Cooking dishes made from cauliflower. Cooking delicious cauliflower dishes

Content:

One variety of common cabbage is cauliflower. It got its name due to different colors, of which only white is common in Russia. Fans of vegetarian cuisine, and just fans of vegetables, have probably wondered what recipes for cauliflower dishes exist? In fact, there are a huge number of recipes.

Cauliflower is very easy to prepare, not picky, and can be combined with many other foods. What can you cook from cauliflower?

What simple cooking recipes are most popular? Consider some of them.

Cauliflower with chicken fillet, baked in the oven

As already mentioned, cauliflower goes well with many foods, complementing them. And chicken is no exception. Cauliflower combined with chicken is a wonderful and fairly simple dish that will decorate even a holiday table and delight your family and friends. Chicken can be replaced with turkey. This will not make the dish lose its taste, but will only become more dietary. This dish does not require a side dish, because the cauliflower itself acts as a side dish. But if you still want to make this dish more filling, you can serve it with boiled potatoes or rice. So, to prepare this dish you will need the following ingredients:

• Cauliflower – 500 g;
• chicken fillet – 400 g;
• sour cream – 200 g;
• onions – 1-2 pcs.;
• greens – 1/2 bunch;
• salt and spices to taste.

1. The cooking process begins with preparing the cabbage and separating it into florets. Then place it in boiling water and cook for 5 minutes. Frozen cauliflower does not require cooking.
2. Meanwhile, finely chop the onion and fry it in a small amount of sunflower oil in a heated frying pan.
3. The chicken fillet must be cut into small pieces and placed in the same pan where the onions are fried. Fry everything together for 10-12 minutes.
4. Take a baking dish. The ingredients will be laid out in layers. Place cauliflower in the first layer, brush it with sour cream on top, sprinkle with salt and spices to taste. Place the next layer of chicken fried with onions. Place sour cream on top of the chicken and season the dish. You can sprinkle the top of the dish with any fresh herbs (parsley, dill, cilantro, basil).
5. Place the mold in the oven preheated to 180°C for 30 minutes. The finished hot dish can be sprinkled with grated cheese if desired. The dish is ready.

Cauliflower baked in a pot

It’s worth saying right away that the dish according to this recipe turns out to be very juicy and tasty. To prepare the dish you do not need a large number of ingredients; it is prepared very simply and quite quickly. So, to prepare the dish you will need the following ingredients:

• Cauliflower – 0.5 kg;
• chicken egg – 2 pcs.;
• breadcrumbs - 7-8 tbsp. l;
• cream - to taste;
• butter – 30 g;
• salt and spices to taste;
• greens (any) to taste.

1. First you need to wash the cauliflower and disassemble it into inflorescences. Place it in salted boiling water and cook for 5 minutes, then place in a colander and rinse with cold water.
2. In a separate bowl, beat the eggs with salt and add cream. Add cream to taste: if you want the dish to have a lot of sauce and be juicier, add more cream. They can be of any fat content, but the fattier they are, the tastier they are.
3. Distribute the cauliflower equally among the pots, fill it with the prepared sauce made from cream and chicken eggs, and sprinkle with breadcrumbs on top. Place a piece of butter on top of each pot. The dish can be sprinkled with chopped fresh herbs of your choice. You can also decorate the finished dish with herbs.
4. Place the prepared pots in an oven preheated to 200°C and bake until golden brown. The dish is ready.

Cauliflower stewed in sour cream sauce

The dish turns out very tender and tasty. It is prepared very quickly and simply, and does not require any special financial costs.

The preparation of this dish involves the use of the following ingredients:

• Cauliflower – 1.5 kg;
• onions – 2 pcs.;
• sour cream – 200 g;
• oregano – 2 tsp;
• salt, pepper to taste;
• fresh greens (optional).

1. First, wash the cabbage and separate it into florets. Place in boiling salted water and cook for 10-15 minutes.
2. Finely chop the onion and place it in a heated frying pan with sunflower oil. You can also use olive oil, due to which the dish will acquire some piquancy and benefits.
3. After the cauliflower is cooked, it must be divided into even smaller inflorescences and then added to the onion in a frying pan. Close the lid and simmer for 15 minutes.
4. Then add sour cream, salt and pepper to taste to the pan. If desired, you can add a little mayonnaise, which will add a pleasant sourness. Simmer everything for 5 minutes.
5. If desired, finely chop the greens (optional), add to the pan and simmer for another 5 minutes. The dish is ready.

Cauliflower in egg batter

Cauliflower fried in an egg will be an excellent addition to fish and meat, and can also serve as an independent dish. The preparation is very simple and does not require any special cooking skills. For cooking you will need the following products:

• Cauliflower – 700 g;
• chicken egg – 2 pcs.;
• flour – 2 tbsp. l.;
• a pinch of salt;
• vegetable oil – 2-3 tbsp. l..

1. Cauliflower should be washed, dried and disassembled into inflorescences. Then place it in boiling salted water, where it cooks for 7-8 minutes. Then place it in a colander and rinse with cold water.
2. In a separate bowl, beat the eggs, add salt to taste, and add spices if desired. Add 2 tbsp to the egg. l. flour and beat thoroughly with a fork.
3. Pour sunflower oil into a frying pan and put on gas. Dip each piece of cauliflower into the prepared egg solution, and then place it in a heated frying pan.
4. It is necessary to fry it on both sides until a golden crust forms.

Vegetable stew recipe

This dish will definitely delight your loved ones and guests. The recipe is quite simple, preparation does not take much time, and the result will definitely please you. For this dish you will need:

• Cauliflower – 0.5 kg;
• fresh tomatoes – 5 pcs.;
• onion – 1 pc.;
• fresh carrots – 1 pc.;
• potatoes – 2 pcs.;
• vegetable broth (can be replaced with water);
• ground coriander, salt, pepper and curry powder - to taste.

1. Separate the cabbage into small florets. Then the onions and carrots are peeled. The onion is finely chopped and the carrots are cut into small cubes. Pour boiling water over the tomatoes, remove the skins and finely chop them. Peel the potatoes and cut into small cubes.
2. Place cauliflower in boiling salted water and cook for 5-7 minutes.
3. Fry the onions in a preheated frying pan with sunflower oil. Then add chopped carrots to it and fry for a few more minutes. After the onions and carrots are fried, add the tomatoes to the pan, reduce the heat and simmer everything together for a few minutes. Then add potatoes to the pan, add water or vegetable broth, cover and simmer for 15 minutes.
4. After this time, add cauliflower, curry powder and ground coriander to the pan, mix everything thoroughly and simmer until the potatoes are ready.

Cauliflower in spicy dressing

The recipe for this interesting cauliflower dish involves using the following ingredients:

• Cauliflower – 1 kg;
• olive oil – 1/4 cup;
• sour cream – 2 tbsp. l.;
• lemon juice – 1/4 cup;
• Dijon mustard – 2 tsp;
• fresh greens (optional) – 1 bunch.

First you need to disassemble the cabbage into small inflorescences and place in a pan of salted boiling water, cook for 5-7 minutes. Afterwards, place it in a colander and cool in cold water.

In the meantime, the greens need to be washed, dried and finely chopped. You can choose absolutely any greens to suit your taste (basil, parsley, dill, cilantro, celery).

Prepare the sauce: place olive oil, lemon juice, mustard, sour cream and herbs into a screw-on jar. Close the jar and mix everything thoroughly. Pour the prepared sauce over the dish and mix everything thoroughly. This dish will serve as an original and tasty snack.

Cauliflower cutlets

This recipe is very interesting, the cutlets are tasty, dietary and healthy. These cutlets can be served with boiled potatoes, rice or other vegetables. The recipe is very simple, every housewife can do it. So, to prepare these cutlets you will need:

• Cauliflower – 0.5 kg;
• chicken egg – 2 pcs.;
• onions – 1 pc.;
• potato starch - 3 tbsp. l.;
• vegetable oil for frying;
• salt, pepper and other spices - to taste;
• greens (optional).

1. Grind the cauliflower in a food processor or with a kitchen knife. Then put it in a colander, pour boiling water over it and let the water drain.
2. Meanwhile, finely chop the onion and chop the herbs.
3. In a bowl, mix cabbage, pre-beaten egg, herbs, onion, starch, salt and pepper. Mix everything thoroughly.
4. Heat the frying pan, add sunflower oil. The finished mass should be spooned onto the frying pan (like pancakes) and fried until golden brown on both sides. The cutlets are ready.

Cauliflower salad with walnuts

This recipe is distinguished by its originality, unique taste and ease of preparation. To prepare the salad, you will need the following products:

• Cauliflower – 800 g;
• greens of your choice – 1 bunch;
• walnuts – 150 g;
• salt to taste;
• mayonnaise.

1. It’s worth noting right away that the salad can be prepared from either raw cauliflower or blanched cauliflower. If you decide to blanch the cabbage, to do this you need to send it, after disassembling it into inflorescences, into boiling, lightly salted water. After 3-5 minutes, it should be pulled out into a colander and the water should be allowed to drain.
2. After it has cooled, you can chop it finely.
3. Finely chop the greens too.
4. Lightly fry the walnuts in a frying pan and then grind them in a mortar. You should not chop it too finely; the pieces should be large enough.
5. In a bowl, combine cabbage, herbs and walnuts. Season to taste with salt and add mayonnaise. Salad ready.

Cauliflower with mushrooms

The dish is not only full of vitamins, but is also lean. If desired, you can add other ingredients to it that will complement the already wonderful taste. By adding cereal to this dish, you can make it not only very healthy, but also satisfying. You can use absolutely any cereal, or you can do without it altogether. The recipe involves the use of the following products:

• Cauliflower – 0.5 kg;
• couscous – 3/4 cup;
• leek – 1 pc.;
• lettuce leaves - 1 bunch;
• champignons – 10-12 pcs.;
• chicken or vegetable broth – 1-4 tbsp;
• canned beans – 1/2 cup;
• dried cranberries - 1/4 cup;
• butter – 30 g;
• vegetable oil – 1 tbsp. l.;
• salt and pepper to taste.

In a small saucepan, bring 1 tbsp to a boil. water, then add couscous, mix well and close the lid. Cook the cereal over low heat for 5 minutes.

Meanwhile, cut the white part of the leek into slices. Also wash, dry and cut the lettuce leaves. You can replace them with spinach.

Peel, wash and cut the mushrooms into thin slices. Divide the cauliflower into inflorescences and pour boiling water over them. Place it in a heated frying pan, add vegetable oil and a piece of butter. Mix everything thoroughly, add leeks and mushrooms. Fry everything for 7 minutes.

Add scalded cranberries, lettuce and beans to the pan, salt and pepper to taste. Simmer for another 8 minutes and then turn off. The dish should be served hot.

The variety of cauliflower dishes is amazing; you just need to use your imagination. Try it, experiment.

Discussion 4

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dietdoctor.com

Ingredients

• 1 head of cauliflower;
• 1 lemon;
• 2 cloves of garlic;
• 1 tablespoon chopped fresh ginger;
• 1 tablespoon chopped onion;
• 1 tablespoon turmeric;
• 1 teaspoon sea salt;
• 120 ml Greek yogurt or coconut milk;
• 120 ml olive or melted butter;
• a few sprigs of parsley.

Preparation

Remove the leaves from the cauliflower and place it in a plastic bag. Mix lemon juice, minced garlic, ginger, onion, turmeric, salt and yogurt. Pour the marinade into the bag, close it and shake well. Place the bag in the refrigerator for at least an hour. To marinate the cabbage better, leave it in the refrigerator overnight.

Place the pickled cauliflower on a baking sheet and bake in an oven preheated to 180°C for 45–60 minutes. It should soften on the inside and brown on the outside.

Before serving, baste the cabbage with oil and sprinkle with chopped parsley leaves.

jamieoliver.com

Ingredients

• 1 teaspoon cumin (cumin);
• 2 teaspoons mustard seeds;
• ½ teaspoon chili powder;
• 1 teaspoon black peppercorns;
• 200g self-raising flour (or 200g plain 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 of 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 tomato paste to the vegetables 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, raw egg, ⅕ of the cooked cauliflower and chopped garlic clove in a blender until smooth. Add chopped basil leaves to this mixture and grind it again in a blender.

Take a baking dish approximately 20 x 35 cm. Grease it with ¼ cup of tomato sauce. Place 4 lasagne 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 the filling and cover with the 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 the 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.

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 pan of 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.

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 beneficial 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 the 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 the microflora of the 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 for those who have diseases such as gout, high levels of uric acid, thyroid disease, kidney disease, with a tendency to allergies, hypertension, kidney disease and after undergoing operations in the chest and abdominal area.

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 diets, attempts to lose weight, during fasting, and simply when eating healthy (you can find out more nuances about dietary recipes from cabbage). Let's take a step-by-step look at a few photos of how to simply and deliciously prepare cauliflower dishes, 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:

1. First you need to peel, wash and cut the potatoes into cubes.
2. Throw it into 2.5 liters of boiling water.
3. While cooking the potatoes, peel and wash the onions and carrots, then grate the carrots on a coarse grater.
4. Fry the onions and carrots: throw the ingredients into a heated frying pan with vegetable oil and fry, stirring, for 5 minutes.
5. Wash and separate the cabbage into florets.
6. 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.
7. 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 making cauliflower soup using this video recipe:

Salad

The peculiarity of such a dish as a salad is that the ingredients do not require special heat treatment; the vegetables can simply be chopped in a certain way. To prepare a low-calorie cauliflower salad: the following components are required:

• 400 grams of 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:

1. Cut the cucumbers and pepper into cubes (after clearing the pepper of seeds), cut the tomato into quarters.
2. The cauliflower must be washed, divided into inflorescences and crushed in a blender to the consistency of coarse crumbs.
3. After this, put all the ingredients in a salad bowl, mix and let the salad soak for 10 minutes.
4. 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-sized onions (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:

1. 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.
2. 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.
3. Add potatoes to the pan and after 2 minutes add water and bring to a boil.
4. Then add the bay leaf and simmer over low heat for 10 minutes.
5. 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).
6. After cooking, blend the soup in a blender to a puree consistency.
7. 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:

1. Cut a head of cabbage crosswise along the stalk, boil it in lightly salted water for 7-8 minutes, strain.
2. For the batter, beat the eggs with the remaining salt and pepper, gradually adding flour and stirring until smooth.
3. 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). 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:

1. Split the cabbage into florets, rinse and...
2. Sprinkle boiled cabbage with herbs and pour 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 pcs).
• 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:

1. Boil the cabbage inflorescences and let them cool.
2. Peel and wash the carrots.
3. Add sugar, salt, butter to a saucepan with water, then boil.
4. Grate the carrots, cut bell peppers without seeds into strips, and cut hot peppers with seeds into rings.
5. Chop the garlic and chop the herbs.
6. After the marinade boils, add all the ingredients and cabbage, mix thoroughly and keep cool for 12 hours after cooling.
7. 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 to 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 find out more nuances 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.

1. Soups can be decorated with chopped herbs and croutons, salads with thick balsamic sauce or sour cream sauce.
2. Basil, dill and arugula leaves are ideal for decorating hot dishes.
3. Cauliflower dishes, especially hot ones, can be sprinkled with grated cheeses, this will add taste and look aesthetically pleasing.
4. Walnuts, pine nuts and hazelnut crumbs look beautiful in salads.

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

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Surprisingly useful. Moreover, the possibilities for preparing dishes using this vegetable are truly diverse. What dishes can you make with cauliflower? What are the best recipes to use?

Cauliflower: general information

Before we figure out what dish can be made from cauliflower, let's talk about its beneficial properties. By carefully studying recipes with this vegetable, you can count on the optimal composition and minimum calorie content. There are only 30 kcal per 100 grams. At the same time, the composition of cauliflower includes:

• vitamin A;
• vitamin C;
• B vitamins (1, 2, 5, 6, 9);
• rare (required for the formation of enzymes);
• iron;
• biotin;
• beta-carotene;
• calcium;
• copper;
• magnesium;
• fluorine;
• phosphorus;
• iron;
• potassium;
• choline;
• unsaturated fatty acids.

The beneficial composition ensures that cabbage can have a beneficial effect on human health. Unique properties become available to many people who not only try to eat properly and nutritiously, but also control their shape and monitor the physical condition of the body.

Options for using cabbage in cooking: general information

Admirers of this vegetable carefully study options for preparing dishes using the main ingredient. What can be made from delights with an amazing variety:

• soups;
• casseroles;
• stew;
• salads.

There is the possibility of using boiled, raw, pickled, fried cauliflower. In each case, special taste and aroma facets of the finished dish are assumed.

Cauliflower prepared using marinade surprises with its piquant taste. In addition, it is supposed to have a delicate taste and a crispy crust.

If you prefer fried cauliflower, it is possible to use breadcrumbs, eggs, and batter. The chosen cooking option allows you to enjoy a harmonious taste that will certainly surprise you with its shades. Fried cauliflower can not only be used as an additional component, but also be an independent and complete product.

In each case, it is necessary to take into account the basic principles of preparing cauliflower, since the success of preparing the chosen dish depends on this:

• Cauliflower is best cooked in a stainless steel pan.
• Cooking over low heat is recommended to prevent spoilage of the product.
• To successfully preserve all the necessary useful components, it is best to cook cauliflower in a pressure cooker, steamer, or multicooker. Three options provide maximum benefit.
• If you want to discover new and attractive facets of the taste of cauliflower, it is recommended to choose oven baking. In this case, cabbage can be baked raw or boiled.
• Cauliflower should not be overcooked/overcooked. Otherwise, the product will not be able to exhibit its optimal taste characteristics. Moreover, if you do not follow the rules for preparing cauliflower, you can lose all the beneficial components of the product.
• Another worthy use for cauliflower is in salads. In some cases, minimal heat treatment is required.

By carefully studying all the available recipes, you can see the amazing variety of options for using cauliflower. What methods are recommended to be noted? It all depends on what result you are hoping for.

flour based: quick recipe

What can you do with cauliflower quickly? If you are sorely short on time, then this recipe will be a real find.

Ingredients:

• 1 head of cauliflower;
• 3 eggs;
• about 1 cup of flour (the volume can be varied according to personal preferences, so you can increase the amount to 1.5 cups);
• salt pepper;
• For frying, use vegetable or butter.

1. Cauliflower can be disassembled into several inflorescences.
2. Then it is added to boiling salted water. It takes about five minutes to cook.
3. The next step is to drain the boiled cabbage in a colander. The water should drain completely.
4. Beat the eggs with a fork until foamy, after which salt is added.
5. Flour is added to the salted beaten eggs.
6. There should be no even the slightest lumps in the mixture.
7. The consistency of the dough should be quite thick.
8. Now the cauliflower needs to be dipped in the prepared batter and fried in oil in a frying pan. Each inflorescence should be fried on all sides.

Properly preparing cauliflower in batter requires a minimum of time and effort.

Quick recipe No. 2: cauliflower in cheese batter

What else can you do with cauliflower quickly? This recipe will become indispensable for you and your family.

Ingredients:

• a head of cauliflower;
• two eggs;
• a couple of tablespoons of thick sour cream;
• 100 grams of hard cheese;
• 2-3 tablespoons of wheat flour;
• a teaspoon of dry herbs.

Despite the fact that the batter is prepared differently, the recipe pleases with its ease and simplicity. What stages of preparation should be noted?

1. Cabbage needs to be disassembled into several inflorescences.
2. Now the cabbage inflorescences are added to boiling water, which should be pre-salted.
3. A 5-minute cooking time is recommended.
4. Now you need to wait until the water has completely drained from the colander on which the cabbage was thrown.
5. It is recommended to grate the cheese.
6. To prepare the batter, mix eggs, grated cheese, and dry herbs. Now add flour and salt.
7. Before frying, cabbage inflorescences are added to the batter. Fry on each side over low heat until golden brown.

Slow cooker recipes are also popular. In addition, they please with their accessibility and ease. The most important thing is to make sure you have a functional multicooker.

Baked cabbage in a slow cooker: cauliflower and broccoli

What can you do with colored flowers? Use the following recipe.

Ingredients:

• cabbage: 600 grams each of cauliflower and broccoli;
• 100 grams of grated cheese: Swiss and Russian;
• 150 milliliters of yogurt. Recommended fat content starts from 2.5%;
• butter;
• a tablespoon of flour;
• ground pepper and salt.

Cooking instructions:

1. First of all, you need to prepare all the components used.
2. Both should be washed thoroughly and then disassembled into small inflorescences. The cabbage is added to the steaming basket. Pour water into the bowl. Then the basket is installed over the bowl. Cooking in the “Steam Boiler” mode takes about 10-12 minutes.
3. Now it is recommended to take out the container with cabbage. The water from the bowl needs to be installed.
4. The next stage of cooking is the “Multi-cook” mode. The temperature should be 160 degrees.
5. In a multicooker bowl, mix 2.5% yogurt, flour and butter. It is recommended to cook the sauce by stirring for about 3 minutes.
6. Now it’s time to add two types of grated cheese, pepper, and salt. A homogeneous consistency is required.
7. Add cabbage to the sauce.
8. In the "Multi-cook" mode, it should be cooked for fifteen minutes at 200 degrees.

Healthy breakfast: omelette with cauliflower and chicken

What dietary dish can be prepared from cauliflower? One of the best breakfasts for any person losing weight is an omelet. For optimal nutrition and maximum benefits, it is recommended to make an omelet with cauliflower and chicken.

Ingredients:

• 2-3 eggs;
• 0.5 heads of cauliflower;
• 2 chicken breast fillets (lean);
• salt pepper;
• It is advisable to replace sunflower oil with olive oil.

Having taken care of selecting the appropriate ingredients, you can begin preparing the omelet.

First of all, it is recommended to divide the cauliflower into several inflorescences and boil them. At the next stage, you can take care of the chicken fillet, which should be beaten as thin as possible. The main task is fast and high-quality roasting of the meat used. If desired, you can add salt, but it is important to remember the measure, because excess salt always retains fluid in the body.

Now you need to prepare the batter: vigorously whisk eggs, salt and pepper. Dip the chicken fillet into this mixture and then fry it on each side.

After the cabbage is cooked, you need to dip it in the egg mixture and place it in the frying pan. After this you can pour in the egg mixture.

Now all the ingredients are successfully fried with each other. It is advisable to sprinkle the finished omelette with cranberries and arugula.

Cauliflower puree

What can you make from boiled cauliflower? Try making puree. It's satisfying and healthy.

Ingredients:

• clove of garlic;
• 4 tablespoons butter;
• a glass of chicken broth;
• Salt, pepper, cumin and rosemary are recommended to taste.

Making cauliflower puree will take a minimum of time. What stages are expected?

1. The garlic should be peeled and fried. The garlic should become soft and covered with a thin crust.
2. Pour chicken broth into the bowl. Then you can add chopped cauliflower. It is supposed to cook it in broth for 10-15 minutes.
3. The broth can be drained after the cabbage is soft.
4. Place boiled cauliflower, fried garlic, and warm butter in a blender. For taste, it is recommended to immediately add spices. All ingredients are thoroughly beaten.

Now you can try the cauliflower puree, realizing how unique it turned out.

Stewed cauliflower with vegetables

A healthy and dietary recipe is stewed cauliflower with vegetables. Despite the maximum benefits of the dish, it takes no more than twenty minutes to prepare.

Ingredients:

• medium head of cauliflower;
• 2 tomatoes;
• 250 grams of canned beans;
• a couple of cloves of garlic;
• 400 milliliters of tomato paste;
• vegetable oil;
• fresh basil, black pepper, salt (to taste).

Cooking steps:

1. It is recommended to divide the cauliflower into several inflorescences.
2. Peeled onions need to be cut into half rings and finely chopped.
3. Peeled tomatoes should be finely chopped. To facilitate the cleaning process, it is advisable to scald them with boiling water.
4. It is recommended to finely chop pure fresh basil.
5. Now in a frying pan, in olive oil, it is advisable to fry the onion and garlic. After this, you can add all the desired spices, including salt and black pepper.
6. It is recommended to place cauliflower, tomatoes, and beans in the pan. Vegetables are completely covered with tomato paste, salt and pepper. Allow at least 15 minutes to simmer, after which the cabbage should acquire a soft consistency.
7. Basil is added to stewed vegetables.

The dish will certainly leave the best impression!

Cauliflower can be used not only for vegetable side dishes, but also for preparing classic salads. In addition, in this case it is assumed that there are decent recipes.

Cauliflower salad with tomatoes and cucumbers

If you have a question about what kind of salad can be made from cauliflower, then use the following recipe.

Ingredients:

• 1 head of cauliflower;
• 2 cucumbers;
• 2 cloves of garlic;
• a glass of cherry tomatoes;
• 6 tablespoons of sour cream.

Despite the simplicity of the ingredients and the culinary process, the impressions from the finished dish will be grandiose.

1. It is advisable to cut the cauliflower into small pieces.
2. Finely chopped cucumber is added to the cauliflower.
3. Chopped tomatoes are added to a common bowl.
4. Squeezed garlic is added.
5. It is advisable to add salt and pepper to the sour cream. If desired, you can add garlic.
6. Sour cream is used to dress the salad. All components should be thoroughly mixed.

Cauliflower, cucumber and crouton salad

If you're still wondering what you can do with cauliflower, then make this delicious salad.

Ingredients:

• 1 cucumber;
• 2 cups cherry tomatoes;
• half cauliflower;
• 1 1/2 cups radishes;
• about 100-150 grams of feta cheese (it is advisable to focus on personal preferences);
• olive oil;
• crackers, pepper, salt - to taste.

1. Vegetables should be washed thoroughly.
2. Tomatoes are cut in half, cucumber - in half rings, radishes - in circles, cabbage is divided into small inflorescences.
3. All vegetables need to be mixed, adding croutons.
4. To prepare a delicious salad you need to use salt, pepper, grated cheese, and olive oil.

The salad can be prepared quickly, but the taste will be amazing and harmonious.

Boiled cauliflower with olive oil and garlic

Boiled cabbage can be a unique product that will reveal its amazing taste characteristics. Olive oil and garlic will help him with this.

Ingredients:

• 600 grams of cauliflower;
• a couple of cloves of garlic;
• a couple of tablespoons of wine vinegar;
• 2-3 tablespoons of olive oil;
• salt, ground black pepper.

1. Cauliflower is pre-disassembled into large inflorescences.
2. The water needs to be boiled and then salted. Add the cabbage to salted boiling water, then cook over high heat for about five minutes. After it becomes soft, you should take it out.
3. The water is decanted.
4. The olive oil should take over the aroma of the garlic, so you need to mix the ingredients first. Then you can pour olive oil over the cauliflower. If desired, use wine vinegar and lemon juice.
5. The dish needs to be peppered.

Boiled cauliflower will acquire unique flavor profiles thanks to proper treatment with oil, garlic and spices.

Possibility of creating crafts from cauliflower

What crafts can be made from cauliflower? This is not a very common question, but for lovers of beautiful presentation of dishes it is quite relevant. To create crafts from cauliflower, you can implement a simple and interesting idea of ​​sheep. This craft will certainly decorate the main dish. In addition, children will also be able to demonstrate their skills.

Stages of creating a cauliflower craft:

1. Cauliflower needs to be washed and boiled. The inflorescence will determine the size of the lamb.
2. For the head you will need a large black olive. A toothpick is traditionally used for attachment.
3. On the sides of the olive you need to make small flaps in the form of ears.
4. You need to make 2 eyes from peas or corn. It is advisable to create the pupils from olives.
5. Olives are threaded onto a toothpick and then used as stems. Only a strong structure will successfully support the weight of the sheep.

Delicious dishes and a unique craft made from cauliflower are just the beginning of the culinary process... Then you can realize your ideas based on one of the most delicious vegetables.