Главная » Cooker » Cauliflower: cooking recipes in the oven, multi-cooker, in a frying pan, in batter, how to bake, stew, cook cream soup reviews

Cauliflower: cooking recipes in the oven, multi-cooker, in a frying pan, in batter, how to bake, stew, cook cream soup reviews

Cauliflower is a dietary vegetable with a delicate flavor and great nutritional value. The recipes for cooking cauliflower are varied: you can bake it in a preheated oven, stew in a slow cooker or fry with oil in a frying pan.

Boiled cabbage is in harmony with vegetables, meat, mushrooms. Fragrant herbs and dressings emphasize and enrich the taste of inflorescences.

Vegetable is valued not only for its excellent taste and dietary qualities, but also for its rich vitamin and mineral composition. Regular consumption can protect the body from many diseases, to diversify the diet.

Unlike the white variety, cauliflower does not cause gas formation, and its benefits for nursing mothers and as complementary foods have been studied since Soviet times.

Knowing how to cook cauliflower, you can create many culinary delights. Six tips will help preserve all the vitamins, reveal the rich taste of healthy dishes.

  1. Forks. Signs of fresh vegetable — bright green leaves without dark spots and damage, heavy and dense head. If there are dark spots on the fork, it should not be eaten. A spoiled vegetable can harm the body and cause intestinal poisoning.
  2. Soak. Before cooking forks disassembled into individual florets, soaked in salted water. This measure forces insects to crawl out.
  3. Cooking. Cooking time of cabbage in salted water should not exceed ten minutes. Otherwise, the inflorescences will become loose, lose most of the beneficial properties. You can also make frozen cauliflower — you do not need to defrost it before cooking.
  4. Dishes. Cook the inflorescences in an enamel saucepan. Aluminum and copper cookware adversely affect the taste of the product.
  5. Spices. Do not add to the inflorescences spices with a rich aroma and color. They can interrupt the delicate taste of «curly» cabbage.
  6. Sauce. Use lemon juice, sour cream, mayonnaise, olive oil or natural yoghurt as a dressing.

Culinary experiments with cauliflower do not take much time. Additional ingredients are almost always found in the refrigerator or at the nearest grocery store.

The following recipes will help you to prepare a tasty and healthy dish from curly inflorescences.

Features Those who think that vegetable dishes are boring and bland are simply not aware of the recipes for cooking cauliflower in a frying pan.

Juicy and nutritious, but moderately high-calorie dish of fried sausages with inflorescences will be a wonderful dinner for the whole family.

What it consists of:

  • head of cabbage — 500 g;
  • hunting sausages — 300 g;
  • eggplant — one piece;
  • carrots — 100 g;
  • onions —100 g;
  • dill — a bunch;
  • vegetable oil — 30 ml;
  • water — 100 ml;
  • salt.
  1. Divide the forks into florets, boil them in boiling water for five minutes.
  2. Eggplants shred in small cubes, generously sprinkle with salt. Leave on for 15 minutes, then rinse off the juice, dry.
  3. Cut the sausages into thin circles.
  4. Chop carrots and onions, fry in a saucepan.
  5. After five minutes, put the eggplant to them.
  6. After a couple of minutes, add the sausages and cabbage inflorescences to the saucepan. Stir and fry the ingredients for another ten minutes.
  7. Pour in water, salt, sprinkle with chopped dill.
  8. Cover and simmer until the water from the saucepan evaporates.

Features Proper nutrition is hard to imagine without first courses.

Rich and thick cauliflower cream soup does not belong to dietary dishes, but it has a pleasant taste.

What it consists of:

  • head of cabbage — 700 g;
  • potatoes — 250 g;
  • onion — one piece;
  • carrots — one piece;
  • butter — 30 g;
  • cream — 150 ml;
  • salt pepper;
  • water.
  1. Peel onions and potatoes, chop into cubes.
  2. Cut the carrots into thin half rings.
  3. Disassemble the forks into inflorescences.
  4. At the bottom of the pan fry the onions and carrots on a piece of butter.
  5. Then put the rest of the vegetables, add warm water. Salt, boil until the potatoes are soft.
  6. Leave a little broth in the pan, drain the excess liquid.
  7. When the vegetables have cooled slightly, chop them with a dipping blender.
  8. Pour in the cream, season with your favorite spices, salt.
  9. Stir the soup, heat it for another couple of minutes, but do not boil it.
  10. Decorate with greens, serve to the table with crispy crackers.

Features Diet recipes from fresh cauliflower are popular. For example, an omelette of vegetables, when onions, greens and tender buds are poured with a beaten egg, baked in the oven.

Lovers of hearty dinner, you can choose a recipe with cheese and milk, more nutritious and more delicious.

What it consists of:

  • forks — 300 g;
  • chicken egg — three pieces;
  • milk — one glass;
  • flour — one tablespoon;
  • cheese — 50 g;
  • salt;
  • vegetable oil for frying.
  1. Divide the cabbage into inflorescences, boil them in boiling water for seven minutes.
  2. In a separate container, beat the eggs with a mixer, gradually pour in the milk and add flour. Stir to a smooth consistency to avoid lumps.
  3. Boiled cabbage «blanks» cut into small pieces, fry until golden crust.
  4. Pour the egg mixture into the pan, cook for ten minutes under the lid.
  5. At the end, remove the lid, sprinkle with omelette with grated cheese, serve to the table.

Features Juicy burgers will not replace the meat dish, but they will add variety to everyday dinner.

For a crisp to appear, bake the cauliflower in an oven at 180 ° C.

What it consists of:

  • head of cabbage — 500 g;
  • onion — two pieces;
  • oatmeal flakes — 100 g;
  • flour — two tablespoons;
  • bread crumbs — 100 g;
  • sunflower oil — for frying;
  • salt pepper.
  1. Disassemble forks into individual inflorescences, boil for five minutes. Then drain the water, cool.
  2. Pour the oatmeal with boiling water, leave it for a short time — they must swell.
  3. In a blender, chop the onions and boiled cabbage pulp.
  4. Make stuffing. Combine vegetables, oatmeal and flour. Salt, pepper.
  5. Beat eggs into dense foam, add to mincemeat. Stir.
  6. Wet hands to form burgers, roll them in breading. Fry in a pan or grill on both sides, if desired — bake in the oven.

Features Delicious inflorescences inside turn out to be soft and tender, the batter evenly envelops each piece, and the cheese enriches the taste of the dish.

Making cauliflower in batter is simple; the process will take no more than 30 minutes.

What it consists of:

  • head of cabbage — 1 kg;
  • chicken egg — two pieces;
  • wheat flour — one glass;
  • cheese — 100 g;
  • oil — for frying;
  • salt pepper.
  1. Divide the forks into inflorescences.
  2. Boil them in boiling water for five minutes. Drop in a colander.
  3. Beat the eggs, add the flour, continuing to stir the dough until a homogeneous consistency. Salt and pepper.
  4. In a separate plate, rub the cheese. Then put it in small batches. Do not pour all at once, otherwise lumps may form.
  5. Dip the inflorescences in the dough, fry in sunflower oil until golden brown on both sides.

Features Chicken and vegetables in a slow cooker — the perfect combination for a tasty and healthy dinner.

What it consists of:

  • cabbage forks — 500 g;
  • chicken fillet — 300 g;
  • onion — one piece;
  • carrots — one piece;
  • sour cream — 150 g;
  • sunflower oil — 30 ml;
  • salt pepper.
  1. Grate carrots, finely chop the onion.
  2. Cut chicken fillet into small pieces.
  3. Brown the ingredients in Fry mode, setting ten minutes.
  4. Divide the forks into small inflorescences. Boil in boiling water for five minutes. Drop in a colander.
  5. Then add the cabbage to the multicooker bowl, pour in a glass of water. Salt, pepper, mix.
  6. Set the mode «Quenching» for half an hour.
  7. Five minutes before the end, pour sour cream into the bowl, mix, bring the dish to readiness.

Features Braised cabbage with cabbage beans is a light snack with a delicate creamy taste.

Good complement any side dish or main course.

What it consists of:

  • head of cabbage — 500 g;
  • green beans — 250 g;
  • onions — 100 g;
  • garlic — four cloves;
  • 20% cream — 300 ml;
  • cheese — 100 g;
  • greens — a bunch;
  • Italian herbs — 30 g;
  • salt pepper.
  1. Disassemble the cabbage forks into separate blossoms.
  2. If the beans are whole, remove the ends, cut them into strips 4 cm long.
  3. Cook in boiling water inflorescences and beans for five minutes. Drop in a colander.
  4. Chop onion into half rings, garlic — with plates. Fry in a drop of oil.
  5. Add the rest of the vegetables to the pan, simmer for ten minutes.
  6. Pour in the cream, cook for another five minutes.
  7. At the end of cooking, add the grated cheese and spices, warm the pan until the cheese melts.

Features Baked with sour cream, eggs and cheese cabbage turns nourishing, it can replace lunch.

Guests, having tried it, will definitely leave rave reviews.

What it consists of:

  • forks — 700 g;
  • chicken egg — two pieces;
  • Edam cheese — 150 g;
  • sour cream — 100 g;
  • garlic — four cloves;
  • salt.
  1. Boil inflorescences until half cooked, let drain excess water. Put them in heat-resistant form.
  2. Add the sour cream eggs, chopped garlic.
  3. Stir the mixture until smooth, salt and pepper.
  4. Pour the vegetables with sour cream mixture.
  5. Top with a layer of grated cheese.
  6. Send to the oven for half an hour.
  7. Serve hot portioned casserole.

Features Delicate and juicy cabbage in breadcrumbs will be an excellent snack for any meal. Hot will replace garnish for meat and fish dishes.

You can cook it in a frying pan or in the oven.

What it consists of:

  • head of cabbage — 500 g;
  • chicken egg — one piece;
  • bread crumbs — 100 g;
  • salt pepper.
  1. Head out into inflorescences.
  2. To make them softer, boil in boiling water for ten minutes.
  3. Throw in a colander, rinse with cold water.
  4. In a separate container, beat an egg.
  5. Put the breadcrumbs in another container.
  6. Dip the cabbage first into the egg mixture, then into the breadcrumbs.
  7. Put in the form, send to the oven for 20 minutes at 190 ° C.
  8. Serve with garlic sauce or sour cream, fresh herbs.

Features Healthy and tasty zucchini ragout with cauliflower is cooked quickly and easily. It fits into the diet of vegetarians and those who are on a diet, observe fasting.

For children, ingredients can be ground in a blender.

What it consists of:

  • head of cabbage — 400 g;
  • zucchini ― two pieces;
  • carrots — one piece;
  • onion — one piece;
  • tomato — two pieces;
  • Bulgarian pepper — one piece;
  • tomato paste — two tablespoons;
  • olive oil — 30 ml;
  • salt.
  1. Onions, chopped into small cubes, put on a preheated frying pan.
  2. Cut the carrot into half rings, send it to roast for five minutes.
  3. Chop the zucchini into cubes, add to the saucepan along with the tomato paste, close the lid.
  4. Head out into florets. Pepper chop arbitrarily.
  5. Put the vegetables in the pan, mix, cover with a lid.
  6. Simmer the stew for 20 minutes on low heat, stirring occasionally.
  7. At the end add the slices of tomatoes, favorite spices, and salt.
  8. Cook for another five minutes.

Features Lovers of gourmet snacks should master the step-by-step recipe for cauliflower and shrimp salad.

Vitamin dish with vegetables is suitable for any meal, does not harm the figure, if mayonnaise is replaced with a dietary dressing.

What it consists of:

  • peeled shrimp — 200 g;
  • head of cabbage — 300 g;
  • cucumber — one piece;
  • tomatoes — two pieces;
  • green peas — half a can;
  • mayonnaise — 100 g
  1. Boil the shrimp in salted water.
  2. Cabbage forks disassembled, boiled in boiling water for ten minutes. Put on a colander, cool.
  3. Chop the tomatoes into thin slices.
  4. Cut the cucumber into strips, drain the marinade from the peas.
  5. Combine all the ingredients in a salad bowl, mix, season with mayonnaise. Salt if necessary.

Choosing a way to cook cauliflower, remember one more trick: if you boil a vegetable not in water, but in boiled milk, the inflorescences will turn out much more tender in taste, they will retain the original color.

Especially for baby food. Cauliflower casserole: — boiled cauliflower, carrot, chicken fillet On a blender, beat everything separately.

Add some cream to the chicken breast (to remove dryness). In one cabbage there is white egg whites, in carrots — yolk. We lay out the heat-resistant dishes in layers: 1.file. 2. carrots.

3. Kapusta. Pour some cream. You can sprinkle with grated cheese.
Baby food, and my husband is delighted

Cauliflower eat almost all year round — freeze it so much that it is almost enough until the next harvest. Conveniently, it takes very little time to prepare it, especially since it is already cooked in my freeze.

I usually fry cauliflower. I do it very simply, first I prepare it — I put it in a bowl, add some salt and salt, add an egg and flour, dip it first into the egg, and then into the flour, or breadcrumbs.

But I do not bother, it still turns out delicious. I fry in a hot frying pan in butter. I spread the cabbage on it with separate scraps.

In between, I put finely chopped onions, but it happens that I do without it.

Galina Zilina, http: //xn--80avnr.xn--p1ai/%D0%95%D0%B4%D0%B0/%D0%96%D0%B0%D1%80% D0%B5%D0%BD % D0% B0% D1% 8F_% D1% 86% D0% B2% D0% B5% D1% 82% D0% BD% D0% B0% D1% 8F_% D0% BA% D0% B0% D0% BF% D1 % 83% D1% 81% D1% 82% D0% B0

I cook omelet faster. For this boiled inflorescences pour eggs with grated cheese.

Omelette is very tasty. A cheese adds notes of spice.

As for mashed soups, I do not use a blender to make them. Just boil cabbage and other vegetables and grind them through a grater. Add greens and cheese.

Yes, without it, I do not perceive cauliflower. I cook a little and serve.

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