Cauliflower is easy to prepare. Cauliflower Recipes

Ingredients

• 1 head of cauliflower;
• 1 lemon;
• 2 cloves of garlic;
• 1 tablespoon chopped fresh ginger;
• 1 tablespoon chopped onion;
• 1 tablespoon turmeric;
• 1 teaspoon sea salt;
• 120 ml Greek yogurt or coconut milk;
• 120 ml olive or melted butter;
• a few sprigs of parsley.

Preparation

Remove the leaves from the cauliflower and place it in a plastic bag. Mix lemon juice, minced garlic, ginger, onion, turmeric, salt and yogurt. Pour the marinade into the bag, close it and shake well. Place the bag in the refrigerator for at least an hour. To marinate the cabbage better, leave it in the refrigerator overnight.

Place the pickled cauliflower on a baking sheet and bake in an oven preheated to 180°C for 45–60 minutes. It should soften on the inside and brown on the outside.

Before serving, baste the cabbage with oil and sprinkle with chopped parsley leaves.

Ingredients

• 1 teaspoon cumin (cumin);
• 2 teaspoons mustard seeds;
• ½ teaspoon chili powder;
• 1 teaspoon black peppercorns;
• 200g self-raising flour (or 200g plain flour and 1¹⁄₂ teaspoon baking powder);
• ½ teaspoon turmeric;
• 350 ml cold beer;
• sea ​​salt - to taste;
• 1 head of cauliflower;
• ½ cup olive oil;
• ½ bunch of parsley;
• 1 lemon.

Preparation

Grind the cumin, mustard seeds, chili and black pepper well in a mortar. Mix the resulting powder with flour and turmeric. Pour in almost everything and beat thoroughly. The consistency of the batter should resemble thick cream. If it's too thick, add more beer. Then season the batter with sea salt.

Disassemble the cauliflower into small florets, and cut the stalk into pieces 2 cm thick. Rinse the cabbage and drain in a colander. All excess liquid should drain off. Remaining water can be blotted with a paper towel. Place the cabbage in a bowl and sprinkle with regular flour.

Heat the oil in a deep saucepan. Remove excess flour from cauliflower. Dip the inflorescences in the batter, transfer to hot oil and fry until golden brown, turning occasionally.

Don't try to cram all the cabbage into the saucepan at once. Fry it in batches.

Finally, dip parsley leaves into the batter and place in a saucepan with butter for 40 seconds.

Place the finished cabbage on a paper towel to drain excess fat. Season with salt, sprinkle with lemon juice and garnish with parsley in batter.

Serve immediately: this way the dish will be tastier and the crust will remain crispy.

Ingredients

• 1 large head of cauliflower (approximately 1,200 g);
• 4 tablespoons olive oil;
• sea ​​salt - to taste;
• 800 g tomatoes in their own juice;
• 1 ½ cups water;
• 5 cloves of garlic;
• 1 large red pepper;
• 2 tablespoons of tomato paste;
• 1 bunch of basil;
• 10 lasagna sheets;
• 200 g ricotta;
• 1 large egg;
• 200 g grated mozzarella;
• 50 g grated parmesan;
• a few sprigs of parsley.

Preparation

Place the cauliflower florets in a bowl, drizzle with 1 tablespoon olive oil and season with salt. Mix well and place the cabbage in one layer on a baking sheet. Bake in an oven preheated to 220°C for 30–35 minutes until the florets are softened and lightly browned. Turn the florets once during cooking. Then cool the cabbage.

Place the tomatoes in a bowl and mash them. Pour water into a tomato can, shake and pour the contents into a bowl.

Heat 1 tablespoon of olive oil in a frying pan and add 4 sliced ​​garlic cloves and ½ teaspoon of salt. Fry over medium heat for 2 minutes. Add the diced peppers to the pan and cook for another 8 minutes.

Add tomato paste to the vegetables and mix well. Then add tomatoes and 4 basil leaves. Bring the mixture to a boil, reduce heat and simmer for about 40 minutes, stirring occasionally. The sauce should thicken.

Meanwhile, bring salted water to a boil in a large saucepan. Place lasagna sheets into pan one at a time and cook until al dente according to package instructions. Place the sheets in a colander to drain. Then brush them with the remaining olive oil.

Grind the ricotta, raw egg, ⅕ of the cooked cauliflower and chopped garlic clove in a blender until smooth. Add chopped basil leaves to this mixture and grind it again in a blender.

Take a baking dish approximately 20 x 35 cm. Grease it with ¼ cup of tomato sauce. Place 4 lasagna sheets on top, trimming off any excess. Top them with ¹⁄₂ ricotta mixture, ¹⁄₂ cooked cauliflower, ⅓ tomato sauce mixture, ⅓ grated mozzarella and ⅓ grated Parmesan. Cover with three lasagne sheets, repeat filling and cover with remaining sheets. Top with tomato sauce, mozzarella and parmesan.

Cover the pan with foil and bake in the oven for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is browned. Let cool for 10 minutes before serving to make it easier to cut, and sprinkle with chopped parsley leaves.

Ingredients

• 1 head of cauliflower;
• 2 teaspoons of cumin (cumin);
• 2 teaspoons whole coriander;
• ¼ teaspoon chili powder;
• sea ​​salt - to taste;
• a little olive oil;
• 1 piece of butter;
• a handful of raw almonds without husks;
• 1 lemon.

Preparation

Separate the cauliflower into florets. Dip them in boiling salted water for a couple of minutes and drain in a colander. All excess liquid must drain off, otherwise the cabbage will not cook properly.

Grind the cumin and coriander. Mix them with chili powder and salt. Add chopped almonds to the spices, mix and fry in a dry, heated frying pan. After a couple of minutes, place the cauliflower florets there, after rubbing them with a mixture of olive and butter.

When the cabbage begins to brown, add lemon juice and zest. Mix well and fry for another minute. Then transfer the pan to an oven preheated to 200°C for 15 minutes to crisp up the cauliflower.

Ingredients

• 2 cloves of garlic;
• 50 g unsalted butter;
• 50 g sifted flour;
• 600 ml semi-skimmed milk;
• 500 g fresh or frozen broccoli;
• 75 g grated cheddar cheese;
• sea ​​salt - to taste;
• 1 kg fresh or frozen cauliflower;
• 2 slices of ciabatta;
• 2 sprigs of thyme;
• 25 g almond petals;
• 1 tablespoon olive oil.

Preparation

Cut the garlic into thin slices, place in a frying pan with butter and fry over medium heat. When the butter melts, add flour, stir and after a minute begin to gradually pour in milk, stirring constantly.

Add the broccoli to the pan and simmer for about 20 minutes until the florets begin to fall apart. Then grind this mixture with a blender until smooth. Add half the grated cheese and salt.

Separate the cauliflower into florets, place in a baking dish, pour the cheese mixture over it and sprinkle with the remaining grated cheese. Grind the bread in a blender, mix the bread crumbs with chopped thyme leaves, almond flakes and butter and sprinkle the mixture over the cabbage.

Place the pan in an oven preheated to 180°C for an hour. The cabbage should be well baked and covered with a golden crust.

Ingredients

• 1 piece of butter;
• 1 large onion;
• 1 large head of cauliflower (about 900 g);
• 1 potato;
• 700 ml vegetable broth;
• 400 ml milk;
• salt - to taste;
• 100 g cheddar cheese.

Preparation

Heat the oil in a deep saucepan or sauté pan. Add the chopped onion and fry for 5 minutes, stirring occasionally, until it softens.

Separate the cauliflower into florets. Peel the potatoes and cut them into cubes. Add vegetables to onions, add broth and milk, salt and pepper. Bring to a boil, reduce heat and leave to simmer for half an hour. The cauliflower should become soft and the potatoes should fall into pieces.

Beat the contents of the pan with a blender until smooth and creamy. If you want to serve the soup in mugs, add a little more milk so that it is not too thick.

The finished soup can be stored in the refrigerator for up to two days, and in the freezer for up to a month.

Before serving, reheat, pour into plates or mugs and garnish with cubes of cheese or herbs.

Ingredients

• 1 head of cauliflower;
• 2 glasses of water;
• 3 tablespoons milk;
• 1 tablespoon butter;
• 2 tablespoons of low-fat sour cream;
• ¼ teaspoon garlic salt;
• ground black pepper - to taste;
• a few green onions.

Preparation

Separate the cauliflower into florets and remove the stalk. Bring the water to a boil and add the inflorescences to the pan. Cover with a lid and simmer over medium heat for 12-15 minutes. The cabbage should become very soft.

Place the inflorescences in a colander to drain excess water. Mix cabbage with milk, butter, sour cream, salt and pepper until pureed. Before serving, garnish with chopped green onions.

Ingredients

• 1 head of cauliflower;
• 3 eggs;
• 3 slices of bacon;
• 50 ml mayonnaise;
• 1 tablespoon table mustard;
• 1 teaspoon salt;
• ground black pepper - to taste;
• 1 onion;
• ¾ cup frozen peas;
• 2 pickled cucumbers.

Preparation

Disassemble the cabbage into florets and cut into small pieces. Place them in a pan of water, bring to a boil and cook for another 10 minutes. Place the cabbage in a colander and cool.

Hard boil and cut into small cubes. Fry the bacon and cut into small pieces. In a salad bowl, combine mayonnaise, mustard, salt and pepper. Add cauliflower, eggs, chopped onions, defrosted peas, diced cucumbers and bacon.

Mix well and refrigerate for 2-24 hours. The longer the salad is in the refrigerator, the tastier it will be.

Ingredients

• 60 ml red wine vinegar;
• 60 ml olive oil;
• 2 tablespoons of water;
• 1 kg cauliflower;
• 1 bay leaf;
• 1 clove of garlic;
• ½ teaspoon lemon pepper;
• 100 g grated carrots;
• 50 g chopped red onion;
• several sprigs of parsley;
• ¼ teaspoon dried basil.

Preparation

In a small saucepan, bring vinegar, oil and water to a boil. Place the cauliflower, bay leaf, thinly sliced ​​garlic and lemon pepper into a large saucepan.

Pour the contents of the saucepan into the pan and stir. Cover the pan and refrigerate overnight or for at least 6 hours. Stir the cabbage occasionally.

Then add carrots, onions, chopped parsley leaves and basil and mix well. Place the salad in the refrigerator for another 2 hours. Before serving, remove the bay leaf from the salad.

Ingredients

• 600 g cauliflower inflorescences;
• 400 ml plant milk (for example, soy or coconut);
• 70 g cocoa;
• 10 dates;
• ½ teaspoon vanilla extract or ¼ teaspoon vanillin.

Preparation

Steam the florets for 10-15 minutes until very soft. Mix all ingredients in a blender until smooth.

You can serve the dish immediately, or you can cool it first. The pudding can be stored in the refrigerator for no longer than a day.

It’s as if nature itself has given us a unique chance to eat flowers! It is no secret that this variety - cauliflower - is distinguished by developed inflorescences, and it is these that we eat. Of course, most novice cooks don’t think much about this and don’t know this fact: they are most interested in what to cook cauliflower with. Well, there are a lot of options here, and the inflorescences themselves lend themselves to a wide variety of dishes. Let's try cooking?

Pleasant taste and benefits

The excellent vitamin qualities and benefits of this vegetable involuntarily lead to the question of how to cook cauliflower deliciously? Recipes involving ripe inflorescences, as well as with other types of vegetables, are traditionally distinguished by their diversity. These include soups, all kinds of casseroles, stews, and even salads. Dishes with cauliflower often use cooked product as an ingredient. And also - baked raw, marinated. And I must say that it has a very piquant taste with a delicate and moderately crispy structure. The vegetable is often fried, here you can recall the famous recipe “In batter” or cauliflower rolled in breadcrumbs with eggs.

What and how to cook

Cooking is best done in stainless steel utensils over low heat. Cabbage contains sulfur, which can promote carbonation, and this cooking method helps avoid unwanted effects. Below we will tell you what to cook cauliflower with in a pressure cooker (all the benefits contained in the vegetable are best preserved here). For the same purpose - preserving vitamins - cauliflower is cooked in a double boiler or in a slow cooker. In addition, it is very appetizing, with a consistently crispy crust; it will turn out in the oven. Baked in the oven can be made from both raw and boiled ingredients.

In terms of the basic rule, we should remind you how easy it is to cook cauliflower so that it turns out to be as tasty as possible. It should not be overcooked or overcooked, otherwise it will be tasteless and not very healthy. By the way, there is also a recipe from the raw ingredient. This option is, for example, to make it raw. However, it should be recalled that such rough food is not suitable for every stomach. And cooking using heat treatment is safer in this sense. For example, the optimal recipe for cauliflower is baking with cheese. Or - a cream soup with cauliflower, or - a casserole made from it, or - fried in batter. As you can see, you can choose a dish for almost anyone. Undoubtedly, they will be useful for both vegetarians and those fasting. So stock up on this product, choose recipes to suit your taste and enjoy the wonderful vegetable (or rather, its inflorescences).

Like in a frying pan

The whole secret of this dish is that the pre-prepared main ingredient is quickly fried in lean oil and immediately served. We will need: a kilo of cabbage, disassembled into inflorescences, oil for frying (it is advisable to use olive oil, but you can get by with sunflower oil), half a glass of bread crumbs (or very small crackers), garlic, parsley, salt/pepper to taste.

Simple cooking

Breaded

How to cook cauliflower deliciously in a frying pan? There is a good proven method for this - frying in batter. We will need simple ingredients: a kilo of inflorescences, half a glass of flour, four eggs, lean butter, hard cheese - any kind, spices for taste.

Carefully separate the main ingredient into inflorescences. We make sure that the pieces are not too large, otherwise they may remain hard during the cooking process. All pieces must be thoroughly washed and cooked for up to 15 minutes in lightly salted water in a saucepan.

Separately prepare the batter: spices, eggs, flour. It is advisable to make the batter thicker. Then the frying process will not cause additional nuances. If you love salty foods, feel free to add a little salt to the dough, but don’t be too zealous.
Dip pieces of inflorescences into batter and fry until golden brown. Before putting the cabbage in the frying pan, make sure that the vegetable oil is already hot enough, otherwise the batter will burn (you can check by dropping a little water on the oil).
Grate the cheese coarsely and sprinkle it over the hot, ready-made cabbage. We serve the dish to the table. You can decorate with greenery. By the way, some chefs add cheese to the batter itself, and this version of the dough also has its right to life.

Chicken and Cauliflower Casserole

What to cook cauliflower with? Of course, the easiest way to do this is with chicken. This ingredient is quite cheap and available, and it turns out delicious! Ingredients for the dish: half a kilo of inflorescences, three hundred grams of chicken fillet, half a glass of cream (you can replace it with richer milk, but then you need to take a little more), 100 grams of hard cheese, 3 raw eggs, a couple of cloves of garlic, salt and herbs.

The cooking process is very simple. First, we separate the cabbage into inflorescences and wash them. Boil in a saucepan for 10-15 minutes (do not overcook). Boil the fillet in a separate bowl. Cool and cut into not too large pieces (in proportion to the inflorescences). Mix these two main ingredients in the prepared baking dish. Prepare the sauce: cream, eggs, garlic crushed with a fork, a little salt. Pour the mixture into the mold with the resulting sauce. On top are small greens and grated cheese. Cook the casserole in the oven at 160-180 degrees for 15-20 minutes.

Puree soup with cauliflower

What else can you cook cauliflower with? We recommend an excellent first course that can be used both as a festive and as an everyday dish - universal. We will need:
half a kilo of cauliflower, water, several potatoes, a couple of carrots, 1 processed cheese (not a cheese product - but a real one), cream, fresh herbs.

Boil vegetables and cut into small cubes. We put the processed cheese in the freezer for a short time so that it is hard (do not keep it for a long time, it will freeze, which means it will lose its taste). Grind the prepared cheese coarsely on a grater, mix with vegetables, then beat the mass with a blender.

Place the pan with the vegetable mixture and cheese on low heat, add cream and a little water (so that the soup does not lose its thickness). Bring to a boil, add salt, remove the dishes from the heat. Before serving, pour the dish into portions and sprinkle with chopped fresh herbs.

Pancakes: how to cook cauliflower deliciously

A step-by-step recipe for preparing the dish will require very little time and effort, but it turns out unusual and very tasty. We will need: a kilo of cauliflower, a couple of eggs, half a glass of sifted wheat flour, a few tablespoons of mayonnaise, baking powder on the tip of a knife, a little salt and a mixture of peppers, vegetable oil for frying.

Using a knife, we disassemble the head of cabbage into small “spare parts”, lightly soak it in salted water (for about an hour and a half), drain the water, dry the inflorescences and chop them smaller.
Add eggs and flour, mayonnaise and baking powder to the main ingredient. From the prepared mass (it should be thick, but fluid, approximately the same as for ordinary pancakes), fry the spreading drops on both sides in vegetable oil. You can “drip” with a tablespoon or a small ladle. And the optimal sauce for the dish would be medium-fat sour cream. You can add crushed garlic and spices to taste.

Salad

How else to cook cauliflower? A step-by-step recipe for a simple cauliflower salad will delight friends at home or visiting friends.

Ingredients: half a kilo of inflorescences, a couple of tomatoes, a couple of cucumbers (both fresh), vegetable oil (preferably taken from olives), a couple of onions, salt and sugar - according to personal preference.

Boil the cabbage until tender, so that the head of cabbage is already soft (you need to add salt to the water). We disassemble the head of cabbage into inflorescences, and cut the cucumbers and tomatoes into small cubes. Onion - half ring. The salad is dressed with oil, a little salt and sugar are added at your discretion. Everything is thoroughly mixed - and a delicious simple salad is ready to eat, or to the table!

Cutlets

And finally - delicious and tender cutlets that can decorate anyone, even a holiday table. Ingredients for the dish: a head of cauliflower, a white loaf of bread, a couple of raw eggs, half a glass of milk, half a glass of wheat flour, 200 grams of hard cheese, a couple of cloves of garlic.

Simple cooking

Soak the pulp of the loaf of bread in milk to make the cutlets soft and juicier. We disassemble the cabbage, wash it and boil it in salted water (up to 7 minutes). Cool and pass through a meat grinder. Separate the yolks from the whites and add to the cabbage. We also send the loaf there, mix in flour, pepper and salt. But the whites must be thoroughly beaten until foamy and carefully added to the total mass. Form cutlets and fry them on both sides in vegetable oil. Bon appetit everyone!

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

By the way, this vegetable is also very useful for baby food. You can give your baby puree from boiled cabbage from the age of six months; this vegetable is also recommended for the first feeding. Cauliflower contains a significant amount of iron, so this product can be considered to prevent anemia, a common problem in infancy.

The calorie content of cauliflower is low, only 30 kcal per 100 grams. vegetable, so people watching their weight need to take note.

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

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

When should you avoid this vegetable:

• Increased stomach acidity. You shouldn’t give it up completely; you can consume it in minimal quantities.
• Kidney diseases and hypertension. Introduce into the diet only as directed by a doctor.
• Allergic reaction. Naturally, a complete refusal.
• Gout is also a reason to avoid any consumption of cauliflower. The purines it contains can not only provoke an attack, but also contribute to the further progression of the disease.

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

How to choose and cook cauliflower correctly

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

Cooking cauliflower does not take long; the inflorescences need to be cooked for about 10 minutes, after which the main ingredient is considered ready. Boiled inflorescences are used for baking, frying and pureeing. A variety of options will help you choose the best cauliflower recipes. All ingredients combine perfectly with the great taste of this vegetable. The best options are presented further in our article.

Battered Cauliflower Recipe

For this purpose, a batter made from dough or cheese is traditionally used. This dish can confidently be called the “calling card” of this vegetable, because most of us associate cauliflower with it. Cooking will take a maximum of half an hour; to reduce calories, you can blot the oil with a paper napkin. Cauliflower in batter will have a wonderful taste and can be served hot or as a snack.

Required ingredients:

• a head of cabbage weighing about a kilogram;
• eggs - 4 pcs.;
• flour - 4 tbsp;
• salt and spices;
• oil for frying.

How to cook:

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

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

Cauliflower in the oven

A healthier preparation would be to use an oven. In this way you can prepare dietary dishes and feed a picky child. You can come up with such recipes yourself, based on the principle: what is in the refrigerator.

Cauliflower baked in the oven with cheese

Required ingredients:

• small head of cabbage;
• milk - 3 tbsp;
• sour cream - 4 tbsp;
• hard cheese - 200 gr;

How to cook:

Disassemble the head of cabbage and boil it. Meanwhile, prepare the filling: mix sour cream with milk, spices and grated cheese. Grease the baking sheet well with melted butter, then place the boiled inflorescences. Pour the dressing evenly on top and bake in the oven (temperature 220 degrees) for about 15 minutes. You can simply sprinkle cheese on top, but only at the end of baking.

Cauliflower casserole in the oven

Required ingredients:

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

How to cook:

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

Cauliflower Soup Recipe

It is impossible to imagine dietary nutrition without first courses. Prepared cauliflower soup has excellent taste, low calorie content, and at the same time it is extremely nutritious and healthy. With such soups you can not only please your family, but also serve them at a feast.

Healthy and low-calorie soup

Required ingredients:

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

Preparation:

Boil the broth, remove the meat and divide into pieces. In the prepared broth, cook rice and chopped vegetables: carrots, potatoes and onions. At the end of cooking, add the meat and separated cabbage inflorescences. After the rice and potatoes are ready, serve, garnishing the soup with herbs,

Cauliflower soup

Required ingredients:

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

Preparation:

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

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

Cauliflower salad

Required ingredients:

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

How to cook:

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

This salad is sure to create a sensation at the table, so be prepared to share the secret of its preparation.

Pickled cauliflower

An excellent snack option. It's quick and easy to prepare, so there's a chance to please even unexpected guests. The use of spices can be adjusted to your taste; it is usually easiest to buy a ready-made set, for example for Korean salads. Korean-style cauliflower will please many gourmets who are accustomed to focusing on their own preferences.

Required ingredients:

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

How to cook:

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

Cauliflower in a slow cooker

This unique device has made the life of housewives all over the world much easier, so it is not surprising that more and more recipes and ways to prepare your favorite dishes using multicookers are appearing. When choosing the necessary modes, take into account the model of your equipment, as well as the experience of previous preparations.

How to cook cauliflower in a slow cooker?

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

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

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

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

Today, cauliflower is considered an incredibly healthy vegetable, and, fortunately, also one of the most delicious. An abundance of recipes will tell you how to cook cauliflower in completely different ways, each of which will help to reveal the special taste of the product in a new way.

The process of preparing cabbage will become even more tempting if you understand the beneficial properties of 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 the proper functioning of the brain, 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. This tasty and satisfying dish contains many vitamins!

In order to be able to get valuable vitamins in the winter, and also enjoy the taste of fresh vegetables, they are simply frozen in 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 recalling 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:

1. The head is divided into inflorescences, placed in a vessel and washed.
2. 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 is mixed together and the good taste of the healthy dish is 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 from stomach diseases, as its consumption 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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Cauliflower is a beautiful vegetable in every way. Beautiful - you can cook any soup or decorate a salad. Healthy - cauliflower contains an almost record amount of vitamins and other useful substances, second only slightly to its closest relative, broccoli. Delicious - cauliflower is disliked only by ardent opponents of vegetables, of which, fortunately, they are a minority. Cauliflower is quick to prepare, and you'll spend a maximum of half an hour preparing almost any cauliflower dish, with most of the time spent preparing the ingredients.

To prepare delicious cauliflower dishes, you first need to choose the right head. Choose heavy, strong heads with fresh green leaves. Cabbage inflorescences can be not only white, but also greyish, cream, yellow, ivory, slightly greenish and even purple - it all depends on the variety and growing conditions. The only thing that should not be on the head of cauliflower is black spots. You will have to suffer a lot cutting them out, so it is better to refuse such a purchase.

If you decide to cook boiled cauliflower, it is better to use a double boiler - this way more nutrients will be retained in the cabbage. Don't have a steamer? Simmer the cabbage inflorescences in a minimal amount of water; do not pour out the broth, but use it in making soup or sauce. Do not keep cooked cabbage in water; it will become soft and darken. Before cooking, you can soak the cauliflower in milk or even boil it in mineral water - this way it will best preserve its attractive appearance.

You can prepare a variety of dishes from cauliflower: soups, salads, casseroles, cutlets. Quick and healthy side dishes are prepared from cauliflower, and there is no shame in putting stuffed cabbage on the holiday table - an amazing dish that is prepared simply, quickly and looks very appetizing. The Culinary Eden website offers you several cauliflower dishes, but these are only a few recipes that you can diversify, improve and change to your taste.

Light cauliflower salad

Ingredients:

1 head of cauliflower,
3-4 tomatoes,
1-2 cloves of garlic,
sour cream, salt, pepper - to taste.

Preparation:
Cut the cauliflower into florets and blanch in boiling water until half cooked. Cut the tomatoes into slices. Finely chop the garlic. Combine all ingredients in a bowl, add salt, pepper and sour cream.

Ingredients:
1 head of cauliflower,
½ cup walnuts,
¼ cup wine vinegar,
1 tsp coriander seeds,
salt - to taste.

Preparation:
Place the peeled head of cauliflower in boiling water and cook until tender. Cool and disassemble into inflorescences. Crush the walnuts with a knife and crumble. Also crush the garlic with the blade of a knife. Crush the coriander seeds in a mortar or coarsely grind in a coffee grinder. Mix nuts, coriander and garlic, add wine vinegar and season the cooled cabbage.

Ingredients:
1 head of cauliflower,
1 tbsp. butter,
100 g sour cream,
1.5-2 tbsp. flour,
greens, lemon zest, salt, pepper - to taste.

Preparation:
Disassemble the cabbage into florets and boil in boiling salted water for 10 minutes. Dilute the flour with a small amount of water and pour into the pan with the cabbage, stirring so that no lumps form. Boil for another 5-10 minutes, add lemon zest on the tip of a knife, sour cream and butter. Remove from heat, add herbs and freshly ground pepper to taste. This simple soup can also be prepared with meat broth.

Ingredients:
500 g cauliflower,
100 ml heavy cream,
1 onion,
1 potato,
1 tbsp. olive oil,
1 liter of vegetable broth,
salt, ground pepper - to taste.

Preparation:
Cut the potatoes and onions into cubes and fry for 1 minute in olive oil. Add the cauliflower, disassembled into florets, pour in the hot broth and cook for 20 minutes. Set aside a few cabbage florets for garnish. Using a blender, puree the soup, add salt, pepper and hot cream, bring to a boil, but do not boil. Pour into plates, place a cabbage inflorescence in each, sprinkle with ground pepper and serve.

Ingredients:

1 ½ tbsp. ghee,
1 tsp cumin seeds,
2 onions,
4 dried chili peppers,
1-2 tsp. sesame seeds,
1 clove of garlic,
4 cm ginger root,
1-2 green hot peppers,
2-3 tbsp. greenery,
a pinch of turmeric,
salt - to taste.

Preparation:
Heat ghee over medium heat, add cumin seeds and fry them for 30 seconds until fragrant. Add chopped onion, turmeric for color and salt, stir and fry until golden brown. Add chopped red chillies, sesame seeds, crushed garlic and half the grated ginger and cook for another minute. Separate the cauliflower into florets, add to the pan, stir, cover and simmer for 3-5 minutes, no more. Chop the green chilies, grate the remaining ginger, add to the pan and increase the heat. Add salt to taste and fry until done. Serve sprinkled with herbs.

Ingredients:
1 small head of cauliflower,
1 stack coconut milk,
1-2 tbsp. curry powder,
½ tsp. salt,
1 red onion,
1 clove of garlic,
1/3 cup water,
1 stack chopped green beans,
⅓ stack. cashew nuts,
greenery.

Preparation:
Boil half the quantity of coconut milk in a large saucepan over medium heat, add curry powder and salt, stir until no lumps remain, and add chopped onion and garlic. Simmer for a minute, add the remaining coconut milk and water and bring to a boil. Add green beans and cauliflower, disassembled into florets, cover with a lid and simmer over low heat until tender. Chop the cashews, add to the cabbage and remove from heat. Season with salt to taste, add curry powder if needed and serve sprinkled with herbs. If you were unable to buy ready-made curry powder, prepare it yourself: dry 4 dried chili peppers, 1 tbsp over medium heat in a dry frying pan. coriander seeds, 1 tbsp. cumin seeds, 1 tbsp. dill seeds, ½ tsp. cardamom seeds and ½ tsp. clove buds. Do not overdry or burn the aromatic mixture, just 1-2 minutes is enough! After this, grind the chili pepper in a coffee grinder, and then the rest of the ingredients. Add 1 tbsp to the resulting mixture. turmeric and ½ tsp. cinnamon. Sift through a sieve and place in a tightly sealed container.

Ingredients:
½ head of cauliflower,
½ head of broccoli,
7 stacks broth,
1 stack couscous,
3 tbsp. olive oil,
4 sun-dried tomatoes,
50-70 g goat cheese,
red pepper, salt, green onions - to taste.

Preparation:
In a large saucepan, heat the broth, olive oil and red pepper to a boil, add the couscous and remove from the heat. Cover with a lid and wait 2 minutes. Then place the cauliflower and broccoli, disassembled into small florets, into the pan, stir and cover again. After 4-5 minutes, the cauliflower and broccoli will be quite soft. Divide the couscous into bowls and top with chopped sun-dried tomatoes, diced goat cheese and green onions.

Ingredients:
½ head of cauliflower,
⅔ stack. bulgur,
300 g boiled chickpeas,
4 ½ cups vegetable broth,
1 onion,
½ cup orange juice,
200 g white cabbage,
salt, olive oil.

Preparation:
Fry chopped onion in olive oil until soft, add bulgur, chickpeas and broth. Add salt and bring to a boil. Cook until the bulgur is ready, and if the mixture becomes too thick, add orange juice. Cut the white cabbage into long strips, separate the cauliflower into inflorescences, place the cabbage in a frying pan, stir and simmer until tender. Serve with thinly sliced ​​red onion and a drizzle of olive oil.

Ingredients:
1 medium head of cauliflower,
300 g minced meat,
1 onion,
150 ml sour cream,
2 tbsp. grated cheese

Preparation:
Pour a head of cabbage, peeled from leaves, with cold water, add salt, bring to a boil and cook for 10 minutes. Drain in a colander and let the water drain. Combine the minced meat with chopped onion, herbs and raw egg, salt and pepper to taste. Fill the cabbage with minced meat, filling all the spaces between the inflorescences, transfer it to a baking dish, brush with sour cream and sprinkle with cheese. Place in the oven preheated to 220ºC for 40-45 minutes.

Cauliflower cutlets

Ingredients:
1 head of cauliflower,
2 eggs,
4 slices of white bread,
⅓ stack. cream,
½ cup flour,
pepper, salt.

Preparation:
Separate the cabbage into inflorescences and boil until half cooked in salted water. Drain in a colander, drain and finely chop with a knife. Soak white bread in cream. Separate the whites from the yolks and beat. Place the yolks, soaked white bread and flour into the cabbage and mix. Fold in the whipped whites. Spread the cabbage mixture with a spoon and fry in vegetable oil on both sides.

Ingredients:
1 medium head of cauliflower,
300-400 g of meat,
1 stack boiled chickpeas,
1 onion,
3 tomatoes
3 cloves of garlic,
1 tbsp. flour,
½ lemon
3 tbsp. olive oil,
greens, salt, pepper - to taste.

Preparation:
Separate the cabbage into florets and boil in boiling salted water until almost done. Heat olive oil in a deep frying pan, add chopped garlic and heat until fragrant. Add chopped meat and fry until golden brown. Add chopped onion, sliced ​​tomatoes and reduce heat. Simmer for 20 minutes until the meat is cooked through. Add chopped herbs, salt and pepper. Dissolve 1 tbsp in lemon juice. flour, pour into the pan, stir and let it boil. Remove from heat, add cabbage and chickpeas to the pan and stir gently.

Ingredients:
1 medium head of cauliflower,
2-3 eggs,
breadcrumbs,
salt, pepper, spices - to taste,
vegetable oil - for deep frying.

Preparation:
Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5-10 minutes and drain in a colander. Scramble the eggs with salt, pepper and spices to taste. Dip each floret into the egg mixture, then roll in breadcrumbs and fry until golden brown.

Cauliflower Casserole

Ingredients:
1 large head of cauliflower,
1 can of green peas,
150-200 g cheese,
1 stack cream,
3 eggs,
salt, pepper, herbs - to taste.

Preparation:
Separate the cabbage into inflorescences and blanch in boiling water for 5-10 minutes. Place the cabbage in a baking dish along with the peas. Beat eggs with cream, add herbs and salt to taste and pour over cabbage and peas. Sprinkle with grated cheese and place in the oven preheated to 200ºC for 20 minutes. This simple casserole can be made with canned corn, or you can add meat for extra filling.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina