Quick cauliflower dishes. Cauliflower

Many people know the vitamin value of cauliflower. After all, in terms of composition, it is even ahead of its white-headed sister. But few people love and cook it. After all, her taste is quite specific. That is why I have prepared for you a selection of simple and tasty recipes for dishes made from this healthy vegetable. By preparing dinner using these recipes, you will see that cauliflower can be tasty too.

When someone says they don't like to eat cauliflower, they are missing out. Indeed, in terms of its vitamin composition, it is a real storehouse of useful substances. You can grow it yourself in the garden, or buy it in the store. The main thing is to cook it tasty and correctly so that everyone likes it.

If you have never encountered growing cauliflower before, you are unlikely to recognize this vegetable in its natural habitat. In the garden beds, it resembles an ordinary head of cabbage rather than the same inflorescences that we are used to seeing on store shelves and in dishes.

So, if you decide to cook a healthy and tasty dish, then this article is for you. Stock up on the products on the list, we are starting our culinary journey!

1. Cauliflower casserole with cheese crust

To prepare this dish you will need a minimum of ingredients. However, it turns out very tasty, juicy, and, most importantly, healthy. After all, we will bake cabbage in the oven, with egg and cheese. Let's cook this delicious dish together!

Ingredients:

kilogram of cauliflower (weigh the inflorescences);
2 tablespoons flour;
5 tablespoons of mayonnaise (preferably homemade);
5 raw eggs;
hard cheese for sprinkling;
some breadcrumbs;
salt and ground pepper to taste.

Step-by-step description of the recipe:

1. Separate the inflorescences from the head. If your cabbage is large, then the buds can be cut into several parts. To eliminate bitterness and ease of preparation, they need to be blanched. Bring slightly salted water to a boil and boil the cabbage inflorescences there for about 10 minutes, until half cooked. Then drain the water.

2. Break the eggs into a bowl and stir until the color is uniform. There is no need to wait for strong peaks. Then add mayonnaise, ground pepper and, if desired, salt. I don't do this because mayonnaise already contains salt. Now it's the flour's turn. It also needs to be mixed into the mass.

3. Grease a baking sheet with a small amount of vegetable oil and sprinkle with breadcrumbs. Spread the blanched cabbage in an even layer and pour over the egg sauce. Now all that remains is to sprinkle the dish with grated cheese and you can put it in the oven. Bake at 200 degrees for about half an hour. The golden brown crust will tell you when it is ready.

4. A tasty, tender and very healthy casserole is ready and waiting to be served. But before that, it needs to be cut into portions and, if desired, decorated. Help yourself!

2. Cauliflower dishes - pizza

People who are on a diet and simply watching their figure know how badly they sometimes want to eat all sorts of “harmful” things. Inventive food lovers time after time come up with something new, light, but at the same time tasty. Now I want to show you how simple and tasty it is to make pizza from... cauliflower. Yes, yes, it’s really not at all difficult to do this, but the results are simply finger-licking!

Ingredients:

half a kilo of cabbage inflorescences;
2 eggs;
120 grams of grated cheese;
1 tomato;
oregano pizza sauce;
salt and spices to taste;
a little Mozzarella;
a few sprigs of basil.

Step-by-step description of the recipe:

1.First of all, let's prepare a kind of dough - the base for pizza. To do this, the head of cabbage must be divided into inflorescences. Cut them into several pieces and puree in a blender until they form fine crumbs. Then break one egg into it, add salt and pepper a little. Grate the cheese (leave a little for the top) and place in a common bowl. Mix everything thoroughly. When all the ingredients are mixed together, break the second egg here and mix again.

You may feel that the dough is too grainy. Don’t worry, because the eggs and cheese will do their job and after heating, they will stick the grains together.

2. Grease a springform pan or frying pan with oil (just a little) and lay out our cabbage dough. Spread with pizza sauce or any other tomato sauce. Grate cheese on top. At this stage, the semi-finished product can be considered ready and can already be sent to the oven. But also, for the best effect, we will decorate it with cheese and tomatoes.

3. Thinly slice the tomatoes and Mozzarella cheese. Decorate the top of the pizza with them, and also add a few sprigs of herbs. Place the mold in the oven, preheated to 200 degrees for 20 minutes. Cabbage cooks very quickly, especially when chopped. Therefore, as soon as the pizza looks like a finished dish, it can be removed from the oven.

4. Immediately after removing from the oven, the dish can already be served. So what do you think? Help yourself!

3. How to make cauliflower fritters

Your family demands a delicious afternoon snack, but you want to make it healthy too? Try frying these delicious cauliflower pancakes. They turn out juicy, fluffy and tasty. Even kids will love them.

Ingredients:

300 grams of cabbage inflorescences;
40 grams of flour;
a clove of garlic;
1 raw egg;
40 grams of hard cheese;
some greenery;
salt and spices of your choice.

Step-by-step description of the recipe:

1. Pour boiling water over cabbage inflorescences for 10 minutes. This will soften it up a little. Then cut into small pieces. You can also beat it with a blender.

2. Add grated cheese, flour, crushed garlic, salt and spices to the chopped cabbage. Break one egg there and add finely chopped herbs. Mix everything thoroughly until all ingredients are evenly distributed. There should be no egg clots or flour lumps left.

The dough is ready. You may find it too grainy, especially if you cut the cabbage with a knife. But don't worry, soon after dropping into the hot oil, the cheese will melt and the egg will “set.” This will bind all the ingredients together in a delicious pancake-like combination.

3. Heat oil in a frying pan (not too much). As soon as it sizzles, carefully spoon out the pancakes. This must be done in boiling oil, otherwise it will be difficult to turn them over. Fry on both sides until golden brown over medium heat.

4. Place the finished pancakes on a paper napkin, because excess fat is not included in our plans. Once the paper has absorbed the oil, the dish is ready to serve. They are very tasty to eat with sour cream. Help yourself!

4. Delicate creamy cauliflower soup

You can provide the whole family with a tasty and healthy lunch by preparing this delicious soup. Even when cooking time is limited, this recipe will help you out, because it does not take much time and effort. See for yourself.

Ingredients:

700 grams of cauliflower inflorescences;
half a carrot;
2 potatoes;
150 milliliters 11% cream;
a whole, unpeeled head of garlic;
medium bulb;
processed cheese;
salt, spices to your taste;
a little ground nutmeg.

Step-by-step description of the recipe:

1.Prepare a baking dish. It needs to be lined with parchment paper.

2. Cut each cabbage bud into pieces and place on parchment. Lightly salt and drizzle with a little olive oil.

3. Garlic, unpeeled, cut into 2 parts, crosswise.

4. Place two halves of garlic in the middle of the mold. When baked, they will give the cabbage a unique aroma. Place the cabbage in the oven at 200 degrees. Let it bake with the garlic until tender.

5. While the cabbage is in the oven, let's not waste time. Heat a little oil in a saucepan and fry finely chopped onion.

6. Once it is browned, add the coarsely chopped carrots and potatoes. The neatness of the pieces is not important, because we are preparing cream soup. This means that we will subsequently puree all the contents. Fry the vegetables for 5 minutes, then add salt and season.

7. Pour a small amount of water or meat broth over the vegetables. The liquid level should be slightly higher than the vegetables.

8. Meanwhile, the cabbage is already ready. Add it to the soup. Send the cheese here. Grind the mixture with a blender until it has a smooth and tender consistency.

9. Pour heated cream into the puree and boil for 1 minute.

Be sure to cover the pan with a lid while boiling. After all, puree soup splashes very actively when boiling.

10. The soup is ready. It can be poured into plates and served. You can decorate with cream, herbs and crackers. Bon appetit!

5. Video - cauliflower in batter

Be sure to try this delicious and easy cauliflower recipe. This is a worthy alternative to chips and crackers. After all, they leave the table like seeds. But at the same time it is many times more useful. Even kids will appreciate it!

Every housewife puzzles over how to diversify the table for her loved ones. At the same time, I want to please everyone, so that it is tasty, healthy and quick to prepare. I invite you to try these simple recipes that are easy to prepare and enjoyable to feed to your loved ones.

I wish you delicious and healthy dishes, cozy evenings at dinner and new victories in the kitchen! See you again!

Vegetables in the human diet are essential products. They make up proper nutrition, diets, provide vitamins and fiber for the body. Cauliflower, of course, is no exception and is a source of many beneficial substances. 100 grams of this vegetable contains 30 kilocalories. In addition to proteins, fats and carbohydrates, cauliflower contains a great variety of vitamins and substances that nourish the human body.

Cabbage contains phosphorus, which strengthens bones and improves metabolism.
Magnesium, which helps strengthen the nervous system, prevents the formation of kidney stones and normalizes blood pressure.
Selenium, which promotes hair and nail growth and strengthens the immune system.
Copper and iron, which significantly improve blood quality. Calcium and zinc, strengthening bones and the musculoskeletal system.
Sodium, which maintains water balance in the body, and manganese, which reduces the risk of allergic reactions.

In addition to useful substances, “curly” cabbage contains vitamins of groups A, B, C, E, K. PP, H and dietary fiber.

Dietary fiber cleanses the body, helps in the fight against excess weight and restores the microflora of the intestinal tract. But at the same time, despite many advantages, in some situations, cauliflower can cause damage to the human body.

This vegetable is contraindicated in large quantities for those who have diseases such as gout, high levels of uric acid, thyroid disease, kidney disease, with a tendency to allergies, hypertension, kidney disease and after undergoing operations in the chest and abdominal area.

Cooking recipes step by step with photos

With different heat treatments of cauliflower with this vegetable you can create a wide variety of different dishes. Such dishes are perfect for diets, attempts to lose weight, during fasting, and simply when eating healthy (you can find out more nuances about dietary recipes from cabbage). Let's take a step-by-step look at a few photos of how to simply and deliciously prepare dishes from cauliflower, and what can be made from it quickly.

Soup

This recipe is perfect for those who fast, as well as for vegetarians.

This recipe for curly vegetable soup will be very tasty and tender.

You will need the following ingredients for preparation:

Cauliflower (1 piece).
Potatoes (2-4 pcs).
Carrots (1 piece).
Onions (1-2 pcs).
Canned corn (1 package 200-250 g), can be replaced with canned peas.
Vegetable oil (50 g).
Salt to taste.
Herbs and spices to taste.

Preparation:

First you need to peel, wash and cut the potatoes into cubes.
Throw it into 2.5 liters of boiling water.
While cooking the potatoes, peel and wash the onions and carrots, then grate the carrots on a coarse grater.
Fry the onions and carrots: throw the ingredients into a heated frying pan with vegetable oil and fry, stirring, for 5 minutes.
Wash and separate the cabbage into florets.
When the potatoes are ready, mix the corn, inflorescences and frying in a saucepan, add salt, add spices and leave to simmer over low heat for about 5 minutes.
After preparing the soup, let it brew for 5-10 minutes and serve with sour cream and herbs.

You can find out more about cauliflower soup recipes.

We suggest preparing cauliflower soup according to the video recipe:

Salad

The peculiarity of such a dish as a salad is that the ingredients do not require special heat treatment; the vegetables can simply be chopped in a certain way. To prepare a low-calorie cauliflower salad: the following components are required:

400 g cauliflower.
Cherry tomatoes (6-8 pcs).
Cucumber (2 pieces).
Bell pepper (1 piece).
1 clove of garlic.
A couple of sprigs of parsley.
1-2 tbsp. spoons of lemon juice.
3-4 tbsp. spoons of olive oil.
Salt to taste.

Preparation:

Cut the cucumbers and pepper into cubes (after clearing the pepper of seeds), cut the tomato into quarters.
The cauliflower must be washed, divided into inflorescences and crushed in a blender to the consistency of coarse crumbs.
After this, put all the ingredients in a salad bowl, mix and let the salad soak for 10 minutes.
The light vitamin salad is ready.

This salad will bring great benefits to the body and saturate it with vitamins.

You can learn how to prepare various cabbage salads.

We suggest preparing cauliflower salad according to the video recipe:

Cream soup

For those who are not a fan of traditional soups, cream soup is a great way out. Quick to prepare, this soup is very tasty and healthy.

For the dish you will need:

300 grams of cauliflower.
Medium sized potatoes (4 pcs).
Medium-sized onions (2 pcs).
A clove of garlic.
Fresh parsley (5-6 sprigs).
200 ml cream.
1 tbsp. spoon of butter.
Bay leaf (1 leaf).
Salt and pepper to taste.
About a glass of water.

Preparation:

Cut the peeled potatoes into small pieces, the onion into half rings, divide the cabbage into inflorescences, separate the parsley from the stems, peel and chop the garlic.
Chop the parsley along with the garlic, heat the butter in a saucepan and fry the onion in it until transparent (over medium heat), and then add salt and pepper.
Add potatoes to the pan and after 2 minutes add water and bring to a boil.
Then add the bay leaf and simmer over low heat for 10 minutes.
Remove the bay leaf and pour in the cream, add the cabbage at the same time as the cream and, without letting it boil, cook for 10-15 minutes (until the cabbage is ready).
After cooking, blend the soup in a blender to a puree consistency.
Sprinkle the dish with chopped parsley and garlic.

Creamy cauliflower soup turns out very tender and nutritious.

We suggest preparing cauliflower cream soup according to the video recipe:

Fried in batter for main course

Cauliflower, head.
3-5 eggs.
2-4 tbsp. spoons of flour.
One and a half teaspoons of salt.
Half a teaspoon of ground pepper.
Vegetable oil (100-150 ml), can be replaced with butter.

Preparation:

Cut a head of cabbage crosswise along the stalk, boil it in lightly salted water for 7-8 minutes, strain.
For the batter, beat the eggs with the remaining salt and pepper, gradually adding flour and stirring until smooth.
Cut the cabbage into pieces of suitable size, dip in batter and fry in a frying pan heated with oil until golden brown on all sides. Bon appetit!

To prepare such a dish, you can also use breadcrumbs (read about how to cook a vegetable in breadcrumbs). They can be added to the batter. This will make the cabbage crispy.

You can learn more about resisting cauliflower in batter, and read about how to do it in a frying pan.

We suggest preparing cauliflower in batter according to the video recipe:

Vegetable side dish

You will need:

Cauliflower.
Butter.
Salt.
Greenery.

Preparation:

Split the cabbage into florets, rinse and...
Sprinkle boiled cabbage with herbs and pour melted butter - ready!

You can find out more about the cauliflower side dish.

Korean snack

A spicy-sweet snack with a wonderful aroma.

For the recipe you will need:

1 kg cauliflower.
Bell pepper (3 pieces).
Hot pepper (2 pieces).
One carrot.
Head of garlic.
Liter of water.
A bunch of parsley.
A teaspoon of coriander.
200 grams of vinegar (9%).
50 grams of vegetable oil.
2 tbsp. spoons of salt.
150 grams of sugar.

Preparation:

Boil the cabbage inflorescences and let them cool.
Peel and wash the carrots.
Add sugar, salt, butter to a saucepan with water, then boil.
Grate the carrots, cut bell peppers without seeds into strips, and cut hot peppers with seeds into rings.
Chop the garlic and chop the herbs.
After the marinade boils, add all the ingredients and cabbage, mix thoroughly and keep cool for 12 hours after cooling.
The appetizer is ready.

Read about how to cook cauliflower in Korean.

We suggest preparing Korean-style cauliflower using a video recipe:

What else can you cook and how can you do it in a simple way?

If lenten and vegetarian recipes are too low in calories, bland, not nutritious enough, or you just want meat, then you can simply add some more ingredients to the ones described above.

Soup can be cooked with meat, or with champignons or shiitake mushrooms (you can learn more about cabbage soups).
IN salad You can easily add other vegetables and herbs. For example, basil, celery, and arugula will add an unusual taste to the salad. For vegetables, you can add zucchini or eggplant - the salad will immediately add calories and taste (you can find out more about salad recipes).
Ready cream soup It’s a good idea to add fried champignons with croutons, and bacon – fried or dried – is ideal for battered cauliflower.

As for the cauliflower side dish, it can be served with both meat and fish. There are a huge number of options for preparing cauliflower – you can safely experiment.

How to serve?

Serving your culinary creation is not difficult.

Soups can be decorated with chopped herbs and croutons, salads with thick balsamic sauce or sour cream sauce.
Basil, dill and arugula leaves are ideal for decorating hot dishes.
Cauliflower dishes, especially hot ones, can be sprinkled with grated cheeses, this will add flavor and look aesthetically pleasing.
Walnuts, pine nuts and hazelnut crumbs look beautiful in salads.

Cauliflower is not only a storehouse of nutrients, it is not only very nutritious and, at the same time, low in calories, it is incredibly tasty when prepared correctly. Now we know what can be prepared “quickly” and deliciously. Trying, cooking, looking at cauliflower dishes and eating them is a real pleasure.

Looking forward to summer, many dream of seeing new season cauliflower on their table. This vegetable is extremely healthy, and when prepared skillfully it also has an excellent taste. Doctors recommend including it in your diet more often, but we are ready to teach you how to cook cauliflower and serve it as a side dish or as a main dish.

Do you know how much benefit there is in a humble head of cauliflower? It is a storehouse of vitamins and microelements. It contains copper and phosphorus, iron and fluorine, calcium and magnesium. In terms of the content of vitamins C and A, the vegetable is confidently ahead of the well-known lemon.

Cauliflower is a dietary product. But despite this, it can be cooked very tasty.

The value of cauliflower, from which you will learn how to prepare a side dish using simple recipes, also lies in its low calorie content. There are only about 30 kcal in 100 grams of product. This means that you must cook it and include cauliflower dishes in your diet if you want to lose weight without harm to your health.

The unique quality of cauliflower is its low fiber content. Typically, other vegetables are rich in this substance, but this may limit their consumption if there is a history of gastrointestinal problems. 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 tasty and tender cauliflower

Now let's move on to practical tips with which you will learn how to cook this healthy and nutritious vegetable. Let's start with recommendations for choosing a product that should be fresh in order to transfer all the beneficial substances to your body as much as possible.

The freshness of cauliflower is evidenced by its leaves. They should be bright green and firm. The inflorescences should be snow-white and tight. Dark spots on the surface of the head of cabbage indicate that the cabbage has begun to deteriorate.

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

After this, you can begin the cooking process. As a rule, for almost all recipes the vegetable usually needs to be boiled first. If you want to preserve the snow-white appearance of the cabbage when boiling, then add a little granulated sugar to the boiling water. The absolutely amazing taste of the dish is guaranteed when using mineral water for boiling. Boiled cauliflower can then be fried or stewed or even baked in the oven. By the way, cauliflower is very good when pickled or salted, so we advise you to prepare it for the winter.

If you just want to cook a dish from a raw product, then choose a recipe and get started.

Simple, quick and tasty preparation of “Syrian cabbage”

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

Let's start with the simplest ones, but despite this, they do not lose their relevance. Perhaps the secret to the popularity of these recipes lies in the amazing taste that cabbage will certainly delight you with if you get the hang of cooking it.

Pickled cauliflower with a spicy, spicy taste will not leave you or your guests indifferent.

Vitamin salad with nuts

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

1 head of cauliflower;
1 large bunch of greens;
100 g nuts;
mayonnaise (sour cream) for dressing;
salt.

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

Choose greens to your taste and chop them. Depending on what herbs you use: dill, parsley, cilantro or others, the taste of the salad will change.

The nuts need to be roasted and then crushed in a mortar to form small pieces. Choose nuts according to your preferences.

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

Hearty treat in batter

Kids will love cauliflower fried in batter.

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

1 head of cabbage;

and for preparing the batter:

1 egg;
60 ml liquid;
flour;
spices.

First you need to boil the vegetable in salted water, disassembling it into inflorescences. After this, we make the batter: mix the egg and liquid thoroughly and begin to gradually introduce flour until the mixture acquires the consistency of thick sour cream. Add salt and spices to taste.
Now all that remains is to dip the boiled inflorescences in the batter and quickly fry in a hot frying pan with heated oil. As a result, the cabbage will become rosy and appetizing. It can be served as a side dish, and coated with sour cream, cauliflower in batter can become an independent dish.

Casserole of tender inflorescences

Now let's move on to more complex recipes. If you enjoy a variety of casseroles in your home, then you will probably love this recipe. Having prepared the dish correctly, you can offer it as a side dish or use it as a main dish. To prepare you need to take:

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

Everyone will appreciate this dish.

While the cauliflower is cooking, grate the cheese and cut the ham into strips or cubes. Place half of the boiled cabbage in a baking dish, place ham on it, then cheese, and then again a layer of cabbage. You can sprinkle the dish with breadcrumbs on top.

Bake the dish in the oven at 200 degrees for 20 minutes. Then remove from the oven and pour in a mixture of eggs mixed with milk. Put the dish back in the oven and cook until done for ten minutes. Serve to the table, garnished with your favorite greens. This recipe can be modified by adding mushrooms or other products instead of ham.

Nutritious diet soup

When exploring cauliflower recipes, don't miss this one. With its help, you can quickly cook a light, tasty and healthy soup for your family. For this we need the following products:

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

If you have ready-made chicken broth, you can immediately make minced meat, because we will have soup with meatballs. To do this, we twist the raw chicken meat, and then pass it through a meat grinder and cauliflower. The inflorescences must first be blanched and dried.

Quick to prepare and very tasty soup

Add ginger, protein, soy sauce, salt, spices to the minced chicken fillet and cauliflower and mix thoroughly. Form meatballs and roll them in breadcrumbs. Carefully place the finished balls into the boiling broth and cook until tender. As soon as the meatballs float to the surface, the soup is ready. You can supplement the recipe by adding potatoes, carrots, onions and herbs to the soup.

Delicious and tender gratin

Finally, we’ll tell you about one more recipe and teach you how to cook a luxurious French cauliflower gratin. You can serve it to the holiday table both as a side dish and as an independent dish.

A simple but very tasty and beautiful dish

To prepare you will need simple ingredients:

1 large head of cabbage;
0.5 l of milk;
0.2 l cream;
150-200 g cheese;
5 cloves of garlic;
butter;
breadcrumbs;
salt, pepper and nutmeg.

We start preparing the dish by boiling the cauliflower inflorescences in milk mixed with water in a 1:1 ratio. Dip the cauliflower into boiling salted liquid for a few minutes, and then drain it in a colander. While it cools, prepare the remaining ingredients.

Grate the cheese, mix half of it with cream, nutmeg and garlic, passed through a press. Then place the cabbage in a mold previously greased with butter. Now pour the mixture of cheese and cream on top of our cabbage.

We send the form with the yummy to the oven. The gratin is prepared for ten minutes at a temperature of 180-200 degrees. After that, take out the mold, sprinkle with breadcrumbs and the remaining cheese. Then put it back in the oven and bake for another 5-10 minutes to form a golden, delicious crust. Voila, the dish is ready.

dietdoctor.com

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.

jamieoliver.com

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.

foodnetwork.com

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 directions. 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.

jamieoliver.com

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.

jamieoliver.com

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.

spoonforkbacon.com

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. Place the chopped onion there and, stirring occasionally, fry for 5 minutes 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.

steamykitchen.com

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.

picmia.com

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.

geniuskitchen.com

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.

feastingonfruit.com

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.

White cabbage is in incredible demand among housewives, but its sister cauliflower has practically no authority, despite the fact that it is no less healthy and nutritious in its composition. But you can prepare a lot of delicious and healthy dishes from cauliflower: salads, soups, casseroles, main courses. Just like white cabbage, it can be pickled, salted, or preserved. It can surprise you with its taste even if you prepare it in the simplest way. This is exactly the method I want to offer.