The fastest cauliflower recipe. What to cook cauliflower with: recipes with photos

Nutritional value This product is very significant: vitamins and important microelements in its composition take part in all processes of the human body. In addition, despite the close “relationship” with the white cabbage variety, the cauliflower inflorescences do not cause increased gas formation in the intestines. That's why cauliflower useful for breastfeeding, enriching the diet with vitamins without the risk of causing colic in the baby.

For baby food By the way, this vegetable is also very useful. You can give your baby puree from boiled cabbage from the age of six months; this vegetable is also recommended for the first feeding. Cauliflower contains a significant amount of iron, so this product can be considered to prevent anemia, a common problem in infancy.

The calorie content of cauliflower is low, only 30 kcal per 100 grams. vegetables, so people watching their weight need to take note.

It is recommended that heart patients also consume this vegetable regularly, because the record potassium content helps prevent the development of severe defects and malfunctions of the heart muscle. It is also useful for people suffering from acute gastrointestinal diseases. Unlike other types, cauliflower does not contribute to the formation of gases in the intestines, so it can be introduced into the diet even after gastritis.

On the other hand, cauliflower is far from a panacea; it must be consumed in reasonable doses, because even the most useful product has its own nuances and contraindications, which the following information will introduce.

When should you avoid this vegetable:

Increased stomach acidity. There is no need to give up completely, but minimum quantities can be consumed.
Kidney diseases and hypertension. Introduce into the diet only as directed by a doctor.
Allergic reaction. Naturally, a complete refusal.
Gout is also a reason to avoid any consumption of cauliflower. The purines it contains can not only provoke an attack, but also contribute to the further progression of the disease.

By maintaining a reasonable compromise and not abusing any product, you can expand and diversify your diet as much as possible, receiving not just pleasure from food, but also natural benefits.

How to choose and cook cauliflower correctly

Choosing a suitable head of cabbage is not difficult. It is best to buy strong and fairly tight forks with a snow-white color. If there are dark spots on the surface, the leaves are no longer green, but yellow, this vegetable is almost spoiled and is not suitable for eating.

Cooking cauliflower does not take long; the inflorescences need to be cooked for about 10 minutes, after which the main ingredient is considered ready. Boiled inflorescences are used for baking, frying and pureeing. A variety of options will help you choose the best cauliflower recipes. All ingredients combine perfectly with the great taste of this vegetable. Best options are presented later in our article.

Battered Cauliflower Recipe

For this purpose, a batter made from dough or cheese is traditionally used. This dish can confidently be called “ business card“This vegetable, because it is with this that most of us associate cauliflower. Cooking will take a maximum of half an hour; to reduce calories, you can blot the oil with a paper napkin. Cauliflower in batter will have a wonderful taste and can be served hot or as a snack.

Required ingredients:

a head of cabbage weighing about a kilogram;
eggs - 4 pcs.;
flour - 4 tbsp;
salt and spices;
oil for frying.

How to cook:

Disassemble the head of cabbage into inflorescences of approximately the same size, boil and cool. While the inflorescences are cooking, you can prepare the batter. There are several options for this: a regular batter (egg, salt, flour and a little cold water) or a more interesting cheese coating. To prepare it, you can simply add grated hard cheese or sprinkle hot inflorescences at the end of cooking.

Roasted cauliflower can simply be coated in breadcrumbs and lightly fried in a frying pan. For some gourmets, it is preferable to use beer batter, where instead of the main ingredient - water, a little non-alcoholic beer is added.

Cauliflower in the oven

More healthy preparation the oven will be used. In this way you can prepare dietary dishes and feed a picky child. You can come up with such recipes yourself, based on the principle: what is in the refrigerator.

Cauliflower baked in the oven with cheese

Required ingredients:

small head of cabbage;
milk - 3 tbsp;
sour cream - 4 tbsp;
hard cheese - 200 gr;

How to cook:

Disassemble the head of cabbage and boil it. Meanwhile, prepare the filling: mix sour cream with milk, spices and grated cheese. Grease the baking sheet well with melted butter, then place the boiled inflorescences. Pour the dressing evenly on top and bake in the oven (temperature 220 degrees) for about 15 minutes. You can simply sprinkle cheese on top, but only at the end of baking.

Cauliflower casserole in the oven

Required ingredients:

medium size forks;
cream - 0.5 cups;
eggs - 3 pcs.;
chicken fillet- 400 gr;
hard cheese - 200 gr;
oil for greasing the baking sheet;
salt, spices and chopped herbs.

How to cook:

Boil the cabbage, florets by florets, also boil the chicken fillet and cut into small portions. Make a sauce from eggs, cream and spices. Mix cabbage and meat and place on a baking sheet. Pour the sauce on top and place in an oven preheated to 200 degrees for 20 minutes. About five minutes before final readiness, sprinkle grated cheese and chopped herbs on top. Serve hot.

Cauliflower Soup Recipe

It is impossible to imagine dietary nutrition without first courses. Prepared cauliflower soup has excellent taste, low calorie content, and at the same time it is extremely nutritious and healthy. These soups can not only please your family, but can also be served at a feast.

Healthy and low-calorie soup

Required ingredients:

half a head of cabbage;
chicken meat - 300 gr;
rice cereal - 100 g;
potatoes - 3-5 pcs.;
water - 2.5 l;
carrots - 1 pc.;
spices, salt and herbs.

Preparation:

Boil the broth, remove the meat and divide into pieces. In the prepared broth, cook rice and chopped vegetables: carrots, potatoes and onions. At the end of cooking, add the meat and separated cabbage inflorescences. After the rice and potatoes are ready, serve, garnishing the soup with herbs,

Cauliflower soup

Required ingredients:

medium sized cabbage;
potatoes - 3-5 pcs.;
onion (you can use leek) - 1 pc.;
cream - 200 gr;
carrots - 1 pc.;
salt, spices and herbs to taste.

Preparation:

Peel and cut vegetables: potatoes and onions into cubes, carrots into half rings. Separate the head of cabbage into inflorescences of approximately the same size. Pour a little oil into the bottom of the pan and fry the carrots and onions. Then add potatoes, cabbage and pour everything over warm water(preferably already boiled, from a kettle). Add salt and cook until the potatoes are completely cooked.

Remove the vegetables and grind in a blender. For a more delicate consistency, it is advisable to add a little water from the broth. The soup can be flavored with spices and chopped garlic. Pour the resulting creamy mixture into the pan again, add cream and heat a little, being careful not to boil. Garnish with herbs and serve with prepared wheat bread croutons.

Cauliflower salad

Required ingredients:

medium sized cauliflower;
one green apple;
sour cream for dressing - 4 tbsp;
pickled vegetables: pepper, eggplant and garlic - 1 pc.;
oil for frying;
salt and spices.

How to cook:

Disassemble the inflorescences and boil. In order to find out how long to cook cauliflower, it will be enough to check it for doneness with a fork or knife. Drain the water, leaving a little marinade for dressing. Fry the inflorescences in a frying pan, dry on a napkin to remove excess oil. Cut apples, peppers and other vegetables into cubes, garlic into petals. Combine all ingredients in a salad bowl and add salt to taste. The dressing is served in a separate container. To prepare it, you need to mix sour cream and a little cooled cabbage broth, add herbs and chopped garlic.

This salad is sure to create a sensation at the table, so be prepared to share the secret of its preparation.

Pickled cauliflower

An excellent snack option. It's quick and easy to prepare, so there's a chance to please even unexpected guests. The use of spices can be adjusted to your taste; it is usually easiest to buy a ready-made set, for example for Korean salads. Korean-style cauliflower will please many gourmets who are accustomed to focusing on their own preferences.

Required ingredients:

medium sized cabbage;
olive or sunflower oil - 3 tbsp;
wine vinegar - 2 tbsp;
green onions - 1 bunch;
garlic - 3 cloves;
salt and spices to taste.

How to cook:

First of all, you need to boil the inflorescences until half cooked and make a marinade. To do this, chop the onion and garlic, fry a little in a frying pan to give a brighter aroma and specific taste. In a separate container, mix vinegar and spices, you can even add some raisins and fennel seeds for a piquant flavor. Add the fried onion to the marinade, dilute with 4 tablespoons of cabbage broth, then pour the resulting liquid over the boiled inflorescences. Leave to marinate for at least an hour, after which the dish is ready to eat.

Cauliflower in a slow cooker

This unique device has made the life of housewives all over the world much easier, so it is not surprising that more and more more recipes and ways to cook your favorite dishes using multicookers. When choosing the necessary modes, take into account the model of your equipment, as well as the experience of previous preparations.

How to cook cauliflower in a slow cooker?

Cool the pre-cooked inflorescences. Beat two eggs with salt and spices, dilute the mixture a little cold water. Dip cabbage inflorescences into the resulting batter, then roll in breadcrumbs, semolina or flour and fry in a slow cooker on a suitable setting without a lid. Everything needs to be stirred periodically, after a golden crust appears, take it out and dry it a little on a napkin. Serve with greens.

Cauliflower dishes are an excellent option for everyday dinner and holiday table.

There are many successful recipes, thanks to which you can truly enjoy this delicious, and most importantly, healthy vegetable. The use of boiled inflorescences in children's and dietary nutrition very justified, because in terms of content useful microelements and vitamins, cauliflower has few competitors. There are also contraindications that are unwise to ignore, so read them.

The best recipes presented in this article will tell you and help you learn how to cook cauliflower tasty, quickly and keeping its unique composition intact. Using basic methods as a basis, you can alternate and vary the ingredients used to create completely new dishes and tastes.

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 formation 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 and helps fight overweight and restore 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 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 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: in a heated frying pan with vegetable oil throw in the ingredients 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 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 just need to 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 onions(2 pcs).
A clove of garlic.
Fresh parsley (5-6 sprigs).
200 ml cream.
1 tbsp. spoon 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). 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.
Green.

Preparation:

Split the cabbage into florets, rinse and...
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:

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 grated cheeses, this will add taste and look aesthetically pleasing.
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 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.

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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 method cooking 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 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 on the table. 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

In batter

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, 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 dish 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 the 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 in fresh), vegetable oil (it is better to take 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 folded into total weight. Form cutlets and fry them on both sides in vegetable oil. Bon appetit everyone!

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, the fact that it ranks first 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 turn out 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's 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, spread the filling with a large 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. Sweet 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 for about eight minutes. green beans and green peas. 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, mix everything thoroughly and add 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 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 put them on paper napkin- this way the cabbage will give off more fat.

An original cauliflower dessert - how to surprise your family

Is it 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. Dilute the gelatin according to the instructions (25 g) and add 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!

Its soft, delicate taste, as well as 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 are going to do 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 low calorie content Cauliflower combines 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, special attention pay attention to her appearance. Fresh cabbage is distinguished by strong, elastic inflorescences of pure white. 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 cabbage are signs of not the first freshness. 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. Transfer the cabbage inflorescences to a marinating bowl, sprinkle green onions, pour in the marinade, mix gently and leave to marinate in a cool place for an hour.

3. The original spicy cauliflower salad will easily decorate even festive table. Cut a small head of cauliflower into florets, fry in olive oil until golden brown crust, drain on paper towel and cool. One sour apple peel, cut into cubes and drizzle 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. spoons of vegetable marinade and 1 chopped garlic clove. Place vegetables in a salad bowl and sprinkle walnuts. Serve the dressing separately.

4. Delicious cream soup made from cauliflower 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 2 to your soup 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 small quantity 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. You can serve tomatoes stuffed with cauliflower as a hot snack, and 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. tablespoons cream, ½ teaspoon 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 the 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 cooked for another 7 - 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 olive oil, pour 1 ½ glasses 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.