Cauliflower is a very interesting, unique product that benefits the body and brings joy with its taste and aroma. And how varied are the recipes for cooking cauliflower! Any housewife will note the advantages of this vegetable in her family’s daily and holiday diet. Cooking cauliflower in the vast majority of versions is simple. But the finished result is truly impressive. It is important to note the undoubted benefits of this cabbage. Eating it is not just delicious, but also incredibly healthy! Let's look at what you can cook from cauliflower and how to do it correctly.
How to cook cauliflower
The good thing about cauliflower is that you can prepare a huge number of dishes from it. The vegetable is rich in flavor and has a subtle, subtle aroma. But the main advantage of the product is its nutritional value and high content of nutrients. It is believed that cauliflower Even small children (from 5 months) can eat it. It is acceptable in the diet of pregnant women. Curly cabbage is not contraindicated in a number of diets.
What can you cook from cauliflower? Yes, anything! It can be fried, steamed, baked. Some recipes allow cabbage without heat treatment. The product fits perfectly into various culinary compositions and is combined with a huge list of products. Some people are mistaken in thinking that cauliflower is not suitable for them, that they will not like it, or that it is not for their diet. It is worth studying the features of this vegetable a little and then this opinion will certainly change in its favor. After all, cabbage is inexpensive. It can be used to prepare complete independent dishes or served as a side dish. In the total mass of culinary discoveries involving this vegetable, a large set of products is not required. To cook cauliflower deliciously, you need very little. For example, vegetable oil, breading and herbs. Or you can boil a couple of inflorescences in salted water and add them to a salad composition. When combined with corn kernels, green beans and carrots, cauliflower becomes a very tasty side dish. Every connoisseur of tasty and healthy food will find suitable recipe for yourself and your family. And this will be a really useful and profitable find!
Benefits of cauliflower
Why do we value this wonderful vegetable? Firstly, for its excellent taste qualities! And secondly, it is difficult not to note the enormous benefits that the product brings to the human body.
Cauliflower:
- nourishes. It truly satisfies and satisfies hunger for a long time. You can easily choose it for lunch or dinner.
- does not spoil the figure. This is a dietary product that does not bring extra calories to the body.
- well absorbed. The vegetable is approved for children's and dietary nutrition.
- Provides important microelements and vitamins. Cauliflower is a leader among other vegetables in terms of its richness in nutrients.
- easy to prepare. Cauliflower recipes are easy to follow.
- the price is affordable. The cost of 1 kilogram of cauliflower varies from 30 to 95 rubles per season. The cost depends on the area.
- you don't need a lot of it. One medium head of cabbage is enough to prepare a dish for 2-3 people.
Compound
It is important to note the composition of this vegetable. Cauliflower is simply a real storehouse of vitamins.
The vegetable contains:
- B vitamins;
- vitamin C;
- vitamin E;
- folic acid;
- iron;
- manganese;
- copper;
- magnesium;
- potassium;
- fluorine;
- zinc.
The vegetable is also rich in healthy dietary fiber, does not contain excess sugars, and is mainly filled with slow carbohydrates.
How to choose cauliflower
Buying this vegetable today is not a problem! You can purchase the product at any grocery store, supermarket or market all year round. Of course, out of season (late autumn-winter) the price tag will be slightly more expensive. And by spring, the cost of cauliflower decreases as the harvest becomes richer.
However, when going shopping, you should carefully choose this vegetable. Any dish will turn out delicious if you put fresh, selected product in it. Cauliflower stores well, so if all the rules are followed, it arrives on the shelves in almost perfect form. Any deviations from the norm should be a reason to think about it.
Fresh cabbage looks like that:
- inflorescences light beige or white without gray and dark inclusions;
- the surface of the inflorescences is velvety, but not loose, elastic;
- stems are light green;
- the leaves are large, curly, light green in color;
- the surface of the stem, inflorescences and tops is dry, without putrefactive inclusions;
- The aroma is pleasant, barely perceptible.
Falling apart, too soft, wet heads of cabbage are stale. The presence of dark spots indicates that the vegetable was stored at high humidity and it began to deteriorate.
Cabbage has an abundance of tops. However, this part of the plant is not suitable for food. It is acceptable to require the seller to weigh the peeled vegetable if the cabbage is purchased from a private individual or at the market.
How to store
Cauliflower can be kept in the refrigerator or freezer. It keeps quite well in the cold. Heads of cabbage can be wrapped cling film, and then the product will remain fresh for a long time (up to 14 days in the refrigerator). It is better to store cabbage in the freezer after disassembling it into inflorescences and packing them in food bags or containers. In this form, the vegetable will retain its qualities for 10–12 months or longer.
Cauliflower: cooking recipes
There is a special section on our website where you will find recipes for cooking cauliflower. And here, for clarity, we present several of the simplest and most popular recipe options that even inexperienced cooks can prepare.
Cauliflower baked in yogurt
This is a hearty and very tasty dish. It is suitable for lunch and fits perfectly into the holiday menu.
- cauliflower - 1 medium head;
- breadcrumbs - 3–4 tablespoons;
- vegetable oil for frying;
- greens - any for decoration;
- natural yogurt - 150–200 grams.
Preparation
Wash the cauliflower and separate it into florets. Place in a saucepan and add water. You can add some salt. Turn on medium heat and boil the cabbage until half cooked. Heat a few drops of vegetable oil in a frying pan and fry the cabbage inflorescences with breading until golden crust. Place the rosy inflorescences in a heat-resistant form and fill with natural yoghurt. Place the dish in the oven, preheated to 170 degrees, for literally 15 minutes. Serve the finished cabbage in a deep dish, after garnishing with chopped herbs.
Side dish of cauliflower, rice, carrots and corn
This side dish will diversify your daily menu and become a real table decoration.
To prepare 3-4 servings you will need:
- cauliflower - 1 small or ½ medium head;
- round white rice - 100 grams;
- corn (boiled or canned grains) - 100–150 grams;
- fresh or frozen green peas - 100–150 grams;
- water - 50 ml;
- carrots - 1 medium or large;
- vegetable oil for frying.
Preparation
To make cooking easier, you can pre-boil the cabbage in salted water until half cooked. Rinse the rice until clear water and boil until almost done. Peel the carrots and cut into thin circles or bars. Prepare the corn (if it is boiled corn, separate the kernels from the stalk). Heat oil in a frying pan and pour rice into it, add corn, peas, carrots, cabbage. Fry everything together quickly and add water. Simmer the side dish over low heat until the liquid has completely evaporated. You can add your favorite seasonings and serve!
Cauliflower Smoothie
Cauliflower smoothie is healthy and delicious! And most importantly, this drink is incredibly easy to prepare.
To get 3-4 servings you will need:
- celery stalk - 1 medium;
- tomato - 1 medium;
- lime juice - 2–3 drops;
- water - ¼ cup;
- greens - dill/parsley.
Preparation
You can lightly boil the cabbage inflorescences first. Scald the tomato and remove the skin. Cut the stem into cubes. Divide the inflorescences and tomato into pieces convenient for grinding, add a little water and lime juice. Place all this in a blender bowl and turn it into a smoothie. The greens can be added later or ground together with the other ingredients. The smoothie is ready to drink immediately after preparation!
Cauliflower soup
This soup will delight adults. The dish will also appeal to babies (from 6 months).
To prepare 3-4 servings you need:
- cauliflower - 3–4 inflorescences;
- potatoes - 2–3 medium tubers;
- carrots - ½ medium;
- onion - ½ onion;
- greens for decoration;
- water - 1–1.5 liters;
- a drop of olive oil.
Wash the cabbage and separate into inflorescences. Peel the potatoes and cut into cubes. Also prepare the carrots for cooking. Peel half the onion and place the whole one in the pan. Cover all vegetables with water and boil until tender. Remove what's left of the onion and throw it away. Puree the rest of the mixture using an immersion blender. Add a drop of olive oil to the soup and boil for literally 2-3 minutes. When serving, decorate with herbs.
Cauliflower is varied, healthy and delicious! Discover dishes with this product and create your own proper diet.
I don’t think that I will open America now by reporting all the beneficial aspects of cauliflower. But I can’t help but say what attracts most gourmets to this vegetable. Yes, yes, that she is in the first positions among dietary products. What does this mean? That she should become the leader of our menus too!
In addition, there is a huge list of dishes that are prepared using cauliflower. That is, these are soups, main courses, salads and appetizers, casseroles and even desserts! Unpretentious in any way, healthy and tasty, it turns out that sometimes (albeit infrequently) it may not be subjected to heat treatment.
No less short achievement list our heroine and in terms of the methods of its preparation. Yes, it is boiled, steamed, stewed, fried, baked. Therefore, you can use pots, frying pans and kettles, multicookers, steamers, microwave ovens, gas and electric ovens and other appliances.
I offer this selection of recipes for dishes that can be prepared throughout the week. And first I will offer a cauliflower omelette. Soft, tasty, healthy, in a delicate egg-milk-cheese filling... In a word, let's get to work!
Light and tender omelette made from cauliflower and vegetables - step-by-step recipe with photos
I really like this dish. After all, it is so quick and easy to prepare that you can put it on the table often. Moreover, your family will also like it. What I can add is that the ingredients can be manipulated towards your favorite foods. The main thing is to find the proportion of vegetables and filling. Then you will get what you dream of!
Ingredients
- Cauliflower – 150 g
- Bell pepper – 70 g
- Carrots – 50 g
- Dill – 1 sprig
- Parsley – 1 sprig
- Eggs – 2 pcs.
- Milk – 100 ml
- Cheese – 70 g
- Spices - to taste
- Salt - to taste
- Breadcrumbs
- Vegetable oil - for frying
- Butter - for frying
How to cook an omelette with cauliflower - step-by-step recipe with photos
Let's immediately lay out all the ingredients, wash them, in a word, prepare them so as not to be distracted during the process. After all, everything will have to be done one by one and quickly. So, let's start with cauliflower. Let's wash it. Divide into umbrellas. True, I went further and divided it into smaller parts. The omelette will then be more tender.
Step 1: Cauliflower Immediately pour some water into the saucepan and put it on the fire. And let's cut the carrots. I liked this format.
Step 2. Tweak the carrots We wait until the lightly salted water boils so that we can cook the cabbage and carrots for just a few minutes. And let's do further cutting. I had bell peppers of all colors. It is so beautiful! We can set it up in any format.
Step 3. Pepper slices
Cabbage and carrots, if they have been boiling for two minutes, can be safely removed with a slotted spoon. Now you need to prepare the most delicate filling. To do this, beat two eggs into a bowl. And beat them well and pour in the milk.
Step 4. Egg-milk mixture Cheese... I understand that you can grate it more. He puts all these components together so well! We will rub in any format. And pour it into a bowl with the mixture.
Step 5. Add grated cheese Mix all these three components very well! To make it even tastier and more aromatic, let’s season this mixture with something that you really love. I had a mixture of salt and my favorite Italian herbs.
Step 6. Filling with spices 
Step 7. Chop the greens Mix all the ingredients. Let the frying pan heat up and add oil. Let's put vegetables in it.
Step 8. Vegetables in a frying pan And here it comes important point. After all, we don’t just have a liquid mass – there’s so much in it! To calculate it correctly, that is, so that it covers the entire volume of vegetables, spread the filling with a large spoon. We try to distribute it as evenly as possible!
Step 9. Distribute the filling evenly among the vegetables. Having spread out the filling, you can flavor our future omelette with something one more time. You will later be convinced that this is the right step. We hardly added any salt to the dish!
Step 10. Sprinkle with spices again That's all. All that remains is to adjust the stove. After all, a strong fire will damage the omelette, and a weak one will simply ruin it. Let's cover with a lid and... don't time it, but don't leave even for a second!
Step 11. Covered omelet Why shouldn’t you time it, why shouldn’t you leave when everything is cooking over low heat? But because the omelette will be cooked literally before your eyes, and in almost a few minutes! Do you see how he got up? Slice while it's hot!
Step 12. The omelet is ready. Bon appetit! Amazing cauliflower and potato soup
The most tender, aromatic and delicious, everyone will love this soup! Especially useful for children and those who are always losing weight...
Ingredients:
- Broth – 1-1.5 l
- Potatoes – 3-4 pcs.
- Leek – 60 g
- Cauliflower – 400 g
- Garlic – 1 clove
- Water – 0.6 l
- Butter - for frying
- Hard cheese – 60 g
- Greens – 2 sprigs
Making a hearty creamy cauliflower and potato soup
Boil the broth in advance, preferably vegetable broth. But, if you are not fasting and are not losing weight, make broth from meat. Add the chopped potatoes to the pan. Let it boil and the heat can be reduced. Chop the leek as you like.
Divide the cauliflower into florets. Melt butter in a hot frying pan. Crush a clove of garlic and send it there. Then add leeks with potatoes and cabbage. After 5 minutes, pour water in here. Cook for ten minutes. And then, reducing the heat, cook for another 20 minutes. After cooling all the vegetables, wipe them to obtain a homogeneous mass (watch the consistency - if it’s too thick, add broth). Sprinkle grated cheese and finely chopped herbs on top.
Cauliflower aspic - a time-tested recipe
Don't believe me? Believe me when you make this recipe! You can manipulate the ingredients to suit your taste.
Ingredients:
- Sweet pepper – 1 pc.
- Cauliflower – 80 g
- Broccoli – 80 g
- Corn – 50 g
- Green beans – 50 g
- Green peas – 50 g
- Broth – 400 ml
- Seasoning for jellied meat – 20 g
- Sour cream - a couple of spoons
- Spices - to taste
- Salt - to taste
How to properly prepare cauliflower aspic
I suggest making aspic from vegetables (both fresh and frozen). The ratio of vegetables, depending on your taste, can be varied in one direction or another. But this aspic can give shape to meat and fish!
Let's wash all the vegetables. Bell pepper cut into small cubes. Divide the cauliflower and broccoli into convenient umbrellas. Place them in lightly salted water. After 5 minutes, you can remove and cool, but leave the broth!
In a second saucepan, cook the corn for about eight minutes. green beans and green peas. Take it out and let it cool. In a separate bowl, dissolve 20 g of jellied seasoning with gelatin in 400 ml of broth. Bring to a boil over low heat. Remove from heat and add sour cream, mixing everything thoroughly and adding spices and salt to taste. Well, all that remains is to nicely arrange the boiled ingredients into the molds and fill them with the resulting mass. Let them cool in the refrigerator!
Recipe for delicious crispy cauliflower in batter - revealing the secrets of cooking
Everyone knows. A favorite of many... And also an easy-to-prepare dish. Such a snack will diversify your diet and supply you with vitamins at the right time!
Ingredients:
- Cauliflower – 500 g
- Eggs – 4 pcs.
- Water – 100 ml
- Vegetable oil – 1 tsp.
- Flour - 200 g
- Milk – 100 ml
- Spices - to taste
Cooking delicious cauliflower in batter
Let's prepare the cabbage. That is, we will wash it thoroughly and disassemble it with umbrellas as you like (if it is large, this is one option, if it is small, the second). Let's make the batter. According to this recipe, it will turn out thick, but also tender, light, and therefore will not absorb a lot of oil. Separate the whites from the yolks - keep them in the refrigerator, and combine the yolks with water, vegetable oil and spices. Beat in a convenient way and add flour in portions. The mass will turn out airy. Let's keep it in the refrigerator for half an hour. Boil the cabbage umbrellas (2 minutes) in a liter of water mixed with milk and spices to taste.
Remove the cabbage from the boiling water and immediately place it in cold water, to stop the cooking process. Beat the whites and gently fold into the batter. Take out the cabbage. Let's cool it. Dip in batter and fry in hot vegetable oil. Don't forget to place them on a paper napkin - this will allow the cabbage to release more fat.
An original cauliflower dessert - how to surprise your family
Hard to believe? Everything will turn out unexpectedly delicious... When serving, do not specify what this luxurious chocolate mousse with a delicate texture is made of!
Ingredients:
- Cauliflower – 1 kg
- Gelatin – 25 g
- Cocoa (powder) - to taste
- Honey - to taste
- Cinnamon - on the tip of a knife
- Vanilla - to taste
- Chocolate - optional
- Coconut flakes - optional
Easy preparation of cauliflower dessert - personally tested
Having prepared the cauliflower, disassembled it, boiled it and chopped it. Dilute the gelatin according to the instructions (25 g) and add to the cabbage along with gelatin, cocoa and aromatic honey. Beat well. Let's add some spices to the mixture (cinnamon, vanilla, etc.). Let's pour this beauty into bowls. And that’s it, be patient until everything is formed in the refrigerator (in about an hour and a half). If you grate the chocolate on top, sprinkle with coconut flakes, put bright berries, no one will believe that your mousse is made from cauliflower!
Its soft, delicate taste, as well as its ease and speed of preparation, make cauliflower one of the most desirable vegetables on our table. However, calling cauliflower a vegetable can only be a slight stretch, because in fact, inflorescences of unopened buds end up on our tables. And, when serving another cauliflower dish, you can always safely tell your guests that you decorated the table with flowers. But jokes aside, because today we will deal with a pleasant, but very serious matter. We will tell you how to cook cauliflower, make it tasty and simple.
The Mediterranean guest, cauliflower, came to Russia only in the middle of the 17th century, but quickly won the hearts and tables of first the aristocracy, and then many ordinary people. Already in the 19th century, recipes for cauliflower dishes adorned most cookbooks of their time. Nowadays, 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 thanks to the high content of vitamins and valuable microelements. Cauliflower easily surpasses white cabbage in terms of protein, vitamin C and iron content, and in addition, cauliflower is much easier to digest by our body and will never lead to embarrassment, because it does not in any way increase the formation of gases in the intestines, as its white cabbage friend does.
And yet, the main value of cauliflower lies in its extreme ease of preparation. Judge for yourself, even quickly boiled in water and poured with melted butter, cauliflower is already a complete, 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 definitely tell even inexperienced housewives how to cook cauliflower.
1. When choosing cauliflower for your dish, Special attention pay attention to her 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 cabbage, the inflorescences of which are pressed as tightly together as possible, and the weight seems excessively heavy for a vegetable of its size. Dark spots on cabbage inflorescences, withered, flabby leaves, yellowish or grey colour cabbage are signs of not the first freshness. It is better to refuse such a purchase, delicious dish It is impossible to cook from such cabbage.
2. Pickled cauliflower makes a great appetizer. Divide a medium head of cauliflower into florets, boil for 5 minutes in salted water, drain in a colander and drain cold water. 50 gr. Finely chop the green onions, first separating the white onions, which need to be cut into thin rings. Cut four cloves of garlic into petals. Heat 3 tbsp in a frying pan. spoons of olive oil, add onion slices, garlic, 70 gr. raisins and 1 teaspoon of fennel grains. 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. Place the cabbage inflorescences in a bowl for pickling, sprinkle with green onions, pour in the marinade, mix gently and leave to marinate in a cool place for an hour.
3. Original spicy salad made from cauliflower will easily decorate even festive table. Cut a small head of cauliflower into florets, fry in olive oil until golden brown, drain on paper towel and cool. 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 the dressing, mix together 4 tbsp. spoons of sour cream, 2 tbsp. tablespoons of vegetable marinade and 1 chopped garlic clove. Place vegetables in a salad bowl and sprinkle walnuts. Serve the dressing 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. Separate a medium head of cauliflower into inflorescences, setting aside 7 - 8 of the smallest ones. Boil 1 liter in a saucepan. water, add fried vegetables, one finely chopped parsley root, Bay leaf and cabbage inflorescences. Cook the cabbage until soft. Place the finished cabbage in a separate pan and puree in a blender until smooth. Heat 2 tbsp in a frying pan. spoons of olive oil, add 2 tbsp. spoons of flour, lightly fry, dilute with a small amount of hot broth until 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, mashed with ½ cup cream and 3 tbsp. spoons of butter. Heat your soup for a couple more minutes, without bringing it 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. Cut a medium head of cauliflower into florets and boil in a small amount of salted water until half cooked. Drain the water and add 200 ml to the cabbage. cream and simmer everything together for another 10 minutes. Then add 1 teaspoon of lemon juice, salt and pepper to taste and puree everything together with a blender until smooth. Before serving, garnish with chopped parsley or basil.
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. spoons of cream, ½ teaspoon of ground nutmeg, salt and pepper to taste and chop. Cut six medium tomatoes in half, core them, stuff into cauliflower puree and place in a baking dish. Melt 2 tbsp in a frying pan. spoons of butter, add 1 teaspoon of mustard seeds and 3 tbsp. spoons of bread crumbs. Mix thoroughly, remove from heat and carefully distribute the resulting mass over the stuffed tomatoes. Bake in the oven for 30 minutes at 180⁰. Before serving, garnish with parsley.
7. Spicy stewed cauliflower with potatoes and herbs turns out 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 the 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. spoons 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 chilli and 1 teaspoon cumin. Stir thoroughly but quickly, add 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. spoons of finely chopped green cilantro, 3 tbsp. tablespoons of finely chopped green onions or chives, mix everything thoroughly and heat for a couple more minutes. Serve as a separate dish or as a side dish fried meat or chicken.
8. Roasted Spiced Cauliflower is ridiculously easy to make. Separate a small head of cauliflower into inflorescences, mix with 2 tbsp. spoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of mustard seeds, 4 crushed cloves of garlic, salt and pepper to taste. Place the cabbage in a baking dish and bake in the oven preheated to 220⁰C for 25 - 30 minutes. Halfway through baking, remove the cabbage from the oven and stir thoroughly. Serve with a squeeze of lemon juice and grated Parmesan.
9. Cauliflower casserole with ham is aromatic and very tasty. Separate a medium 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. Place a layer of cauliflower, then a layer of ham, a layer of cheese and another layer of cauliflower. Sprinkle 2 tbsp on top. spoons of breadcrumbs and bake in the oven for 20 minutes at 200⁰C. After 20 minutes, remove the casserole from the oven, pour in a mixture of 3 eggs and 1 ½ cups of milk, place back in the oven and bake until done, 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 leaves from a medium head of cauliflower and trim the stem so that the cabbage stands firmly in shape. Using a pastry brush, thoroughly brush the cabbage with the sauce and place it in a greased baking dish. 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 olive oil, pour 1 ½ glasses of dry white wine into a baking dish and bake in an oven preheated to 200⁰C for 45 - 60 minutes. Serve whole on a platter 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.
Today, cauliflower is considered incredibly healthy vegetable, and also, fortunately, also one of the most delicious. An abundance of recipes will tell you how to cook cauliflower perfectly. different ways, each of which will help to reveal the special taste qualities of the product in a new way.
The process of preparing cabbage will become even more tempting if you understand beneficial properties cauliflower.
Cauliflower is a source of vitamins C, A, D, E, K, H, as well as carbohydrates, fiber, polyunsaturated and organic acids, mineral salts, etc. Rich in B vitamins, so necessary for proper brain function, nervous system and general condition of the body.
Cauliflower is perfectly absorbed by the body, because the fiber in its composition has a rather thin and delicate structure, which is easily digested and does not irritate the gastrointestinal mucosa. Cauliflower is one of the first and best complementary foods for babies, which supplies nutrients and prepares the body for further gradual intake of foods.
Cauliflower is a dietary and low-calorie product; in addition, it contains tartronic acid, which prevents the formation of fat cells and sugar.
How to cook fresh cauliflower?
Cauliflower can be fried, baked, boiled, and can be used to prepare many dishes. Everyone has known stewed cabbage for a long time, but you just have to show your imagination, and dozens of different cauliflower dishes will appear on your table, differing in the method of preparation and flavor shades.
The easiest option is to boil the cauliflower in salted water, drain the water, and then pour in butter. In this delicious and hearty dish Lots of vitamins are preserved!
In order to be able to obtain valuable vitamins in winter time, and also enjoy the taste of fresh vegetables; they have been simply frozen since the fall. Many people are interested in the question of how to cook frozen cauliflower? Everything is very simple. In principle, the process of preparing cauliflower in batter remains the same, but there are some peculiarities.
First of all, it is worth remembering that cabbage is frozen after dividing it into inflorescences. So, when you take a portion of cabbage out of the freezer, you should not defrost it. It is advisable to immediately pour it into the pan, after rinsing it with lukewarm water.
Next, pour warm water over the cabbage, covering the top, and place on high heat. As soon as 3-4 minutes have passed from the start of boiling (this is how long it takes to cook frozen cauliflower), the pan can be removed, the water drained, and the cabbage placed in a colander.
Boiled hot cauliflower can also be crushed with grated hard cheese, acquiring an elegant and delicate taste of vitamin-rich vegetables.
Boiled cauliflower recipe
For this recipe you only need:
- Cauliflower - 1 kg
- Water - 500 ml
- Salt - to taste
Salt the water and bring to a boil, add the cabbage disassembled into inflorescences and cook over low heat for 15 minutes, covered, until the cabbage is ready. Check readiness with a fork; it should go into the cabbage easily. Drain the water and season the cabbage with herbs as desired.
To make the dishes as healthy, tasty and beautiful as possible, before cooking cauliflower, it must be prepared:
- The head is divided into inflorescences, placed in a vessel and washed.
- Thick shoots are cut in half, and any dark spots on the inflorescences are removed.
The cabbage is ready for cooking and used according to the recipe.
Fresh cabbage, like frozen cabbage, can be boiled, fried, baked... there is practically no difference in preparation. But we will tell you some secrets of cooking frozen cabbage.
Roasted Cauliflower Recipe (Frozen)
Cauliflower is also a great meal to eat during Lent. To get a simple dish in the form of fried cabbage, we will need:
- Cauliflower - 500 gr.
- Water - 300 ml.
- Salt, pepper - to taste
- Sunflower oil (or butter) - 50 gr.
- Flour - 1 tbsp. l.
To get delicious lean cauliflower, boiled in salted water, you just need to pour it into a frying pan, where you first pour sunflower oil and add flour. Everything mixes together and tastes good healthy dish guaranteed.
Battered cauliflower recipe
You can prepare cauliflower in batter from either fresh or frozen inflorescences. The separated inflorescences are immersed in salted boiling water for 10-15 minutes. Determine the readiness of the cabbage using a fork: the cloves easily fit into the pieces of vegetables, which means it’s ready! Next, put it out of the pan into a colander so that excess liquid is removed.
Cauliflower batter is made from eggs, flour, salt and herbs. There are many recipes for making batter, here is one of them.
For 1 kg of cauliflower:
- Chicken egg - 4 pcs.
- Flour - 2-3 tbsp.
- Salt, pepper - to taste
- Greens - to taste
Add herbs and salt to the beaten eggs, and then gradually stir in 3-4 tablespoons of flour, making sure that the batter thickens well. Warm inflorescences are coated in batter and placed in a frying pan. Cauliflower is fried in a frying pan with vegetable oil until golden brown.
Knowing how to cook cauliflower deliciously, you can enjoy your food and at the same time saturate your body with valuable vitamins and substances. After all, cauliflower has a general strengthening effect, naturally strengthening the immune system, increasing the body’s resistance to various viruses and infections.
An important property of cauliflower is its anti-carcinogenic effect, that is, the ability to inhibit and prevent the formation of cancer cells.
Cauliflower is recommended for people suffering stomach diseases, since its use stimulates the intestines, normalizes the process of bile discharge, and renews stomach cells. Cabbage promotes the healing of lesions on the surface of the mucous membranes; it is useful for people suffering from hemorrhoids, as the substances in the product alleviate the condition.
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If you have cauliflower in your refrigerator and you don’t know what to cook with it, then today’s selection will help you make something new and interesting. All recipes have detailed description, so it won’t be difficult to cook deliciously.
- 4 tbsp. butter;
- 1 head cauliflower, divided into florets;
- 1 head of broccoli, also divided (optional, you can take 2 times more cauliflower);
- 1 glass of milk;
- 1 cup 10% cream;
- 1/4 cup flour;
- 100 g cheese - grate;
- 1/2 cup breadcrumbs;
- salt pepper.
Preparation:
- Preheat the oven to 200 degrees. Take a deep baking dish, grease with oil and add cauliflower and broccoli, bake in the oven for about 15 minutes. While the vegetables are baking, you can prepare the sauce.
- Melt in a small saucepan or saucepan butter, then add flour and stirring constantly, cook for 3 minutes. Reduce heat to low, add milk and cream. Increase the heat and stir constantly so that no lumps remain from the flour. When the mass is homogeneous, add grated cheese, salt, pepper and continue stirring until the cheese has melted.
- By this time the cabbage is baked, remove it from the oven, pour the resulting sauce over it, stir and sprinkle breadcrumbs on top.
- Return the pan to the oven and bake for another 25-30 minutes until golden brown.
Cauliflower baked in the oven with tomatoes
If you definitely have no idea what to cook with cauliflower, then the easiest answer is to bake it in the oven! What could be simpler and tastier, and with this recipe you will also need a small list of products, the main thing is to stock up on spices.
For 4 servings you need:
- about 500-700 g cauliflower or 1 small head;
- 3 tomatoes;
- 30 ml olive oil;
- 2 cloves of garlic;
- 1 tsp cumin;
- 1/4 tsp. turmeric;
- salt pepper
The preparation is very simple:
- Separate the cauliflower into florets, cut the tomatoes into slices. Mix them in a large bowl, squeeze out the garlic, add turmeric, pour in olive oil and mix well.
- Place the resulting mixture on a baking sheet, sprinkle with cumin and salt.
- Bake in the oven at 200 degrees for 20-25 minutes until cooked.
Fast and easy! This dish can be served on its own or with rice or noodles.
Cauliflower fritters
Unexpected, but useful and delicious recipe. For it you need to take:
- 400-500 g cauliflower;
- 1 cup flour;
- 3 eggs;
- 100 g hard cheese;
- 1 clove of garlic;
- parsley;
- and oil for frying.
Preparation:
- Cut the cabbage into small florets. Fill a pan with water, add some salt and put it on the fire, put the inflorescences there and cook until tender for about 15 minutes. Then drain the water and let cool.
- In a large bowl, crush the inflorescences with a fork, add eggs, flour, grated cheese, salt and chopped parsley, mix well.
- Heat a frying pan over medium heat, add oil. Using a spoon, place a little dough into the pan and fry for 2-3 minutes on each side until golden brown. Let the pancakes cool slightly and serve.
- When serving, you can sprinkle with cheese or sour cream.
Cauliflower soup
Cream soup is perhaps the most common recipe you can make. There are many variations with different ingredients, but in all cases cauliflower will be the base. Below is a basic recipe that you can vary as you wish.
For it you will need:
- small head of cauliflower (about 0.4-0.5 kg)
- 1 onion;
- 2 cloves of garlic;
- 4 cups water or vegetable broth;
- 1/2 cup grated cheese;
- salt, pepper and seasonings to taste.
Preparation:
- Wash the cabbage and divide into inflorescences.
- Take a pan, put it on fire, pour oil. Add chopped onion and garlic and fry until onion is soft and golden.
- Now lay out the inflorescences and fill everything with water/broth. Bring to a boil, add salt and cook until tender for 15 minutes.
- Remove the pan from the heat and puree the soup using a blender. Return the saucepan to the stove, add the grated cheese and, stirring, heat the soup until the cheese is completely melted.
The soup is ready! Can be served; when serving, garnish with herbs and croutons.
Cauliflower and Bacon Salad
For this simple salad you need:
- 1 small head of cauliflower;
- 1 small head of broccoli;
- 300 g bacon;
- 200 ml mayonnaise;
- 1 tbsp. vinegar;
- 1/2 cup sugar.
Preparation:
- Cut broccoli and cauliflower into florets. Boil until tender, cool.
- Fry the bacon or bake in the oven until crispy. You can cut it into small pieces.
- Prepare salad dressing: mix mayonnaise, vinegar and sugar in a bowl.
- In a large salad bowl, combine broccoli, cauliflower and bacon, pour dressing over everything and mix well.
