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What can you do with cauliflower? How to cook cauliflower correctly and quickly? Simple recipes for delicious dishes with photos. With tomatoes and in the oven

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.

Transfer the marinated cauliflower onto 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 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 lasagne 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 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 instructions. Place the sheets in a colander to drain. Then brush them with the remaining olive oil.

Grind the ricotta in a blender a raw egg, ⅕ cooked cauliflower and chopped garlic clove 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. 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. 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.

I don’t think that I will open America now by reporting all the beneficial aspects of cauliflower. But I can’t help but say what attracts most gourmets to this vegetable. Yes, yes, that she is in the first positions among dietary products. What does this mean? That she should become the leader of our menus too!

In addition, there is a huge list of dishes that are prepared using cauliflower. That is, these are soups, main courses, salads and appetizers, casseroles and even desserts! Unpretentious in any way, healthy and tasty, it turns out that sometimes (albeit infrequently) it may not be subjected to heat treatment.

Our heroine has an equally short track record in terms of methods of preparing it. Yes, it is boiled, steamed, stewed, fried, baked. Therefore, you can use pots, frying pans and kettles, multicookers, steamers, microwave ovens, gas and electric ovens and other appliances.

I offer this selection of recipes for dishes that can be prepared throughout the week. And first I will offer a cauliflower omelette. Soft, tasty, healthy, in a delicate egg-milk-cheese filling... In a word, let's get to work!

Light and tender omelette made from cauliflower and vegetables - step-by-step recipe with photos

I really like this dish. After all, it is so quick and easy to prepare that you can put it on the table often. Moreover, your family will also like it. What I can add is that the ingredients can be manipulated towards your favorite foods. The main thing is to find the proportion of vegetables and filling. Then you will get what you dream of!

Ingredients

Cauliflower – 150 g
Bell pepper – 70 g
Carrots – 50 g
Dill – 1 sprig
Parsley – 1 sprig
Eggs – 2 pcs.
Milk – 100 ml
Cheese – 70 g
Spices - to taste
Salt - to taste
Breadcrumbs
Vegetable oil - for frying
Butter - for frying

How to cook an omelette with cauliflower - step-by-step recipe with photos

Let's immediately lay out all the ingredients, wash them, in a word, prepare them so as not to be distracted during the process. After all, everything will have to be done one by one and quickly. So, let's start with cauliflower. Let's wash it. Divide into umbrellas. True, I went further and divided it into smaller parts. The omelette will then be more tender.

Step 1: Cauliflower

Immediately pour some water into the saucepan and put it on the fire. And let's cut the carrots. I liked this format.

Step 2. Tweak the carrots

We wait until the lightly salted water boils so that we can cook the cabbage and carrots for just a few minutes. And let's do further cutting. I had bell peppers of all colors. It is so beautiful! We can set it up in any format.

Step 3. Pepper slices

Cabbage and carrots, if they have been boiling for two minutes, can be safely removed with a slotted spoon. Now you need to prepare the most delicate filling. To do this, beat two eggs into a bowl. And beat them well and pour in the milk.

Step 4. Egg-milk mixture

Cheese... I understand that you can grate it more. He puts all these components together so well! We will rub in any format. And pour it into a bowl with the mixture.

Step 5. Add grated cheese

Mix all these three components very well! To make it even tastier and more aromatic, let’s season this mixture with something that you really love. I had a mixture of salt and my favorite Italian herbs.

Step 6. Filling with spices

Step 7. Chop the greens

Mix all the ingredients. Let the frying pan heat up and add oil. Let's put vegetables in it.

Step 8. Vegetables in a frying pan

And here it comes important point. After all, we don’t just have a liquid mass – there’s so much in it! To calculate it correctly, that is, so that it covers the entire volume of vegetables, lay out the filling big spoon. We try to distribute it as evenly as possible!

Step 9. Distribute the filling evenly among the vegetables.

Having spread out the filling, you can flavor our future omelette with something one more time. You will later be convinced that this is the right step. We hardly added any salt to the dish!

Step 10. Sprinkle with spices again

That's all. All that remains is to adjust the stove. After all, a strong fire will damage the omelette, and a weak one will simply ruin it. Let's cover with a lid and... don't time it, but don't leave even for a second!

Step 11. Covered omelet

Why shouldn’t you time it, why shouldn’t you leave when everything is cooking over low heat? But because the omelette will be cooked literally before your eyes, and in almost a few minutes! Do you see how he got up? Slice while it's hot!

Step 12. The omelet is ready. Bon appetit!

Amazing cauliflower and potato soup

The most tender, aromatic and delicious, everyone will love this soup! Especially useful for children and those who are always losing weight...

Ingredients:

Broth – 1-1.5 l
Potatoes – 3-4 pcs.
Leek – 60 g
Cauliflower – 400 g
Garlic – 1 clove
Water – 0.6 l
Butter - for frying
Hard cheese – 60 g
Greens – 2 sprigs

Making a hearty creamy cauliflower and potato soup

Boil the broth in advance, preferably vegetable broth. But, if you are not fasting and are not losing weight, make broth from meat. Add the chopped potatoes to the pan. Let it boil and the heat can be reduced. Chop the leek as you like.

Divide the cauliflower into florets. Melt butter in a hot frying pan. Crush a clove of garlic and send it there. Then add leeks with potatoes and cabbage. After 5 minutes, pour water in here. Cook for ten minutes. And then, reducing the heat, cook for another 20 minutes. After cooling all the vegetables, wipe them to obtain a homogeneous mass (watch the consistency - if it’s too thick, add broth). Sprinkle grated cheese and finely chopped herbs on top.

Cauliflower aspic - a time-tested recipe

Don't believe me? Believe me when you make this recipe! You can manipulate the ingredients to suit your taste.

Ingredients:

Sweet pepper – 1 pc.
Cauliflower – 80 g
Broccoli – 80 g
Corn – 50 g
Green beans – 50 g
Green peas – 50 g
Broth – 400 ml
Seasoning for jellied meat – 20 g
Sour cream - a couple of spoons
Spices - to taste
Salt - to taste

How to properly prepare cauliflower aspic

I suggest making aspic from vegetables (both fresh and frozen). The ratio of vegetables, depending on your taste, can be varied in one direction or another. But this aspic can give shape to meat and fish!
Let's wash all the vegetables. Bell pepper cut into small cubes. Divide the cauliflower and broccoli into convenient umbrellas. Place them in lightly salted water. After 5 minutes, you can remove and cool, but leave the broth!

In a second saucepan, cook the corn, green beans and green peas for about eight minutes. Take it out and let it cool. In a separate bowl, dissolve 20 g of jellied seasoning with gelatin in 400 ml of broth. Bring to a boil over low heat. Remove from heat and add sour cream, mixing everything thoroughly and adding spices and salt to taste. Well, all that remains is to nicely arrange the boiled ingredients into the molds and fill them with the resulting mass. Let them cool in the refrigerator!

Recipe for delicious crispy cauliflower in batter - revealing the secrets of cooking

Everyone knows. A favorite of many... And also an easy-to-prepare dish. Such a snack will diversify your diet and supply you with vitamins at the right time!

Ingredients:

Cauliflower – 500 g
Eggs – 4 pcs.
Water – 100 ml
Vegetable oil – 1 tsp.
Flour - 200 g
Milk – 100 ml
Spices - to taste

Cooking delicious cauliflower in batter

Let's prepare the cabbage. That is, we will wash it thoroughly and disassemble it with such umbrellas as you like (if it is large, this is one option, if it is small, the second). Let's make the batter. According to this recipe, it will turn out thick, but also tender, light, and therefore will not absorb a lot of oil. Separate the whites from the yolks - keep them in the refrigerator, and combine the yolks with water, vegetable oil and spices. Whisk in a convenient way and add flour in portions. The mass will turn out airy. Let's keep it in the refrigerator for half an hour. Boil the cabbage umbrellas (2 minutes) in a liter of water mixed with milk and spices to taste.

Remove the cabbage from the boiling water and immediately place it in cold water, to stop the cooking process. Beat the whites and gently fold into the batter. Take out the cabbage. Let's cool it. Dip in batter and fry in hot vegetable oil. Don't forget to place them on a paper napkin - this will allow the cabbage to release more fat.

An original cauliflower dessert - how to surprise your family

Hard to believe? Everything will turn out unexpectedly delicious... When serving, do not specify what this luxurious chocolate mousse with a delicate texture is made of!

Ingredients:

Cauliflower – 1 kg
Gelatin – 25 g
Cocoa (powder) - to taste
Honey - to taste
Cinnamon - on the tip of a knife
Vanilla - to taste
Chocolate - optional
Coconut flakes - optional

Easy preparation of cauliflower dessert - personally tested

Having prepared the cauliflower, disassembled it, boiled it and chopped it. We dilute the gelatin according to the instructions (25 g) and add it to the cabbage along with gelatin, cocoa and aromatic honey. Beat well. Let's add some spices to the mixture (cinnamon, vanilla, etc.). Let's pour this beauty into bowls. And that’s it, be patient until everything is formed in the refrigerator (in about an hour and a half). If you grate chocolate on top, sprinkle with coconut flakes, add bright berries, no one will believe that your mousse is made from cauliflower!

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 useful 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 nervous system, prevents the appearance 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 microflora 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 those who have diseases such as gout, high level uric acid, thyroid disease, kidney disease, with a tendency to allergies, hypertension, kidney disease and after operations in the area chest And abdominal cavity.

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 dieting, trying to lose weight, during fasting and just when healthy eating(more details about dietary recipes you can learn 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 salad is that the ingredients do not require special heat treatment, 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 size onion(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, read in). 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...
Boiled cabbage sprinkle with herbs and pour over 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 carrots bell pepper without seeds, cut into strips, and spicy - with seeds, cut 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 taste and look aesthetically pleasing.
Looks great in salads walnuts, cedar and hazelnut crumbs.

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

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Everyone knows that cauliflower has excellent taste and a pleasant taste. In cooking, boiled heads are used, which are poured with sauce or sunflower oil. Dietary broths and soups are made from flowering shoots and young heads, which are also called inflorescences. Finished Products can be compared with meat broths, because they will turn out great taste, while there will be several times more useful substances.

You don't need much skill to make dishes delicious. First you need to boil it in salt water, then do with it as you wish. For example, this vegetable can be combined with potatoes or meat; it marinates well when paired with other vegetables; many housewives make canned food from it.

Young heads are suitable for eating raw and are often used as a decoration for other vegetable or meat dishes. Don’t rush to throw away leaves with flowers, they will also come in handy in the kitchen - these components can be added to soup or made into separate dishes. For example, the leaves can be fried in butter along with an egg. If you don’t want cabbage to lose its taste after cooking, then you should take mineral water. Sugar the water so that the vegetable retains its natural white color.

Compared with white cabbage this one has a richer taste, it contains more useful elements than in other varieties. Cauliflower is the clear leader in protein and vitamin C content. There are 2 times more of these elements than in white cabbage. It is worth eating only 50 grams of this vegetable to get daily norm vitamin C. Other vitamins are also present, their amounts are average. Cabbage is also famous for its large amount of biotin. Manufacturers add this element to various cosmetics; it makes your hair stronger and improves the condition of your skin.

The most popular dish that I will tell you is cabbage in batter. It can be used as an appetizer and served with sauce. There are many recipes for this vegetable in the oven with various ingredients - cheese, meat and others. We have prepared for you an encyclopedia of dishes with photographs that are prepared very quickly and easily.

Cauliflower fried in batter

Ingredients:

eggs 4 pcs.
cauliflower 1 head about 0.5 kg.
flour up to 4 tbsp.
refined oil or butter 150 ml.
ground black pepper 0.5 tsp.
salt 1 partial tbsp.

Recipe:

First of all, we buy all the ingredients to prepare the dish.
The head must be cut into 4 even parts along the stalk.
Pour 0.5 liters of water into a saucepan and boil the cabbage, first salt the water a little. Cook for about 8 minutes, then transfer to a colander.
Now you need to make the batter. Beat the eggs, pepper, salt and mix the mixture.
Add flour and stir again. The more it is, the thicker the batter will be. In this case, the dough layer will turn out thick; if you want it thin and crispy, then add less flour.
Cut the cabbage into long slices, choosing equal pieces.
Dip the slices in the egg batter.
Grease the frying pan with refined oil and fry the pieces for 4-5 minutes on each side.
A golden crust will be a sign of readiness.
You can decorate with herbs and serve. Bon Appetit everyone!

Stewed cauliflower

This dish can be served as a side dish. It takes about half an hour to prepare and does not require any special skills.

Ingredients:

cauliflower 1 head.
onions 2 pcs.
refined oil.
seasonings, salt and herbs to your taste.

Cooking process:

We buy everything we need for the future side dish.
The first step is to prepare the main vegetable. Separate into flowers and wash under running water. In another container you need to keep it in boiling water for a minute (blanch).
Peel the onion and chop into cubes.
Add refined oil to a warm frying pan to fry the onions. It is recommended to do this over medium heat.
Add cabbage to the onion and fry everything together for about 7 minutes. During the frying process, add seasonings and salt the dish, mix.
Add a little boiling water, then simmer.

Everything is ready, you can serve it on the table.

Cauliflower Stew

This dish contains a whole bunch of vegetables at the same time. Vegetable stew will be an excellent appetizer for a large feast.

Ingredients:

cauliflower 1 head.
sour cream 100 g.
onion 1 pc.
sweet pepper 1 pc.
carrots 2 pcs.
garlic 4 cloves.
mayonnaise 50 g.
peas in a jar.
refined oil.
spices, herbs.
salt to taste.

Cooking steps:

We purchase the necessary products. In our case, everything we need is available in any store.
We wash the cabbage and divide it into inflorescences.
You need to boil salted water in a saucepan, throw the cabbage into it for about 4 minutes.
We wait until all the excess liquid drains through a colander.
Peel and wash the carrots, grate them.
We do a similar procedure with onions, but only cut them into small cubes using a knife.
We are looking for a cauldron in which we will stew onions and carrots. Add 5 tbsp to it. refined oil, turn the heat to low and simmer the vegetables for about 6 minutes.
While the vegetables are stewing, you can prepare the peppers. We wash it and cut it into strips.
Open a can of peas.
Add it to the cauldron along with cabbage and sweet pepper. The mass should simmer for 5 minutes.
Now we make a sauce from garlic, herbs and sour cream with mayonnaise. Chop the vegetables, then mix all the ingredients into a homogeneous mass.
Pour the sauce over our vegetables and simmer everything for about 3 minutes. Is our vegetable stew completely ready. The dish harmonizes well with meat; if desired, you can put it on the table as a separate dish. Bon Appetit everyone!

Cauliflower casserole with tomatoes

Even someone who has never made culinary masterpieces can make this tomato casserole. Vegetables will be baked in a delicate cheese sauce with the addition of milk.

Ingredients:

tomato 0.5 kg.
cauliflower 1 kg.
eggs 4 pcs.
cheese 200 g.
milk 250 ml.
butter 25 g.
ground black pepper ¼ tsp.
salt 1.5 tsp.

Cooking process:

Prepare ingredients for vegetable casserole.
Divide the vegetable into inflorescences, rinse each one thoroughly.
Wash and chop the tomatoes into medium-sized cubes.
Now you need to cook the cauliflower so that it becomes soft. The water must first be salted with 1 tsp. salt. Wait until it boils, then cook over low heat for 15 minutes.
Beat eggs with milk.
Rub it hard cheese on a small grater.
Grease a baking sheet with oil and place a small layer of cabbage, half the entire volume. Preheat the oven.
Place a layer of chopped tomatoes on top.
Lay out the cabbage row again.
Pour in the beaten egg mixture and add sticks of butter on top.
Top with grated cheese and pepper. Set the oven temperature to 190 degrees and bake our dish for about 40 minutes. The result should be a casserole with a golden hue.
Divide the casserole into portions in advance, or you can also place it on the table directly in the form. There are no rules here - as the hostess herself wishes, she will do so.

Cauliflower side dish

Our dish today is very tasty, contains many useful substances and is prepared in 20 minutes. We will prepare a side dish from cabbage that will be combined with meat products.

Ingredients:

cauliflower 1 pc.
greenery.
butter.
salt to taste.

Cooking process:

Cauliflower fritters

This dish can be prepared during fasting. Vegetable lovers and vegetarians can make this at least every day. You can use pancakes as a side dish for meat dishes.

Ingredients:

Cooking steps:

We wash the cabbage under running water and chop it into 2 cm pieces.
Next, you need to take a large container into which we will lightly salt the cauliflower. Pour water into a bowl, add salt and transfer the prepared vegetable. Salting will only take half an hour.
It is necessary to get rid of all unnecessary liquid; a colander will help us with this.
It is necessary to make minced cabbage. Any tool is suitable for this: from a meat grinder to a food processor with knives, you can also use a blender.
Add eggs and about ¾ tsp to the cabbage. baking powder.
Mix the mass thoroughly.
For frying you only need 2 tbsp. refined oil. Grease the pan with it, then lay out the pancakes. Each will be equal to 1 tbsp. masses.
Fry for no more than 3 minutes on each side until golden brown.
The pancakes are ready and can be served. They go well with sour cream, so stock up on it in advance.

Cauliflower cutlets

Cutlets according to this recipe turn out incredibly flavorful and tender. The dish is a lean dish; eggs will not be used. It's very easy and quick to prepare. Everyone knows that cauliflower is not an acquired taste. You can make cutlets for children, which they eat with great pleasure.

Ingredients:

cauliflower 300 g.
oat flakes 0.25 cups.
onion 1 pc.
refined oil 30 ml.
lemon 1 piece.
half a glass breadcrumbs.
flour 1 tbsp.
spices and salt to your taste.

Cooking process:

We buy all the necessary ingredients for making cutlets.
Divide the vegetable into individual inflorescences.
Cut a slice of lemon.
First, salt the water where the cabbage will be boiled, then throw it into boiling water along with a slice of lemon.
Steam the oatmeal for 10 minutes.
Chop the onion into small cubes.
We wait for the cauliflower to cool completely, then chop it with a kitchen knife. Stir the onion, cabbage and steamed oatmeal until smooth.
Add flour with spices to the mixture and mix until it becomes minced.
Divide the minced meat into cutlets, roll each one in breadcrumbs.
Fill the frying pan with raw cutlets, first grease it with refined oil.
Fry the cutlets until golden brown. We do this over medium heat, 2-3 minutes of frying will be enough for each side.
Our delicious cutlets are ready! You can invite your family to the table.

Take a closer look at the video:

Bon appetit!

Cauliflower baked with minced meat

Today we will make a delicious, wonderful dish in the oven.

Ingredients:

Minced meat 0.5 kg.
cauliflower 1 head.
onions 2 pcs.
egg 1 pc.
carrots 1 pc.
estimate 2 tbsp.
garlic 3-4 cloves.
grated cheese.
spices to your taste.
salt 1 tsp

Cooking process:

Remove the peel from the carrots and grate them.
Mix it with minced meat.
Also add chopped onion to the mixture.
Peel and grate the garlic and add to the mixture in the same way.
Now salt everything, then add the egg.
Choose spices to your taste and add.
Mix the mixture thoroughly.
Place the minced meat on foil and make a mound.
In a separate pan, boil water and boil the cabbage a little. As soon as it becomes soft, it is necessary to divide it into inflorescences.
We place each inflorescence in one layer on the minced meat, pressing it in so that they do not slip.
Spread sour cream on top to make a crust. Set the oven temperature to 180 degrees and bake for about 40 minutes.
After the time has passed, sprinkle the dish with grated hard cheese, then bake for another 10 minutes.
All is ready.

Bon appetit!

Cauliflower salad with cheese and garlic

Today's salad is quite easy to prepare, has a strong aroma and pleasant taste.

Ingredients:

cauliflower 0.5 kg.
mayonnaise 150 g.
vinegar 9% 2 tbsp.
parsley.
garlic 2 cloves.
hard cheese 200 g.
ground pepper and salt to taste.

Cooking process:

Divide the cabbage into inflorescences and wash them thoroughly.
Now you need to boil it in salted water, you also need to add vinegar to the water. Cook it for no more than 7 minutes, otherwise it will lose its crunch. Then we take it out of the water.
Grate the cheese as finely as possible.
Chop the greens using a knife.
The garlic needs to be pressed and mixed with mayonnaise.
Meanwhile, our cabbage has cooled, add cheese to it and stir the mixture. Add the remaining ingredients: parsley, pepper, garlic Sause and stir again.

Salad ready! Let the dish sit to allow it to absorb all the flavors of the garlic.

Bon appetit!

Cauliflower and Broccoli Pie

This dish takes a little time to prepare. Everyone loves it, so they immediately sweep it off the table. The most delicious pie is in a warm state. It goes well with broths.

Ingredients:

Recipe:

Cheese soup with cauliflower

The dish takes about an hour to prepare, even children will love it.

What you will need:

cauliflower 0.5 kg.
half a glass of cream.
potatoes 2-3 pcs.
onion 1 pc.
pepper to your taste.
hard cheese.
salt on the tip of a knife.
any greens (dill, parsley).

Cooking process:

First of all, remove the skins from the onions and potatoes. Wash the vegetables and cut them into cubes. Peel the cabbage stalks and finely grate the cheese.
In a saucepan you need to boil 2 liters of water, add vegetables, not including cabbage. Turn the heat to low and cook the vegetables for 20 minutes, don’t forget to cover with a lid.
Salt the soup, add cheese and cream, continue cooking for another 10 minutes.
Add the cabbage, bring the soup to a boil, then cook for about 5 minutes.
The soup is completely ready! Once it has brewed, serve. You can take greens for decoration.

Fresh and frozen cauliflower: recipes for cooking in a frying pan, in a slow cooker, in the oven and in a sleeve (baking bag).

And also recipes for Korean-style cauliflower, pickled, pickled, canned for the winter in jars. Fresh salads, hot appetizers in batter and other ideas prepared quickly and tasty!

Many dishes are accompanied by step-by-step photos, with the help of pictures and descriptions for them, it is much easier to prepare, and the result is always pleasing.

Delicious vegetarian cauliflower dishes

Cabbage is a lean, dietary plant. Ideal for those who are trying to stick to a low-calorie diet or follow PP (proper nutrition).

The vegetable is rich in vitamins of group B, as well as C, PP, A, H. The inflorescences contain many other useful substances: magnesium, calcium, sodium, potassium. As well as phosphorus and iron, which vegetarians should focus on.

It is believed that phosphorus is found in sufficient quantities in fish, and iron in red meats. But any vegetarian knows perfectly well that there are no irreplaceable products. And any animal ingredient can be easily replaced with a plant one.

You just have to pay attention to vegetarian recipes made from cauliflower and other vegetables, and you don’t have to worry about the lack of necessary and important substances and vitamins.

Thick, rich, aromatic soups, vegetables in bread crumbs, in eggless dough, Indian curry, cutlets, casseroles and salads - this is just a small list of vegan options.

Do not bypass such a tasty and healthy vegetable.