are using a leg or other parts of a chicken, then the bones can also be used. They will give an extra "fat". Stew chicken with vegetables until it turns white.

4. Now you need to add beans, broccoli and cauliflower.

Many people think that broccoli and cauliflower are the same thing. This is not entirely true. They are related, but they still have differences. Broccoli has a richer, greener color. It contains more trace elements than its colored relative. Although light cabbage, called cauliflower in honor of the formation of peculiar buds, also has a rich composition.

5. Add salt, spices, parsley and mix. At this stage, you can add more water or broth. Simmer for approximately 10 minutes.

6. The dish is ready. It needs to be laid out on plates and served at the table.

According to today's recipes, cauliflower will be appreciated even by those who did not love it before. Eating it is necessary for health. And it is doubly pleasant if it is cooked deliciously.

How do you usually prepare this vegetable? Share your experience. We are waiting for your comments. I wish you new, delicious victories in the kitchen. See you soon!

All types of cabbage are useful. Cauliflower has unique organoleptic qualities, for which it is loved not only by supporters of a healthy diet. It's delicious even steamed. If it is fried, baked or stewed, it will be impossible to refuse it. Braised cauliflower most often turns out to be dietary, but satisfying and tasty. This is a versatile dish that can be served as a main appetizer or as a side dish. It is combined with meat, chicken, mushrooms, almost all other vegetables.

Cooking features

A cook who does not have much experience can cook stewed cauliflower. Knowing a few subtleties will help him get the best result.

• When choosing cabbage, carefully inspect it: the vegetable is often attacked by pests, and it may be spoiled.
• When washing the cabbage, disassemble it into inflorescences, cut off the darkened areas. Dry the vegetable so that the dish from it is not watery. Cut large inflorescences into several parts.
• Before stewing, cauliflower can be fried or boiled until half cooked, then the stew from it will turn out to be more tasty.
• Cauliflower will turn out to be more delicate in taste if it is stewed in a sauce with the addition of milk, cream, sour cream. Tomato paste and garlic, on the contrary, will add spicy notes to the dish.
• Don't simmer the cauliflower for too long. The longer it is subjected to heat treatment, the less vitamins remain in it. With excessively long stewing, the inflorescences can lose their neat shape, which will affect the taste and appearance of the finished dish.
• Cauliflower does not like seasonings with a sharp and pronounced aroma. When adding spices and herbs to the dish, remember the sense of proportion.

Cauliflower can be stewed in various sauces, with the addition of mushrooms, vegetables, meat products. Cooking techniques for these dishes may be different. To avoid mistakes, be guided by the recommendations that accompany the selected recipe.

Easy sautéed cauliflower recipe

• cauliflower - 0.5 kg;
• water or milk - 100-150 ml;
• vegetable oil - 40 ml;
• salt - 5 g;
• fresh herbs, spices - to taste.

Cooking method:

• Wash the cabbage, peel, disassemble into inflorescences. Cut large ones in half. Let the vegetable dry.
• Pour oil into the bottom of a saucepan, heat it over medium heat.
• Put the cauliflower in a saucepan, brown the florets for 5-10 minutes.
• Reduce the intensity of the flame, pour in water or milk. Simmer for 15-20 minutes, making sure that the cabbage does not burn.
• 5 minutes before readiness, salt the dish, add spices and finely chopped dill, parsley.

Braised cauliflower is delicious without any additions, but is often cooked with other vegetables for a richer and more appetizing vegetable stew.

Cauliflower stewed in tomatoes with green peas

• cauliflower - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• garlic - 2 cloves;
• tomatoes - 0.5 kg;
• vegetable oil - 40 ml;
• ground paprika, salt - to taste;
• green peas (canned) - 100 g.

Cooking method:

• Separate the cauliflower into florets, wash and dry.
• Free the onion from the husk, cut into medium-sized cubes.
• Finely chop the garlic.
• Scrape the carrots, wash, blot with a napkin. Grind on a grater with small holes.
• Slice the tomatoes crosswise.
• Boil water in a saucepan, dip the tomatoes in it. After 2 minutes, transfer the fruits to a container with cold water. Peel cooled tomatoes. Puree with a blender.
• In a large frying pan or in a cauldron, heat the oil, put the onion and garlic in it, lightly brown.
• Add carrots, fry for 5-7 minutes.
• Put in the cabbage. Continue sautéing the vegetables for 3-5 minutes.
• Mix tomato puree with salt and paprika, pour cabbage over them.
• Simmer for 10 minutes, then add the green peas and continue to simmer until the cabbage is tender.

Canned peas can be replaced with fresh ones, but then it should be added 5-10 minutes earlier or pre-boiled until half cooked.

Cauliflower stewed with zucchini

• cauliflower - 0.5 kg;
• zucchini - 0.5 kg;
• onions - 100 g;
• carrots - 150 g;
• tomatoes - 0.5 kg;
• Provence herbs, salt - to taste;
• vegetable oil - as needed.

Cooking method:

• Prepare the cauliflower by washing, breaking into florets and drying.
• Wash the zucchini. Remove the peel with a vegetable peeler. Cut the vegetables in half, remove the pulp with seeds with a spoon. Young fruits can not be peeled.
• Cut the zucchini into cubes or half circles.
• Pour boiling water over the tomatoes, peel, cut into cubes.
• Peel the carrots, cut into slices. If the vegetable is large, you can cut it into halves or even quarters of circles.
• Remove the husk from the onion, cut it into thin half rings.
• At the bottom of a cauldron or thick-bottomed pan, heat the oil, fry the onion in it.
• Add carrots, cabbage, zucchini and tomatoes, layering them in the order shown. Sprinkle each layer with salt and herbs.
• Stew vegetables over low heat under a lid for about half an hour.

Delicious and hearty cauliflower and zucchini stew is a versatile dish that is suitable even for those who are on a diet. You can cook it not only on the stove, but also in a slow cooker. To fry onions, use the "Baking" or "Frying" program, then cook for 30-40 minutes (depending on the power of the multicooker) in the stewing mode.

Cauliflower stewed with mushrooms

• cauliflower - 0.5 kg;
• fresh champignons - 0.5 kg;
• onions - 0.2 kg;
• butter - 50 g;
• sour cream - 0.25 l;
• a mixture of peppers, salt - to taste.

Cooking method:

• Rinse the cabbage well, sorting into inflorescences. Chop them coarsely and pat dry.
• Wash the mushrooms, pat dry with a towel. Cut each mushroom into 4-8 pieces, depending on the size of the mushrooms.
• Peel the onion, cut into medium-sized cubes.
• Melt the butter in a deep frying pan, put the onion in it.
• After 5 minutes, add the mushrooms, fry them for 5 minutes with onions.
• Add cabbage. Continue frying food for 5 minutes.
• Mix sour cream with pepper and salt, pour over cabbage and mushrooms.
• Cover the pan with a lid. Stew cabbage with mushrooms for 20-25 minutes.

The dish according to this recipe is so tasty and fragrant that it can be served at the festive table.

Cauliflower stewed with minced meat and olives

• frozen cauliflower - 0.4 kg;
• minced meat - 0.2 kg;
• tomato paste - 40 ml;
• garlic - 2 cloves;
• onions - 100 g;
• pitted olives - 150 g;
• salt, pepper - to taste;
• vegetable oil, water - as needed.

Cooking method:

• Peel, finely chop the onion. Mince the garlic with a knife.
• Heat the oil, fry the onion and garlic in it for a few minutes.
• Add minced meat. Roast it until it turns pale.
• Add tomato paste, pepper, salt. Turn off the fire. Stew minced meat in tomato for 5 minutes.
• Add, without defrosting, cabbage and olives.
• Pour in 100 ml of water.
• Simmer for 20-25 minutes, adding more water if needed.

When serving, an appetizer can be supplemented with a side dish. Mashed potatoes, rice, pasta are good.

Braised cauliflower is almost a versatile dish. You can pick up recipes for dietary and vegetarian food, as well as for the festive table. You can stew cauliflower with meat products, mushrooms, and various vegetables. The taste of the finished dish will be affected by the used spices, sauce. There are so many recipes for stewed cauliflower that every day you can cook new versions of this dish. Serve them as a side dish or as a main appetizer.

Hello, dear readers, I am very glad to see you on the page of my site!

Cauliflower is an indispensable product for losing weight, as well as for those who want to eat a balanced diet, bringing the maximum benefit to their body. The beneficial effect is due to its rich mineral and vitamin composition, low calorie content and high nutritional value.

This vegetable is one of the champions in the content of vitamin C (more than in a lemon), as well as a source of vitamins B, A, E, D, K, H and U (necessary for the production of enzymes). The complex chemical composition of this product includes substances such as magnesium, potassium, calcium, phosphorus, cobalt, copper, iron, sulfur, sodium, chlorine, manganese, molybdenum and zinc. All these elements make it possible to use cauliflower not only as an everyday food product, but also as a therapeutic and prophylactic agent. The vegetable is also rich in proteins and amino acids, complex carbohydrates (starch), purine compounds, polyunsaturated acids, and even such a rare substance as biotin, which helps our brain work smoothly, strengthens the nervous system, increases stress resistance, endurance during long-term mental stress.

Despite its low calorie content, cauliflower has a great nutritional value (% of the daily requirement in 100 g):

• proteins 3.3%,
• Fats 0.5%,
• Carbohydrates 2%,
• Dietary fiber 10.5%,
• Water 3.8%.

This dish allows you to quickly get enough and does not bring extra pounds, but on the contrary, due to the fiber content, removes all unnecessary from the body and promotes natural weight loss.

Cauliflower can be consumed in any form and at any time (of course, within reason and without intolerance). It goes well with many meat products, and it can also be added to soups, salads, flour products and even desserts.

Today I will tell you how to quickly and easily cook stewed cauliflower with fried onions and greens ...

Nutritional value of the dish per 100 gr.

BJU: 2/2/5.

Kcal: 44.

GI: low.

AI: low.

Cooking time: 15 minutes.

Servings: 5 servings.

Dish ingredients.

• Cauliflower - 1000 g.
• Onion - 150 g.
• Greens - optional.
• Sunflower oil (for frying) - 20 ml.
• Salt - 15 g (1 tbsp).

Recipe of dish.

Let's prepare the ingredients. I use frozen cauliflower. It does not require additional processing.

If you have a fresh product, it must be soaked for 5-10 minutes in salt water to get rid of the possible appearance of small insects. When the bugs emerge, drain the liquid, wash the vegetable under a tap, remove the outer leaves and sort into inflorescences - this is the most gentle way to grind it. Cut the stem into chunks.

Pour 1.5-2 liters of water into the pan and put the dishes on the stove, you can set the fire to the maximum.

Add 1 tablespoon of salt to the liquid. Bring water to a boil.

Meanwhile, chop the onion into small cubes.

We spread it on a frying pan heated with sunflower oil (1 tablespoon). Fry the vegetable over low heat, stirring occasionally, for 5-7 minutes until golden brown, then remove the onion from the surface of the dish.

Place the cauliflower into the boiling liquid.

Bring the contents of the saucepan to a boil. Cook for 1 min.

Add fried onion.

Fry the vegetables at maximum heat on all sides for 3-5 minutes. Be careful not to burn by lowering the heat.

Then reduce the power to the minimum, cover the pan with a lid and simmer for another 2-3 minutes until cooked - the softness of the cabbage.

We shift the hot vegetables to a plate, sprinkle with finely chopped herbs and serve this tasty, fragrant and eye-pleasing dish to the table.

Bon appetit!