Simple and tasty cauliflower dishes are a wonderful solution for people who are losing weight or who are leading a healthy lifestyle. After all, this is a vegetable diet and very useful. And what salads and casseroles turn out !!! Just lick your fingers.
It is called “cabbage with higher education” for good reason. Such a composition of vitamins and trace elements is not found in any other vegetable. It can be easily stored in your cellar for six months and heals your diet. And if you grow this queen of beds yourself, then you can forget about many diseases, as well as about excess weight.
First, a little about the properties of cauliflower:
- The most important thing is an easily digestible product, so it is great for baby and diet food
- Vitamins of group B, contained in vegetables, promote growth, normalize digestion and are indispensable for the nervous system
- The amount of vitamin C is 2-3 times more than in white cabbage
- Vitamin U - this vitamin is not produced in the body on its own, it improves cell regeneration, That is, for people who have gastritis or stomach ulcers, this vegetable is just a salvation
It is possible to list all the advantages for a long time, there is only one minus - it is not recommended to eat this vegetable for people with gout.
The subtleties of cooking cauliflower recipes
Knowing these secrets, you can cook any dishes from cauliflower.
- If you are going to use fresh cabbages, they must be disassembled into inflorescences, note that the product is loose, therefore all kinds of insects crawl in there.
- If you are going to cook frozen cabbage, you do not need to defrost it.
- When buying a frozen product, pay attention to the integrity of the packaging, the shelf life and so that the inflorescences are not soaked with one piece.
- It is necessary to boil the vegetable within 7 minutes so that the inflorescences do not fall apart, it is better to do this in a colander. When cooking in water, it is desirable to add a little citric acid and do not cover it, otherwise the cabbage will turn yellow. Then inflorescences can be rolled in an egg and breadcrumbs and fry, and soup cooked in broth.
- It is possible to boil a vegetable not only in water, but also in a microwave, in a double boiler and a slow cooker, readiness is checked easily, just pierce the inflorescence with a knife.
- The inflorescences of the overseas guest can also be fried, in breadcrumbs, in batter, just in butter, it always turns out delicious. Cooking various casseroles will surprise with ease of preparation. With ham, cheese, spices, there is no limit to the imagination.
- Delicious salads can be prepared from both boiled and fresh vegetables, combined with taste with almost all other vegetables.
- Soups, mashed potatoes, or mashed potatoes alone, you can make mashed potatoes with the addition of potatoes or asparagus. Due to its composition, this cabbage makes any dishes incredibly light. Loose heads are best used for soups and side dishes, and more dense for the preparation of second courses.
Simple and delicious cauliflower dishes
I offer a selection of quick and easy-to-cook recipes that have been a success in my family for a long time.
Cauliflower Salad
You will be surprised how quickly you can make a delicious salad. The recipe is suitable for a diet dinner, it is also good to serve it at the festive table, as a snack.
Ingredients:
- 500 gr of cauliflower
- 1 boiled egg
- 2 tbsp. l finely chopped green onions
- 1 tbsp. l vegetable oil
- 1, 5 tbsp. l table vinegar
- 1 tsp. sugar
- salt and pepper to taste
Preparation:
We drop the whole cabbage into the salted water for about fifteen minutes in order to free it from living animals lost in inflorescences. Cook it afterwards so that it is not too soft, let it drain. Divide into florets, add vinegar, salt, sugar, black pepper and pour vegetable oil. Now lay out in a salad bowl and sprinkle with finely chopped eggs and green onions.
Cauliflower Casserole
Perhaps the most popular dish of all. Light and tasty casserole will have the way for dinner, breakfast or lunch.
Ingredients:
- 1 head of cabbage
- 1 tbsp. milk
- 1 tbsp. l flour
- 2 tbsp. l grated cheese
- 1-2 tbsp. l butter
- salt and pepper to taste
Cabbage to prepare, boil, disassemble into inflorescences, put in a baking dish. In the milk we dilute the flour, add salt and pepper and get the fill-sauce. Fill the milk sauce with inflorescences and sprinkle with grated cheese. It is necessary to bake 15-20 minutes at a temperature of 180 degrees.
Cauliflower in batter
It tastes like fried fish. Very, very fond of children. To reduce the calorie content, put the fried inflorescences on paper towels, which will absorb the excess oil.
Ingredients:
- 1 cauliflower head
- 1 tbsp. cooking oil for frying
Key:
- 1 cup of kefir or sour milk
- 1 egg
- 0, 5 tsp. soda
- flour to make the dough like sour cream
- salt
Preparation:
Boil the cabbage, let drain water and disassemble into inflorescences. It is better to let the vegetables dry out a little to keep the dough better.
Break the egg into the dishes, add the kefir and beat with a whisk. Add soda (do not quench), add portions of flour. Knead the batter. Dip each inflorescence in batter and fry in vegetable oil on each side for three minutes.
Roasted cauliflower in the oven
A simple, quick and healthy recipe for cooking cabbage in the oven. Many do not recommend fried food for health. This dish is acceptable to everyone.
We will need:
- Half a kilo of inflorescences
- Two big spoons of olive oil
- One and a half teaspoons of ground paprika
- Cook salt
- Ground black pepper
Cooking process:
Cabbage hold for fifteen minutes in salted water, rinse and dry. Let's sort on not too small inflorescences.
Baking pan with parchment, turn on the oven at 200 degrees. Dice the dried inflorescences in a bowl, salt, pepper, sprinkle with paprika, mix and add oil. It remains to lay them evenly on a baking sheet and bake for half an hour until a beautiful crust.
Dietary cauliflower and broccoli casserole
Different types of cabbage contain many trace elements that we need for health. Having combined two valuable types in one dish, you will get a very healthy, dietary dinner.
We'll take:
- Two hundred grams of inflorescences
- Two hundred grams of broccoli
- Two-thirds cup of milk
- Five bell peppers
- Two chicken eggs
- One hundred grams of hard cheese
- Half a teaspoon of salt
- To taste freshly ground pepper
Cooking process:
Disassemble cauliflower and broccoli into inflorescences, dip into hot water and boil for five minutes, add a little citric acid to the water to keep the cabbage color. Next, we throw it in a colander and let the water drain.
We remove seeds from the peppers and cut them into squares. It will be nice to take a different color peppercorn. Put them on a baking sheet, covered with baking paper, in one layer. Top, too, in a single layer lay out the cabbage. Beat eggs with milk, add salt and pepper with salt, rub and add cheese to the mixture. Vegetables pour the resulting sauce and put the pan in a preheated 180 degree oven. Bake forty minutes, until golden brown.
Cauliflower in the microwave
In the microwave it turns out quite tasty to cook cabbage, if you want a variety, use the recipe.
We'll take:
- Three hundred grams of cabbage inflorescences
- Half a glass of sour cream of average fat content
- One hundred grams of hard cheese
- Nutmeg
- Cook salt
- Black pepper
Cooking process:
Disassemble the cabbage into small inflorescences and lay out in a special form, add water to the bottom of the bottom and cook for ten minutes at 600 W.
Water for this time evaporates, we get the form, we add all spices, we salt and we fill in sour cream, we mix and we put in a microwave for five minutes.
Three pieces of cheese. We take out the cabbage, mix with half the whole cheese. Sprinkle the other half on top and set the form for another three minutes. Before serving, you can decorate with fresh herbs.
Cauliflower casserole in a multicooker
As without a slow cooker, because everyone likes fast and easy cooking. Easy diet casserole get you without much effort.
We charge:
- Half a kilo of cabbage blossoms
- Four spoons of sour cream
- A glass of fresh milk
- Average carrot
- Medium Bulb
- 150 grams of hard cheese
- One egg
- Spoonful of sunflower oil
- Salt
- Pepper
- Spices
Cooking process:
Apply oil to the bottom of the bowl. Spread inflorescences, you can use frozen. Now we cut onion rings and lay on the cabbage. The next layer is grated carrot, followed by grated cheese. Break an egg in a bowl, pour milk and sour cream to it, add salt and add all spices at once. Fill the mixture with this mixture and turn on the baking mode for half an hour. After neatly cut the casserole into portions.
Cauliflower stew in sour cream
An amazing dish for taste and benefits. The recipe contains mushrooms, you can use mushrooms, frozen or canned. Forest and suitable only prepared in advance.
We'll take:
- Half a kilo of cabbage blossoms
- Three hundred grams of champignons
- One small onion
- A glass of sour cream of average fat content
- Three cloves of garlic
- Three tablespoons of sunflower oil
- Salt
- Pepper
- Fresh greens
Cooking process:
We sort the cabbage into florets and for five minutes we flush it in salted water. We recline on a colander and drain excess water.
Mushrooms will be cleaned and cut into plates, cut the onion into half rings, fry everything together in a pan, at the end add finely chopped garlic. When everything is roasted, spread inflorescences in a frying pan and reduce the fire.
Fill the vegetables with sour cream, add spices and simmer on low heat for about five minutes. When serving, sprinkle with finely chopped greens.
Cauliflower cutlets
Appetizing, ruddy chops can be fried in a pan or baked in the oven. Never from the first time has anyone figured out what is in them.
We charge:
- Half a kilo of cabbage blossoms
- Half a cup of oatmeal
- Two tablespoons of flour
- Half a glass of bread crumbs
- Two small bulb bulbs
- Cook salt
- Pepper Mix
- Vegetable oil for roasting
Cooking process:
Fill the flakes with boiling water for ten minutes. We blanch the cabbage inflorescences for five minutes in salted water, then let it drain.
Cabbage and onion finely crumbled, mix in a bowl, add steamed flakes and flour. Salt, season with pepper and mix again. We form cutlets and roll in breadcrumbs. Fry in butter until golden brown.
Casserole with cauliflower and zucchini
We use:
- Half a kilo of cauliflower
- Two small young zucchini
- Two medium tomatoes
- Two small bulbs
- One sweet bell pepper
- Middle carrot root
- Two hundred grams of asparagus beans
- A half glass of sunflower oil
- Two eggs
- Two-thirds cup of cream
- One hundred grams of hard cheese
- Three sprigs of parsley and dill
- Salt
- Pepper Mix
- Provencal herbs
Cooking process:
We sort cabbage into inflorescences, cut the beans into pieces. We put everything in a colander and right in it we problanshiruyu vegetables for five minutes in a little salted water. Let us after it to drain.
We will cut the carrots and onions into small cubes, pour two spoons of butter on the pan and add vegetables, then add the peppers, cut into the same cubes, and let them stew for five minutes. Next, add slices of tomatoes, cabbage and beans, season with salt, stew for another five minutes.
Squash cut rings small no more than half a centimeter. Fry in the remaining butter and lay a layer on a deep pan. Put the stewed vegetables on top of the zucchini.
Make eggs with eggs and cream, add seasonings and salt. Fill the form with vegetables. Sprinkle with grated cheese on top. Bake in the oven for 35 minutes at 180 degrees. After sprinkle finely chopped greens.
Cauliflower puree soup with zucchini
Dietary and delicious soup like the whole family. We use only fresh vegetables, then the taste will be particularly rich.
We'll take:
- Three hundred grams of cabbage inflorescences
- Half a kilo of young zucchini
- Tablespoon of melted butter
- Cook salt
- Curry Season
- Pepper Mix
- Ground Paprika
Cooking process:
We wash vegetables, we divide cabbage into florets, we cut zucchini with cubes, young ones do not need to be peeled.
We take a shallow saucepan, heat the butter at the bottom and pour paprika, a mixture of peppers and curry into it. We also put cabbage inflorescences there and fry them.
When a beautiful crust appears on cabbage, add zucchini there and pour a half cup of water. Close the lid and simmer until the vegetables are completely softened. Then grind into a homogeneous mass blender.
Cauliflower salad for the winter
Excellent harvesting of summer vitamins for a long winter. It is convenient to open a jar with such a salad for lunch or dinner. Suitable for any meat or fish dish.
We use:
- 600 grams of cabbage blossoms
- Eight Medium Tomatoes
- Two small bell peppers
- Three tablespoons of sunflower oil
- Tablespoon of vinegar 9%
- Tablespoon of granulated sugar
- Half a tablespoon of fine salt
- Pepper to taste
Cooking process:
With a tomato, remove the peel and cut into cubes. Put them in a saucepan, season with oil, salt and stew for ten minutes. Then add the same cubes of sweet pepper. Stew another five minutes.
Cabbage inflorescences are blanched in salted water for five minutes and then washed under cold running water. Put them in a common saucepan, mix and stew under a closed lid for fifteen minutes. At the end add vinegar and pepper. Fold the salad in hot form in small jars and sterilize for twenty minutes, then roll up under the lid.
Cauliflower for the winter in Korean
A fragrant snack for spicy lovers. Nobody will be indifferent to an open jar of own cooking in winter.
We charge:
- Two medium cauliflower heads
- Two small bell peppers
- Two carrots
- Onion
- Garlic Head
- Tablespoon of Coriander
- Tablespoon of sugar
- Half a tablespoon of salt
- One and a half tablespoons of sunflower oil
- Tablespoon of vinegar
- Quarter teaspoon of ground red pepper
- Half a teaspoon of ground black pepper
Cooking process:
Vegetables cleaned and washed, give dry. Chop carrots on a Korean grater, cut peppers in long strips, sort the cabbage into florets, chop the garlic finely.
Blanch the cabbage in salted water for five minutes, then rinse in cold water. Peppers and carrots also flit two minutes and rinse with cold water too.
Mix all the vegetables along with the spices, add the oil and vinegar and let stand for half an hour to make the juice stand out. Next, lay out the salad in jars, pour the resulting juice and sterilize for twenty minutes. Immediately roll up.
Oriental Cauliflower with Chicken Breast
We charge:
- Half a kilo of cabbage blossoms
- Chicken Breast
- One small carrot
- One onion bulb
- Two tablespoons of sunflower oil
Marinade:
- Two cloves of garlic
- A tablespoon of tomato ketchup
- Two tablespoons of soy sauce
- Half a teaspoon of coriander
- To taste red hot peppers
Cooking process:
Breast cut into thin slices, add soy sauce, ketchup, coriander, garlic, pepper and leave for ten minutes in the marinade.
Divide cabbage into florets and blanch it for five minutes in boiling water. We give excess water to drain. Cut carrots with onions into cubes.
We use a deep frying pan for cooking, fry chicken in butter, add carrot and onion to it. When the vegetables are soft, add the cabbage and stew for five minutes under the lid.
