home Audience 1 What can you cook from cauliflower recipes? What to cook cauliflower with: recipes with photos

What can you cook from cauliflower recipes? What to cook cauliflower with: recipes with photos

One type of cabbage is cauliflower. It has a particularly delicate taste, which is why it is used in a variety of recipes, be it a regular salad or a preparation for the winter. This cabbage owes its name to its inflorescences, which resemble small flowers. You will learn what delicious things to cook from it from the recommendations and recipes below.

How to cook cauliflower

Before it is processed or prepared in any other way, it is divided into smaller florets. Diet broths prepared with them are in no way inferior to chicken broths. Flowers with leaves are also used as side dishes for main meat dishes or salads.

Cooking methods:

Omelet, pancakes, stews, cutlets or meatballs, freeze or pickle for the winter - these are just some of the options. In general, this vegetable can:

Marinate. When canning, the product is poured with marinade, resulting in a spicy pickle.
Fry. You can fry the inflorescences immediately or boil them first.
Put it out. For women trying to lose weight, this is an excellent dietary option.
Cook. The calorie content of the vegetable will be only 30 kcal per 100 g. This can even be done in the microwave.
Bake. The oven is another dietary option.

Delicious recipes for the winter

In addition to casseroles or salads, this vegetable is suitable for preparations under the lid. The simplest option is assorted. Combination with bell peppers, cucumbers or tomatoes gives excellent taste. There are recipes with the addition of apples. It is possible to store such preparations from cauliflower for the winter until spring, even at home, and not just in the cellar.

Salad for the winter

An appetizer according to this recipe is perfect with chicken or other types of meat, because any of them goes well with vegetables. The salad is light but beautiful, so it will be a good addition even to the holiday table. The main thing when canning is to prepare the ingredients and sterilize the jars. The following simple salad recipe for the winter will help you make pickling.

Ingredients:

vinegar 9% – 200 ml
sugar – 0.2 kg;
salt – 2 tbsp. l.;
vegetable oil – 200 ml;
bay leaf – 8 pcs.;
water – 1.3 l;
peppercorns, allspice and black – 15-20 pcs.;
onion – 0.5 kg;
bell pepper – 0.75 kg;
color cabbage – 2 kg.

Cooking method:

Chop the pepper into strips and the onion into half rings.
Blanch the cabbage for about 2 minutes, then let cool.
Distribute bay leaf and pepper into sterilized jars, then all the vegetables.
After pouring salt and granulated sugar and pouring oil into water, boil it, then pour in vinegar.
Fill jars with marinade and boil in a deep saucepan for 10 minutes.
Roll up with sterilized lids and store.

Pickled cauliflower

If you are wondering how to pickle cauliflower, then this recipe is for you. It is simple but tasty, and the composition of the snack is very rich. When marinating, garlic, many aromatic herbs and horseradish are used, which make the taste more velvety and make the vinegar almost invisible. The salad goes well with potatoes or roast meat - it sells out with a bang.

Ingredients:

horseradish root – 1 pc.;
cherry, horseradish, currant leaves - 2 pcs.;
bay leaf – 1-2 pcs.;
garlic – 3 heads;
head of cabbage – 1.5 kg;
dill - 3-4 umbrellas;
vinegar 9% - 50 ml;
bell pepper, carrots – 3-4 pcs.;
water – 1 l;
onion – 1 pc.;
sugar, salt - 2 tbsp. l.;
peppercorns, black and allspice - to taste.

Cooking method:

Place all the herbs, pepper, peeled garlic, dill, horseradish root, and onion cut in half into jars.
Fill with cabbage inflorescences, coarsely chopped peppers and carrots to the shoulder level, pour in boiling water.
After half an hour, pour a liter of water back into the pan, add sugar and salt, boil for a few minutes and add vinegar.
Return the marinade to the jar and roll it up.

Korean style for the winter

How to make another amazing appetizer? You can use the Korean cauliflower recipe for the winter. Even those gourmets who are not big fans of Korean salads will like the crispy ingredients in the marinade. Bell and red peppers, carrots with spicy aromatic spices will especially please lovers of spicy savory snacks.

Ingredients:

Cooking method:

Place the inflorescences in boiling water for a couple of minutes.
Process the carrots on a grater, which is intended for Korean salads, crush the heads of garlic, chop the bell pepper into strips.
Combine all the spices and vegetables and pack the mixture tightly into jars.
Mix the last 5 components, boil for 2 minutes, pour into jars to the level of the neck, cover with lids.
Place the rolls in a larger pan, pour water just below the hangers. Boil for 10 minutes, seal.

In tomato sauce for the winter

Another bright and appetizing preparation is cauliflower in tomato for the winter. Such an appetizer can definitely be a table decoration, especially for a holiday. Its taste goes well with stewed meats, potatoes, fried fish and even spaghetti. The spicy and thick sauce makes the salad more dense and appetizing, so it can also serve as an independent snack.

Ingredients:

Cooking method:

After first dousing it with boiling water, remove the top layer from the tomatoes and grind them in a meat grinder.
Cut the peeled peppers into large slices.
Take a saucepan with a thicker bottom, place tomatoes, peppers, salt and sugar in it, add oil. Stir, boil, add cabbage inflorescences.
Boil for another 20 minutes, then add vinegar and garlic.
After 5 minutes, start putting everything into jars and seal with lids.

Cauliflower Recipes

Along with preparations, such cabbage is also used for preparing everyday or even holiday dishes. Bake with Bechamel sauce, boil, fry in batter, add to soup - you can get a nutritious and juicy dish in any of the options. Below you will find a selection of different recipes with photos. They will help you prepare not just a very aromatic, but even a beautiful dish.

Baked in the oven with cheese

The taste of the cheese crust leaves no one indifferent. Under it, any dish becomes more appetizing. Even a regular baked potato looks completely different when it has a golden brown crust on top. It turns out no worse in the oven with cheese, which is called “gratin” in French cuisine. You can prepare it according to the recipe with the photo below.

Ingredients:

egg – 1 pc.;
cabbage head – 0.5 kg;
cheese, preferably low-fat – 100 g;
garlic – 1 clove;
thick sour cream or cream - 3-4 tbsp. l.

Cooking method:

Boil the inflorescences and place in an oiled baking dish.
Combine sour cream with eggs and spices.
Pour the sauce over the vegetables and spread the cheese layer on top.
Send to bake until done. Once the crust appears golden brown, the dish is ready.

Cauliflower soup

There are many options for preparing cabbage soups - vegetarian, with seafood or puree soup. All of them have a delicate velvety taste. Cooking each one will not take much time and effort. You can cook the soup with broth or just water. In the latter case, the dish will turn out leaner. Even an inexperienced cook can prepare the soup using a recipe with a photo or video.

Ingredients:

color cabbage – 0.25 kg;
broth - 2 l;
carrots – 1 pc.;
onion – 1 pc.;
vermicelli – 0.1 kg.

Cooking method:

After the broth boils, add the onion and diced potatoes into it.
After 5 minutes, add chopped medium carrots there.
Wash the cabbage inflorescences, separate them into smaller ones, and add them to the rest of the vegetables.
After 10 minutes, add vermicelli, throw in bay leaf, cook for 5 minutes.
Add greens, salt to taste.

Fried cauliflower in batter

The concept of batter is known to almost everyone. It consists of flour, salt and eggs. The first is often replaced with breadcrumbs. Each inflorescence needs to be dipped in this batter. Then all that remains is to fry everything. The main component of the dish can be fresh or frozen. In any case, the battered recipe will definitely not leave anyone indifferent, so it’s worth trying.

Ingredients:

grated cheese – 1 handful;
head of cabbage – 1 kg;
flour - 3 tbsp. l.;
dry herbs – 1 pinch;
egg – 4 pcs.

Cooking method:

Separate the washed inflorescences into smaller pieces, boil them in slightly salted water for 12 minutes, then let cool.
Beat the egg with herbs, salt, add flour.
Dip each “flower” in batter and fry in hot oil.
Place on a plate and sprinkle with cheese.

With an egg in a frying pan

Eggs are also used here, but the dish is prepared much faster and lasts longer than in other recipes. You can serve it with sauce, for example, sour cream and garlic. This way the dish will not seem too simple, and will become much more appetizing. If you are interested in how to deliciously fry cauliflower in a frying pan with an egg, then use the recipe below.

Ingredients:

Cooking method:

Wash the vegetables with mushrooms, cut into cubes, and disassemble the head of cabbage into flowers and boil.
Sauté sliced vegetables with mushrooms in a frying pan, pepper and salt.
Add cabbage inflorescences, pour eggs on top, spread cheese, simmer for 5-7 minutes.

Salad with cauliflower and tomatoes

A quick and easy appetizer - cauliflower salad with tomatoes. These ingredients go well together. For a holiday salad, it is recommended to take only the small top flowers. The everyday version is often prepared even from the stalk - you just need to cut it into cubes. You can simply have a salad as a snack during the day or add it to your dinner menu.

Ingredients:

tomato – 1 pc.;
head of cabbage – 0.3 kg;
onion – 1 pc.;
cucumber – 2 pcs.

Cooking method:

Disassemble the head of cabbage into smaller inflorescences, rinse and boil.
Cut clean cucumbers and tomatoes into cubes, onions into half rings.
Combine all the ingredients, pour in a little vegetable oil, add salt and mix.

In a slow cooker

How to cook cauliflower in a slow cooker, tasty and also healthy? It has a steam processing function, thanks to which the vegetable practically does not lose microelements and other substances that are included in the composition. The benefits of eating such a dish are undeniable. Steamed cabbage can be served as a vegetable side dish for meat.

Ingredients:

water – 1 l;
cabbage head – 1 kg.

Cooking method:

Pour water into the multicooker bowl, and add 1 bay leaf there.
Place the cabbage in a steaming container.
Close the lid and turn on the “Steam” mode for 25 minutes.

Delicious dishes - cooking features

Before you cook cauliflower in a tasty and healthy way, you should study a few recommendations. When frying, add a little butter to make the taste softer and piquant. When cooking, try seasoning the water with sugar. It will help the product maintain its white color. To give a delicate taste, it is worth replacing ordinary mineral water.

Video:

Cauliflower is a great vegetable that belongs to the cruciferous family. It has a fibrous root system, a cylindrical stem, leaves of various shades of green and a head consisting of thickened shoots. It is because of these fleshy flower stalks that cauliflower is sometimes called curly cabbage.

Useful properties of vegetables

Cauliflower is highly valued not only for its excellent, soft and delicate taste, but also for a whole range of useful vitamins, macro- and microelements. It contains huge amounts of ascorbic acid, thiamine, riboflavin and pyridoxine. It is rich in vitamins A and PP, sodium, potassium, magnesium, phosphorus and iron. In addition, cauliflower contains a significant amount of valuable acids - citric, malic and tartronic. The latter is an extremely useful substance for those losing weight - it helps to inhibit lipogenesis, that is, the conversion of carbohydrates into fats. Therefore, tartronic acid serves as a preventative against obesity. Such a significant chemical composition of cauliflower makes it an indispensable food product. In this article we will tell you how to cook cauliflower and what delicious dishes you can make from it. We hope you will like our recipes and this vegetable will take pride of place in your diet.

Uses of cauliflower

The Mediterranean is considered the birthplace of this beautiful and healthy vegetable. It is known that it was the Arabs in the 12th century. brought the seeds of this crop to Europe. Since the 14th century They learned to grow cauliflower not only in Cyprus, but also in France, Spain, Italy, Holland and England. In Great Britain, cauliflower has gained particular popularity and began to occupy a leading position among other vegetables. The first seeds of this crop came to Russia only in the 17th century. At first, cauliflower was grown exclusively for the table of the nobility and royalty, since in the conditions of the middle zone it grew poorly and required special care. Today, more than 50 varieties of cauliflower are grown in many regions of Russia. Boiled inflorescences are used for food, and thickened flowering shoots become the basis of vegetable soups or sauces. Cauliflower is used to make various salads, independent main courses, and is served as a side dish for meat or fish. They also cook soups and make various preparations for the winter. Cauliflower dishes are tasty, healthy and appetizing. Next we will present several interesting recipes for salads, soups and side dishes. We hope you will take them into your arsenal.

Salad with cauliflower, olives and bell peppers

If you want to make a tasty, healthy and low-calorie snack, we bring to your attention a recipe for an original vegetable salad with a piquant taste. To prepare it you will need: cauliflower (400 g), greens (parsley, onion, dill, cilantro), red bell pepper (1 pc.), lettuce leaves (4 pcs.), olives (10 pcs.). You will also need pine nuts (30 - 40 g), olive oil and a little salt. When choosing cabbage in the store, pay attention to its heads and inflorescences. The latter must be clean, intact, beautiful in appearance and white in color. How to cook cauliflower? After purchasing, the vegetable must be removed from the leaves and placed in salted water for 20 minutes. This will remove pests if there are any. Then you need to cut off the thick part of the stalk. After this, you should disassemble the head into inflorescences and blanch for a couple of minutes. Next you need to transfer the inflorescences into a colander.

We continue to make fresh salad with pine nuts and vegetables

Place the frying pan on the fire and pour vegetable oil into it. Place the cabbage in a container and fry for 4-5 minutes. Place the prepared inflorescences in a deep salad bowl. We wash and clean the bell peppers from seeds and stalks. We cut it and add it to the cabbage. Chop the greens, cut the olives into rings and tear the lettuce leaves into pieces. Add the ingredients to the salad bowl. Season the dish with olive oil and season with salt. Add pine nuts and mix. That's it, now you know how to cook cauliflower and how to make an easy healthy salad from it and other vegetables. Bon appetit!

Delicious and very appetizing snack

If you prefer a heartier snack, try making a cauliflower and boiled beef salad. The dish turns out nutritious and healthy. You will need the following products:

The technology for preparing the salad is as follows. First, boil the inflorescences in salted water. Then drain the liquid, roll in flour and fry the cauliflower in a frying pan until golden brown. Boil the green beans and fry them a little in a small amount of oil. Cut the beef into small cubes. Fry the meat, not forgetting your favorite seasonings, salt and pepper. Boil quail eggs. Cut the onion into cubes and place in a frying pan. Grate the cheese. Now we start laying out the ingredients in layers. Place green beans on the bottom of a round dish. Then add the cabbage florets. Place the fried beef and onions on top of the vegetables. Cut the eggs into halves and decorate the salad with them. Sprinkle the dish with grated cheese on top. Separately, make a dressing of mayonnaise, sour cream, salt, and pepper. Just before serving, pour the dressing over the salad. Bon appetit!

Spicy kale and walnut salad

To prepare this healthy snack, you will need to prepare half a head of cabbage (500 g), greens (dill, cilantro, parsley), fresh cucumbers (4 - 5 pcs.), walnuts (80 g), lemon, natural yogurt without additives (130 ml), vegetable oil (2 tbsp.). You will also need salt and ground black pepper.

How to cook cauliflower for this salad? First, divide it into inflorescences with a knife. Pour water into the pan, when it boils, add a few slices of lemon. Boil cauliflower with lemon (6-7 minutes). Remove the vegetable and place in a colander. Wash the cucumbers and cut into thin strips. Peel the walnuts and fry a little in a frying pan (without adding oil). Finely chop the aromatic herbs. Place cabbage inflorescences and cucumbers in a deep bowl. Make a gentle dressing. Add the juice of half a lemon, herbs, vegetable oil, and black pepper to the yogurt. Season the salad and sprinkle the finished dish with chopped walnuts. Stir ingredients before serving.

Cauliflower Soup Recipes

Cauliflower first courses have a delicate taste, are easy to prepare, and most importantly, very healthy and easily digestible. We present to your attention a wonderful recipe for pureed cauliflower soup. It has a pleasant creamy consistency, soft creamy taste and alluring aroma. This dish will appeal not only to adults, but also to children, and is also perfect for those who want to keep their figure in shape. To prepare the dish you will need a set of ingredients:

Cauliflower soup is prepared like this. First, wash and peel the carrots and potatoes. Cut vegetables into cubes. Then the cabbage is washed, the leaves and stalks are removed, and disassembled into inflorescences.

Prepare delicious puree soup

All prepared vegetables are placed in a saucepan with salted water and sent to the stove to cook until tender. At this time, make the cream sauce. Place flour in a frying pan greased with olive oil and fry it over low heat. Add cream there and wait until the sauce thickens. At the same time, the mixture is constantly stirred so that it does not burn. The finished vegetables are removed from the broth and chopped with a blender. Creamy sauce is added to boiling vegetable broth. Mashed potatoes, carrots and cabbage are also sent there. Let the soup simmer for 10 minutes. And then add processed cheese, previously cut into small cubes. After the soup has simmered for another 2-3 minutes, remove it from the heat. And then, while it is still hot, they pour it into plates. When serving, add crispy croutons, finely chopped herbs and a mixture of peppers. Now you know how to cook cauliflower and make a wonderful puree soup from it. As you can see, there is nothing complicated about this!

Chicken broth soup with cauliflower and peas

The soup prepared according to this recipe turns out to be appetizing, with a rich taste and aroma, in addition, it is not too high in calories, so this dish can be consumed without fear of ruining your figure. So, to prepare it you need to purchase the following ingredients:

If you want to make the soup lighter, do not use potatoes.

How to cook cauliflower? The recipe is as follows: first boil the chicken breast, add salt, pepper, and bay leaf to the broth. While the bird is cooking, peel the potatoes, carrots, and onions. We divide the cabbage into small inflorescences. Open a can of peas. Cut potatoes and onions into cubes, grate three carrots. Using a silicone brush, grease the frying pan with vegetable oil. Fry the onions and carrots for 4-5 minutes. Remove the chicken breast from the boiling broth and leave it to cool slightly. Place potatoes, onions and carrots in a saucepan. Cut the chicken breast into small pieces. After 7-8 minutes, add cabbage, and after another 5 minutes - green peas and poultry. Boil it just a little. Add some greens and serve!

Cooking cauliflower in batter and breadcrumbs

This wonderful vegetable can be used to prepare not only salads and soups, but also excellent side dishes. We offer you a recipe for cauliflower fried in breadcrumbs. It turns out juicy, aromatic, with a delicious crispy crust. To prepare this dish you will need a kilogram of cauliflower, chicken eggs (3 pieces), half a glass of breadcrumbs. You will also need vegetable oil for frying, salt and seasonings.

How to cook cauliflower? First, wash the head, remove the leaves and remove the unnecessary stalk. We divide it into inflorescences. Boil for 15 minutes in salted water until partially cooked. If desired, you can add a few lemon slices to the water. Place the cabbage in a colander, let it cool, and drain off the excess water. Beat the eggs well, add salt and add your favorite seasonings. Place a frying pan on the fire and pour vegetable oil into it. Dip the cabbage inflorescences into eggs, then roll them in breadcrumbs and fry until golden brown and crispy. Transfer the finished side dish to a dish and serve! Cauliflower in breadcrumbs goes great with pork, beef or fish.

Another excellent vegetable side dish recipe

Cabbage fried in batter is no less tasty. So, cook cauliflower in a frying pan. To prepare the batter, take flour, eggs (2-3 pcs.), mayonnaise (2 tbsp. L.). Mix the ingredients thoroughly until you get a thick mixture. Dip pre-boiled inflorescences into the batter and fry them on all sides over medium heat. Finely grated cheese can add a richer taste to the dish. Before serving fried cabbage, you can garnish it with chopped herbs - dill or parsley.

Bake cauliflower in the oven with ham and cheese

This recipe will definitely appeal to housewives who prefer not to spend too much time on cooking and at the same time want to surprise their household with something delicious. To prepare this dish you will need the following products:

Cauliflower in the oven is prepared as follows. First, the vegetable is washed, cut into individual inflorescences, which are boiled for several minutes.

Then the baking dish is greased with vegetable oil. Place half the cauliflower in a container. Cut the ham into small pieces and place it on top of the inflorescences. Then add the rest of the cabbage to the mold. Mix cream with beaten eggs. Pour the mixture into the dish. Grind the cheese on a grater. They pour cabbage and ham over it. Place the baking dish in the preheated oven for 30 minutes or a little more. After half an hour, the dish is taken out and served to the table. Cauliflower with ham and cheese is ready! Enjoy the delicate, soft taste and delicious aroma.

Cauliflower casserole in a slow cooker

If you have a multicooker in your arsenal, a tasty and simple dish can be easily prepared with its help. Take 500 g of cauliflower, a head of onion, 2-3 eggs, half a glass of milk, 500 g of chicken fillet. Boil the cabbage inflorescences, fry the onion in a frying pan. Place cabbage, chopped chicken fillet, and onion into a multicooker bowl. Pepper and salt.

Season the dish with beaten eggs and cream. Turn the multicooker on to the “Baking” mode and set the time. After half an hour, a delicious, melt-in-your-mouth dish can be served. Cauliflower in a slow cooker turns out soft, juicy and very tasty! Bon appetit.

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:

Step-by-step preparation:

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

How to properly cook before freezing so as not to darken

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

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

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

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

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

You can prepare a huge number of delicious dishes from cauliflower. Just before this it needs to be blanched in water and vinegar. It will eliminate the specific cabbage smell that not everyone likes.

How to prepare cauliflower for different dishes

Buy cabbage that is medium in size and very white in color. It is this color that indicates that the vegetable is absolutely ripe. Then proceed like this:

Divide the cabbage into florets and remove the long stalks.
Immerse the inflorescences in cold salted water for 20 minutes. This is necessary so that possible small insects can crawl out of the cabbage.
Pour 1 liter of water into a saucepan and add 1 tablespoon of vinegar. Bring the water to a boil.
Using a slotted spoon, remove the cabbage from the salted water and transfer it to the boiling sour water.
Keep the inflorescences in hot water for 2-3 minutes, and then drain the cabbage in a colander.
Let the vegetable cool completely.

Now start preparing the dish you like best from it.

Cauliflower in sour cream sauce

Pour 2 tablespoons of olive oil into the bottom of the saucepan and add 50 g of butter.
When the oil is hot, place a chopped onion (1 pc.), grated carrot (1 pc.) into it and squeeze 1 clove of garlic through a press.
Wait until the vegetables become transparent. Then add cauliflower inflorescences (1 kg) to them and add salt and pepper to taste.
Mix all ingredients and let simmer over low heat for 5 minutes.
Pour sour cream or cream (0.5 l) over the cabbage and simmer the dish under the lid for 15 minutes.
When serving, be sure to sprinkle the cabbage with fresh herbs.

Cauliflower baked with cheese

Place the cabbage prepared according to the above recipe into a baking dish and sprinkle it with grated hard cheese (150 g). Place the cabbage in the hot oven and wait until the cheese melts and browns a little.

Cauliflower stew with vegetables and green peas

For the dish you will need:

medium head of cauliflower;
two onions;
one carrot;
one bell pepper;
one jar of canned green peas;
a couple of tablespoons of vegetable oil;
half a glass of sour cream;
salt and pepper to taste.

Prepare this dish this way:

Cut onions, carrots and peppers into equal cubes. Cook them in oil until soft.
Add peas without liquid. At this point, add salt and pepper.
After the peas have warmed up, add sour cream. Simmer everything together for 5 minutes.
Place pre-boiled cabbage inflorescences in a saucepan and simmer the dish for another 10 minutes.

Serve the stew with herbs and finely chopped fresh garlic.

Cauliflower Pie

First, prepare the dough from 125 g of soft butter, 1 egg, 150 ml of kefir, 250 g of flour and a pinch of salt. Wrap the kneaded dough in film and keep in the refrigerator for at least 1 hour. While the dough is resting, do the following:

Boil 750 g of cabbage inflorescences in water with any spices.
Remove the cabbage from the water and place it in a frying pan with onions (2 pieces) pre-fried in oil. Simmer the vegetables together for 5 minutes.
Make a sauce from 4 raw eggs, 250 ml cream, salt and dry spices to taste. Simply mix the products with a whisk. Suitable spices include savory, basil and nutmeg.
Grate 250 g of hard cheese.

Now assemble the pie:

Grease the springform pan with oil.
Lay out all the dough and spread it with your hands so that you get a side 2-2.5 cm high.
Place cabbage stewed with onions on the dough.
Pour the sauce over the vegetables.
Cover the sauce with cheese.

Bake the pie until golden brown. You will need approximately 45 minutes. Set the baking temperature to 180 degrees.

You can get acquainted with another very original and tasty cauliflower dish in this video.

dietdoctor.com

Ingredients

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 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 lasagna 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 lasagna sheets on top, trimming off any excess. Top them with ¹⁄₂ ricotta mixture, ¹⁄₂ cooked cauliflower, ⅓ tomato sauce mixture, ⅓ grated mozzarella and ⅓ grated Parmesan. Cover with three lasagne sheets, repeat filling and cover with remaining sheets. Top with tomato sauce, mozzarella and parmesan.

Cover the pan with foil and bake in the oven for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is browned. Let cool for 10 minutes before serving to make it easier to cut, and sprinkle with chopped parsley leaves.

jamieoliver.com

Ingredients

Preparation

Separate the cauliflower into florets. Dip them in boiling salted water for a couple of minutes and drain in a colander. All excess liquid must drain off, otherwise the cabbage will not cook properly.

Grind the cumin and coriander. Mix them with chili powder and salt. Add chopped almonds to the spices, mix and fry in a dry, heated frying pan. After a couple of minutes, place the cauliflower florets there, after rubbing them with a mixture of olive and butter.

When the cabbage begins to brown, add lemon juice and zest. Mix well and fry for another minute. Then transfer the pan to an oven preheated to 200°C for 15 minutes to crisp up the cauliflower.

jamieoliver.com

Ingredients

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

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

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

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.