Many people know vitamin value 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 delicious recipes 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, he loses a lot. After all, in my own way vitamin composition This 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 healthy and tasty dish, then this article is for you. Stock up on the products on the list, we are starting our culinary journey!

Menu:

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 tray with a small amount vegetable oil and sprinkle breadcrumbs. Spread in an even layer blanched cabbage and fill 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. Tasty, tender and very healthy casserole ready and waiting to be served. But before that you need to cut it into portioned pieces and, if desired, decorate. 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 place 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 delicious pancakes from cauliflower. 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 a 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 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

Delicious and healthy lunch You can provide for the whole family 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. Add a little salt and pour 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 little water over the vegetables or meat broth. 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.

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 regular 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 heavy 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. 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 into the batter, transfer to hot oil and fry until golden brown crust, turning over periodically.

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.

Transfer the finished cabbage to paper towel to drain excess fat. Salt, sprinkle 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 to vegetables tomato paste 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 to a boil salt water in a large saucepan. Place lasagna sheets into pan one at a time and cook until al dente according to package instructions. Place the sheets in a colander to drain. Then brush them with the remaining olive oil.

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

Take a baking dish approximately 20 x 35 cm. Grease it with ¼ cup of tomato sauce. Place 4 lasagna sheets on top, trimming off any excess. Top them with ¹⁄₂ ricotta mixture, ¹⁄₂ cooked cauliflower, ⅓ tomato sauce mixture, ⅓ grated mozzarella and ⅓ grated Parmesan. Cover with three lasagne sheets, repeat filling and cover with remaining sheets. Place on top 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 cheese Cheddar;
• 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 bread crumbs with chopped thyme leaves, almond petals 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. Add the chopped onion and fry for 5 minutes, stirring occasionally, until it softens.

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

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

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

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

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. IN large saucepan Place the cauliflower, disassembled into florets, bay leaf, thinly sliced ​​garlic and lemon pepper.

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.

Vegetable season is a real joy for gourmets around the world. Cabbage, peppers, tomatoes, cucumbers - the abundance of products allows you to greatly diversify daily menu without spending a lot of money.

While enjoying natural gifts, do not forget that it is a good idea to make preparations. - Very good snack for every day, will be a help in the cold season, and will give all the colors of summer, when you especially want something tasty.

But while the season is in full swing, you can try the recipes of the most variety of dishes: cauliflower casserole, cauliflower soup, vegetable soup chick with cabbage, fried inflorescences with egg, cheese or even stew…. Tasty and very juicy cauliflower, the recipes for which include dozens of delicious dishes, is as good as usual everyday table, and on holidays.

Cauliflower Casserole

Cauliflower casserole - recipes for everyone who is just starting to explore the magical world of cooking. Preparing the product is simple, easy and very pleasant. So, cauliflower casserole, ingredients:

• 1 small onion;
• 1 sweet pepper;
• 1 large potato;
• 2 chicken eggs;
• 1 glass of milk or cream;
• Salt, spices - to taste.

Cauliflower casserole recipes can be supplemented with any product: meat, cheese, vegetables or sausage. Having tried classic version, you can diversify your menu by preparing a new delicious dish every day. Cauliflower casserole, preparation:

1) rinse and peel all vegetables;

2) turn on the oven at 150 C;

3) cut the onion into half rings, potatoes thin slices, pepper into strips, and disassemble the cabbage into small inflorescences;

4) place in layers in a greased form (any oil): potatoes, onions, peppers and cabbage;

5) beat 2 eggs with milk, salt and pepper. Pour over the vegetables and place in the oven.

The cauliflower casserole takes about 30-40 minutes to prepare. Ready dish You can sprinkle a little cheese and put it in the oven until browned.

Cauliflower soup

To make cauliflower puree, simply boil it and puree it in a blender. But it’s better to make cauliflower puree soup - a simple and very easy dish that your kids will definitely love. Ingredients:

• 1/2 cauliflower;
• 1 small carrot;
• 1 potato;
• 1/2 cup cream;
• 0.5 liters of vegetable or any other broth;
• Salt, spices - to taste.

Like all cauliflower dishes, the soup has incredible delicate taste and aroma. How to make pureed cauliflower soup:

1) Wash and peel all vegetables, cut all products as desired;

2) Heat the broth in a saucepan, add all the vegetables, season with salt and pepper. You can add a little butter;

3) As soon as all the vegetables are boiled, pour part of the broth into a separate bowl and puree the vegetables with a blender.

Place the cauliflower puree soup again, add the broth to the desired thickness, heat through, pour in the cream and taste for spices. When the cream is poured in, there is no need to bring the soup to a boil. Everything is ready and can be served. Cauliflower dishes – best lunch for everyone who cares about health! If you know how to cook cauliflower, you can make not only puree soup, but also regular vegetable soup.

Vegetable cauliflower soup

If you decide to make cauliflower soup, you will need the following ingredients:

• 1 small head of cauliflower;
• 1/2 fork white cabbage;
• 1 carrot;
• 1 small onion;
• 1 potato;
• 2 liters of water;
• Salt, spices - to taste;
• A little oil for frying.

If you don’t know how to cook cauliflower yet, don’t worry! It's very simple. So, vegetable cauliflower soup, recipe:

1) Peel and rinse vegetables;

2) Cut the onion into cubes, grate the carrots;

3) In a saucepan, fry the onions and carrots until very hot. small quantity oils;

4) Add thinly sliced ​​“noodles” to the fry white cabbage, sliced ​​potatoes and cauliflower disassembled into florets;

5) The cauliflower soup recipe will taste better if it is flavored with dry aromatic herbs. As soon as the soup boils, season it with salt and spices, simmer for 7-10 minutes until the cabbage and potatoes are ready and turn off.

If you want to make not just soup, but creamy cauliflower soup, when ready, puree the food in a blender and then warm it up a little. You want the creamy cauliflower soup to be more delicate - feel free to add a little cream, shrimp or slices of chicken.

Cauliflower in the oven: a nutritious dinner in 25 minutes!

Cauliflower in the oven - best dish, if you have unexpected guests! What you need in the recipe for cauliflower in the oven with minced meat:

• 1 small onion;
• 1/2 head of cauliflower;
• 200-300 gr. any minced meat;
• 1/2 cup sour cream;
• 1/2 cup mayonnaise;
• 1/2 cup grated cheese;
• 1 cup broth;
• Herbs, spices - to taste.

Delicious cauliflower, the recipes for which are incredibly varied, will turn out even more flavorful if you first pour boiling water over it and then disassemble it into small inflorescences, and add a little fresh, finely chopped herbs to the minced meat.

Cauliflower in the oven, preparation:

1) Place washed and disassembled cauliflower in a layer on the bottom of a greased form;

2) Turn on the oven at 200 C;

3) Place a very thinly chopped onion on top (if you don’t like it, you don’t have to add it);

4) Season the minced meat with sour cream, stir until smooth and place in a layer on the onion;

5) Cover the minced meat with another layer of cauliflower;

7) Place the pan in the oven for 20 minutes. Then sprinkle with cheese and bake for another 5 minutes.

A wonderful recipe for cauliflower in the oven can be changed: add potatoes or completely remove the minced meat, flavor the dish with sweet pepper or boiled meat.

Cauliflower with egg

Usually a recipe for cauliflower with eggs only makes you smile: what’s so complicated about that? But properly cooked cauliflower with an egg is an aromatic, delicious dish that literally sweeps off the plate! So, what is needed for the recipe:

• 1 head of cauliflower;
• 3 chicken eggs;
• 90 ml milk;
• Salt, spices - to taste;
• Cooking oil.

You shouldn’t be surprised by such an exact amount of milk: when exactly 30 ml of liquid is taken for each egg, beating results in the best consistency of the product, perfect for both batter and omelet.

Recipe for cauliflower with eggs, preparation:

1) Rinse the cauliflower under running water;

2) Dry the fork and disassemble it into inflorescences (you can cut the largest ones);

3) Beat eggs with milk very well, season with spices;

4) Dip each piece of cabbage into eggs, then place in a frying pan heated with oil and cook for 7-10 minutes.

There is a second option: place washed and chopped cabbage in a frying pan, pour in a mixture of eggs, milk and spices, cover with a lid and cook for 10 minutes over low heat. Children really like this cauliflower with eggs. Try it, maybe this simple option will be the best for you.

Cauliflower with cheese

How to fry cauliflower with cheese? It's simple! You'll need:

• 1/2 fork cauliflower;
• 250 gr. grated cheese;
• Spices - to taste;
• Cooking oil.

Cauliflower with cheese will be much tastier if you combine several types of cheese! Try this recipe for cauliflower with cheese, your family will definitely like it. So, preparation:

1) Peeled, washed and cut into florets of cauliflower, dry it well, blanch for 5-7 minutes, dry a little again;

2) Heat the oil in a frying pan, lay out all the cabbage, heat for 8-10 minutes with constant stirring, season with spices and add all the grated cheese;

3) Turn off the heat, quickly stir the food and serve immediately.

Cauliflower with cheese is good both hot and warm. If you want, the recipe for cauliflower with cheese can be supplemented with fresh herbs, pressed garlic or dry herbs. Seasonings should be added just before the end of cooking.

Roasted cauliflower

Don't know how to deliciously fry cauliflower? Of course with breadcrumbs! For this you will need:

• 1 small fork of cauliflower;
• 2-3 chicken eggs;
• 2-3 tbsp. l. breadcrumbs;
• Oil for frying;
• Spices - to taste.

Of course, many housewives prefer to deep-fry the food, but if you are watching your figure, you need to know how to fry cauliflower in a small amount of fat. So, how to deliciously fry cauliflower:

1) Boil the cauliflower, washed and divided into inflorescences, for 5-7 minutes in boiling water, dry;

2) Beat eggs with 1/2 cup cold water and spices, pour crackers into a bowl;

3) Dip each piece of cabbage in eggs, then in breadcrumbs and fry until golden color in a frying pan with oil.

Try it! Now you know how to fry cauliflower and get quick dish without extra costs. Moreover, you can add a little cheese, fry additional shrimp and get an excellent meal!

Cauliflower Stew

Vegetable stew with cauliflower can be like a separate dish, so great side dish. You can make cauliflower stew with any ingredients, for example:

• 1 head of cauliflower;
• 1 bunch of Chinese cabbage;
• 1 zucchini;
• 1 onion;
• 1 eggplant;
• 1 sweet pepper;
• Salt, spices, herbs - to taste.

The more ingredients, the tastier it turns out vegetable stew with cauliflower. Before cooking, you should wash and peel all vegetables. You can cut products into any arbitrary shape. The main thing is to try to cut the same.

Then you need to pour oil into a saucepan, gradually add all the vegetables, fry and cook until completely soft. Lastly, the most important ones are added delicate ingredients: Chinese cabbage and cauliflower. There are no special cooking rules, but if you see that the cauliflower stew is a little dry, add a little broth or plain boiled water.

Before finishing cooking (the dish cooks for about 25-35 minutes), season the dish with salt and pepper. By following simple rules, you can always quickly make vegetable stew with cauliflower and quickly feed your family delicious food dietary dish. Bon appetit!

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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 makes you happy. 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 dietary product. But despite this, it can be cooked very tasty.

The value of cauliflower, from which you will learn 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 illnesses 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 advice, 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 you can cook a lot from cauliflower wonderful dishes, 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 salty 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 cabbage when boiling, then add a little to the boiling water. granulated sugar. The absolutely amazing taste of the dish is guaranteed when used for boiling mineral water. 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 raw product, then choose a recipe and get down to business.

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 amazing taste, which cabbage will certainly delight you with if you get the hang of cooking it.

Pickled cauliflower with spicy pungent taste will not leave you or your guests indifferent

Vitamin salad with nuts

Let's start with interesting dish, in which the maximum benefits of the vegetable are preserved. 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.

For cooking you can use raw cabbage. 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 add flour until the mixture reaches the consistency 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 on hot frying pan with hot 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 will quickly cook for homemade easy, tasty and healthy soup. 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 submit it to festive 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. 1 large head of cabbage;
2. 0.5 l of milk;
3. 0.2 l cream;
4. 150-200 g cheese;
5. 5 cloves of garlic;
6. butter;
7. breadcrumbs;
8. 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 in the oven again and keep it for another 5-10 minutes to form a golden brown color. delicious crust. Voila, the dish is ready.

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

The process of preparing cabbage will become even more tempting if you understand beneficial properties cauliflower.

Cauliflower is a source of vitamins C, A, D, E, K, H, as well as carbohydrates, fiber, polyunsaturated and organic acids, mineral salts, etc. Rich in B vitamins, so necessary for proper brain function, nervous system and general condition of the body.

Cauliflower is perfectly absorbed by the body, because the fiber in its composition has a rather thin and delicate structure, which is easily digested and does not irritate the mucous membranes. gastrointestinal tract. Cauliflower is one of the first and the best complementary foods for babies, which supplies useful substances, prepares the body for further gradual intake of types of food.

Cauliflower is a dietary and low-calorie product; in addition, it contains tartronic acid, which prevents the formation of fat cells and sugar.

How to cook fresh cauliflower?

Cauliflower can be fried, baked, boiled, and can be used to prepare many dishes. Everyone has known stewed cabbage for a long time, but you just have to show your imagination, and dozens of them will appear on your table various dishes from cauliflower, differing in the method of preparation and flavor shades.

The easiest option is to boil the cauliflower in salted water, drain the water, and then pour in butter. In this delicious and hearty dish Lots of vitamins are preserved!

In order to be able to get valuable vitamins in winter, and also enjoy the taste fresh vegetables, they have simply been frozen since the fall. Many people are interested in the question of how to cook frozen cauliflower? Everything is very simple. In principle, the process of preparing cauliflower in batter remains the same, but there are some peculiarities.

First of all, it is worth remembering that cabbage is frozen after dividing it into inflorescences. So, when you take a portion of cabbage out of the freezer, you should not defrost it. It is advisable to immediately pour it into the pan, after rinsing it with lukewarm water.

Next, pour warm water over the cabbage, covering the top, and place on high heat. As soon as 3-4 minutes have passed from the start of boiling (this is how long it takes to cook frozen cauliflower), the pan can be removed, the water drained, and the cabbage placed in a colander.

Boiled hot cauliflower can also be crushed with grated hard cheese, achieving an elegant and delicate taste vitamin vegetables.

Boiled cauliflower recipe

For this recipe you only need:

• Cauliflower - 1 kg
• Water - 500 ml
• Salt - to taste

Salt the water and bring to a boil, add the cabbage disassembled into inflorescences and cook over low heat for 15 minutes, covered, until the cabbage is ready. Check readiness with a fork; it should go into the cabbage easily. Drain the water and season the cabbage with herbs as desired.

To make the dishes as healthy, tasty and beautiful as possible, before cooking cauliflower, it must be prepared:

1. The head is divided into inflorescences, placed in a vessel and washed.
2. Thick shoots are cut in half, and any dark spots on the inflorescences are removed.

The cabbage is ready for cooking and used according to the recipe.

Fresh cabbage, like frozen cabbage, can be boiled, fried, baked... there is practically no difference in preparation. But we will tell you some secrets of cooking frozen cabbage.

Roasted Cauliflower Recipe (Frozen)

Cauliflower is also excellent dish during fasting. To get a simple dish in the form fried cabbage, we need:

• Cauliflower - 500 gr.
• Water - 300 ml.
• Salt, pepper - to taste
• Sunflower oil (or butter) - 50 gr.
• Flour - 1 tbsp. l.

To get delicious lean cauliflower, boiled in salted water, you just need to pour it into a frying pan, where you have previously poured sunflower oil and add flour. Everything mixes together and good taste healthy dish guaranteed.

Battered cauliflower recipe

You can prepare cauliflower in batter from either fresh or frozen inflorescences. The separated inflorescences are immersed in salted boiling water for 10-15 minutes. Determine the readiness of the cabbage using a fork: the cloves easily fit into the pieces of vegetables, which means it’s ready! Next, put it out of the pan in a colander so that excess liquid is removed.

Cauliflower batter is made from eggs, flour, salt and herbs. There are many recipes for making batter, here is one of them.

For 1 kg of cauliflower:

• Chicken egg - 4 pcs.
• Flour - 2-3 tbsp.
• Salt, pepper - to taste
• Greens - to taste

Add herbs and salt to the beaten eggs, and then gradually stir in 3-4 tablespoons of flour, making sure that the batter thickens well. Warm inflorescences are coated in batter and placed in a frying pan. Cauliflower is fried in a frying pan with vegetable oil until golden brown appears.

Knowing how to cook cauliflower deliciously, you can enjoy your food and at the same time saturate your body with valuable vitamins and substances. After all, cauliflower has a general strengthening effect, naturally strengthening the immune system, increasing the body’s resistance to various viruses and infections.

An important property of cauliflower is its anti-carcinogenic effect, that is, the ability to inhibit and prevent the formation of cancer cells.

Cauliflower is recommended for people suffering stomach diseases, since its use stimulates the intestines, normalizes the process of bile discharge, and renews stomach cells. Cabbage promotes the healing of lesions on the surface of the mucous membranes; it is useful for people suffering from hemorrhoids, as the substances in the product alleviate the condition.

Especially for
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