Braised cauliflower with vegetables: recipes with additional ingredients. Cauliflower stewed with vegetables

Braised cauliflower with seasonal vegetables - can act as an independent dish or as a good and tasty vegetable side dish for meat or fish.

Cauliflower, oddly enough, is a vegetable. Available, inexpensive and very tasty. Curly, tasty, contains a huge amount of vitamin C, trace elements, especially phosphorus, which is very useful. , as it is prepared in the Caucasus, is exceptionally rich in vitamins.

It turns out that no one is 100% sure where the birthplace of cauliflower is located. The plant is not known in the wild. It is believed that cauliflower comes from the Mediterranean Sea, possibly from Mauritania, from where cauliflower came to Spain, Italy more than 600 years ago.

Cauliflower can be cooked in hundreds of ways - stew, fry, boil, make casseroles. Unless, I have not heard that cauliflower is fermented. The recipe, unfortunately, is of little use for cauliflower. Although, I am sure that this is possible and even exists somewhere.

It is important that cauliflower is prepared very simply and quickly, and with a sufficient amount of imagination, you can cook breakfast in half an hour and put a minimum of effort into it. A simple dish - stewed cauliflower with other vegetables. It is prepared for half an hour, vegetables are stewed with the addition of spices. It can act as a vegetable side dish or a simple dish without meat, but always with.

Braised cauliflower. Healthy!

Ingredients (2 servings)

• Cauliflower 1 piece
• Sweet pepper 1 pc
• Onion 1 pc
• Garlic 1-2 cloves
• Green peas 100 gr
• Carrot 1 pc
• Dill 3-4 sprigs
• Olive oil 3 tbsp. l.
• Salt, ground black pepper Spices

1. Braised cauliflower is a vegetable dish that is easy to prepare and, remarkably, the set of vegetables that are stewed with cauliflower can vary depending on the desire and season.

   Cauliflower and vegetables

2. It is better to cook in a saucepan or a deep frying pan with a lid. Prepare all vegetables. Peel the onion and garlic, remove the tails and seeds from the pepper, peel the carrots.
3. Onion cut into large strips. Finely chop the garlic with a knife. Cut the carrot into cubes.
4. Heat olive oil in a frying pan and fry onion and carrot. The onion should be soft and golden.

   Heat olive oil in a frying pan and fry the onion and carrot

5. Add chopped sweet peppers. Continue frying vegetables for 5 minutes. It is necessary that the sweet pepper becomes soft.

   Add chopped bell peppers

6. Add green peas.

   Add green peas

7. Salt vegetables and pepper to taste. Add chopped garlic.

   Salt and pepper, add garlic

8. While the vegetables are fried, disassemble the cauliflower into inflorescences, simply cutting off the “flowers” ​​with a knife.
9. Add the cabbage florets to the vegetables in the pan. Add half a glass of hot water.

   Add cabbage florets to vegetables in a pan

10. Without stirring the vegetables, cover the pan with a lid and simmer the cauliflower and vegetables for 10 minutes over low heat. During this time, all the liquid should boil away completely. If necessary, you can add fire and open the lid to let the liquid boil away.

    

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!

Cauliflower has a delicate noble taste and is very useful. Someone likes it more fried or baked, someone prefers to boil it for a couple or stew. Cauliflower stewed with vegetables can be served as a side dish or served as an independent dish. This hearty meal does not have a high calorie content, for which supporters of a healthy diet love it. The ability to combine the main ingredient with other vegetables allows you to diversify the menu by preparing stewed cabbage according to different recipes.

Cooking Feature

Even an inexperienced cook can put out cauliflower with vegetables, but knowing a few points will come in handy.

• To get rid of insects that can infect cauliflower, soak the head of cabbage for 20-30 minutes in salted water. To prepare a saline solution, it is enough to take a teaspoon of salt per liter of water. If there were bugs in the cabbage, they will float to the surface.
• Cauliflower inflorescences will be less damaged during stewing if it is pre-fried or boiled by adding a little sugar to the water.
• Cauliflower stew will taste better if the vegetables are browned in oil first, but the calorie content of the dish will increase because of this.
• Cauliflower turns out to be more tender if it is stewed in milk, cream, sour cream.
• Do not exceed the recommended stewing time for cauliflower with vegetables so that the products do not turn into a shapeless mass.
• Spices with a strong odor can distort and drown out the taste of the main ingredient. To give the appetizer a piquant taste, it is enough to add tomatoes or tomato sauce, garlic, herbs when stewing.

Cauliflower goes well with almost all vegetables, so cooking techniques can be different. By following exactly the instructions that accompany the selected recipe, you will avoid unpleasant mistakes.

Cauliflower stewed with bell peppers and tomatoes

• cauliflower - 0.5 kg;
• bell pepper - 0.25 kg;
• tomatoes - 0.3 kg;
• carrots - 100 g;
• onions - 100 g;
• garlic - 2 cloves;
• vegetable oil, water - as needed;
• salt, seasonings, fresh herbs - to taste.

Cooking method:

• Separate the cauliflower into florets, wash well. Cut the largest inflorescences in half or even into 4 parts.
• Boil water, add a teaspoon of sugar to it. Dip the cauliflower in water, boil it for 5 minutes. Throw in a colander, let dry.
• Peel the carrots, chop on a grater with small holes.
• Free the onion from the husk, chop finely.
• Heat the oil in a deep frying pan or cauldron, put onions and carrots in it, after 5 minutes add cabbage, fry it with vegetables for 3-5 minutes.
• Wash the pepper, free from seeds, cut into quarters of rings, put to other vegetables.
• Wash the tomatoes, cut into slices, add to other ingredients.
• Finely chop the garlic and sprinkle over the vegetables.
• Add a quarter cup of water, cover the vegetables with a lid, simmer for 15 minutes. Add water if necessary.
• Salt, season vegetables, mix. Sprinkle with chopped herbs and then simmer over low heat for another 2-3 minutes.

Cauliflower vegetable stew prepared according to this recipe looks bright and appetizing. It will appeal to both gourmets, for whom the organoleptic qualities of the dish are important, and supporters of a healthy diet.

Cauliflower stewed with zucchini and eggplant

• cauliflower - 1 kg;
• zucchini - 0.6 kg;
• eggplant - 0.4 kg;
• onions - 100 g;
• carrots - 0.3 kg;
• bell pepper - 0.4 kg;
• vegetable oil, salt, ground black pepper - to taste;
• tomato juice - 0.25 l.

Cooking method:

• Wash vegetables, dry.
• Cut the eggplant into large cubes. Make a solution of 2 teaspoons of salt and a liter of water, dip the eggplant in it. After 20 minutes, rinse and leave in a colander to dry the vegetables.
• Peel the zucchini, cut in half lengthwise, remove the pulp with seeds with a spoon. Cut the rest into cubes about 1 cm or slightly larger. If the zucchini is young, you can grind them without peeling.
• Peel the carrots, cut into circles. If the vegetables are large, you can cut into halves or even quarters of circles.
• Remove the seeds from the pepper, cut into quarters of the rings.
• Free the onion from the husk, cut into medium-sized cubes.
• Divide the cauliflower into florets. Cut large inflorescences into several parts.
• Boil the cabbage until half cooked in boiling water, put it in a colander, wait until the water drains.
• Pour oil into the bottom of a cauldron or thick-bottomed pan with a non-stick coating, put the onion in it, lightly brown it.
• Add peppers, zucchini, eggplant and carrots. Saute vegetables for 5 minutes.
• Add cabbage.
• Mix tomato juice with salt and seasonings, pour vegetables over them.
• Stew cabbage with vegetables over low heat under a lid for 15 minutes.

The rich composition of this version of cauliflower stew and other vegetables makes the dish tasty and healthy.

Cauliflower stewed with potatoes, zucchini and green peas

• cauliflower - 0.6 kg;
• zucchini - 0.4 kg;
• green peas - 0.4 kg;
• potatoes - 0.2 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• garlic - 5 cloves;
• sour cream - 0.25 l;
• water - 100 ml;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Prepare vegetables by washing and drying.
• Peel the carrots, chop on a grater. Remove the husk from the onion, chop it medium-sized.
• Disassemble the cabbage into inflorescences, cut large pieces into several parts.
• Zucchini, peeled and large seeds, cut into cubes.
• Peel and cut the potatoes in the same pieces as zucchini.
• Crush the garlic with a press, mix with sour cream. Add salt and spices, dilute with water.
• In vegetable oil, fry onions and carrots until golden brown, add the rest of the vegetables and green peas, pour over the sour cream sauce.
• Simmer for half an hour over low heat, covering the pan with a lid.

A cauliflower dish according to this recipe is hearty due to the presence of potatoes and green peas in the composition. It looks appetizing.

Cauliflower with vegetables can also be stewed in a slow cooker. For frying products, use the “Frying” or “Baking” program. If you need to pre-boil the cabbage, the steam mode is suitable. For extinguishing use the program "Extinguishing". Cooking time is 20-40 minutes, depending on the selected recipe and the power of the unit.

Onion cut into cubes, carrots - cubes. Put in a pan with vegetable oil and fry for 2-3 minutes, stirring constantly.

Add chopped sweet bell pepper (preferably different colors) to the pan. Fry together with onions and carrots over medium heat for 2-3 minutes, stirring occasionally.

Next, add the cauliflower, disassembled into inflorescences, to the vegetables (if too large, cut into 2 parts).

Add butter to the pan, pour in cream or milk at room temperature. Salt everything, sprinkle with Italian herbs. Mix.

Next, simmer the vegetables over low heat, with the lid ajar, stirring occasionally. Simmer for about 10 minutes, try, the cabbage should remain crispy. At the end, sprinkle everything with chopped parsley, mix and turn off the gas.

Ready, unusually tender and tasty cauliflower stewed with vegetables, arrange on plates and serve.

Step 1: prepare the ingredients.

Using a vegetable peeler, peel the sweet onion, carrot and parsnip root. We wash them under cold running water along with a small head of cabbage and a small bunch of dill. Alternately, we put all the vegetables except cabbage on a cutting board and cut them into cubes up to 1 centimeter, and just finely chop the greens. We lay out the cuts and all other necessary products in separate deep bowls and bowls.


Pour ordinary running water into a deep bowl, put 1-2 tablespoons of ordinary rock salt into the liquid and mix until the salt grains are completely dissolved. Then we cut off the leaves from the head of cabbage, disassemble it into inflorescences, cut them into 2-4 parts if desired and transfer the chopped cabbage into a deep bowl with salt water. We leave for 5 - 7 minutes so that bitterness comes out of the cabbage, as well as various small living creatures in the form of bugs and worms that could crawl into the cracks of the inflorescences.

Step 2: Boil the cabbage.

After 5 - 7 minutes, throw the cabbage into a deep colander, rinse again and transfer to a deep saucepan. Fill the vegetable with ordinary running water so that the liquid completely covers the inflorescences. We put on the stove, turned on at a strong level, and bring the water to a boil. When it boils, turn the temperature of the stove to the lowest level, cover the pan with a lid and cook the cabbage for 40 minutes. After this time, turn off the stove and leave the cabbage in the pan.

Step 3: Sauté the onion, carrot and parsnip root.

Now turn on the stove to medium level and put on it a deep non-stick frying pan with 3 tablespoons of vegetable oil. When the fat is hot, add chopped sweet onion into it and fry, stirring with a kitchen spatula, for 2 - 3 minutes until soft.


Then add cubes of carrots and parsnips to the onion, fry the vegetables together 45 minutes stirring occasionally. After that, pour 2 ladles of cabbage broth into the pan and simmer for 5 - 7 minutes until soft parsnips and carrots.

Step 4: bring the dish to full readiness.

After the vegetables in the pan become completely soft, add boiled cauliflower to them with a slotted spoon.


Pour in 1 more ladle of cabbage broth.


We introduce 200 milliliters of tomato paste and put salt and white pepper to taste. Cover the pan with a lid and simmer the vegetables for 10 minutes until almost complete evaporation of moisture.


For 2 - 3 minutes until the final result, add chopped dill greens to the pan, mix all the ingredients of the dish with a kitchen spatula until smooth, then turn off the stove, cover the pan again with a lid and let the fragrant dish brew for another 5 - 6 minutes. After we lay out the cabbage on plates and serve.

Step 5: Serve the stewed cauliflower.

Stewed cauliflower is served hot as a main course during Lent or as a side dish for any meat dishes. After cooking, the texture of all vegetables becomes soft, and they are soaked in concentrated tomato paste, which gives them a pleasant sourness. If desired, before serving, this yummy can be seasoned with sour cream or homemade cream, as well as sprinkled with fresh finely chopped dill, parsley, cilantro or green onions. Enjoy!

Bon appetit!

The set of spices can be supplemented with any spices that are suitable for cooking vegetable dishes, such as coriander, oregano, rosemary, ground bay leaf, savory, saffron and many others.

Cabbage can not be boiled, but steamed in a double boiler for 35 - 40 minutes.

Instead of a frying pan, you can use an aluminum deep cauldron.

For frying, you can use sunflower, olive or corn oil.