How to cook cauliflower: appetizers, casseroles, soups, salads and even meatballs

The uniqueness of cauliflower lies in its rich mineral and vitamin composition. There are almost twice as many useful substances in it as, for example, in white cabbage and many other vegetables. Phosphorus, magnesium, calcium, iron, sodium, vitamins A and B - all this is vital for children and adults. Of particular value is indole-3-carbinol, which is useful for women and, in particular, for nursing mothers.

Recipes of cauliflower in batter

If you want to please your family with a delicious dinner or decorate the holiday table with a hearty snack, try making cauliflower in batter. This is perhaps the simplest and most common dish that can be prepared from this healthy vegetable. But even such traditional food has some interesting variations. Preparatory manipulations with cabbage are similar for all recipes. Follow the instructions in three steps.

1. Wash and incise. Wash the cabbage and cut the stalk crosswise.
2. Boil it. Boil the heads in salted water for seven minutes to make the product softer.
3. Separate. Disassemble soft cabbage for inflorescences. If necessary, chop the product finer.

Classical

You will need:

• four chicken eggs;
• three tablespoons of flour;
• salt and black pepper at your discretion.

Cooking

1. Beat eggs with salt and pepper. Add flour gradually to control the density of the batter. It should look like sour cream.
2. Dip cabbage in batter. You can dip each piece in turn or pour the whole product into a bowl of beaten eggs.
3. Sauté the cabbage in hot oil. On each side you need to heat the product for three to five minutes.

Air

You will need:

• four chicken eggs;
• half a glass of soda;
• flour (how much will take);
• salt and spices at your discretion.

Cooking

1. Separate the yolks and squirrels. Send the latter to the refrigerator for a while.
2. Whisk the yolks with a whisk with water and spices.
3. Gradually introduce the sifted flour, controlling the density. The consistency should resemble sour cream.
4. Beat the whites and inject into the yolk mass.
5. Tighten the batter container with foil and refrigerate for half an hour.
6. Arrange the cabbage inflorescences on a table in one layer and grind flour through a sieve.
7. Dip the product in batter and sauté.

Protein

You will need:

• two egg whites;
• two tablespoons of flour;
• any herbs, salt and spices at your discretion.

Cooking

1. Whisk the whites lightly with a whisk. They should not turn into foam, you just need to destroy the stretching texture.
2. Add spices and herbs.
3. Now you need to gradually mix the sifted flour into the mass.
4. Dip the inflorescences in batter and fry.

Mustard cheese

You will need:

• three chicken eggs;
• two tablespoons of flour;
• a teaspoon of spicy mustard;
• a handful of grated cheese;
• salt and dried basil at your discretion.

Cooking

1. Beat eggs with flour, salt and spices.
2. Add mustard and cheese.
3. Dip the cabbage in the dough and sauté.

In breadcrumbs

You will need:

• 100 g breadcrumbs;
• three chicken eggs;
• salt and black pepper at your discretion.

Cooking

1. Beat eggs with salt and pepper.
2. Dip the inflorescence in the egg mass.
3. Bread the cabbage.
4. Fry the product in a large amount of sunflower oil.

Fry and stew in a pan

Fans of tasty and wholesome food will need recipes for cooking cauliflower in a pan. Fast and healthy dishes will become a worthy table decoration.

Cutlets

You will need:

• head of cauliflower;
• two eggs;
• one and a half tablespoons of flour;
• salt and spices at your discretion.

Cooking

1. Disassembled cabbage for a quarter of an hour, cook in salt water.
2. Mash the boiled product in mashed potatoes, salt and season.
3. Add flour, eggs and beat the “mince” with a spoon to make it fluffy.
4. Wet round patties with wet hands and transfer them to a frying pan with heated oil.
5. Fry until golden brown.

Stew

You will need:

• head of cauliflower;
• three tomatoes;
• two zucchini;
• carrot;
• onion;
• a tablespoon of tomato paste;
• three cloves of garlic;
• a teaspoon of sugar;
• salt, pepper and herbs at your discretion.

Cooking

1. Grind carrots and onions and fry until transparent. Add tomato and warm for another minute.
2. Send the zucchini, chopped into cubes, and the cabbage disassembled into small inflorescences into a pan.
3. Lastly, add the tomato and cover the pan with a lid. Stew should be cooked for 20 minutes.
4. Season the stewed vegetables with garlic and spices, then cook another ten minutes.

Casseroles

You can cook frozen or fresh cauliflower in the oven. This vegetable, thanks to its soft texture and neutral taste, goes well with almost all products. Aromatic multicomponent casseroles are often prepared from inflorescences.

With potatoes

You will need:

• head of cauliflower;
• 0.5 kg of potatoes;
• three chicken eggs;
• one and a half glasses of milk;
• a tablespoon of butter;
• a handful of grated cheese;
• salt and pepper at your discretion.

Cooking

1. Boil peeled potatoes for 20 minutes in salted water.
2. Soak cabbage inflorescences for a quarter of an hour in cold water. Then they will need to be boiled in salted boiling water for five minutes.
3. Cut the potatoes into circles, cover them with the bottom of the mold. Sprinkle with black pepper.
4. Next, spread the cabbage. It also needs to be salted and pepper, and put small pieces of butter on top.
5. Beat milk with eggs and spices, pour the contents of the form with the resulting mass. Finish the composition with a layer of grated cheese.
6. At 190 ° C, bake cauliflower with potatoes in the oven for about half an hour. The appearance of a golden crust indicates the readiness.

With tomatoes

You will need:

• head of cauliflower;
• two large tomatoes;
• three chicken eggs;
• half a glass of low-fat sour cream;
• a handful of grated cheese;
• salt, pepper and herbs of your choice.

Cooking

1. Blanch each piece of cabbage in salted boiling water for two minutes.
2. Put the product on the bottom of a baking dish greased with butter.
3. Beat eggs with sour cream and spices, pour over the resulting mass of cabbage.
4. Put the sliced ​​tomatoes on top.
5. Sprinkle with grated cheese and bake for half an hour at 180 ° C.

First meal

Soup is an indispensable daily meal. Hot and aromatic - it helps to normalize digestion. Cauliflower, as a rule, is not used for the preparation of first courses, since it does not produce a fat. But in combination with other vegetables, the taste is great.

Zucchini puree soup

You will need:

• head of cauliflower;
• 0.5 kg of zucchini (preferably milk ripeness);
• a tablespoon of butter;
• salt, black pepper, paprika and curry at your discretion.

Cooking

1. Disassemble the cabbage, and peel and chop the zucchini.
2. Dissolve the butter in a saucepan, adding spices to it.
3. In the resulting aromatic oil, fry the vegetables for ten minutes. Stir the product constantly so that it does not burn.
4. Add a third glass of water and salt. As soon as the liquid begins to boil, reduce the heat and cook the dish under the closed lid for half an hour.
5. Interrupt with a blender.

Lean option

You will need:

• head of cauliflower;
• 1.5 liters of water;
• 150 g of red lentils;
• 200 g of string beans;
• medium carrots;
• bell pepper;
• a tomato;
• Bay leaf;
• three peas of black pepper;
• salt and greens at your discretion.

Cooking

1. Soak cabbage inflorescences in salted water for five minutes.
2. Grate the carrots, chop the pepper and fry the vegetables.
3. Send lentils to the steamed vegetables, pour water and cook everything for a quarter hour.
4. Send cabbage and chopped tomato to the pan, boil the soup, add spices and cook for another seven minutes.
5. Cover the bowl with a clean towel and let the soup brew for a quarter of an hour.

Salads

A step-by-step recipe for cauliflower salad must be in the culinary treasury of housewives who want to feed their loved ones not only tasty, but also healthy food. In combination with a variety of products, a neutral vegetable takes on new bright colors.

In Korean

You will need:

• head of cauliflower;
• two carrots;
• a third of a glass of oil;
• one and a half tablespoons of sugar;
• three tablespoons of lemon juice;
• two cloves of garlic;
• cilantro, dill, coriander and green onions to taste.

Cooking

1. Boil inflorescences until tender.
2. In the water that remains after boiling the cabbage (a glass is enough), you need to dissolve the sugar and lemon juice.
3. Cut the carrots into oblong strips. Chop greens and garlic with a knife.
4. Combine and fill with hot broth, as well as sunflower oil.
5. Cover the salad and soak for a couple of hours in the cold.

With Chiken

You will need:

• half a head of boiled cauliflower;
• half boiled chicken breast;
• two tomatoes;
• large cucumber;
• five feathers of green onions;
• two cloves of garlic;
• half a glass of mayonnaise;
• salt and black pepper at your discretion.

Cooking:

1. Chop the meat and vegetables as finely as possible.
2. Squeeze the garlic into mayonnaise, add pepper and salt.
3. Dress the salad with sauce.

Do not forget that, in addition to benefits, cauliflower can cause harm to the body. It is forbidden to use it in large quantities for people with acute enterocolitis, gout, hypertension and kidney disease.This is due to the content of purines in the vegetable, which tend to accumulate in the body, causing an exacerbation of chronic processes. Although, if you use the product in moderation once every couple of weeks, it will not harm you. Therefore, be sure to learn how to cook cauliflower.

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