What dish to make from cauliflower. What can you cook from cauliflower? Baked vegetables in the oven

Previously, only the cooks of rich people knew how to cook cauliflower deliciously. The dense creamy inflorescences were a real delicacy, the taste of which ordinary people could only dream of. Now cauliflower is sold together with white cabbage everywhere, has a low cost and is very popular. All this is explained by the useful composition of the vegetable and taste qualities that will delight adults and little gourmets. You can prepare a huge number of dishes from cauliflower - from salads to side dishes that will surprise and delight all household members.

Cauliflower in batter is quickly and easily prepared from a minimal set of ingredients. Moreover, this process is not at all labor-intensive, as it seems at first glance to some housewives. It won't take longer than 30 minutes, and in return you'll get a low-calorie, nutritious dish. To prepare the dish, take cauliflower, vegetable fat for frying, 2 eggs and flour (for batter), a little salt and water.

How to prepare the dish step by step:

1. Cauliflower is cleaned of green leaves and damaged areas. Afterwards, you need to rinse it under running water and carefully, using a knife, separate the inflorescences from each other.
2. In a container of suitable volume, you need to boil clean, salted water and put the cabbage in it. Cook for 5-12 minutes (the vegetable should be easily pierced with a fork, but not fall apart). Once ready, place the inflorescences in a colander and wait until the liquid has completely drained. The water in which the cabbage was cooked does not need to be thrown away - it will be useful for preparing various vegetable soups or sauces.
3. In a separate bowl, beat the egg whites and yolks, add a little flour and salt, and stir thoroughly. The consistency of the mass should resemble thin sour cream.
4. You should not heat it in a frying pan. a large number of fat Each inflorescence is dipped in batter and fried in a frying pan on both sides. Place the finished vegetable on a paper napkin or parchment to remove excess oil.

Cauliflower fried in egg batter is served warm along with porridge or salad. You can eat it as an independent dish with your favorite sauce - it is good for your health and figure (the calorie content of the dish together with the sauce will be about 90 kcal).

Cooking option in a slow cooker

Cauliflower in a slow cooker is a dietary option for the dish. In this miracle device, vegetables in batter will be cooked quickly, efficiently and without much effort.

According to this recipe, the dish is prepared from:

• cauliflower – 0.5 kg;
• eggs - a couple of pieces;
• flour – 30 g;
• milk – 0.5 cups for a multicooker;
• salt, pepper;
• greenery

This amount of food will make 3 servings. First, the vegetable is washed and cleared of unnecessary parts, then divided into inflorescences.

To make the dish juicy and tasty, you need to choose a vegetable that is tight, elastic, and without a dark coating.

The separated parts of cabbage should be lightly sprinkled with salt.

For the batter, whisk flour with eggs and milk in a container. Add salt, pepper, and chopped herbs to taste. The mixture should be moderately thick.

Place the battered inflorescences in a multicooker bowl greased with vegetable oil and set to “baking”. Cooking time is 25-35 minutes. The vegetable will taste juicy and tender inside, with a delicious crispy crust on the outside.

Fried in a pan with eggs

Fried cauliflower with egg and other products is an excellent appetizer for fresh vegetables or beer. It is healthy, tasty, aromatic and light. Eating such a dish is a pleasure, because it perfectly satisfies the appetite, without overloading the gastrointestinal tract.

There are several options for frying pan dishes with the addition of eggs. The most interesting of them is a recipe in which hard cheese is added to the main products. When melted, it covers all the components with a beautiful golden crust and adds an interesting taste to the dish.

To prepare this recipe, you should stock up on:

• cabbage – 400 g;
• bell pepper;
• eggs - a couple of pieces;
• cheese – 100 g;
• spices.

First, after preparation, the vegetable is boiled in water or steamed until soft. Afterwards, pour sunflower or olive oil, fry the pepper cut into strips. You need to fry it a little, then add the cabbage inflorescences and cook along with the pepper over high heat.

Separately, in a container you need to beat the whites with the yolks, add spices to them, and add salt. Next, grated cheese is sent, everything is mixed and then added to the vegetables when they are fried. After adding the eggs to the cabbage, you can reduce the heat, cover the container with a lid and simmer until done, or turn up the heat higher, stirring everything vigorously with a spatula. In the first case, you will get a dish similar to a vegetable omelette, in the second - crispy cabbage inflorescences with cheese. Either way it will be very tasty.

Cauliflower in a frying pan can be cooked with sour cream, cream, and the addition of onions, tomatoes and other vegetables. A light breakfast or a hearty lunch is quite possible with a tender vegetable, which is low in cost and mega healthy in composition.

Diet soup recipe

Cauliflower soup can be called dietary because it contains practically no fat. It is low in calories and is useful for everyone who adheres to healthy image life, monitors weight. It is allowed to include the product in the diet of those who have problems with the digestive organs - cauliflower does not contain coarse fiber, like white cabbage, which means it cannot harm health.

To prepare the dish you should take:

• cabbage – 150-200 g;
• potato tubers – 3 pcs.;
• olive oil;
• herbs, spices.

Good, tight cabbage is cleared of green leaves (they are bitter), washed and divided into inflorescences of any size. The potatoes are peeled and cut into cubes.

Vegetables should be filled with water so that it is 10-20 mm higher and salted. Boil the cabbage and potatoes for 15-25 minutes (until the products are ready), then grind everything with a submersible blender. Add greens and arrange on plates. Serve, garnished with mint leaves.

If the soup turns out too thick, you can dilute it with broth or boiled milk.

Cauliflower and Tomato Salad

This quick salad will be an excellent alternative to traditional vegetable cuts.

It is prepared in a matter of minutes, from:

• sour cream – 300 g;
• garlic - a couple of cloves;
• tomato – 350 g;
• cauliflower – 1200 g;
• salt, spices.

The calorie content of such a dish is less than 55 kcal (if the sour cream is fatty, then the nutritional value will be a little higher). Cooking time – 25 minutes.

The white vegetable is washed, divided into inflorescences and boiled in lightly salted water. If it can be easily pierced with a fork, you can turn off the heat.

While the cabbage is cooling, you need to chop the tomatoes into cubes, mix them with boiled inflorescences and chopped garlic. Season it all with sour cream or kefir, salt, add herbs and spices to taste. You can place the vegetables on fresh lettuce leaves and sprinkle sesame seeds on top. Serve with porridge or boiled potatoes.

In Korean

Homemade Korean cauliflower tastes much better than store-bought, and all the ingredients in it are natural, without any harmful substances. Cooking time is approximately 7 hours. The yield will be about 8 servings of a moderately spicy vegetable snack.

To prepare the dish you should stock up on:

• cauliflower – 800 g;
• carrots - a couple of small root vegetables;
• garlic – 6 cloves;
• water – 1 l;
• vinegar – 220 ml;
• salt – 2.5 tbsp. without slide;
• sugar – 200 g;
• vegetable oil - ¼ tbsp.;
• sweet paprika, coriander, ground peppers, bay leaves - to taste.

To prepare the brine, you need to boil the liquid, add the required amount of salt, granulated sugar, vinegar and vegetable fat. You need to boil the water with the remaining ingredients for at least 6 minutes, after which you should pour the still hot marinade over the cabbage and set it aside to cool.

The carrots are peeled and grated separately on a special grater. The garlic is peeled and cut into large slices. All this, along with spices, is added to the cabbage and left for 7 hours in a cool place for marinating. Afterwards, you can eat a wonderful vegetable snack with the whole family, enjoying the delicate and spicy taste of the dish.

Winter variation – pickled cauliflower

The distinctive property of cauliflower is that it goes well with a wide variety of spices. Even in large quantities, they will not only not spoil its taste, but will also add a special piquancy and aroma.

To prepare vegetables for the winter you should take:

• cauliflower - 1 fork;
• sweet pepper - 1 large vegetable;
• black and allspice peas – 5 pcs.;
• bay leaf - a couple of pieces;
• hot pepper – 1 pc.;
• granulated sugar - a tablespoon;
• rock salt - a couple of teaspoons;
• vinegar - 3 tbsp. l.;
• garlic – 4 cloves;
• dried dill - 1 tbsp. with a slide.

First, you should wash and sterilize the jars for preparing vegetables. Then wash and peel the cabbage, peppers, and garlic. In each container you should place garlic, cut into small cubes, bay leaves, dry dill, hot peppers. Next is cabbage with bell pepper (you can chop the vegetables as desired, placing them in layers afterwards).

When the containers are filled, you need to pour boiling water over the vegetables and leave them for 12 minutes, covering them with lids. Next, the water from the cans needs to be poured into a saucepan, boiled and poured into the cans again. After 12 minutes, the liquid is poured into a saucepan, boiled, after which granulated sugar and salt are added to it. When the bulk components dissolve in the marinade, they need to pour the vegetables into the jars, add vinegar to each container and roll up. Jars of vegetables should be kept under a blanket for several days - this will allow the lids to be tightly tightened and prevent them from exploding.

Pickled cabbage will be ready for consumption 8 weeks after preparation. You can store it for a long time in a cool, dark place.

In tomato sauce for the winter

It is almost impossible to keep cauliflower fresh for more than 2 weeks. That is why lovers of this vegetable prepare it for future use by canning. One of the popular recipes for preparing the product is to cook it in tomato sauce.

For 1 kg of vegetable you should take:

• tomato – 500 g;
• sweet pepper – 150 g;
• garlic – 4 cloves;
• granulated sugar – ¼ cup;
• salt - a tablespoon;
• vegetable fat – 75 ml;
• vinegar – 55 ml.

Wash and sterilize the jars along with the lids. Cut the tomatoes and grind through a meat grinder. If you are not a fan of tomato grains in brine, it is better to put the tomatoes through a juicer.

Bell peppers should be peeled, washed and cut into strips. Afterwards you need to put it in a container with juice, add the required amount of salt, sugar and butter. Stir, put on fire and boil.

Separately, you need to wash the cauliflower, divide it into small inflorescences and pour into boiling tomato juice. You need to cook the vegetables for at least 25 minutes under the lid (cover slightly) over low heat.

At the end, add chopped garlic and vinegar to the brew, boil for 7 minutes and pour the mixture into jars. Containers that have been rolled up with lids should be turned upside down, wrapped for a couple of days, and then placed in the pantry for storage.

In the oven under a cheese crust

To prepare an incredibly tasty dish, you should stock up on:

• cauliflower – 900 g;
• butter – 50 g;
• onions – 250 g;
• flour – 50 g;
• milk – 150 ml;
• cheese – 140 g;
• black pepper, bay leaf;
• salt.

The cabbage is disassembled into inflorescences, boiled and cooled. The onion is chopped and fried in oil until golden brown. At the end of frying, flour is added to it, followed by milk and spices.

Cabbage, previously blanched in salted water, is placed in a deep baking dish, greased, and poured with sauce. Cheese is poured on top and everything is baked in an oven preheated to 190 degrees for 25 minutes.

Cooking frozen

Frozen cauliflower can be used to make a wide variety of dishes, from soups to nutritious casseroles. For breakfast, it’s good to prepare frozen cauliflower in the form of a casserole using a slow cooker for this purpose.

This simple recipe uses the following ingredients:

• frozen vegetable – 350 g;
• low-fat milk – 250 g;
• hard cheese – 130 g;
• slice of ham – 140 g;
• dill greens;
• vegetable fat;
• eggs – 4 pcs.;
• salt and spices.

The ham is cut into small pieces, the greens are chopped. Frozen cabbage is washed, eggs are beaten with the addition of milk, cheese, and spices.

Place meat, cabbage, and herbs in a greased multicooker bowl. Pour the sauce over it all and cook in the “baking” mode for 30 minutes. Serve the dish hot.

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 be 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 is 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. Bell 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, green beans and green peas for about eight minutes. 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, mixing everything thoroughly and adding 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 such 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. Beat 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 place them on a paper napkin - this will allow the cabbage to release more fat.

An original cauliflower dessert - how to surprise your family

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. We dilute the gelatin according to the instructions (25 g) and add it 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!

dietdoctor.com

Ingredients

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

Preparation

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

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

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

jamieoliver.com

Ingredients

• 1 teaspoon cumin (cumin);
• 2 teaspoons mustard seeds;
• ½ teaspoon chili powder;
• 1 teaspoon black peppercorns;
• 200g self-raising flour (or 200g plain flour and 1¹⁄₂ teaspoon baking powder);
• ½ teaspoon turmeric;
• 350 ml cold beer;
• sea ​​salt - to taste;
• 1 head of cauliflower;
• ½ cup olive oil;
• ½ bunch of parsley;
• 1 lemon.

Preparation

Grind the cumin, mustard seeds, chili and black pepper well in a mortar. Mix the resulting powder with flour and turmeric. Pour in almost everything and beat thoroughly. The consistency of the batter should resemble thick cream. If it's too thick, add more beer. Then season the batter with sea salt.

Disassemble the cauliflower into small florets, and cut the stalk into pieces 2 cm thick. Rinse the cabbage and drain in a colander. All excess liquid should drain off. Remaining water can be blotted with a paper towel. Place the cabbage in a bowl and sprinkle with regular flour.

Heat the oil in a deep saucepan. Remove excess flour from cauliflower. Dip the inflorescences in the batter, transfer to hot oil and fry until golden brown, turning occasionally.

Don't try to cram all the cabbage into the saucepan at once. Fry it in batches.

Finally, dip parsley leaves into the batter and place in a saucepan with butter for 40 seconds.

Place the finished cabbage on a paper towel to drain excess fat. Season with salt, sprinkle with lemon juice and garnish with parsley in batter.

Serve immediately: this way the dish will be tastier and the crust will remain crispy.

foodnetwork.com

Ingredients

• 1 large head of cauliflower (approximately 1,200 g);
• 4 tablespoons olive oil;
• sea ​​salt - to taste;
• 800 g of tomatoes in their own juice;
• 1 ½ cups water;
• 5 cloves of garlic;
• 1 large red pepper;
• 2 tablespoons of tomato paste;
• 1 bunch of basil;
• 10 lasagne sheets;
• 200 g ricotta;
• 1 large egg;
• 200 g grated mozzarella;
• 50 g grated parmesan;
• a few sprigs of parsley.

Preparation

Place the cauliflower florets in a bowl, drizzle with 1 tablespoon olive oil and season with salt. Mix well and place the cabbage in one layer on a baking sheet. Bake in an oven preheated to 220°C for 30–35 minutes until the florets are softened and lightly browned. Turn the florets once during cooking. Then cool the cabbage.

Place the tomatoes in a bowl and mash them. Pour water into a tomato can, shake and pour the contents into a bowl.

Heat 1 tablespoon of olive oil in a frying pan and add 4 sliced ​​garlic cloves and ½ teaspoon of salt. Fry over medium heat for 2 minutes. Add the diced peppers to the pan and cook for another 8 minutes.

Add to vegetables tomato paste 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 in a blender a raw egg, ⅕ cooked cauliflower and chopped garlic clove 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

• 1 head of cauliflower;
• 2 teaspoons of cumin (cumin);
• 2 teaspoons whole coriander;
• ¼ teaspoon chili powder;
• sea ​​salt - to taste;
• a little olive oil;
• 1 piece of butter;
• a handful of raw almonds without husks;
• 1 lemon.

Preparation

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

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

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

jamieoliver.com

Ingredients

• 2 cloves of garlic;
• 50 g unsalted butter;
• 50 g sifted flour;
• 600 ml semi-skimmed milk;
• 500 g fresh or frozen broccoli;
• 75 g grated cheddar cheese;
• sea ​​salt - to taste;
• 1 kg fresh or frozen cauliflower;
• 2 slices of ciabatta;
• 2 sprigs of thyme;
• 25 g almond petals;
• 1 tablespoon olive oil.

Preparation

Cut the garlic into thin slices, place in a frying pan with butter and fry over medium heat. When the butter melts, add flour, stir and after a minute begin to gradually pour in milk, stirring constantly.

Add the broccoli to the pan and simmer for about 20 minutes until the florets begin to fall apart. Then grind this mixture with a blender until smooth. Add half the grated cheese and salt.

Separate the cauliflower into florets, place in a baking dish, pour the cheese mixture over it and sprinkle with the remaining grated cheese. Grind the bread in a blender, mix the bread crumbs with chopped thyme leaves, almond flakes and butter and sprinkle the mixture over the cabbage.

Place the pan in an oven preheated to 180°C for an hour. The cabbage should be well baked and covered with a golden crust.

spoonforkbacon.com

Ingredients

• 1 piece of butter;
• 1 large onion;
• 1 large head of cauliflower (about 900 g);
• 1 potato;
• 700 ml vegetable broth;
• 400 ml milk;
• salt - to taste;
• 100 g cheddar cheese.

Preparation

Heat the oil in a deep saucepan or sauté pan. Add the chopped onion and fry for 5 minutes, stirring occasionally, until it softens.

Separate the cauliflower into florets. Peel the potatoes and cut them into cubes. Add vegetables to onions, add broth and milk, salt and pepper. Bring to a boil, reduce heat and leave to simmer for half an hour. The cauliflower should become soft and the potatoes should fall into pieces.

Beat the contents of the pan with a blender until smooth and creamy. If you want to serve the soup in mugs, add a little more milk so that it is not too thick.

The finished soup can be stored in the refrigerator for up to two days, and in the freezer for up to a month.

Before serving, reheat, pour into plates or mugs and garnish with cubes of cheese or herbs.

steamykitchen.com

Ingredients

• 1 head of cauliflower;
• 2 glasses of water;
• 3 tablespoons milk;
• 1 tablespoon butter;
• 2 tablespoons of low-fat sour cream;
• ¼ teaspoon garlic salt;
• ground black pepper - to taste;
• a few green onions.

Preparation

Separate the cauliflower into florets and remove the stalk. Bring the water to a boil and add the inflorescences to the pan. Cover with a lid and simmer over medium heat for 12-15 minutes. The cabbage should become very soft.

Place the inflorescences in a colander to drain excess water. Mix cabbage with milk, butter, sour cream, salt and pepper until pureed. Before serving, garnish with chopped green onions.

picmia.com

Ingredients

• 1 head of cauliflower;
• 3 eggs;
• 3 slices of bacon;
• 50 ml mayonnaise;
• 1 tablespoon table mustard;
• 1 teaspoon salt;
• ground black pepper - to taste;
• 1 onion;
• ¾ cup frozen peas;
• 2 pickled cucumbers.

Preparation

Disassemble the cabbage into florets and cut into small pieces. Place them in a pan of water, bring to a boil and cook for another 10 minutes. Place the cabbage in a colander and cool.

Hard boil and cut into small cubes. Fry the bacon and cut into small pieces. In a salad bowl, combine mayonnaise, mustard, salt and pepper. Add cauliflower, eggs, chopped onions, defrosted peas, diced cucumbers and bacon.

Mix well and refrigerate for 2-24 hours. The longer the salad is in the refrigerator, the tastier it will be.

geniuskitchen.com

Ingredients

• 60 ml red wine vinegar;
• 60 ml olive oil;
• 2 tablespoons of water;
• 1 kg cauliflower;
• 1 bay leaf;
• 1 clove of garlic;
• ½ teaspoon lemon pepper;
• 100 g grated carrots;
• 50 g chopped red onion;
• several sprigs of parsley;
• ¼ teaspoon dried basil.

Preparation

In a small saucepan, bring vinegar, oil and water to a boil. Place the cauliflower, bay leaf, thinly sliced ​​garlic and lemon pepper into a large saucepan.

Pour the contents of the saucepan into the pan and stir. Cover the pan and refrigerate overnight or for at least 6 hours. Stir the cabbage occasionally.

Then add carrots, onions, chopped parsley leaves and basil and mix well. Place the salad in the refrigerator for another 2 hours. Before serving, remove the bay leaf from the salad.

feastingonfruit.com

Ingredients

• 600 g cauliflower inflorescences;
• 400 ml plant milk (for example, soy or coconut);
• 70 g cocoa;
• 10 dates;
• ½ teaspoon vanilla extract or ¼ teaspoon vanillin.

Preparation

Steam the florets for 10-15 minutes until very soft. Mix all ingredients in a blender until smooth.

You can serve the dish immediately, or you can cool it first. The pudding can be stored in the refrigerator for no longer than a day.

Nutritionists classify cauliflower as a superfood and can talk for hours about its valuable properties. But no matter how hard they try, white curly inflorescences with almost no aroma or taste bring melancholy even to the most convinced adherents healthy eating. However, this is a misleading impression, and it can be easily corrected. We will tell you how to cook cauliflower deliciously so that even those who cannot stand it will gladly ask for more.

Vegetable duet

Cauliflower is native to Syria. Few people know that this vegetable was originally called Syrian cabbage. Although in reality it is not a vegetable. Dense small heads of cabbage are essentially undeveloped flowers, which does not prevent us from calmly eating cauliflower and preparing a variety of things from it. For example, a warm autumn salad.

Ingredients:

• cauliflower – 150 g
• broccoli – 150 g
• bacon strips - 100 g
• parsley - 5-6 sprigs
• lemon juice - 2 tbsp. l.
• grain mustard - 1 tbsp. l.
• olive oil - 2 tbsp. l. for dressing + 2 tbsp. l. for baking
• black and white sesame seeds - for serving

Wash the cauliflower and broccoli well in water and separate them into florets. Place the vegetables on a baking sheet with parchment paper in one layer, sprinkle with olive oil and bake at 200°C in the oven for 15-20 minutes. Fry the bacon until golden brown and cut into slices. Finely chop the parsley.

Combine baked cauliflower and broccoli with pieces of bacon and chopped herbs in a salad bowl. Mix olive oil, lemon juice and mustard seeds and season the salad. Sprinkle each serving with sesame seeds - subtle nutty notes will be in place here.

Cabbage pancakes

Vitamin deficiency strikes the main blow in the fall, so the immune system must be constantly strengthened. And cauliflower will help us with this. It is estimated that it contains 2-3 times more ascorbic acid than white cabbage. And the white inflorescences are rich in vegetable protein. Without this key nutrient, the body will not be able to produce enough antibodies to fight off colds. What can you cook with cauliflower for health and pleasure? Original vitamins.

Ingredients:

• cauliflower – 400 g
• large carrots - 1 pc.
• parsley - 0.5 bunch
• dill - 0.5 bunch
• chicken eggs - 3 pcs.
• sour cream - 2 tbsp. l.
• flour - 2-3 tbsp. l.
• soda - 0.5 tsp.
• salt - to taste

Divide the washed head of cauliflower into inflorescences, blanch in boiling water for 5 minutes and drain in a colander. When the inflorescences have cooled, chop them finely with a knife. Grate the carrots on a coarse grater. Chop the parsley and dill as finely as possible.

Mix vegetables and herbs in a deep bowl. Pour in the eggs beaten with sour cream and salt. Sift the flour and soda, knead the dough - it will turn out quite thick.

Heat a frying pan with vegetable oil, form pancakes and fry on both sides until golden brown. Cabbage pancakes taste best with sour cream. If you wish, you can add a little garlic and fresh dill to it.

Cabbage in batter

Have you ever wondered why cauliflower got its name? After all, milky inflorescences do not differ in the variety of colors. The fact is that there are yellowish, pale orange and even purple varieties. The latter is considered the most valuable. It contains the most fiber and vitamins. And purple cabbage cooks faster. By the way, if you want to prevent regular cauliflower from browning from boiling, add a little sugar to the water. True, eating it in this form is not very pleasant. So we'll cook.

Ingredients:

• cauliflower – 800 g
• chicken eggs - 3 pcs.
• garlic - 1-2 cloves
• flour - 300 g
• soda - 1 tsp.
• salt - to taste
• vegetable oil - for frying

Wash the cauliflower, dry it, and divide it into medium-sized inflorescences. Place them in a pan of boiling water and let sit for 5-7 minutes, then place in a colander and allow excess liquid to drain.

Now let's make the batter. In a deep container, whisk the eggs with salt, soda and garlic passed through a press. We begin to sift the flour little by little, constantly stirring the mixture with a whisk so that no lumps form. The batter should be thick and smooth, and the consistency should resemble sour cream. Heat a frying pan with oil. Dip each inflorescence in batter and fry in small batches, evenly on all sides. Cabbage in batter is delicious on its own. If you decide to add sauce, let it be light, say, based on natural yogurt or low-fat cottage cheese.

Chicken casserole

Another remarkable property of cauliflower is that it is absorbed by the body better than other types. Soft dietary fiber does not irritate the gastric mucosa. This means that there will be no discomfort after eating. Moreover, the digestive organs will cope with their responsibilities better. What cauliflower dish should you prepare for lunch for the whole family? There can be a lot of options. We suggest sticking with chicken and cheese casserole.

Ingredients:

• cauliflower – 600 g
• chicken fillet – 300 g
• hard cheese - 200 g
• chicken eggs - 3 pcs.
• cream 20% - 200 ml
• garlic - 2 cloves
• salt, black pepper, poultry spices - to taste
• vegetable oil - for frying

We divide the cauliflower into inflorescences, remove the hard parts of the stalk, and divide it into large inflorescences. Place them in boiling water for just a couple of minutes, cover with a lid and let steam for 5-10 minutes. Then we put it in a colander.

Cut the prepared fillet into small pieces, place in a frying pan with heated oil, and fry on all sides. Add spices and salt during the process. Mix chicken meat and cabbage inflorescences into a greased form.

Beat eggs with cream, add a little salt and pour in the filling. Sprinkle everything with grated cheese on top and place the dish in the oven at 180°C for about 40 minutes. This casserole is best served hot.

Delicate cream soup

Cauliflower contains a large amount of potassium. This macronutrient is primarily needed by the heart. The kidneys also need it no less, since potassium removes salts from them and prevents the formation of stones. In combination with other active elements, potassium improves blood microcirculation and strengthens the walls of blood vessels. By including cauliflower in your regular diet, you can reduce the risk of having a heart attack.

If creamy soups are your thing, you'll definitely like this. Children will be delighted with it. By the way, this is an effective way to accustom them to a healthy vegetable.

Ingredients:

• cauliflower – 1 kg
• onions - 1 pc.
• potatoes - 2 pcs.
• garlic - 3 cloves
• chicken broth - 1.5 liters
• vegetable oil - 3 tbsp. l.
• butter - 50 g
• hard cheese - 100 g
• cream 33% - 250 ml
• salt, black pepper, nutmeg - to taste
• croutons - for serving

Heat a mixture of vegetable and butter in a saucepan. Add the diced onion and sauté until translucent. Add the potatoes in chunks and continue frying for another 5 minutes. Pour in the heated broth, bring to a boil, add cauliflower inflorescences. Cook the soup until the cabbage and potatoes are ready.

Let it cool slightly and using an immersion blender, beat all the ingredients until creamy. Now pour in warm cream, add grated cheese, salt and all the spices. Place the pan on medium heat again, bring to a boil, reduce the flame and simmer until the cheese is completely melted. Pour the cream soup into bowls and sprinkle some crackers into each serving.

Frittata with cabbage

Cauliflower can be called a feminine vegetable. The active substances included in its composition increase collagen production. Thanks to this, fine wrinkles disappear and the skin becomes tightened. Being low-calorie product, cauliflower speeds up metabolism and helps get rid of toxins. Along with them, excess fluid and, more importantly, swelling go away. Among other things, it helps regulate hormonal levels. from cauliflower - a dish that will charge the body with antioxidants and will not affect the figure. Great option for breakfast.

Ingredients:

• cauliflower – 200 g
• chicken eggs - 3 pcs.
• milk - 70 ml
• mozzarella – 100 g
• salt and black pepper - to taste
• vegetable oil - 2 tbsp. l.
• parsley - 2-3 sprigs

First, boil the cauliflower until half cooked, cool and divide into small inflorescences. Place them in a frying pan with heated oil and fry on all sides. Whisk the eggs, milk, salt and pepper in a bowl, pour over the cauliflower and smooth with a spatula. In between, add slices of mozzarella, cover the pan with a lid and simmer over low heat for 8-10 minutes. Place the frittata on a plate, garnish with parsley petals, and you're ready for breakfast.

Quiche with cauliflower

Some studies have shown that cauliflower helps prevent the development of cancer. This is due to the sulforaphane it contains, which neutralizes cancer cells. However, this mechanism is triggered only if the vegetable is consumed raw. In addition, doctors do not advise getting carried away. Cauliflower increases uric acid levels, which can lead to gout. Everything is good in moderation, right? Quiche with cauliflower, mushrooms and cheese fits this principle perfectly.

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

Pleasant taste and benefits

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

What and how to cook

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

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

Like in a frying pan

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

Simple cooking

Breaded

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

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

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

Chicken and Cauliflower Casserole

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

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

Puree soup with cauliflower

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

Boil 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 mixture 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

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

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

Salad

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

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

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

Cutlets

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

Simple cooking

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