How to cook cauliflower?
  Cauliflower is very useful product, which, moreover, is also very tasty, if properly cooked. In this article we will explain how to cook cauliflower, about culinary properties and delicious dishes from this vegetable.

Like brussels sprouts, color is much less popular compared to the more familiar white. Nevertheless, nutritionists and doctors recommend eating it as often as possible, because it is very useful to everyone, and for all who watch their weight or want to lose weight, generally indispensable.

In 100 g of cauliflower only 30 calories! This is an extremely light and well-digestible product that should be included in the diet of all those who want to lose weight. The composition of this vegetable mass of vitamins, including vitamins C and A in it is more than in lemon! Also, these are B vitamins (B1, 2, 5, 6, 9 - this explains its ability to improve a person's condition in chronic fatigue and depression), vitamin K, PP, H, rare vitamin U (promotes the formation of enzymes) biotin, beta carotene, such valuable and necessary body substances as calcium, magnesium, fluorine, copper, iron, phosphorus, potassium, choline, unsaturated fatty and other useful acids. Due to the fact that cauliflower is not too much fiber, it does not irritate the gastric mucosa, is completely absorbed and digested, so it is recommended to eat for those who suffer from diseases of the intestine, liver, gall bladder and gastrointestinal tract in general, as well as gastritis. Doctors strongly recommend that children eat this cabbage; this light product has a good effect on the work of their stomach, solves problems with constipation and stools.

For a long time cauliflower was called Syrian, which explains its country of origin. It is an exclusively cultivated plant that is not found in the wild. From the Arab world, cabbage came to Spain, and from there to the rest of Europe in the 14th century. In our country, it became widespread among the high strata of the population under Catherine II in the 18th century - then only rich people ate it, because we have not yet grown it, and brought it from abroad.

The origin of the name “cauliflower” cabbage is interesting, why is it so called if it is not at all colored, but simply white? It's all about her inflorescences, and not at all in bright colors, they are believed to resemble flowers, hence the name of the vegetable.

Today, cauliflower is eaten on all continents, and the entire civilized world, in recent years carried away healthy food, considers it one of the most necessary and healthy vegetables. Of course, not only the value of this product for health explains its popularity: cauliflower has exquisite, delicate taste, thinner than that of cabbage, and also truly versatile as a food product, which makes it also very “convenient” for cooks to be a vegetable, from which you can cook a lot of different delicious dishes.

Eating cauliflower is also recommended for various pulmonary diseases, including bronchitis, kidney and liver diseases. However, one should not overdo it: this vegetable should be treated with attention by those who are susceptible to food allergies, and gout is a contraindication to its use.

Culinary cauliflower and recipes

All kinds of soups, including puree soups, casseroles, stews, appetizers, pot roasts, salads - all made from cauliflower. It can be fried, stewed, boiled, even canned in splendid isolation or in combination with other vegetables. Some dishes are prepared not only from the inflorescences themselves, but even from the leaves of this vegetable.

It is the leaves - the main indicator of cauliflower freshness, if they are fresh, beautiful, juicy green, it means that the vegetable is fresh and healthy. After choosing the cabbage, the important point is its, which is important to do correctly (for example, there may be insects between inflorescences, therefore, to remove them, it must be soaked in water).

We eat as food, which is interesting, not a fruit, but unopened buds of buds (flowers) of cabbage - this is a rare situation in cooking. Therefore, as a rule, before cooking, heads are disassembled into inflorescences, cutting them off. The exception is when this cabbage is stuffed, then it is not necessary to cut the inflorescences from the stalk.

How to cook cauliflower? The simplest dish of this vegetable is a vitamin salad: for it, cabbage needs to be slightly salted, cooled, finely chopped, mixed with nuts and herbs, seasoned with vegetable oil and the salad is ready! A very popular dish is cauliflower fried in batter (see the video at the end of the article). Let us turn to the recipes of interesting and delicious dishes that can be prepared from cauliflower.

Chicken Meatball Soup Cooking Recipe


It will take: 100g chicken fillet, 100g of cauliflower, 10g of grated ginger, 5g of soy sauce, 1 egg white, 1 tbsp. ground crumbs, salt, boiled on chicken bones with roots of broth.

How to cook soup with cauliflower. Twist the raw chicken fillet into the stuffing. Boil cabbage until half-ready in boiling water, dry and twist as small as possible. Mix cabbage and chicken mass with ginger, protein, soy sauce, bread crumbs, add salt. Shape meatballs with the help of spoons, put them into boiling broth and boil them before surfacing.

Such meatballs are happy to devour even those who flatly refuse to eat this cabbage in a more explicit form.

Cauliflower puree soups are very popular, which are prepared very simply: boiled cabbage, mashed, bred with broth. It can be combined in such soups with any vegetables, meat, chicken, mushrooms, cream, etc. Well, we go to the second course. The next dish is called in French style - "gratin". By this term is usually meant in French cuisine everything baked in the oven, which is baked in the oven until golden brown, as a rule - with cream and cheese.

Cauliflower Gratin Recipe


It will take: 1 head (about 1.5 kg) of cauliflower, 500 ml of milk, 200 ml of cream, 200 g of melted cheese, 5 cloves of garlic, butter, nutmeg, salt.

How to cook gratin with cauliflower. Disassemble the head of the inflorescence, dilute the milk in a ratio of 1 to 1 with water, add salt and bring to a boil, boil the cabbage for 5-7 minutes, drain in a colander. With cream, mix half of grated cheese, adding also nutmeg and garlic passed through a press. Put dried cabbage into greased butter   form, pour the cheese and creamy mass, put on 10 minutes in an oven heated to 200 degrees, then sprinkle with the remaining cheese and bake another 5-10 minutes until it melts and lightly browning.

Similarly, you can cook the cauliflower in pots: boil it, put it in pots, cover with egg-cream mass, sprinkle with cheese and bake.

Another dish, which we can not tell you - is stuffed cauliflower. This dish is pleasant to all who try it.

Stuffed Cauliflower Recipe


It will take: 1 cauliflower, 200g mixed mince, 100g of hard cheese, smoked fat breast, 1 onion and egg, ¾ cup of broth, 2-3 tbsp. sour cream, 2 tbsp. breadcrumbs, milk, pepper, salt, parsley.
How to cook stuffed cauliflower. In a 1: 1 ratio, mix the milk with water, add salt, bring to the boil, put the prepared cabbage whole, bring to the boil, boil for 5-7min, remove from the liquid and dry. Finely chop the onion and bacon, fry, put the stuffing, simmer under the lid over low heat until cooked. Beat in the minced (cooled) egg, add breadcrumbs, add chopped parsley, pepper and salt, mix. Use your fingers to push the stuffing between the cabbage buds - stuff it, turning it upside down so that the gaps between the buds are visible. Place the stuffed head in the form, turning the head back to its normal position, pour in the broth, smear with sour cream, bake until the broth boils in the preheated oven at medium temperature for about half an hour, then smear with sour cream, sprinkle with grated cheese and bake until melted. When serving, cut the cabbage like a pie.

Of course, with a cauliflower, you can also prepare a lot of salads: combine it with any vegetables, mushrooms, eggs, legumes - there are many options, season these salads with any dressings to your taste. Cauliflower very well with many products, its taste is not lost, and rules the ball of taste sensations.

Now you know exactly how to cook cauliflower!

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A large variety of dishes can be made from cauliflower, from soup to pies, while it is good in and of itself, as an independent dish. The main thing is to cook properly, and your loved ones will certainly ask for supplements!

Ingredients:

1 kg. cauliflower

3 tbsp. l millet. flour

2-3 tablespoons var. oils

100 g cheese

1-2 tbsp. l greens dry

Salt, pepper to taste

How to cook cauliflower in batter (step by step recipe)

Disassemble cauliflower into inflorescences with a knife. Rinse thoroughly.

Place the inflorescences in salted water and cook for 10-15 minutes until ready. Do not overcook, otherwise the dish will look unappetizing!

Beat eggs with salt and herbs in the foam, with constant stirring, pour the flour until a fairly thick, homogeneous mass. The batter is ready!

Pieces of cauliflower in a colander, let dry and cool slightly.

Dip each piece in batter, fry in a well heated pan in vegetable oil, turning it so that it turns a uniform ruddy crust.

Put on a platter, sprinkle with grated cheese. You can help yourself!

Deep-fried cauliflower

Alignment of products:

Head of cabbage

0.4 kg of millet. flour

0.5 l min. water

2 tbsp. l olive oil.

Oil Rast. (for deep fat)

1 tsp Sahara

Salt, pepper fragrant. hammer. - taste

How to cook cauliflower in deep fat:

We sort the cauliflower into florets, wash it, boil it in salted water (5-10 minutes). So that the inflorescences do not lose the “marketable” type, it is not bad to add a spoonful of sugar to the water.

We spread in a colander and leave to cool and remove excess water.

At this time we are preparing the batter. Separating the yolks, stir, adding sugar, olive oil, mineral water, salt, pepper. The batter should be homogeneous. Squirrels whisk separately into the foam and gradually introduce them into the total mass.

In a deep fryer or a frying pan with thick walls pour enough vegetable oil (enough to cover about 2/3 of the cabbage). Cauliflower inflorescences dip in batter and fry, turning over, so that the crust covers the pieces from all sides.

Serve hot by removing excess fat with paper napkins.

Cauliflower, cooked in deep fat, an excellent independent dish, the taste of which you can diversify with your favorite sauce. She's a great side dish. Try, experiment, create!

Cauliflower cooked in cheese and beer batter

Product alignment

0.6 kg cauliflower

5 tbsp. l millet. flour

60 g. Cheese (solid)

0.1 liters of beer bezalk.

2 tbsp. l oils rast.

Salt, spices to taste

How to cook cauliflower in cheese and beer batter:

Prepare the cauliflower as described in previous recipes. Now we are preparing the batter, for which we mix the eggs with vegetable oil and pour the beer into the mixture. Salt to taste, add spices, little by little, carefully mixing to avoid the appearance of lumps, add flour, and then - grated cheese (preferably solid varieties).

Pour into a deep fryer or another suitable for frying in this way dishes (frying pan, thick-walled pan), vegetable oil and heat over high heat. Cauliflower slices, carefully dipped in a cheese-beer batter, fry until golden brown, served on the table.

Cauliflower Diet Recipes

There are less calorie cooking options for cauliflower. For those who adhere to a diet, deep-fried fodder is contraindicated, but they can cook the following dishes.

Recipe for cauliflower fried in breadcrumbs

Would need:

Cauliflower

Breadcrumbs

Sl. oil (for frying)

Salt to taste

How to cook cauliflower in breadcrumbs:

Cabbage, disassembled into corollas, cook until half-cooked, we cook. Beat egg, if desired, pepper, salt. Now each piece of cauliflower is dipped in an egg alternately, then rolled in breadcrumbs. Heat the pan, dissolve the butter and fry the cauliflower pieces in it until a nice crisp is obtained.

Cauliflower fried with egg

Eggs can be used not only for making batter, but also as the main ingredient of a tasty and nutritious dish. Products will need the same as for the previous recipe. Cauliflower inflorescences boil, get rid of excess water with a colander, then spread on a griddle and fry in butter. Pour the beaten with salt directly onto the cabbage. The main trick - quickly mix the cabbage-egg mass, so that the dish has a homogeneous consistency.

Cauliflower stewed in the oven

The principle is the same: disassemble, boil, fold in a colander. Prepare the sauce: you will need eggs, sour cream (you can substitute mayonnaise), pepper, salt. Put the cabbage in the form, pour the resulting sauce from the top and bake for about half an hour in the oven over medium heat. When the dish is almost ready, add grated cheese and herbs. Another 5 minutes to melt the cheese completely - and the cauliflower casserole is ready.

Cauliflower Cutlets

Ingredients:

Cauliflower

100 g is solid. cheese

Bulb

4 tbsp. l millet. flour

Pepper, cumin, dill, salt - to taste

Crackers paneer.

Oil Rast. (for frying)

How to cook cauliflower patties:

We disassemble the cauliflower into inflorescences, boil it (add some salt water), throw it back into a colander. Grind with a meat grinder or blender. Add the finely chopped onions, spices, grated cheese, eggs, flour and knead. The dough should be well formed into patties, do not fall apart. Roll off in breading, fry in heated vegetable oil. Serve hot. Cheating!

How to cook cauliflower, said Mironova Elena

01 January 2017 688

It is hard to believe, but still relatively recently, some a couple of centuries ago, cauliflower was an exotic and very expensive dish. The seeds of this plant were brought "from across the sea" individually, like jewels. The plantings were followed as the most valuable in the garden, and ripe vegetables were used for medicinal purposes.

Indeed, in the cauliflower content beneficial substances and the necessary body elements akin to a good pharmacy. This is the infrequent case when great taste and great benefits met in one dish, and enjoying a meal, a person receives a powerful boost of health.

Centuries have passed, and cauliflower has become available to everyone - any store offers this valuable vegetable at quite affordable rates. But the benefits have not gone away! It is still a storehouse of taste and health.

This article will cover several simple recipes   cooking cauliflower dishes - dishes that will decorate any table. It is also important that we get hearty, but low-calorie recipes.

Inflorescence in batter

Components:

  • cabbage - 0.8 kg;
  • flour - 200 grams;
  • eggs - 4 pieces;
  • butter - 1 spoon (plus for frying);
  • water - 100 ml (plus for boiling cabbage);
  • salt to taste;
  • spice.

The required time: 40 minutes, not counting the time for "insisting" of the batter.

Calorie: 161 Kcal.

Let us consider in detail the recipe for cooking cauliflower in batter in a frying pan. A good batter - lush, crisp on the outside, but soft inside, and, most importantly, not “slipping” from inflorescences - requires attention. First of all, it is necessary to separate the whites of eggs and put them in the refrigerator - they will be needed later and always cold.

Mix the yolks with salt, spices and a spoonful of butter. Mix well (whisk or fork) gradually introducing flour. Having received a homogeneous structure, the future batter will be put into the refrigerator for at least an hour - during this time the flour will “disperse” and turn from individual microscopic particles into a single thick mass. In addition, cold batter better keeps on the inflorescences.

Tip! A blank for the future batter is considered to be properly prepared, if (before being placed in the refrigerator) the mixture collected in a spoon flows from it in five seconds completely.

While the future batter stays up, you need to do cabbage. The head of cabbage is disassembled into inflorescences and boiled in boiling water with the addition of a small amount of salt. After 3-5 minutes, the water is drained, and the cabbage is immersed for a minute in cold water.

Next, the buds are dried, laid out on a paper towel. While the cabbage "rests" you need to return to the batter (if the allotted time has passed). To begin with, cold proteins are extracted, which must be whipped into a thick foam. Next, the proteins, in small portions, are introduced into the cooled mixture for batter and mix thoroughly. With klyarom finished. Go back to the cauliflower.

Important! A batter will even better hold onto the inflorescences if you first sprinkle them with flour or small breadcrumbs.

Pour oil in the pan - about 1 centimeter or a little more - they heat it up. Inflorescences are completely immersed in batter and quickly spread in boiling fat. Fry on each side for about 2 minutes.


Cauliflower with egg

Components:

  • cabbage forks (about 800 grams);
  • six eggs;
  • butter (for roasting);
  • salt;
  • spice.

Required time: 15 minutes.

Caloric content: 144 Kcal.

The recipe of cooking is as follows. This is very easy recipe fast food. Ingredients matched in classic versionbut using basic recipe, each housewife will be able to add ingredients she likes to get her meal.


The head of cabbage is disassembled into inflorescences, which are boiled for three or five minutes, depending on the preference of the product's rigidity Water is drained, and the cabbage is left to dry a little.

Prepare an egg pot: eggs and spices with a drop of salt are mixed with a fork until smooth. Meanwhile, they heat the oil, in which the inflorescences are fried to a light golden color. Pour into the pan with cabbage, which is quickly mixed. The dish is ready!

Interesting! Variations of this dish: with onions, tomatoes and even bacon. In this case, the additional ingredients are fried until cabbage. If bacon is used, it is better to do without oil.

Lean soup puree

Components:

  • cauliflower - 0.8-0.9 kg;
  • two potatoes;
  • carrot;
  • bulb;
  • garlic;
  • canned peas;
  • salt, spices.

Time Required: 60 minutes.

Calorie: 131 Kcal.

The recipe is delicious lean soup   Cauliflower is simple, every hostess can handle it. Fine cream soup can be cooked without participation. meat broth. Vegetable broths can not be inferior in taste, while they are much less high-calorie. The main thing - to cook the broth.

The secret of a good broth is known for a long time, but many ignore this simple rule, which negatively affects the taste. Meanwhile, everything is simple:

Important! If you need to get boiled product   - then it is placed in hot, pre-boiled, water. If you need broth - then in the cold! This applies to all products: vegetables, meat and fish. From a scientific point of view, this is due to the processes of protein folding - instantaneous in boiling water or gradual, if the water is initially cold. In order not to bother with difficulties, you just need to remember: you need boiled vegetables - put them in boiling water; need broth - in cold water.

Cauliflower, potatoes and carrots are peeled and cut into small cubes. Onions can be put whole, and then removed or cut into elemental slices. Flooded cold water   and brought to a boil. Then the temperature is reduced, the pan is covered with a lid and left for 40 minutes.

At the end of cooking, salt, spices and garlic are added to the soup. The soup is carefully made through a blender until mashed. When serving, green peas are added to the dish.

According to this recipe, the soup will turn out to be a beautiful orange hue. You can vary it by adding cream at the end of cooking. This will further improve the taste, but increase the calorie content.

Cooking cauliflower in the oven

In a cauliflower oven, you can make a variety of casseroles. This is very quick recipesrequiring little effort. All recipes have a lot in common - the process always consists of three steps:

  • cooking cabbage;
  • cooking sauce pouring;
  • mixing them and putting them in the oven.

Differences only in ingredients and methods of their preparation. Of course, you can cook the cabbage in the oven not in the form of casseroles, but in separate buds, but in these cases there is a big chance that the vegetable will dry out and become tasteless.

Cauliflower with cheese

Components:


Required time: 40 minutes.

Calorie: 167 Kcal.

Cabbage, divided into medium inflorescences, boil and fry a little in oil. If you use cream, the calorie content will increase, but the dish will acquire a more noble taste.

Next, pouring is prepared: mix eggs and mayonnaise until a homogeneous composition is obtained. Put the cabbage into a greased mold, pour the sauce and fill it with cheese. The dish is placed in the oven and cooked at 180 C for about half an hour. Beautiful cheese crust is an indicator of casserole readiness.

Important! Filling should cover inflorescences of at least 2/3.

Casserole with Tomatoes

Components:

  • about a kilogram of cabbage;
  • four eggs;
  • two tomatoes;
  • butter;
  • a glass of milk;
  • 200 grams of cheese;
  • Salt, spices.

Required time: 40 minutes.

Calorie: 172 Kcal.

Blanch the inflorescences for about three minutes. Prepare the pot by mixing the milk and eggs with salt and spices. In the form put half the cauliflower, then cut into small cube tomatoes and the second half of the inflorescences. Put the pieces of butter. Pour the milky egg sauce and cover with cheese. Bake at 180 ° C until a beautiful crust is formed (about half an hour).

Casserole in a multivariate

In our time, the multivark has become a real kitchen assistant. It is also perfect for cooking curly cabbage. Fried, stewed, steamed - all these recipes are in the standard book of any device. Especially tasty and, most importantly, preserved many useful properties, it turns out the casserole.

Components:

  • 300 grams of inflorescences;
  • 50 grams of cow butter;
  • 2 eggs;
  • half a cup of milk;
  • salt and spices.

Required time: 50 minutes.

Caloric content: 154 Kcal.

Consider in detail the recipe for cooking casseroles in a slow cooker. Podvarennye inflorescences placed in the bowl of the multicooker (you can slightly stretch them with a fork), pre-lubricated. Make a sauce of eggs, milk and salt with spices. Pour into the bowl. Set the device to the "Baking" position, and ... forget about it for 40 minutes! After a specified time, the casserole is ready.

How to cook frozen cauliflower


Freezing is a great way to preserve vegetables. Of course, fresh is always tastier and a little healthier, but a cauliflower head can only lie a few days before it becomes useless. In the freezer the inflorescences will be stored for a long time and, importantly, always be at hand. When cooking frozen food there are a number of secrets, knowing that the dishes will be more delicious. Consider them on the example of one recipe.

Meat "sausage" with a surprise

Components:

  • minced meat (beef) - 1 kg;
  • a pound of cauliflower;
  • squirrels of two eggs;
  • three pieces of bread (white);
  • incomplete glass of milk;
  • carrot;
  • butter;
  • salt;
  • spice.

Time Required: 60 minutes.

Caloric content: 235 Kcal.

Process: The process begins with the preparation of minced meat. Bread is soaked in milk, squeezed and added to meat. Onions and carrots - small fractions of cuts - are fried in butter. Cool slightly and mix in minced meat. Proteins are added there.

Tip! The stuffing will become more elastic and tender if the mixture is lifted several times and thrown over the bottom of the dish with force. “Broken” stuffing is typed with oxygen and will be more pliable when cooking.

  • inflorescences immersed in water without defrosting;
  • salted water at the end of cooking or not salted at all, if cabbage becomes part of a complex dish that will be salted in later;
  • cooking time is 1.5 times less than that of the fresh counterpart.

So, the inflorescences are blanched until half ready, cooled. The foil is oiled and spread minced, leveling it with an even rectangle (some mince must be left - later it will be useful). In the center is placed cauliflower, a chain of one inflorescence. Now we will need the minced meat left before - they need to fill the voids between the pieces of cabbage.

Using a foil, twist the "sausage" so that the inflorescences are inside and covered on all sides with meat. Place the dish in the oven for thirty to forty minutes at 190 C. A few minutes before being ready to open the foil on top, so that the surface is covered with a beautiful crust. After preparation, allow to stand for ten minutes.

The result will be a delicious meat casserole in the form of sausage, each piece of which will contain a “surprise” inside - a pretty “cauliflower” tree. Very tasty and beautiful!

Of course, all of these recipes are only basic for cooking. Everyone will be able to add their favorite ingredients to them and cook something unique. The main thing is that they will include cauliflower, and therefore a good portion of health and strength!

June 13, Alexandra Bondareva

Cauliflower, if you once tried to cook and the dish was rated "delicious", you will put it on the table again and again. She's good at everyday menu, in a post, on a holiday, both independently, and in the company with other vegetables, meat or mushrooms. What can you do with it?

How to cook

  • Put a pot of water to boil. Vegetables properly cooked only in boiling water, so they retain more vitamins.
  • Head out the leaves, remove dark spots from the inflorescences, and wash.
  • Cut into two or four pieces.
  • Divide into inflorescences.
  • Water in a pot of salt. When boils, send cauliflower there.
  • Add a little vinegar to prevent darkening, but you can do without it.
  • Boil at a moderate boil, then lay out in a colander, let drain.

How much time does it take? If you just need boiled - 15 minutes, if you want something else to cook with it - 5-7 minutes. For a double boiler, set the time for half an hour, for a slow cooker - 15 minutes. Throw frozen cauliflower into boiling water without defrosting, boil for 15-20 minutes. Cooked vegetables to eat properly in the post or cook on other days as a side dish. It is good for the first complementary foods, but it is pureed.

Breaded


The recipe has gained popularity because of the simplicity of its execution and the appreciation of “tasty” from devastating eaters. Fasting excludes eggs, and without them, all the highlight of the dish disappears, so cook vegetables in this way better on other days.

Ingredients:

  • cauliflower - 1 head;
  • 3-5 eggs;
  • var. oils (or butter) - 120-150 ml (g);
  • flour - 2-4 tbsp. l .;
  • salt pepper.

Cooking:

  1. Boil the whole head, and then disassemble into small pieces or immediately disassemble, then cook.
  2. Cook a batter. It is convenient to use the mixer at low speed or fun. Beat eggs with pepper and salt, add flour.
  3. The consistency of the dough is chosen to taste. Liquid will make the "shell" thin and crispy, thick - thick and soft.
  4. Next, dip the pieces into a batter, for which you throw several inflorescences at once into the bowl, and get them with a fork over the frying pan.
  5. Fry until golden brown from different sides.

With mushrooms under a cheese hat


Such a dish in the post does not try, but there are other days for the pleasure of appetizing cheese crust   and under it mushrooms with cauliflower.

Ingredients:

  • head of medium size;
  • mushrooms - 2 tbsp .;
  • oils cl. - 100 g;
  • bread crumbs - 1.5-2 st .;
  • grated cheese - 2 tbsp. l .;
  • oregano, parsley, salt, pepper.

Cooking:

  1. The main ingredient of the dish is divided into inflorescences and cooked in salted boiling water for about 3 minutes.
  2. Throw in a colander, and then turn on the oven to warm up.
  3. In a pan, melt half the butter, add mushrooms, whole or sliced, as you like, fry for 3 minutes. The remaining oil to lubricate the form and freeze the piece.
  4. Add inflorescences, salt, pepper, mix.
  5. Put the contents of the pan in a greased form.
  6. Mix the crumbs, herbs and cheese, pour the mixture into the form.
  7. Oil rub on top of the future dishes.
  8. Bake at an average temperature of 15-20 minutes, until the crumbs become golden. It is advisable to serve immediately.

Microwave Cheese


Ingredients:

  • cauliflower - 300 g;
  • sour cream - 4 tbsp. l .;
  • grated cheese - 100 g;
  • salt, pepper, nutmeg.

Cooking:

  1. Color head disassembled into inflorescences as small as possible.
  2. Pour some water into the form, lay out a vegetable, cover with a lid, send it to the microwave for 7 minutes at a power of 800 W.
  3. Take out, add sour cream, salt, pepper, nut, mix and send again to the oven for 5 minutes.
  4. Mix half of the cheese in the dish, sprinkle with half the top and cook another 3 minutes.

Salad with grapes and apples


This salad can be served at the table in the post, replacing sour cream with refined vegetable oil dressing or doing without it.

Ingredients:

  • cabbage - 300 g;
  • tomato and apples - 2 pcs .;
  • cucumber - 1 pc .;
  • grapes - 100 g;
  • sour cream - 1 tbsp .;
  • salt, pepper, greens.

Cooking:

  1. Boil color head, as usual.
  2. Cucumber, tomatoes and peeled apples randomly cut.
  3. All products combine with grapes, salt, pepper, mix.
  4. When serving dishes, place it in greenery.
  5. Separately submit sour cream.

Shchi


Post or not post, but tasty soup   always want to. If the meat is banned, it can be excluded from the dish.

Ingredients:

  • cauliflower - 300 g;
  • chicken broth - 200-300 g;
  • potatoes - 2-3 pcs .;
  • onions, carrots and tomatoes - 1 pc .;
  • garlic - a pair of cloves;
  • greens, pepper, salt.

Cooking:

  1. The pot needs a volume of 5 liters. Pour 4 liters of water, bring to a boil.
  2. Lower the chicken and boil for 20 minutes. Take out, separate the meat, return it to the soup.
  3. Vegetables clean. Fry onion with garlic, add carrots, send fried in broth.
  4. Cut potatoes into cubes, head out into small florets or chop. Add both ingredients to the pan.
  5. Salt Grind greens, attach to the rest.
  6. On a tomato, make a cross-cut, scalded with boiling water, peeled, chopped, and into a saucepan.
  7. Boil another 10 minutes.
  8. Serving dishes are decorated with greens and sour cream. It is delicious.

Gratin with beans


The name of the dish involves roasting vegetables until golden brown. In a post you do not eat this, but if you exclude dairy products, it will turn out well too.

Ingredients:

  • cabbage - 1 head;
  • beans (canned) - 1 b. (400 g);
  • drain oils - 1 tbsp. l .;
  • flour - 1 tbsp. l .;
  • milk - 1 tbsp. + another quarter;
  • sharp grated cheese - 1 tbsp .;
  • mustard - 2 tsp;
  • paprika, salt, pepper.

Cooking:

  1. Heat the oven and in the meantime prepare the sauce.
  2. Melt the butter, mix the flour, pour the milk in two steps. Stir until thick.
  3. Remove from the heat, add the paprika, pepper, salt, half the cheese and mustard.
  4. Boil inflorescences for 5-10 minutes.
  5. Cauliflower put in the form, mix with beans without liquid, pour the sauce, sprinkle with cheese.
  6. Send to oven for 15 min.

Marinating for the winter


Prepare stocks for the winter - the occupation of every good housewife. That's right, here's a recipe for a note.

Ingredients:

  • cabbage - 2 kg;
  • water - 1 l;
  • vinegar 9% - 1 tsp .;
  • sugar and salt - 2 tbsp. l .;
  • carnation flowers - 5 pcs .;
  • dill and parsley.

Cooking:

  1. Divide into inflorescences.
  2. Boil in boiling salted water for 10 minutes.
  3. Drain, rinse with cold water.
  4. Spread on banks, alternating layers with greens.
  5. Make hot marinade from salt, water, sugar and cloves and pour into jars.
  6. Sterilize for 10 min.

Useful tips


To keep the cabbage white, you can boil it in water with milk (300 ml of milk for 2 liters of water), add vinegar, citric acid or lemon juice to water.

At the end of cooking the liquid must be drained to avoid loss of taste.

What kind of gravy can you make? Meat, mushroom, vegetable, minced, liver or cashew nuts.

When buying, pay attention to the uniformity of color and freshness of the leaves. Properly packed head wrapped in a transparent plastic wrap.

Now you know how tasty and properly cook different dishes from this vegetable. Eat it in the post, on a holiday and use it in the usual menu. Low-calorie and healthy cauliflower deserves a decent place in your diet.

Looking forward to the summer, many dream of seeing the new season cauliflower on their tables. This vegetable is extremely useful, and with skillful cooking pleases also excellent taste. Doctors recommend to include it in the diet more often, we are ready to teach you how to cook cauliflower and serve as a side dish or as a main dish.

Do you know how much benefit there is in a modest cauliflower cab? It is a storehouse of vitamins and trace elements. It contains copper and phosphorus, iron and fluorine, calcium and magnesium. The content of vitamins C and A vegetable confidently ahead of the notorious lemon.

Cauliflower is a dietary product. But despite this, you can cook it very tasty.

The value of cauliflower, from which you learn to cook a side dish, using simple recipes, is also in its low calorie. In 100 grams of the product there are only about 30 kcal. This means that it must be prepared and included in the diet of cauliflower, if you want to lose weight without harm to health.

The unique quality of cauliflower can be called a low fiber content. Usually, other vegetables are rich in this substance, but because of this there may be restrictions on their use if there are problems with a gastrointestinal tract in the history. The use of cauliflower is indicated even for diseases of the digestive tract. Of course, it is also important to choose the right cooking recipe in order to cook the vegetable while preserving its natural value.

The secret of delicious and tender cauliflower

We now turn to practical tips with which you learn how to cook this healthy and nutritious vegetable. Let's start with the recommendations on the choice of a product that needs to be fresh in order to maximize transfer all the beneficial substances to your body.

Cauliflowers show the freshness of its leaves. They should be bright green and strong. Inflorescences should be white and tight. Dark spots on the surface of the head indicate that the cabbage began to deteriorate.

Note that cauliflower can be cooked many wonderful dishes, it is tasty even in its raw form. But first, the vegetable must be properly prepared for consumption. For this cabbage head disassembled into inflorescences and washed thoroughly. Since insects can hide between the flowers, it is recommended to soak the vegetable in cold salty   water.

After that, you can begin the process of cooking. As a rule, for almost all recipes, the vegetable usually needs to be pre-boiled. If you want to preserve the white appearance of cabbage when boiling, then add some sugar in boiling water. Absolutely amazing taste of the dish is guaranteed when used for boiling mineral water. Boiled cauliflower can then be fried or stewed and even baked in the oven. By the way, cauliflower is very good in pickled or salted form, so we advise you to make the preparation for the winter.

If you want to just cook a dish of raw product, then choose a recipe and get down to business.

Simple, fast and tasty cooking "Syrian cabbage"

Yes, yes, for a long time cauliflower was called that way and was some kind of exotic for domestic chefs. Now, almost every hostess knows how to cook this vegetable. We can only offer a few more interesting and proven recipes.

Let's start with the simplest, but despite this, do not lose relevance. Perhaps the secret of the popularity of these recipes lies in the amazing taste, which will certainly please the cabbage, if you get the hang of it.


Marinated cauliflower with spicy spicy taste will not leave you or guests indifferent

Vitamin salad with nuts

Let's start with interesting dishes, in which the maximum benefit of the vegetable. This is a salad in which cauliflower is not boiled, but served only barely stewed. What we need to take in order to prepare the dish:

  • 1 cauliflower head;
  • 1 large bunch of greens;
  • 100 grams of nuts;
  • mayonnaise (sour cream) for refueling;
  • salt.

For cooking you can use raw cabbage. Alternatively, you can flush it for a minute in boiling water to make the inflorescences softer. In any case, the head must be disassembled into florets and finely chopped.

Greens choose to your taste and chop. Depending on what herbs you use: dill, parsley, cilantro or others, the taste of the salad will vary.

Nuts need to be roasted and then crushed in a mortar to make small pieces. Nuts choose according to your preferences.

Now combine the ingredients, add salt and dress the salad with mayonnaise or sour cream. If you want to reduce calories to a minimum, or serve a salad in the post, you can use any vegetable oil as a dressing - it will be no less tasty.

Nourishing treat in batter


Cauliflower fried in batter will be enjoyed by children

If you have cauliflower at home, and you want to make nutritious and tasty dish, we advise you to master this recipe. It does not need special culinary skills. You will need a minimum of ingredients:

  • 1 head of cabbage;

and for making batter:

  • 1 egg;
  • 60 ml of liquid;
  • flour;
  • spice.

First you need to boil the vegetable in salted water, disassembled into inflorescences. After this, we make a batter: the egg and liquid are thoroughly mixed, and we begin gradually introducing flour until the mixture acquires the consistency of thick cream. Add salt and spices to taste.
  It now remains to dip the boiled inflorescences into a batter and fry quickly in a hot frying pan with heated oil. As a result, the cabbage will become ruddy and appetizing. It can be served as a side dish, and watered with sour cream, cauliflower in batter can become an independent dish.

Tender Infusion Casserole

We now turn to more complex recipes. If your house is respected to enjoy a variety of casseroles, then you will surely enjoy this recipe. Properly prepared a dish, you can offer it for a side dish or use as the main one. To prepare you need to take:

  • 1 small cauliflower head;
  • 200 g of ham;
  • 2 tbsp. l breadcrumbs;
  • 1.5 Art. milk;
  • 3 eggs;
  • 100 grams of cheese.


This dish will appreciate everyone

While the cauliflower is boiled, we will rub the cheese and cut the ham into strips or cubes. Lay out the boiled cabbage in a baking dish, place the ham on it, then the cheese, and then the cabbage layer again. You can cover the dish with breadcrumbs on top.

Bake the dish in the oven at 200 degrees for 20 minutes. Then take out of the oven and pour a mixture of eggs mixed with milk. Again, put the dish in the oven and bring to readiness for ten minutes. Serve to the table, decorated with your favorite herbs. This recipe can be modified by adding mushrooms or other products instead of ham.

Nutritional Diet Soup

While learning cauliflower recipes, don't miss this one. With it, you will quickly cook for home light, tasty and healthy soup. For him we need such products:

  • 100 g of cauliflower;
  • 100 g chicken fillet;
  • grated ginger;
  • single egg white;
  • soy sauce;
  • 1 tbsp. l breadcrumbs;
  • chicken bouillon;
  • salt, spices.

If you have ready-made chicken broth, you can immediately make stuffing, because we will have soup with meatballs. To do this, we twist raw chicken meat, and then skip through a meat grinder and cauliflower. Inflorescences must first be planted and dried.


Quick and delicious soup

In the minced chicken fillet and cauliflower add ginger, protein, soy sauce, salt, spices and knead well. Shape the meatballs and roll them in breadcrumbs. Carefully drop the finished balls into boiling broth and cook until ready. As soon as the meatballs float to the surface, the soup is ready. You can add a recipe by adding potatoes, carrots, onions and herbs to the soup.

Delicious and tender gratin

Finally, we will tell you about one more recipe and teach you how to make luxurious French cauliflower gratin. You can file it to festive table   and as a side dish, and as an independent dish.


Simple, but very tasty and beautiful dish

To prepare you need the simplest ingredients:

  1. 1 large head of cabbage;
  2. 0.5 liters of milk;
  3. 0.2 l of cream;
  4. 150-200 grams of cheese;
  5. 5 cloves of garlic;
  6. butter;
  7. breadcrumbs;
  8. salt, pepper and nutmeg.

We begin to prepare the dish by boiling the cauliflower inflorescences in milk mixed with water in a 1: 1 ratio. We put cauliflower in boiling salted liquid for a few minutes, and then we put it in a colander. While it cools, prepare the remaining ingredients.

We rub cheese, half of which we mix with cream, nutmeg and garlic, passed through a press. Then lay out the cabbage in the form, pre-greased with butter. Now we pour our cabbage on top with a mixture of cheese and cream.

We send the form with yummy in the oven. Gratin is prepared within ten minutes at a temperature of 180-200 degrees. After that, we get the form, sprinkle with breadcrumbs and the remaining cheese. Then again send in the oven and hold another 5-10 minutes for the formation of golden ruddy appetizing crust. Voila, the dish is ready.