Cauliflower is beautiful, tasty and healthy. From it you can cook a lot of amazingly appetizing dishes, one of which is braised cauliflower. Moreover, this product is in perfect harmony with almost all the ingredients and, by varying cabbage with various spices, herbs, vegetables, meat products, legumes, mushrooms, you are able to create new interesting dishes each time.
Cauliflower Stew - General Cooking Principles
Fresh cauliflower and frozen is also excellent for stewing. Fresh cabbage is pre-rinsed and divided into inflorescences, the frozen one is simply spread in a bowl and allowed to freeze at room temperature.
Depending on the recipe, cauliflower inflorescences are either first boiled until half cooked in slightly salted water, or slightly fried, or used without prior heat treatment. Cauliflower can be boiled both in water and in broth or milk. Boiled in milk, it turns out especially beautiful and soft.
Cabbage can be extinguished elementary, seasoned with spices and salt, bay, for example, sour cream, sauce or plain water, broth. But you can make a full-fledged, hearty dish out of it by adding potatoes, zucchini, eggplants, tomatoes, carrots, onions, beans, and peas. It is also tasty with meat, chicken, minced meat, mushrooms, sausages, sausages. Perfectly combines cauliflower with cheeses, soft spices, greens.
In any case, whatever foods are used in the preparation of the dish, the cauliflower stew turns out to be delicious, healthy and beautiful.
1. Stewed cauliflower with tomatoes and cheese
Ingredients:
• half a kilo of cauliflower;
• two large fleshy tomatoes;
• 100 grams of cheese;
• 2 pinches of salt;
• spices;
• sunflower oil.
Cooking Method:
1. Divide the head of cabbage into medium sized inflorescences. 2. Rinse the tomatoes, cut at the base, put in boiling water for a minute or two. Remove the skin, cut the pulp into cubes.
3. Pour 2-3 tablespoons of oil into a deep frying pan, heat up.
4. Sprinkle your favorite spices, lightly fry until lightly flavored.
5. Put the prepared cauliflower in the pan, fry until golden brown.
6. Add tomatoes, salt to taste, mix.
7. Fry the vegetables until the tomatoes do not let the juice.
8. Cover the pan, simmer the dish on low heat for about 20 minutes.
9. Stir the ready-made cauliflower, sprinkle with grated cheese on top and leave, without stirring, under the lid for another 3-4 minutes until the cheese is melted.
2. Stewed cauliflower in sour cream
Ingredients:
• 700 grams of cauliflower;
• onion;
• small carrots;
• two hundred grams of sour cream;
• turmeric, curry, salt;
• vegetable oil;
• greenery.
Cooking Method:
1. Boil cauliflower disassembled into inflorescences in slightly salted water within 5 minutes after boiling.
2. Peel and chop the onions and carrots: onion with thin quarter rings, carrots into strips. Fry both ingredients until softened in vegetable oil.
3. Add the cabbage, spices, salt, stir in the ruddy frying. Fry everything together until the cauliflower browns.
4. Pour in sour cream. If sour cream is too thick, pour in some water. Simmer the cauliflower, stirring occasionally, for 5-7 minutes.
5. At the very end of cooking, add finely chopped greens.
3. Stewed cauliflower with vegetables
Ingredients:
• 300 grams of cauliflower;
• 300 gammas of potatoes;
• onion and carrot - one by one;
• 100 grams of pea pods;
• two cloves of garlic;
• 2 tbsp. l tomato paste;
• young small zucchini;
• fresh dill;
• dried basil;
• salt, a mixture of peppers;
• 300 ml of water or broth;
• sunflower oil.
Cooking Method:
1. Cut the peeled onion into small cubes, grate the carrot.
2. Pour a couple of tablespoons of butter into a deep frying pan, put onion, fry until light blush. Add the carrot, fry, stirring, until softened. 3. Peel the potatoes, cut them into small pieces, put them to the fried vegetables. Stir. Cook together for 8-10 minutes.
4. Rinse the young zucchini, cut off the tips, cut the fruit into small cubes. Put to the rest of the vegetables in the pan.
5. Sprinkle the dish with spices, salt, mix.
6. Add cauliflower and pea blossoms.
7. Pour the vegetables mixed with water tomato paste.
8. Cover the pan with a lid, simmer the cabbage and vegetables for 15 minutes.
9. A few minutes until cooked, sprinkle vegetables with dried basil, chopped dill, if necessary - add a little more salt.
10. Finely chopped garlic, add to the prepared stewed vegetables.
4. Stewed cauliflower with sausages and eggplants
Ingredients:
• 350 grams of smoked sausages;
• 250 grams of cauliflower;
• one eggplant;
• onion;
• carrot;
• greenery;
• salt, oil.
Cooking Method:
1. Boil the cabbage, divided into florets, until half cooked.
2. Wash the eggplant, cut into bars, salt, set aside for 5-8 minutes.
3. Clean and chop sausages in thin circles.
4. Finely chop the onion, and carrot or rub, or cut into small cubes, strips.
5. Rinse greens and chop.
6. All vegetables for cooking are ready, you can proceed directly to the process.
7. First, in a saucepan with a small amount of oil, send onions and carrots, fry until softened.
8. Add eggplants, sausages, spices and salt, lightly pressed from salt. Stir, fry for a minute or two.
9. Lastly, lay out the cauliflower boiled until half cooked.
10. Pour in about a glass of boiled water, mix.
11. Cover the vegetables with the lid, simmer for about 10 minutes until the liquid has evaporated.
12. Serve ready-made cauliflower, sprinkled with fresh herbs.
5. Braised Cauliflower with Chicken
Ingredients:
• kilogram of cauliflower;
• 500 grams of chicken fillet;
• two carrots;
• 3 tomatoes;
• spices, salt; • sunflower oil;
• dill.
Cooking Method:
1. Rinse the cauliflower, divide it into large florets, put it in a deep stewpot.
2. Put the carrot, cut into very thin straws and chicken, cut into small cubes.
3. Pour in some vegetable oil, salt and season all the ingredients in the skillet.
4. Simmer under the lid closed, without stirring, for about 10 minutes. If the juice of the products is not enough, pour in some water.
5. After 10 minutes of stewing, add pre-blanched and diced tomatoes.
6. Simmer the dish until cooked, stirring occasionally for 20-25 minutes.
7. Serve garnished with dill sprigs.
6. Stewed cauliflower with minced meat
Ingredients:
• 400 grams of cauliflower;
• 300 grams of minced meat;
• a clove of garlic;
• 2 tbsp. l tomato paste;
• onion;
• half a glass of water;
• 200 grams of olive b / c;
• salt, pepper, vegetable oil.
Cooking Method:
1. Onions cut into small cubes, garlic thin plates.
2. Divide the cabbage into inflorescences, frozen just enough to defrost.
3. Pour the butter into the cauldron, fry the garlic and onions on it until golden.
4. Put in advance the twisted stuffing, pepper and salt to taste. Stir, fry for five minutes.
5. Add tomato paste or sauce, simmer the minced meat with vegetables for another 6-8 minutes.
6. Arrange cauliflower florets, whole or split olives.
7. Cover the cauldron with a lid, simmer the dish on low heat for 25 minutes.
7. Stewed cauliflower with mushrooms
Ingredients:
• a pound of fresh champignons;
• cauliflower forks;
• two bulbs;
• two cloves of garlic;
• a mixture of peppers, salt;
• for frying oil;
• 300 grams of sour cream.
Cooking Method:
1. Rinse the cabbage under running water, put the head of cabbage in a pot with salted water. Tomit after boiling for 10 minutes.
2. Put the blanched cabbage in ice water, cool, disassemble into large inflorescences. 3. Place the champignons in a colander, rinse, dry, cut into 2 or 4 parts depending on the size of the mushrooms.
4. Transfer the chopped mushrooms to the vegetable oil preheated in a saucepan, fry, stirring, for 2-3 minutes.
5. Add the thin slices of garlic, pepper, and salt. Fry until blush.
6. Put the onion, cut into ringlets, mix. Fry until softened and appetizing golden hue.
7. Put the prepared cabbage, mix, soak for 5-6 minutes.
8. Pour in sour cream, cover the saucepan with a lid, simmer the cabbage for about 20 minutes.
Stewed Cauliflower - Tips and Tips
• When choosing a cauliflower, pay special attention to its appearance. The taste and quality of the food depends on the quality and freshness of the product. Inflorescences of cabbage should be white, milky, not loose, elastic. Fresh vegetable leaves have a rich green color. If there are any dark spots on the cabbage head, it means that the vegetable is stale, not fresh. In addition, cabbage is often attacked by pests, so be sure to look at the stem and the base of the inflorescence.
• Be careful when adding spices, herbs and greens to the dish. Despite the fact that the cauliflower is in harmony with many products, ingredients with a pronounced aroma and taste are not suitable for it. Their sharp smell and taste interrupts the tenderness of cauliflower. Use soft, not strongly smelling ingredients.
