Soft, delicate taste, as well as the ease and speed of cooking make a cauliflower with one of the most desirable vegetables on our table. However, it is possible to call a cauliflower in vegetables only with a small stretch, because in fact, the inflorescences of indolent buds come to our tables. And, feeding another cauliflower dish to the table, you can always safely tell your guests that decorated the table with flowers. But jokes to the side, because today we will deal with a pleasant, but very serious business. We will tell you how to cook cauliflower, cook tasty and simple.
The Mediterranean guest, cauliflower, got into Russia only in the middle of the XVII century, but quickly won the hearts and tables at first aristocracy, and then many ordinary people. Already in the century XIX recipes, cauliflower dishes were decorated with most culinary books of their time. In our other days, cauliflower dishes are an integral and important part of the everyday menu of anyone who takes care of their health and appearance. After all, low calorie cauliflower combines with high nutritional value due to the high content of vitamins and valuable trace elements. Cauliflower easily overtakes cabbage white protein content, vitamin C and iron, and in addition, cauliflower is much easier to be assisted by our organism and will never lead to a confusion, because it does not increase the formation of gases in the intestine, as it makes 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 polished by melted butter, cauliflower is already a finished gentle and delicious dish. Fry it in breadcrumbs - and after three minutes you will get a completely different taste. Add sauce and spices, and your cabbage will play a thousand new shades of taste and aroma. From cauliflower, you can easily prepare the first and second meals, you can bake it in the cake or roasting in a grain, staring and put out with white wine. Thanks to the extraordinary tenderness of taste and aroma, cauliflower gives you the opportunity to fully reveal your culinary talent and fantasy.
Today, "Culinary Eden" prepared ten tips, which will definitely prompt even inexperienced hostesses, how to cook cauliflower.
1. Choosing a cauliflower for its 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 cabbage, the inflorescences of which as closely pressed to each other as closely can be pressed, and the weight seems unnecessarily heavy for the vegetable size. Dark spots on scenery. Cabbage, courageous, flabby leaves, yellowish or gray cabbage are signs of not the first freshness. From such a purchase it is better to give up, delicious dishes from such cabbage will not be able to prepare.
2. Marinated cauliflower will serve as an excellent snack. The average cauliflower kochan is divided into inflorescences, drip out for 5 minutes in salted water, leak on the colander and hide with cold water. 50 gr. Green onions are finely cut, pre-separating white bulbs to be cut into thin rings. Four cloves of garlic cut the petals. In a frying pan, heals 3 tbsp. Spoons of olive oil, add mugs of the bulk, garlic, 70 gr. Izyuma and 1 h. Spoon of fennel grains. Fry everything together 2 minutes, then add 4 tbsp. Spoons of cabbage beam, 2 tbsp. Spoons of white wine vinegar and bring the marinade to a boil. Add salt and black pepper to taste, stirre up and remove from the fire. Place the scenery of the cabbage in the dishes for pickling, sprinkle with green onions, pour the marinade, gently mix and leave to pickle in a cool place for an hour.
3. Original salad cauliflower salad easily decorate even a festive table. A small cauliflower kochan is disassembled on inflorescences, fry in olive oil before the formation of a ruddy crust, drain on a paper towel and cool. Clean one sour sour apple, cut into cubes and sprinkle with lemon juice. 100 gr. Marinated sweet pepper or other pickled vegetables make a thin straw and mix with apples and cabbage, adding salt to taste. Grind 50 gr. Walnuts and fry them on a dry frying pan with 1 h. Spoon of the Kummina for 2 minutes. To refill, mix together 4 tbsp. Spoons sour cream, 2 tbsp. Spoons of marinade from vegetables and 1 crushed clove of garlic. Put vegetables in a salad bowl and sprinkle with walnuts. Send refueling separately.
4. The delicious cauliflower soup will delight you with its tenderness and sophistication. Calculate and slightly fry one carrot in olive oil and one bulb. The middle kochan of cauliflower disassemble the inflorescences, postponing 7 - 8 of the smallest. In a saucepan boil 1 l. Water, add roasted vegetables, one finely chopped parsley root, bay leaf and cabbage inflorescences. Boil cabbage to softness. The finished cabbage put in a separate pan and grind the blender to the state of a homogeneous puree. In the pan herald 2 tbsp. Spoons of olive oil, add 2 tbsp. Spoons of flour, slightly fry, spread a small amount of hot beam to the state of thick sour cream, and then mix with cabbage mashed potatoes. In the resulting mass, resolve the remaining decoction, add the remaining inflorescences, spend the taste and boil until 10 to 15 minutes. At the very end of the cooking, add 2 egg yolk yolk to your soup, crawled with ½ cup cream and 3 tbsp. Spoons of butter. War down your soup for a couple of minutes, without bringing to a boil, and remove from the fire.
5. Light and aerial puree from cauliflower will serve as an excellent garnish for boiled fish or chicken. The average cauliflower kochan is disassembled on inflorescences and boil in a small amount of salted water until half-ready. Drain water, add 200 ml to the cabbage. Cream and put it all together for another 10 minutes. Then add 1 tsp of lemon juice, salt and pepper to taste and grind everything together blender to a state of homogeneous puree. Before serving to the table, decorate the crushed greenery of parsley or basil.
6. Tomatoes, stuffed with cauliflower, you can serve on the table and as hot snacks, and as a side dish to meat or bird dishes. A small cauliflower kochan disassemble for inflorescences, boil to half-welded in salted water and leak on the colander. Put cabbage to the Blender Bowl, add 1 tbsp. A spoonful of butter, 2 tbsp. Spoons of cream, ½ h. Spoons of ground nutmeg, salt and pepper to taste and grind. Six medium tomatoes, cut in half, remove the core, turn the cauliflower mashed potatoes and put into the baking form. In the pan melt 2 tbsp. Spoons of butter, add 1 t. Spoon of mustard grains and 3 tbsp. Spoons of bread crumbs. Mix thoroughly, remove from the heat and gently distribute the resulting mass on top of stuffed tomatoes. Bake in the oven for 30 minutes at 180⁰. Before serving, decorate the parsley greenery.
7. Delicious and spicy turns acute stew cauliflower with potatoes and greens. Small kochan cauliflower divide on inflorescences. Cut four potatoes with large cubes, one red bulbs do half rings. Potatoes boil in salted water until half ready for 5 minutes and leak on the colander. In a deep frying pan or a saucepan, heals 3 tbsp. Spoons of olive oil, add the onions and put up to soft for a couple of minutes. Then add a mixture of 1 t. Spoons of turmeric, 1 tsp paprika, ½ h. Spoons of chile and 1 h. Spoons of the Kummina. Carefully, but quickly mix, add a cauliflower and ½ cup of hot water, bring to a boil and extinguish for 5 minutes, then add potatoes, mix and extinguish another five minutes. Add 50 ml to ready vegetables. cream, 4 tbsp. Spoons of finely naked kinse green, 3 tbsp. Spoons of finely disturbed green onions or a cnett-bow, all thoroughly mix and warm for a couple more minutes. Serve as an independent dish or as a side dish to fried meat or chicken.
8. It's funny just to prepare baked cauliflower with spices. Small kochan cauliflower Disassembled on inflorescences, mix with 2 tbsp. spoons of olive oil, 1 tsp of Kumin, 1 h. Spoon of mustard seeds, 4 crushed cloths of garlic, salt and pepper to taste. Put cabbage in the kitchenware to baked and bake in the oven, preheated to 220 ° C, for 25 to 30 minutes. In the middle of the baking, get cabbage from the oven and mix thoroughly. Serve by sprinkling lemon juice and sprinkled with grated parmesan.
9. Fragrant and very tasty it turns out a cauliflower casserole with ham. The average cauliflower kochan disassembled on inflorescences, 200 gr. Hams cut into cubes, 150 gr. Any solid cheese soda on the grater. Boil the cabbage in the salted water until half ready, leak on the colander and divide into two equal parts. Baking shape Lubricate oil. Lay out the cauliflower layer, then layer ham, layer of cheese and again a layer of cauliflower. Sprinkle with top 2 tbsp. Spoons of breadcrumbs and bake in the oven for 20 minutes at 200 ° C. After 20 minutes, get the casserole from the oven, pour the mixture of 3 eggs and 1 ½ cup of milk, place it back into the oven and bang until the readiness of 7 more - 10 minutes.
10. Cauliflower baked entirely in sauce and breading, not only extremely tasty, but also looks perfectly when submitted to the table. To prepare the sauce, mix 2 yolks, 3 tbsp. Spoons of olive oil, 4 tbsp. Spoons of mustard, 1 tsp of cumin, salt to taste. The middle kochan of the cauliflower can be cleaned from the leaves and cut the fruit so that the cabbage stood stably in the form. With the help of a culinary brush, carefully lubricate the cabbage to the sauce and place it in the baking form, lubricated with vegetable oil. Separately mix 1 cup of breadcrumbs, 4 tbsp. Spoons of finely chopped green parsley, ½ tsp of nutmeg and cover this mixture your cabbage. Sprinkle with cabbage with olive oil, pour into the form for baking 1 ½ cup of white dry wine and bake in the oven, preheated to 200 ° C, for 45 to 60 minutes. Serve the whole to the table, laying out on the dish, decorated with the greenery of parsley and lemon slices.
And on the pages of "Culinary Eden" you can always find a lot of interesting proven recipes that will tell you how to cook cauliflower.
The cauliflower mashed potatoes turns out a little piquant, garlic is added to it. Garnish will be perfectly like a side dish, to any hot meal, both to meat and fish.
Color cabbage in crumbs is preparing in the oven. It comes out crispy outside and soft inside. Such cabbage (for me - for sure!) It fully replaces the sweet sdobe, besides, it is much more useful.
In winter, I love to open a jar of crispy pickled cauliflower. It is not only an excellent side dish with meat dishes, but also a wonderful snack. Beautifully such cabbage looks at the festive table.
Easy performance and tasty snack is obtained from cauliflower with egg. It is preparing quickly, perfectly suitable for "transportation" (in the bag - to work), is perfectly stored for several days.
In addition to the side dish (or instead), prepare stew cauliflower. Such cabbage is simple and quickly prepared. In addition, cauliflower is very useful; She is rich in vitamins and minerals.
Cauliflower stewed with vegetables is a great lean dish. I highly recommend this dish for lunch, and even better - for dinner. Especially in the season of vegetables! Vitamin bomb guaranteed! Prepared for 20 minutes.
In my notebook recipes there is a simple pick-up cauliflower recipe for quick cooking. If you pick up cabbage in the evening, then the next day it can already eat it. Try!
Cauliflower in the double boiler is prepared for half an hour - 40 minutes. It is dietary and useful vitamins dish, which does not contain fats at all. Cauliflower can be served as a side dish.
Cauliflower with egg and cheese is baked in the oven. The dish is healthy and satisfying. By the way, it is suitable for children and future mothers. You can add your favorite shredded nuts to this lean dish.
Cauliflower in cream is a delicious dish, with a saturated cream flavor of a gentle cabbage and cream, as well as a ruddy cheese crust. The dish is baked in the oven, and half an hour will leave on its cooking.
This colorful salad with broccoli and cauliflower is full of freshness and brightness! An excellent option for festive feasts, which can also serve as a light ranger.
Cauliflower in the oven is a very simple vegetarian dish or a garnish that attracts its appetizing views and extraordinary taste. One of the simplest ways is delicious to cook this vegetable.
The French cauliflower cream soup will perfectly look at your dining table, and for festive events will suit. It is not only delicious, but also very useful soup - try it!
Classic cauliflower cooking recipe in a slow cooker. A great solution for those who hold a low-carb diet. Tasty, useful and does not require great effort.
If dinner you prefer to "give the enemy," I propose to prepare a light salad for dinner - a vegetarian dietary salad, which will get rid of evening hunger, and the digestion benefits.
Creamy soup with cauliflower, potatoes and shrimps - one of my favorite soups in winter. Thick, welded and gentle, it warmly warms in winter cold.
Chicken soup with cauliflower - simple cooking, but very tasty and welded soup with a pleasant creamy texture and gentle taste. Ingredients are simple, but the dish is practically delicacy!
Cauliflower in a klyar is a practically fabulous porridge from the ax, when a very decent dish is obtained from a poor set of ingredients at the exit.
Cauliflower salad, cucumbers and macaroni - original, right? The combination of ingredients is strange and unusual, but believe me - it's really very tasty! :)
Another universal and original side dish in a good culinary piggy bank is a hand side of cauliflower. Any hot, filed with such a garnish, will look much more interesting.
Cauliflower salad with tomatoes and cucumbers - a salad that will appreciate people who have no time to prepare a serious lunch. Such a salad is fast, simple, but very satisfying and nutritious.
Egg-Pashota is part of the classic French breakfast. Cooked together with the cauliflower it will become an excellent option for your delicious and useful breakfast.
Frankfurt vegetable soup is very simple to prepare vegetable soup, which is very popular in Germany. It is preparing even from frozen vegetables, because it is good all year round.
Previously, it was known to cook with a cauliflower, only cooks of rich people were known. Dense cream inflorescences were a real delicacy, the taste of which the simple people could only dream. Now cauliflower is sold along with white everywhere, has a low cost and is very popular. All this is due to the useful composition of vegetable and taste, which will delight adults and little gourmets. From cauliflower you can cook a huge number of dishes - from salads to the side dishes who will surprise and delight all households.
Cauliflower in Klyar - Step-by-Step Recipe
Quick cabbage in a klya from the minimum set of products quickly and just prepares. In this case, this process is completely unemployed, as it seems at first glance, some hostesses. It will not take longer than 30 minutes, and instead it turns out a low-calorie nutritional dish. For cooking, you should take a cauliflower, vegetable fat for frying, 2 eggs and flour (for a beater), a little salt and water.
How to prepare a dish step by step:
- Cauliflower is cleaned from green leaves and spoiled areas. After it, it is necessary to rinse under running water and gently, with a knife, separate the inflorescences from each other.
- In a suitable capacity, it is necessary to boil the clean, salted water and lower the cabbage there. Cook for 5-12 minutes (the vegetable should easily hide the fork, but do not fall apart). After readiness you need to lay out inflorescences for a colander and wait until the liquid has completely stroke. The water in which the cabbage was cooked, can not be thrown away - it is useful for the preparation of various vegetable soups or sauces.
- Separately in the bowl, you should beat the proteins with yolks, add some flour and salt, thoroughly stir. By consistency, the mass should resemble a spinning sour cream.
- In the pan should warm up a small amount of fat. Each inflorescence is dipped into the clarity and roasted in a frying pan on both sides. It is necessary to lay out the finished vegetable on a paper napkin or parchment to remove oil surplus.
A cauliflower is served, roasted in egg grain, warm together with porridge or salad. You can eat it as an independent meal with your favorite sauce - it is useful for health and shape (caloric content of the dish along with the sauce will be about 90 kcal).
Multicooker cooking option
Cauliflower in a slow cooker is a dietary dish option. In a miracle device, a vegetable in a grain will prepare quickly, efficiently and without much effort.
For this recipe, the existence is preparing from:
- cauliflower - 0.5 kg;
- eggs - a couple of pieces;
- flour - 30 g;
- milk - 0, 5 glasses for a slow cooker;
- salts, pepper;
- greenery.
From this number of products will be 3 servings of the dish. First, the vegetable is washed and cleaned from unnecessary parts, after it is divided into inflorescences.
In order for the dish juicy and tasty, the vegetable need to choose a tight, elastic, without dark raid.
The separated parts of the cabbage should be slightly triggered by salt.
Flour with eggs and milk is beaten in the tank. Taste is added to the salt, pepper, crushed greens. The mixture must be modeled thick.
In the lubricated bowl of multicooker with vegetable oil, put inflorescences in the batter, and set the "Baking" mode. Dish cooking time - 25-35 minutes. The taste of vegetable is juicy and gentle inside, with an appetizing crispy crust outside.
Fried in a frying pan with eggs
Fried cauliflower with egg and other products - an excellent snack to vegetable freasses or beer. It is useful, tasty, fragrant and lightning. It's a pleasure to eat such a dish, because it perfectly quenches appetite, while not overloading the gastrointestinal tract.
There are several options for dishes in a frying pan with the addition of eggs. The most interesting of them is a recipe in which solid cheese is added to the main products. When melting, it covers all the components of a beautiful golden crust, gives an interesting taste to the inadequacy.
To prepare an extinguish on this recipe, you should stock:
- cabbage - 400 g;
- pepper Bulgarian;
- eggs - a couple of pieces;
- cheese - 100 g;
- spices.
First, the vegetable after preparation is boiled in water or a pair to the state of softness. After the frying pan, pour sunflower or olive oil, fry the pepper chopped straw. It is necessary to fry it a little, then add cabbage inflorescences and cook along with pepper on a big fire.
Separately in the tanks you need to beat the proteins with yolks, add spices to them, salt. In the following, the grated cheese is sent, everything is mixed and after it is added to vegetables, when they are tapped. After adding eggs to the cabbage, you can drop fire, cover the capacity with a lid and extinguish until readiness or turn on the fire more accurately, intensely stirring everything with a spatula. In the first case, it turns out an exorbitant, similar to the vegetable omelet, in the second - crispy cheese cabbage soulthey. And so, and so it will be very tasty.
Cauliflower in a frying pan can be prepared with sour cream, cream, with the addition of onions, tomatoes and other vegetables. Easy breakfast or rich lunch is quite possible with a gentle vegetable, which is low at cost and mega useful in composition.
Recipe dietary soup
Cauliflower soup can be called dietary because there are practically no fats in it. He is a little worker, useful to everyone who adheres to a healthy lifestyle, watches weight. It is allowed to include the product in the diet to those who have problems in the work of digestive organs - there are no rough fiber in cauliflower, as in white-baked, and therefore it will not be able to harm health.
For cooking should be taken:
- cabbage - 150-200 g;
- potato tubers - 3 pcs.;
- olive oil;
- greens, spices.
A good tight cabbage is cleaned from green leaves (they are proud), it ishes and divided into inflorescences of any size. Potatoes cleaned, cut into cubes.
Vegetables should be poured with water so that it is higher by 10-20 mm, salt. Brew the cabbage with potatoes is needed within 15-25 minutes (until the product is ready), after chopping everything with a submersible blender. Add greens, decompose on plates. Sit down to the table, decides with mint leaves.
If the soup turned out too thick, you can dilute it with broth or boiled milk.
Cauliflower and tomato salad
Such a salad on the ambulance hand will become an excellent alternative to traditional vegetable cuts.
He is preparing in a matter of minutes, from:
- sour cream - 300 g;
- garlic - a couple of teeth;
- tomato - 350 g;
- cauliflower - 1200 g;
- salts, spices.
The calorie content of such a dish is less than 55 kcal (if the sour cream is fat, then the nutritional value will be slightly higher). Cooking time - 25 minutes.
The white vegetable is washed, divided into inflorescences and boiled in a slightly salted water. If it is easily skewed by a fork, you can turn off the fire.
While cabbage cools, you need to choke tomatoes with cubes, mix them with boiled inflorescences and sliced \u200b\u200bgarlic. Season all this with a sour cream or kefir, salt, add greens and spices to taste. You can lay out the vegetables on fresh lettuce leaves, sprinkle on top of sesame sesame. Follow the table with patch or boiled potatoes.
In Korean
The homemade cauliflower in Korean taste is much better purchased, besides all the components in it are natural, without hazardous substances. Cooking time is about 7 hours. The output will be about 8 servings to the measure of acute vegetable snacks.
For cooking should be stock:
- cabbage color - 800 g;
- carrot - a couple of small roots;
- garlic - 6 teeth;
- water - 1 l;
- vinegar - 220 ml;
- salt - 2.5 tbsp. without a slide;
- sugar - 200 g;
- vegetable oil - ¼ Art.;
- sweet paprika, coriander, peppers with ground, laurel - to taste.
To prepare brine, you need to boil the liquid, add the desired amount of salt, sugar sand, vinegar and vegetable fat to it. It is necessary to boil the water with the rest of the components at least 6 minutes, after which it is still a hot marinade to pour cabbage and retain it for cooling.
Separately cleaned and rubbed carrots on a special grater. Garlic is cleaned and cut into large plates. All this together with spices is added to the cabbage and set down at 7 o'clock in a cool place for marinization. After you can eat a wonderful vegetable snack with the whole family, enjoying the gentle and spicy taste of dishes.
Winter Variation - Marinated Cauliflower
The distinctive property of cauliflower is that it is perfectly combined with the most different spices. They, even in large quantities, not only will not spoil her taste, but also give special piquancy and aroma.
For the billet, vegetable for the winter should be taken:
- cauliflower - 1 forks;
- sweet pepper - 1 large vegetable;
- black and fragrant peas - 5 pcs.;
- bay sheet - a couple of pieces;
- acute pen - 1 pc.;
- sugar sand - tablespoon;
- stone salt - a couple of teaspoons;
- vinegar - 3 tbsp. l.;
- garlic - 4 slices;
- dried greenery of dill - 1 tbsp. With a slide.
First, wash and shoot banks for the billet of vegetable. After wash and clean the cabbage, the pen, garlic. In each container, put garlic cut into small cubes, lavelice, dry dill, sharp pepper. Following the cabbage with the Bulgarian pepper (grind vegetables, if desired, shutting them after layers).
When the tanks are filled, you need to pour vegetables in them with boiling water, leave for 12 minutes, cover with lids. Further, water with cans need to merge into a saucepan, boil and pour into banks again. After 12 minutes, the fluid merges into the pan, boils, after which sugar sand and salt is added to it. When the bulk components dissolve in the marinade, they need to pour vegetables in banks, add to each container vinegar and roll. Under the blanket, banks with vegetables must be a few days - this will allow good to tighten the covers and warn their explosion.
The pickling cabbage will be ready after 8 weeks after cooking. It can be stored for a long time in a cool dark place.
In tomato sauce for winter
In the latest form to save cauliflower for more than 2 weeks almost impossible. That is why lovers of this vegetable harvest him in conquer by canning. One of the popular product blanks recipes is its cooking in tomato sauce.
1 kg of vegetable should be taken:
- tomato - 500 g;
- pepper sweet - 150 g;
- garlic - 4 teeth;
- sugar sand - ¼ cup;
- salt - tablespoon;
- vegetable fat - 75 ml;
- vinegar - 55 ml.
Wash banks and shoot together with the lids. Tomatoes cut and grind through a meat grinder. If not lovers of tomato grain in brine, tomatoes are better skipped through the juicer.
Bulgarian pen should be cleaned, wash and cut into straws. After you need to add it to the container with juice, add the desired amount of salt, sugar and oil. Stir, put on fire and boil.
Separately, it is necessary to wash the cauliflower, divide it into small inflorescences and pour out in boiling tomato juice. Cooking vegetables need not for 25 minutes under the lid (slightly cover) on a small fire.
At the end of the brew, it is necessary to add chopped garlic, vinegar, pecking 7 minutes and decompose the mixture of banks. Cover with capacular covers should be turned upside down, wrapped out for a couple of days, then put in storeroom for storage.
In the oven under the cheese crust
For the preparation of an incredibly delicious dish should be stock:
- cauliflower - 900 g;
- cream oil - 50 g;
- onions - 250 g;
- flour - 50 g;
- milk - 150 ml;
- cheese - 140 g;
- pepper black, laurel sheet;
- salt.
Cabbage dealt with inflorescences, boiled and becomes cold. The bow is bold and roasted on the oil to a golden crust. At the end of the frying to it, flour is introduced, after milk and spices.
Cabbage, pre-blanched in salted water, is laid out in a deep dressing form, lubricated with fat, poured with sauce. The cheese is poured on top and everything is baked in the oven, heated to 190 degrees, for 25 minutes.
Preparing frozen
From frozen cauliflower you can make a variety of disasses - from soups to nutrient casserole. It is good for breakfast to make a frozen cauliflower in the form of casserole, using multicooker for these purposes.
The following ingredients are used in this simple recipe:
- frozen vegetable - 350 g;
- low-fat milk - 250 g;
- solid cheese - 130 g;
- ham slice - 140 g;
- dill greens;
- vegetable fat;
- eggs - 4 pcs.;
- salt and spices.
The ham is cut into small pieces, the greens is crushed. Frozen cabbage is washed, eggs are whipped with the addition of milk, cheese, spices.
In a bowl of multicooker, lubricated with fat, you should lay out meat, cabbage, greens. Pour all this with sauce and prepare in the "Baking" mode for 30 minutes. Sing the dish hot.
What can be cooked from cauliflower? Cauliflower Dishes Recipes
The cauliflower is added to salads and stew, they are made of souffle and casserole, they cook soups, roasted, boiled, canned and, of course, eat raw in the composition of salads and sides. If you prefer heat treatment, then choose a method of preparation, in which the maximum of the beneficial substances is preserved. Fry cauliflower is better in a grain on a strong fire, to add to the soup at the very end, to boil literally a couple of minutes to not digest. Our recipes will help you choose the most useful cauliflower dishes and cook them correctly.
Cauliflower Salad Recipes
Fresh cauliflower caviar
Ingredients: cauliflower, garlic, dill greens, mayonnaise. The proportions are arbitrary.
How to cook. Cabbage divide into inflorescences and soda them on a shallow grater. Add passed through the press garlic, greens and mayonnaise. Salad ready.
Italian cauliflower salad
Ingredients: Small Kochan Cauliflower, 1 Red Bulgarian Pepper, 50 gr. Maslin and olives, 1 tbsp. l. Cappers, 4 Anchova, Ground Pepper Chile, Black Pepper, Salt, 6 Art. l. Olive oil, 3-4 tbsp. l. Wine vinegar.
How to cook. Divide the cabbage on inflorescences, boil in boiling salted water 2 minutes. Cool under cold water. Olives and olives Cut along in half, the Bulgarian pepper is cutting with strokes, anchovies - stripes. Mix all the ingredients, add cauliflower, pepper and sprinkle. Pour the salad with vinegar and butter and immediately serve.
Marinated Cauliflower Salad
Ingredients: small cauliflower head, 2 carrots, 3 bell peppers, 2 bulbs, 2 laurel sheets, peas pepper, dill and greens.
For marinada: liter of water, 100 ml. vegetable oil and vinegar (9%), 0.5 Sugar glasses, 2 tbsp. l. Salt.
How to cook. Cabbage is disassembled on inflorescences, pour them with boiling water (cook is not necessary!), Hold 3-4 minutes, reach and cool in cold water. Carrots and pepper cut straw, onion - half rings. In the saucepan put the greens, laurel, pepper peas. Then lay the vegetables with layers and pour marinade. We leave for a day warmly, then we remove to the cold. When vegetables are saved, the salad can be served to the table.
For marinade, water boil, dissolve salt and sugar, pour vinegar and oil. Cool down to warm and pour vegetables.
Cauliflower Soup Recipes
Cheese soup with cauliflower
Ingredients: 400 gr. Cauliflower, 200 gr. Pold beans, 1 bulbs, 2 tomatoes, 1 Bulgarian pepper, 2 melted cheese, 2 liters of water, salt and spices.
How to cook. Cauliflower boil 3 minutes in salted water. In another saucepan boil 2 liters of water, put the beans, salt, add spices and cook for 10 minutes. Onions finely cut, spruce in oil. Share it to the beans, add Bulgarian pepper and tomatoes. Cook another 7-8 minutes. Grate the raws on the grater, put in the soup, immediately put a cauliflower and warm up. As soon as the cheese is melting, remove from the fire. Serve soup with sour cream and greens.
Chicken soup with cauliflower
Ingredients: Chicken Meat, 400 gr. Cauliflower, 2 bulbs, 2 tbsp. l. Tomato sauce, 1 lemon, 1 raw egg yolk, salt and pepper, fresh greens, butter.
How to cook. Cook chicken broth, strain. So that the broth turned out to be transparent, do not forget to remove the foam and boil on the minimum fire. Divide the cauliflower on inflorescences, hide with boiling water and fry in oil with a bow and tomato. Put into the broth, let's boil, enter the whipped yolk, lemon juice, sprinkle and pepper. Boil another 5 minutes. Serve with fresh greens.
Recipes of second cauliflower dishes
Omelet with cauliflower
Ingredients: 4 eggs, cauliflower, 1 bulb, greens, salt, pepper, spices, vegetable oil, a little milk.
How to cook. Boil cauliflower until half-ready. Calm the inflorescences (small can be left as integer), along with a bow, fry until soft. Sung and pepper, add spices. Wrap the eggs with milk, to taste, fill, pour cabbage. Sprinkle with greens and under the lid on a small fire. Bring Omelet until readiness.
Cauliflower in Klyar
Ingredients: cauliflower, flour, milk or kefir (water), 1-2 eggs, salt and pepper, vegetable oil.
How to cook. Of the flour, milk (or other liquid) and eggs prepare the pickle. Sung wash, you can add pepper. In the thickness of the Clar should be like dough on pancakes. Cauliflower boil until half-welded in good salted water, immediately cool down under cold water. Fawate each inflorescence into the clarity and fry in small portions in the fryer until golden color.
Cauliflower with bacon
Ingredients: 600 gr. Cauliflower, 200 gr. Bacon, 100 gr. Cheese, 2 tomatoes, 1 Bulgarian pepper, a glass of cream or low-fat sour cream, salt and pepper.
How to cook. Boil cabbage in salted water until half-ready. Put it into the form for baking, extinguish the strips of Bulgarian pepper on top, then slices of tomato and bacon strips. Fill the mixture of cream and half grated cheese, season with salt and pepper. Sprinkle with the remaining cheese on top and bake in the oven on medium heat before the formation of a ruddy crust.
Chicken with cauliflower
Ingredients: 1 kg. Chicken legs, 500 gr. Cauliflower, 2 tbsp. l. Red wine vinegar, bunch of parsley, salt and pepper, vegetable oil.
How to cook. Grate the chicken and pepper, fry to ruddy crust. Put in the form for baking. Cabbage inflorescences to dry into the oil remaining after the chicken frying, lay out in the form. Sprinkle with salt and pepper, we pour a little water, put the oven in a heated to 200 degrees. We bake until readiness. In order for the dish faster prepared, you can tighten the shape of the foil, and shortly before readiness to remove. In the finished dish, we pour vinegar and sprinkle all the greens. Note - Cauliflower is added raw, it is not necessary to boil it!
Cauliflower with mushrooms and cheese
Ingredients: 1 kg. Cauliflower, 300 gr. Fresh champignons, 100 gr. Cheese, salt and pepper, vegetable oil.
How to cook. Cabbage to boil 2 min. in boiling salted water. Cool under the jet of cold water. Fry mushrooms, mix with cabbage, put in the form for baking. Sprinkle with cheese, salt and pepper, bake for 20 minutes at the tempo. 200 degrees.
Choosing cauliflowerFirst of all, pay attention to its freshness. Cabbage color can be light or yellowish - it depends on the number of sunlight on the coach. But if there are dark spots on the surface - this is a sign that the cabbage begins to deteriorate. Such vegetables are better not to buy or cut damaged places and immediately prepare something out of the cabbage.
I do not think that I will now open America, saying all the useful sides of cauliflower. But I can't not say that most of all the gourmets attracts in this vegetable. Yes, yes, the fact that it is included in the first position among dietary products. What does it say about? That she should become the leader and our menu with you!
In addition, there is a huge list of dishes that are prepared with the participation of cauliflower. That is, it is soups, second dishes, salads and snacks, casseroles and even desserts! It is unpretentious from any side, useful and tasty, it turns out, it may otherwise (although infrequently) are not subjected to thermal processing.
No less short track record from our heroine and in terms of ways to prepare. Yes, it is brewed, steaming, stewed, fried, baked. Therefore, it is possible to use pans, frying pan and butchers, multicookers, steamers, microwaves, gas and electric powder and other devices.
I offer this selection of dishes recipes that can be prepared during the week. And first I will offer an omelet with a cauliflower. Soft, tasty, useful, in a delicate egg-and cheese fill ... in a word, for business!
Lightweight and delicate cauliflower and vegetables omelet - step-by-step recipe with photos
I really like this dish. After all, he is so fast and just preparing that it can be put on the table often. Especially since your home it will have to do. What I can add is that ingredients can be manipulated towards your favorite products. The main thing is to find the proportion of vegetables and fill. Then you get what you dream about!
Ingredients
- Cabbage Color - 150 g
- Bulgarian pepper - 70 g
- Carrot - 50 g
- Dill - 1 twig
- Parsley - 1 twig
- Eggs - 2 pcs
- Milk - 100 ml
- Cheese - 70 g
- Spices - to taste
- Salt to taste
- Breadcrumbs
- Vegetable oil - for frying
- Creamy oil - for frying
How to cook omelet with cauliflower - step-by-step recipe with photos
Immediately lay out all the ingredients, we promote them, in a word, prepare not be distracted in the process. After all, it will be necessary to do everything in turn and operatively. So, let's start with the cabbage color. Promotine it. We divide on umbrellas. True, I went further, and divided into smaller parts. Omelet then will turn out more than more.
Step 1. Cauliflower
Immediately Nallem a little water in the saucepan, put it on fire. And nocting carrots. I liked this format.
Step 2. Sweep carrots
We are waiting until the slightly salted water boils, so that literally a few minutes to cook cabbage and carrots. And further cutting. I had a pepper Bulgarian of all colors. It's so beautiful! Shot in any format.
Step 3. Pepper circles
Cabbage and carrots, if they boiled two minutes, you can safely remove with noise. Now we need to prepare a gentle fill. For this, we have two eggs into a bowl. And they are good with a swake and swing milk.
Step 4. Egg-milk mixture
Cheese ... I understand that it can be larger more. He is so cool connect all these components! Satram in any format. And Issued in a bowl with a mixture.
Step 5. Add rubbed cheese
Very well mix all these three components! To be even tastier and most, we protect this mixture with something that you love. I had a mixture of salt and my favorite Italian herbs.
Step 7. Severe greens
We mix all the components. We will put the frying pan, pouring the oil. Moving in it vegetables.
Step 8. Vegetables in a frying pan
And here comes an important point. After all, we do not just have a liquid mass - in it so much! To calculate it correctly, that is, so that it covers the entire volume of vegetables, lay the fill with a large spoon. We try to distribute it most evenly!
Step 9. Equally distribute the fill in vegetables
Decaying the fill, you can still twist to jerk something that future our oometer. You later make sure that this is the right step. We almost did not shed the dish!
Step 10. Sprinkle spices again
That's all. It remains to adjust the stove. After all, the strong fire will harm the omelet, and the weak will simply ruin it. Let's cover the lid and ... do not interfere, but do not leave for a second!
Step 11. Omelet under the lid
Why don't you need to buy time, why don't you need to go away when everything is on a small fire to prepare? And because the omelet will prepare literally in your eyes, and almost a few minutes! See how he rose? Slit while hot!
Step 12. Omelet ready. Bon Appetit!
Amazing cauliflower and potatoes soup
The gentle, fragrant and delicious, such a soup will like it! Especially useful for children and those who are always thin ...
Ingredients:
- Broth - 1-1.5 l
- Potatoes - 3-4 pcs.
- Leek Spend - 60 g
- Cauliflower - 400 g
- Garlic - 1 teeth
- Water - 0.6 l
- Creamy oil - for frying
- Solid cheese - 60 g
- Greens - 2 twigs
Preparation of raw puree soup cauliflower and potatoes
Boil in advance broth, better vegetable. But if you do not stop and do not lose weight, make a broth out of meat. Pour into the pan chopped potatoes. Let boil, and the fire can be reduced. Leeks at the same way, do you like.
Divide the cauliflower inflorescences. In a hot pan melt the butter butter. Disstain the clove garlic and send there. Then put it with potatoes and cabbage. After 5 minutes, pour water here. Boil ten minutes. And then, having reduced the fire, still cook for 20 minutes. Colding all the vegetables, wipe and so that a homogeneous mass is turned out (follow the consistency - if it is thick, add broth). Sprinkle with grated cheese and finely chopped greens.
Bay of cauliflower - recipe proven time
Do not believe? Believe, cooking on this recipe! You can manipulate with the ingredients to your taste.
Ingredients:
- Pepper Sweet - 1 pc
- Cauliflower - 80 g
- Broccoli - 80 g
- Corn - 50 g
- Podkok bean - 50 g
- Green peas - 50 g
- Broth - 400 ml
- Seasoning for cold - 20 g
- Sour cream - a couple of spoons
- Spices - to taste
- Salt to taste
How to make the bay of cauliflower
I propose to prepare the filler from vegetables (and fresh, and ice cream). The ratio of vegetables, depending on your taste, can be varied in one direction or another. But this fuse can give the shape of meat and fish!
Promotine all vegetables. Sweet pepper with a small cube. Cabbage color and broccoli separated on comfortable umbrellas. We will send them into a slightly salted water. After 5 minutes you can get out and cool down, but the broth leave!
In the second saucepan, cook for minutes to eight corn, the pod of beans and polka dot green. Let us take out and cool. In a separate sudink, soluble in 400 ml of broth 20 g seasonings for chill with gelatin. Let's bring to a boil on a small light. We remove from the fire and put the sour cream, thoroughly mixing everything and adding spices and salt to taste. Well, it remains beautiful to decompose the boiled ingredients according to the molds and pour them with the resulting mass. Let be cooled in the refrigerator!
Recipe for delicious crispy cauliflower in the batter - reveal the secrets of cooking
All known. Many favorite ... And just simple in the cooking dish. And the diet diversifies such a snack, and the vitamins will supply at the right moment!
Ingredients:
- Cauliflower - 500 g
- Eggs - 4 pcs
- Water - 100 ml
- Vegetable oil - 1 tsp.
- Flour - 200 g
- Milk - 100 ml
- Spices - to taste
Preparation of delicious cauliflower in a grain
Prepare cabbage. That is, we are promoted thoroughly and examine such umbrellas, as you like (if large is one option, if finely - the second one). Let's make a car. For this recipe, it will turn out to be thick, but also gentle at the same time, light, and therefore it will not absorb a lot of oil. Separate proteins from yolks - they need to hold them in the refrigerator, and jets to connect with water, vegetable oil and spices. We whist in a convenient way and put the flour portions. The mass will turn out to be air. Hold it from half an hour in the refrigerator. Breaking cabbage umbrellas (minutes 2) in a liter of water mixed with milk and spices to taste.
Remove boiling water cabbage and immediately place it in cold water in order to stop the cooking process. We take the proteins and gently introduce into the Clar. Easy cabbage. Cooled. Maka in Clar, fry in hot vegetable oil. Do not forget to put them on a paper napkin - so the cabbage will give more fat.
Original cauliflower dessert - how to surprise relatives
Hard to believe? Everything will turn out unexpectedly tasty ... feeding, do not specify, from which this chiclar with a gentle texture is made of chocolate mousse!
Ingredients:
- Cauliflower - 1 kg
- Gelatin - 25 g
- Cocoa (Powder) - to taste
- Honey - to taste
- Cinnamon - on the tip of the knife
- Vanilla - to taste
- Chocolate - at will
- Coconut chips - at will
Easy cooking of cauliflower dessert - verified personally
Prepare cauliflower, disassembled it, brazing and grinding. Investigate gelatin according to the instructions (25 g) and add to the cabbage together with gelatin, cocoa and fragrant honey. Be whipped good. We put something from spices to the ground (cinnamon, vanilla, etc.). Spill this beauty in the creams. And everyone, tolerate, while everything is formed in the refrigerator (somewhere in an hour and a half). If you grasp chocolate on top, sprinkle with coconut chips, put bright berries, no one will believe that your mousse is your cauliflower!
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