Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

It has long been known that cauliflower has an amazing, incomparable taste and a huge number of useful and even healing properties. The vegetable is available to everyone; it is very popular among adherents of proper nutrition, people who want to maintain ideal shape and good health. In order for fresh cauliflower to bring not only benefits, but also taste pleasure, you need to know how to choose it correctly, cook it, what to serve it with and how to preserve the valuable properties of the vegetable.

How to select and prepare cauliflower for cooking

In order for the prepared cauliflower dish to have a pleasant taste and retain all the beneficial qualities of the product, it is necessary to pay maximum attention to the choice of vegetables. The ideal option is to grow the product in your own garden; this will be a 100% guarantee of the absence of chemicals and various types of processing. If this is not possible, then when buying a vegetable at the market or supermarket, you should consider the following nuances:

• A medium-sized head of cabbage would be ideal for cooking.
• The leaves should be green, without fading or obvious damage.
• Inflorescences are white, clean, without black spots or defects. You should not buy a head of cabbage from which the tops have been cut off; this is a sure sign that the product has begun to deteriorate and the damage was cut off to give it a marketable appearance.
• The head of cabbage should be elastic, but not heavy.

How long to cook cabbage before frying

There are many dishes in cooking where cauliflower is the main or additional ingredient. This is a classic version of a fried vegetable in batter, simply boiled, marinated or with a special sauce. In any recipe, before starting cooking, fresh cabbage should be boiled. But this process is very scrupulous, because you need to know how long to cook it so that it does not boil over and lose its beneficial properties and taste. Cooking cauliflower:

• 7 minutes - in a saucepan before further frying the vegetable.
• 30 minutes - in a double boiler at full power.
• 15 minutes – cooking using a multicooker.
• 3-5 minutes - in the microwave.

How to cook cauliflower deliciously - recipes with photos

Cauliflower is a storehouse of useful microelements and vitamins. It is often used as complementary food for babies or as a dietary dish for people on a diet. It is possible to eat the vegetable raw if desired, but this option is to the taste of only some gourmets, so you need to learn how to deliciously prepare dishes from it, cook it correctly and serve ready-made culinary masterpieces. You can cook fresh cauliflower in several ways: classic (using a saucepan), in a slow cooker, double boiler or oven.

Classic recipe in a saucepan

For several centuries, fresh cauliflower, at the initial stage of preparation, is boiled in a saucepan. This provides it with the necessary softness and helps to reveal the best taste qualities. This process takes a minimum of time and effort, and the finished result can amaze even the most demanding gourmets. What you need for cooking:

• Small enamel saucepan.
• Table salt – a small pinch.
• Water.

Step-by-step description of the process of how to cook cauliflower:

• Cut the cauliflower head lengthwise and divide into small florets. It is advisable to make all parts the same size so that they cook evenly and at the same time.
• Place the inflorescences in a container, add water so that it lightly covers the cabbage, and lightly salt.
• Place on high heat and let it boil. Cook vegetables for 7 minutes.
• If you cover the pan with a lid during cooking, the vegetables will turn yellow. To preserve the snow-white color, cook in an open container, and add citric acid, lemon juice or vinegar to the water at the tip of a knife.
• After the time has passed, remove the inflorescences from the water. The remaining broth is rich in vitamins and beneficial properties, so it is ideal for making soup.

Steamed fresh cauliflower in a slow cooker or steamer

In order to preserve the maximum beneficial properties of the vegetable, you need to cook it in a slow cooker or double boiler. This processing method requires a minimum of effort, but the process is a little longer in time than, for example, cooking in a pan. Cooking cauliflower using modern kitchen appliances is a real pleasure, and the resulting tasty and healthy vegetable will be enjoyed by all your close or unexpected guests.

To prepare you will need:

• Fresh cauliflower – 1 head.
• Water.
• Multicooker or steamer.
• A small pinch of salt.

Step-by-step cooking process:

• Soak the head of cabbage in cold water for fifteen minutes - this will help get rid of dirt and insects.
• Divide the product into equal inflorescences.
• Pour water into the bowl of a multicooker or steamer, place a steaming container on top, and place the inflorescences there.
• Close the lid of the device, select the “Steam” mode. The cooking time depends on the capabilities and functionality of the equipment, but you should roughly focus on the following indicators: multicooker - 13-18 minutes, double boiler - 25-30.
• At the end of cooking, put the product out and let it cool slightly before proceeding with further manipulations.

A simple way to boil until done in the microwave

It often happens that there is very little time to prepare dinner, but you really want to please your loved ones with something tasty and healthy. The ideal option is cauliflower, and to save time on boiling, this process should be done in the microwave. To prepare you will need the following ingredients and attributes:

• Fresh cauliflower.
• Water – 3-5 tbsp. l.
• Salt – 0.5 teaspoon.
• Microwave container. It is important to remember: metal utensils cannot be used for cooking - this can lead to equipment breakdown.

How to cook cauliflower step by step in the microwave:

• Peel all the leaves, divide the head of cabbage into inflorescences and rinse thoroughly under running cool water.
• Place the vegetables in a bowl, add a few tablespoons of water and a pinch of salt.
• Cover the container with a lid and place in the microwave.
• Turn on the microwave at full power and cook for four minutes, then stir the inflorescences and cook for another 3 minutes.
• It’s very easy to check for readiness - the stems become softer and can be easily pierced with a knife.

Cooking cauliflower in the oven

The original way to cook cauliflower is in the oven. Not many people know it, but the resulting dish will not leave indifferent even a person with the most sophisticated taste preferences. In order to cook vegetables you will need the following ingredients and accessories:

• Baking tray with high sides.
• Fresh cauliflower.
• Milk – 3 tablespoons.
• 3 chicken eggs.
• Hard cheese – 150 grams.
• Greens to taste (dill, parsley, herbs).

Step-by-step preparation:

• Peel fresh cauliflower from green leaves and divide into inflorescences.
• Rinse thoroughly under running cool water.
• Place in an enamel pan, add salt, a little water, boil and cook for ten minutes.
• Rinse under running water and place in a baking tray pre-greased with vegetable oil.
• In a separate container, beat eggs with milk and add herbs. Pour the mixture over the vegetables, sprinkle with grated cheese.
• Place in the oven for 20 minutes until completely baked.
• An amazingly tasty and healthy snack is ready. This dish is suitable for a quiet family dinner or for a small celebration.

How to properly cook before freezing so as not to darken

In order to enjoy tasty and healthy vegetables in winter, they must be prepared in the summer by freezing. Ingredients:

• Cauliflower.
• Citric acid.
• The water is boiling and cool.
• Cooking container and storage bags.

To ensure that freshly frozen cauliflower does not darken and retains its best beneficial qualities, you must follow these steps, observing the following rules:

• First of all, you need to carefully choose a vegetable: the head of cabbage should be dense, without visible dark spots, limp elements or other damage.
• Divide the vegetable into inflorescences of the same size; do not make too large parts.
• Thoroughly wash all inflorescences from possible dirt, insects and the results of chemical treatment.
• In order to preserve the snow-white color of cabbage, you must perform the following steps:

• Place the inflorescences in a saucepan with boiled water for a few minutes.
• Using a slotted spoon, remove the inflorescences and place in cool water or simply rinse with cold liquid.
• You need to add citric acid to boiling water, the proportion is 1/3 teaspoon per liter of water. This mixture will help prevent vegetables from browning.
• Place the inflorescences in boiling water with citric acid and simmer for about three minutes until they begin to float.
• Place the vegetables in a colander and place on a paper towel to absorb excess liquid.
• Pack vegetables in bags or plastic containers and place in the freezer.

You can boil cauliflower in different ways. Traditionally it is cooked in a saucepan.

Cooking sequence:

1. Cut the washed vegetable into inflorescences with a knife.
2. Boil water in an enamel saucepan. Salt and place the inflorescences in the water.
3. Boil them for 15 minutes over medium heat and drain in a colander.

In addition to the pan, you can cook the inflorescences in a pressure cooker, microwave, multicooker, or double boiler. In this case, you must adhere to the main cooking rules:

• Do not defrost frozen vegetables, but immediately place them in cold water, add salt and boil;
• Before cooking, divide it into inflorescences and keep a little in salted water;
• if you plan to fry it, then boil it first until half cooked;
• for boiling, use an enamel container;
• To prevent the vegetable from acquiring a yellowish tint, do not cover the container with a lid when cooking;
• To prevent it from darkening during cooking, add 1 tbsp to the water at the end of cooking. vinegar;
• cook the cabbage over medium heat.

After boiling cauliflower, you can eat it as an independent dish or serve it as a side dish.

How long to cook cauliflower

Boil the cauliflower in a saucepan for about 15 minutes. If you plan to stew or fry the inflorescences in the future, the cooking time is reduced to 7 minutes; the half-finished inflorescences can be poured with egg sauce and made into a casserole or fried in batter.

And this is how long the cooking process lasts if other units are used:

1. In a microwave oven, the vegetable is cooked in 2 stages. First, place it in a microwave-safe container, do not add salt, and set the timer for 5 minutes. Then add salt and boil again, setting the timer for 4 minutes.
2. Cook the vegetable in a slow cooker for 15 minutes.
3. The cabbage is cooked in a double boiler for 30 minutes.
4. In a pressure cooker, cabbage will be ready in 15-20 minutes.

The cooking time for fresh and frozen vegetables is not too different. Frozen cauliflower takes 2-5 minutes longer to cook.

Cauliflower is a low-calorie and filling product that is easily digestible. A properly cooked vegetable retains its beneficial qualities, and the inflorescences retain their original shape, so it is important to adhere to the basic cooking rules.

Its soft, delicate taste, as well as its ease and speed of preparation, make cauliflower one of the most desirable vegetables on our table. However, calling cauliflower a vegetable can only be a slight stretch, because in fact, inflorescences of unopened buds end up on our tables. And, when serving another cauliflower dish, you can always safely tell your guests that you decorated the table with flowers. But jokes aside, because today we will deal with a pleasant, but very serious matter. We will tell you how to cook cauliflower, make it tasty and simple.

The Mediterranean guest, cauliflower, came to Russia only in the middle of the 17th century, but quickly won the hearts and tables of first the aristocracy, and then many ordinary people. Already in the 19th century, recipes for cauliflower dishes adorned most cookbooks of their time. Nowadays, cauliflower dishes are an integral and important part of the daily menu of anyone who cares about their health and appearance. After all, cauliflower combines low calorie content with high nutritional value due to the high content of vitamins and valuable microelements. Cauliflower easily surpasses white cabbage in terms of protein, vitamin C and iron content, and in addition, cauliflower is much easier to digest by our body and will never lead to embarrassment, because it does not in any way increase the formation of gases in the intestines, as its white cabbage friend does.

And yet, the main value of cauliflower lies in its extreme ease of preparation. Judge for yourself, even quickly boiled in water and poured with melted butter, cauliflower is already a complete, tender and very tasty dish. Fry it in breadcrumbs - and in three minutes you will get a completely different taste. Add sauce and spices, and your cabbage will sparkle with a thousand new shades of taste and aroma. You can easily prepare first and second courses from cauliflower; you can bake it in a pie or fry it in batter, stuff it and stew it with white wine. Thanks to the extraordinary tenderness of taste and aroma, cauliflower gives you the opportunity to fully reveal your culinary talent and imagination.

Today “Culinary Eden” has prepared ten tips that will definitely tell even inexperienced housewives how to cook cauliflower.

1. When choosing cauliflower for your dish, pay special attention to its appearance. Fresh cabbage is distinguished by strong, elastic inflorescences of pure white color. The outer leaves should be bright, green and dense. It is best to choose cabbage, the inflorescences of which are pressed as tightly together as possible, and the weight seems excessively heavy for a vegetable of its size. Dark spots on cabbage inflorescences, withered, flabby leaves, yellowish or gray color of cabbage are signs that it is not fresh. It is better to refuse such a purchase; it will not be possible to prepare a tasty dish from such cabbage.

2. Pickled cauliflower makes a great appetizer. Divide a medium head of cauliflower into florets, boil for 5 minutes in salted water, drain in a colander and rinse with cold water. 50 gr. Finely chop the green onions, first separating the white onions, which need to be cut into thin rings. Cut four cloves of garlic into petals. Heat 3 tbsp in a frying pan. spoons of olive oil, add onion slices, garlic, 70 gr. raisins and 1 teaspoon of fennel grains. Fry everything together for 2 minutes, then add 4 tbsp. spoons of cabbage broth, 2 tbsp. spoons of white wine vinegar and bring the marinade to a boil. Add salt and black pepper to taste, stir and remove from heat. Place the cabbage inflorescences in a bowl for pickling, sprinkle with green onions, pour in the marinade, mix gently and leave to marinate in a cool place for an hour.

3. An original spicy cauliflower salad will easily decorate even a holiday table. Cut a small head of cauliflower into florets, fry in olive oil until golden brown, drain on a paper towel and cool. Peel one sour apple, cut into cubes and sprinkle with lemon juice. 100 gr. Cut pickled sweet peppers or other pickled vegetables into thin strips and mix with apples and cabbage, adding salt to taste. Grind 50 gr. walnuts and fry them in a dry frying pan along with 1 teaspoon of cumin for 2 minutes. For the dressing, mix together 4 tbsp. spoons of sour cream, 2 tbsp. tablespoons of vegetable marinade and 1 chopped garlic clove. Place vegetables in a salad bowl and sprinkle with walnuts. Serve the dressing separately.

4. Delicious cauliflower puree soup will delight you with its tenderness and sophistication. Finely chop and lightly fry one carrot and one onion in olive oil. Separate a medium head of cauliflower into inflorescences, setting aside 7 - 8 of the smallest ones. Boil 1 liter in a saucepan. water, add fried vegetables, one finely chopped parsley root, bay leaf and cabbage inflorescences. Cook the cabbage until soft. Place the finished cabbage in a separate pan and puree in a blender until smooth. Heat 2 tbsp in a frying pan. spoons of olive oil, add 2 tbsp. spoons of flour, lightly fry, dilute with a small amount of hot broth until thick sour cream, and then mix with cabbage puree. Strain the remaining broth into the resulting mass, add the remaining whole inflorescences, salt to taste and cook until tender for 10 - 15 minutes. At the very end of cooking, add to your soup 2 egg yolks, mashed with ½ cup cream and 3 tbsp. spoons of butter. Heat your soup for a couple more minutes, without bringing it to a boil, and remove from heat.

5. Light and airy cauliflower puree will serve as an excellent side dish for boiled fish or chicken. Cut a medium head of cauliflower into florets and boil in a small amount of salted water until half cooked. Drain the water and add 200 ml to the cabbage. cream and simmer everything together for another 10 minutes. Then add 1 teaspoon of lemon juice, salt and pepper to taste and puree everything together with a blender until smooth. Before serving, garnish with chopped parsley or basil.

6. Tomatoes stuffed with cauliflower can be served as a hot appetizer or as a side dish for meat or poultry dishes. Separate a small head of cauliflower into florets, boil until half cooked in salted water and drain in a colander. Transfer the cabbage to a blender bowl, add 1 tbsp. a spoonful of butter, 2 tbsp. spoons of cream, ½ teaspoon of ground nutmeg, salt and pepper to taste and chop. Cut six medium tomatoes in half, core them, stuff into cauliflower puree and place in a baking dish. Melt 2 tbsp in a frying pan. spoons of butter, add 1 teaspoon of mustard seeds and 3 tbsp. spoons of bread crumbs. Mix thoroughly, remove from heat and carefully distribute the resulting mass over the stuffed tomatoes. Bake in the oven for 30 minutes at 180⁰. Before serving, garnish with parsley.

7. Spicy stewed cauliflower with potatoes and herbs turns out tasty and spicy. Divide a small head of cauliflower into florets. Cut four potatoes into large cubes, cut one red onion into half rings. Boil the potatoes in salted water until half cooked for 5 minutes and drain in a colander. In a deep frying pan or saucepan, heat 3 tbsp. spoons of olive oil, add the onion and simmer until soft for a couple of minutes. Then add a mixture of 1 teaspoon turmeric, 1 teaspoon paprika, ½ teaspoon chilli and 1 teaspoon cumin. Stir thoroughly but quickly, add cauliflower and ½ cup hot water, bring to a boil and simmer for 5 minutes, then add potatoes, stir and simmer for another five minutes. Add 50 ml to the prepared vegetables. cream, 4 tbsp. spoons of finely chopped green cilantro, 3 tbsp. tablespoons of finely chopped green onions or chives, mix everything thoroughly and heat for a couple more minutes. Serve as a separate dish or as a side dish for grilled meat or chicken.

8. Roasted Spiced Cauliflower is ridiculously easy to make. Separate a small head of cauliflower into inflorescences, mix with 2 tbsp. spoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of mustard seeds, 4 crushed cloves of garlic, salt and pepper to taste. Place the cabbage in a baking dish and bake in the oven preheated to 220⁰C for 25 - 30 minutes. Halfway through baking, remove the cabbage from the oven and stir thoroughly. Serve with a squeeze of lemon juice and grated Parmesan.

9. Cauliflower casserole with ham is aromatic and very tasty. Separate a medium head of cauliflower into inflorescences, 200 gr. ham cut into cubes, 150 gr. Grate any hard cheese. Boil the cabbage in salted water until half cooked, drain in a colander and divide into two equal parts. Grease a baking dish with oil. Place a layer of cauliflower, then a layer of ham, a layer of cheese and another layer of cauliflower. Sprinkle 2 tbsp on top. spoons of breadcrumbs and bake in the oven for 20 minutes at 200⁰C. After 20 minutes, remove the casserole from the oven, pour in a mixture of 3 eggs and 1 ½ cups of milk, place back in the oven and bake until done, another 7 to 10 minutes.

10. Cauliflower, baked whole in sauce and breading, is not only extremely tasty, but also looks great when served. To prepare the sauce, mix 2 yolks, 3 tbsp. spoons of olive oil, 4 tbsp. spoons of mustard, 1 teaspoon of cumin, salt to taste. Remove leaves from a medium head of cauliflower and trim the stem so that the cabbage stands firmly in shape. Using a pastry brush, thoroughly brush the cabbage with the sauce and place it in a baking dish greased with vegetable oil. Separately, mix 1 cup breadcrumbs, 4 tbsp. spoons of finely chopped parsley, ½ teaspoon of nutmeg and cover your cabbage with this mixture. Drizzle the cabbage with olive oil, pour 1 ½ cups of dry white wine into a baking dish and bake in an oven preheated to 200⁰C for 45 - 60 minutes. Serve whole on a platter garnished with parsley and lemon slices.

And on the pages of “Culinary Eden” you can always find many interesting, proven recipes that will tell you how to cook cauliflower.

It’s as if nature itself has given us a unique chance to eat flowers! It is no secret that this variety - cauliflower - is distinguished by developed inflorescences, and it is these that we eat. Of course, most novice cooks don’t think much about this and don’t know this fact: they are most interested in what to cook cauliflower with. Well, there are a lot of options here, and the inflorescences themselves lend themselves to a wide variety of dishes. Let's try cooking?

Pleasant taste and benefits

The excellent vitamin qualities and benefits of this vegetable involuntarily lead to the question of how to cook cauliflower deliciously? Recipes involving ripe inflorescences, as well as with other types of vegetables, are traditionally distinguished by their diversity. These include soups, all kinds of casseroles, stews, and even salads. Dishes with cauliflower often use cooked product as an ingredient. And also - baked raw, marinated. And I must say that it has a very piquant taste with a delicate and moderately crispy structure. The vegetable is often fried, here you can recall the famous recipe “In batter” or cauliflower rolled in breadcrumbs with eggs.

What and how to cook

Cooking is best done in stainless steel utensils over low heat. Cabbage contains sulfur, which can promote carbonation, and this cooking method helps avoid unwanted effects. Below we will tell you what to cook cauliflower with in a pressure cooker (all the benefits contained in the vegetable are best preserved here). For the same purpose - preserving vitamins - cauliflower is cooked in a double boiler or in a slow cooker. In addition, it is very appetizing, with a consistently crispy crust; it will turn out in the oven. Baked in the oven can be made from both raw and boiled ingredients.

In terms of the basic rule, we should remind you how easy it is to cook cauliflower so that it turns out to be as tasty as possible. It should not be overcooked or overcooked, otherwise it will be tasteless and not very healthy. By the way, there is also a recipe from the raw ingredient. This option is, for example, to make it raw. However, it should be recalled that such rough food is not suitable for every stomach. And cooking using heat treatment is safer in this sense. For example, the optimal recipe for cauliflower is baking with cheese. Or - a cream soup with cauliflower, or - a casserole made from it, or - fried in batter. As you can see, you can choose a dish for almost anyone. Undoubtedly, they will be useful for both vegetarians and those fasting. So stock up on this product, choose recipes to suit your taste and enjoy the wonderful vegetable (or rather, its inflorescences).

Like in a frying pan

The whole secret of this dish is that the pre-prepared main ingredient is quickly fried in lean oil and immediately served. We will need: a kilo of cabbage, disassembled into inflorescences, oil for frying (it is advisable to use olive oil, but you can get by with sunflower oil), half a glass of bread crumbs (or very small crackers), garlic, parsley, salt/pepper to taste.

Simple cooking

Breaded

How to cook cauliflower deliciously in a frying pan? There is a good proven method for this - frying in batter. We will need simple ingredients: a kilo of inflorescences, half a glass of flour, four eggs, lean butter, hard cheese - any kind, spices for taste.

Carefully separate the main ingredient into inflorescences. We make sure that the pieces are not too large, otherwise they may remain hard during the cooking process. All pieces must be thoroughly washed and cooked for up to 15 minutes in lightly salted water in a saucepan.

Separately prepare the batter: spices, eggs, flour. It is advisable to make the batter thicker. Then the frying process will not cause additional nuances. If you love salty foods, feel free to add a little salt to the dough, but don’t be too zealous.
Dip pieces of inflorescences into batter and fry until golden brown. Before putting the cabbage in the frying pan, make sure that the vegetable oil is already hot enough, otherwise the batter will burn (you can check by dropping a little water on the oil).
Grate the cheese coarsely and sprinkle it over the hot, ready-made cabbage. We serve the dish to the table. You can decorate with greenery. By the way, some chefs add cheese to the batter itself, and this version of the dough also has its right to life.

Chicken and Cauliflower Casserole

What to cook cauliflower with? Of course, the easiest way to do this is with chicken. This ingredient is quite cheap and available, and it turns out delicious! Ingredients for the dish: half a kilo of inflorescences, three hundred grams of chicken fillet, half a glass of cream (you can replace it with richer milk, but then you need to take a little more), 100 grams of hard cheese, 3 raw eggs, a couple of cloves of garlic, salt and herbs.

The cooking process is very simple. First, we separate the cabbage into inflorescences and wash them. Boil in a saucepan for 10-15 minutes (do not overcook). Boil the fillet in a separate bowl. Cool and cut into not too large pieces (in proportion to the inflorescences). Mix these two main ingredients in the prepared baking dish. Prepare the sauce: cream, eggs, garlic crushed with a fork, a little salt. Pour the mixture into the mold with the resulting sauce. On top are small greens and grated cheese. Cook the casserole in the oven at 160-180 degrees for 15-20 minutes.

Puree soup with cauliflower

What else can you cook cauliflower with? We recommend an excellent first course that can be used both as a festive and as an everyday dish - universal. We will need:
half a kilo of cauliflower, water, several potatoes, a couple of carrots, 1 processed cheese (not a cheese product - but a real one), cream, fresh herbs.

Boil vegetables and cut into small cubes. We put the processed cheese in the freezer for a short time so that it is hard (do not keep it for a long time, it will freeze, which means it will lose its taste). Grind the prepared cheese coarsely on a grater, mix with vegetables, then beat the mass with a blender.

Place the pan with the vegetable mixture and cheese on low heat, add cream and a little water (so that the soup does not lose its thickness). Bring to a boil, add salt, remove the dishes from the heat. Before serving, pour the dish into portions and sprinkle with chopped fresh herbs.

Pancakes: how to cook cauliflower deliciously

A step-by-step recipe for preparing the dish will require very little time and effort, but it turns out unusual and very tasty. We will need: a kilo of cauliflower, a couple of eggs, half a glass of sifted wheat flour, a few tablespoons of mayonnaise, baking powder on the tip of a knife, a little salt and a mixture of peppers, vegetable oil for frying.

Using a knife, we disassemble the head of cabbage into small “spare parts”, lightly soak it in salted water (for about an hour and a half), drain the water, dry the inflorescences and chop them smaller.
Add eggs and flour, mayonnaise and baking powder to the main ingredient. From the prepared mass (it should be thick, but fluid, approximately the same as for ordinary pancakes), fry the spreading drops on both sides in vegetable oil. You can “drip” with a tablespoon or a small ladle. And the optimal sauce for the dish would be medium-fat sour cream. You can add crushed garlic and spices to taste.

Salad

How else to cook cauliflower? A step-by-step recipe for a simple cauliflower salad will delight friends at home or visiting friends.

Ingredients: half a kilo of inflorescences, a couple of tomatoes, a couple of cucumbers (both fresh), vegetable oil (preferably taken from olives), a couple of onions, salt and sugar - according to personal preference.

Boil the cabbage until tender, so that the head of cabbage is already soft (you need to add salt to the water). We disassemble the head of cabbage into inflorescences, and cut the cucumbers and tomatoes into small cubes. Onion - half ring. The salad is dressed with oil, a little salt and sugar are added at your discretion. Everything is thoroughly mixed - and a delicious simple salad is ready to eat, or to the table!

Cutlets

And finally - delicious and tender cutlets that can decorate anyone, even a holiday table. Ingredients for the dish: a head of cauliflower, a white loaf of bread, a couple of raw eggs, half a glass of milk, half a glass of wheat flour, 200 grams of hard cheese, a couple of cloves of garlic.

Simple cooking

Soak the pulp of the loaf of bread in milk to make the cutlets soft and juicier. We disassemble the cabbage, wash it and boil it in salted water (up to 7 minutes). Cool and pass through a meat grinder. Separate the yolks from the whites and add to the cabbage. We also send the loaf there, mix in flour, pepper and salt. But the whites must be thoroughly beaten until foamy and carefully added to the total mass. Form cutlets and fry them on both sides in vegetable oil. Bon appetit everyone!

On the site there are cauliflower recipes with photos for every taste. There are cauliflower dishes for vegetarians, and others in combination with meat. To prepare cauliflower main courses, it is disassembled into inflorescences, blanched, and then fried in breadcrumbs, batter, baked in pots, or made into a casserole. Young cauliflowers are added to soups or vegetable stews. For the winter, cauliflower can be salted and pickled. If you lightly simmer fresh cabbage, cool in cold water, chop finely, mix with herbs and nuts, season with vegetable oil, then you will have an excellent vitamin salad on your table. Cauliflower is a rather rare case when an inflorescence of unopened flowers (buds) is eaten. The homeland of cauliflower is the Eastern Mediterranean. It was brought to Russia from Western Europe only in the 17th century. Cauliflower is valued for its delicate taste and ease of preparation.

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Mushroom soup with chanterelles can be made even tastier if you prepare it according to this recipe. We decided to supplement the mushroom broth not only with a standard set of vegetables, but also bake cauliflower quenelles in the oven separately. They are added to already prepared soup.

chapter: Mushroom soups

There are many recipes for chanterelle soups. Today I propose to cook mushroom soup with the addition of smoked bacon and cauliflower. Moreover, you don’t need a frying pan for frying onions and bacon. Chanterelle soup is cooked from start to finish in one pan.

chapter: Mushroom soups

You can make these delicious quenelles for lunch using cauliflower with cheese. The recipe is detailed and there are no special difficulties in preparation. Please note that this quenelle recipe is oven safe only. You can’t boil them, they’ll just fall apart, etc.

chapter: Kneli

This vegetable pilaf recipe is best prepared with seasonal vegetables. This is especially nice to do in the summer. In this recipe, juicy cauliflower inflorescences, some carrots and green peas were added to the rice. Among the spices, we give preference to turmeric, which is not

chapter: Vegetable (vegetarian) pilafs

Overall, this roasted vegetable soup recipe is reminiscent of Italian minestrone soup. Although not without liberties, which is not forbidden. You can freely change the composition of vegetables to your taste. The main thing is to serve the soup hot and generously sprinkle with grated t

chapter: Minestrone

Pickled cauliflower according to this recipe can be prepared in just one day. The very next day, crispy pickled inflorescences can be served as an appetizer or as part of salads. The recipe is very simple and straightforward, so prepare it

chapter: Cabbage recipes

Any vegetables are suitable for making pasta casserole with crab sticks. I chose cauliflower and sweet bell pepper. If you want, you can add mushrooms to the vegetables. Pasta casserole will benefit from this.

chapter: Pasta casseroles

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