Cauliflower dishes are very popular inall over the world. This vegetable occupies an important place in the diet of people who take care of their health. Cauliflower contains many vitamins and microelements that are so necessary for the human body. Fans of this type of cabbage are always in excellent shape, since it is impossible to gain weight from it: 100 g of the vegetable contains only 21 kcal. Cauliflower is combined with almost all products, and you can regularly cook delicious and nutritious dishes from it. It is recommended to boil, fry, stew the vegetable, but the most delicious is a cauliflower casserole. There are many casserole recipes, and all of them are very easy to prepare.

Baked ham and cauliflower

This recipe does not require expensive products, butthe taste of the dish is simply fabulous. For the casserole you will need the following products: a head of fresh cauliflower weighing up to 1 kg, 3 raw eggs, 200 g of ham (can be replaced with smoked sausage), 400 ml of sour cream, a small piece of hard cheese, fresh herbs, salt and any spices. The cabbage should be disassembled into florets and soaked for half an hour in cold salted water. This must be done so that the flies that may be inside the cabbage float to the surface of the water. Then it must be thoroughly washed, placed in an enamel pan with boiling water and salted. Cook for no more than 7 minutes, after which the water should be drained from the cabbage. It is most convenient to use a colander for this purpose. Cut the ham into strips or cubes. Beat the eggs well. Place both ingredients in a deep container, pour sour cream over them, add salt, spices and mix everything thoroughly. Grease the bottom and sides of the baking dish generously with sunflower oil, place the cabbage pieces in it and pour the sour cream and ham mixture over them. Bake in an oven preheated to 200 degrees for about 30 minutes. After this time, take the casserole out, sprinkle generously with hard cheese grated on a coarse grater and put it back in the oven. The dish will be ready when the casserole is covered with an appetizing reddish crust. Before serving, it is recommended to cut it into pieces and decorate with fresh green leaves.

Cauliflower baked with champignons

This simple casserole recipe will pleasefor novice housewives who are just learning to cook. To prepare it, take a large head of cauliflower, 1 large onion, 400 g of champignons (can be replaced with other mushrooms), 3 eggs, half a glass of milk, 2-3 bell peppers, 50 g of flour, hard cheese for sprinkling, sunflower oil, salt and any spices. As in the previous recipe, the cabbage, separated into florets, must be kept in cold water with the addition of salt, then boiled for 5 minutes. It is advisable to put the cauliflower in a saucepan with boiling water, in this case it will retain more vitamins. Wash the champignons, peel them and cut into cubes. Finely chop the onion. Peel the bell pepper from the core and seeds and cut into thin strips. Place the mushrooms, onions and peppers in a preheated frying pan greased with sunflower oil and fry the ingredients over medium heat for 4 minutes. Place the cauliflower on the bottom of a greased baking dish and cover it with the fried champignons. Beat the eggs with milk using a fork, add flour, salt, season with spices and pour the resulting mixture over the cauliflower and mushrooms. Bake in a very hot oven for half an hour, then sprinkle the dish with coarsely grated cheese and keep it in the oven for another 10 minutes. Decorate the finished casserole with fresh herbs and pieces of fresh vegetables.

Casserole from cabbage and vegetables

There are many people in the world who don't like vegetables.It is safe to say that they simply do not know how to cook them properly. Such people can be advised to master the recipe for making cauliflower casserole with vegetables. To prepare the dish, you need to take a head of cauliflower weighing about 500 g, a bunch of green beans, 2 large juicy carrots, 100 g of peeled green peas, 100 ml of milk, salt, pepper, breadcrumbs, 2 eggs, 40 g of butter. Wash all the vegetables thoroughly. Divide the head of cauliflower into pieces. Boil all the vegetables in well-salted water until half-cooked. Since carrots require longer cooking than other products, it is advisable to boil them in advance. Cut the cooled green beans into pieces the size of a finger phalanx, grate the carrots. Grease the bottom of the pan with melted butter and sprinkle with breadcrumbs. Boiled vegetables should be laid out in layers in the form: the bottom layer is cauliflower, then green beans, then carrots, and the last layer should be young peas. Mix beaten eggs with milk and pour the resulting mixture over the vegetables. Sprinkle the dish with breadcrumbs, put in a well-heated oven and cook until a light brown crust forms on the surface of the casserole. The resulting dish is ideal for vegetarian and dietary nutrition.

Cottage cheese and cabbage casserole

Many mothers know how difficult it is to feedhealthy vegetables for your child. A wonderful recipe for a cottage cheese and cauliflower casserole will come to their aid. To prepare it, you need to take a 500-gram head of cauliflower, 3 tablespoons of semolina, 400 g of homemade cottage cheese, 1 red pepper, 2 eggs, fresh herbs, salt and sour cream for greasing the finished dish. Divide the head of cabbage into florets and boil them in water for about 5 minutes, then discard in a colander and cool slightly. Dip the red pepper pod in a saucepan with boiling water for 3 minutes. Twist the cottage cheese through a meat grinder, add raw eggs, salt and finely chopped herbs. Cut the red pepper into thin strips, divide the cabbage into small pieces. Add vegetables to the cottage cheese, mix everything thoroughly. Semolina should be added to the cottage cheese and vegetable mixture last. Grease the form with melted butter and carefully put the curd mixture in it. Before putting the form with the casserole in the oven, it must be kept at room temperature for 20 minutes. Bake the dish for about 30 minutes in an oven preheated to 200 degrees. The curd-cabbage casserole will be tastier if you serve it with sour cream.

Cabbage and potato casserole

To prepare something tasty and fillingdish, it is not necessary to use meat. You can use the recipe for a potato and cauliflower casserole. You should prepare a head of cabbage weighing up to 600 g, 1 large potato, 500 g of fatty homemade cottage cheese, 4 raw eggs, 50 g of feta cheese, butter, salt, herbs, a pinch of nutmeg and caraway seeds. Divide the head of cauliflower into pieces, put them on the bottom of the pan, pour 2 liters of boiling water and leave to steam for 10 minutes. Boil the potato tuber in its skin, then peel it and mash until smooth. Place the cauliflower pieces in a deep bowl, add mashed potatoes, beaten eggs, grated cottage cheese, chopped feta cheese, finely chopped greens, salt, nutmeg and caraway seeds. Mix everything thoroughly. Place the mixture in a greased rectangular pan and bake at medium temperature until done (about 50 minutes). To give the surface of the finished casserole a characteristic golden hue, you can grease it with melted butter before loading it into the oven. Despite the simple recipe, the dish will have an unusual taste.

French casserole from potatoes and cauliflower

Here is another recipe for potato casserole andcabbage. This time the recipe comes from France. To prepare this delicious dish you will need: 6 large potatoes, 1 medium head of cauliflower, 1 glass of milk, butter, 250 g of cheese (it is best to take Parmesan), crumbs of stale white bread, 2 tablespoons of flour, salt, pepper, parsley and basil. Wash the cauliflower and divide it into florets, hold it in water with salt for 10 minutes, then boil until half-cooked for 5 minutes. Peel the potatoes, cut into slices and boil for about 15 minutes. It should not be too soft. Divide the Parmesan into two equal parts, grate them on a coarse grater and put them in different plates. Before you bake the cabbage with potatoes, you need to prepare the sauce. To do this, melt 50 g of butter in a small saucepan and, stirring constantly with a spoon, add flour to it. The resulting mixture must be diluted with cold milk and, continuing to keep the saucepan on the stove, intensively beat the sauce with a whisk. When the milk sauce thickens, it must be removed from the stove. Do not allow it to boil. Add half of the prepared cheese to the thickened sauce and stir. Layer the cauliflower and potatoes in an oiled ovenproof dish, lightly salt each layer and sprinkle with pepper. When all the vegetables are placed in the pan, pour the sauce over them. Sprinkle the casserole with bread crumbs, herbs and cheese, then bake it for about 20 minutes. The baking temperature should be 200 degrees.

Cauliflower with minced meat and potatoes

This recipe is finger-licking good and itcan be used both on weekdays and on holidays. For the casserole, you need to take a medium head of cauliflower, 400 g of any minced meat, 2 large potatoes, 1 onion and 1 carrot, 1 bell pepper, 1 glass of cold milk, vegetable oil, 2 eggs, salt and spices. Boil the cauliflower, cut into small pieces, for 5 minutes in salted water. Cut the peeled onion into half rings, carrots into sticks, and sweet peppers into strips. If there is no pepper, the recipe allows you to make the casserole without it. Peel the raw potatoes and grate them on a coarse grater. Defrost the minced meat beforehand. Pour vegetable oil into the bottom of a preheated frying pan, put the chopped onion in it and fry it until golden brown. Add carrots, minced meat, potatoes, sweet peppers to the onion and simmer the ingredients under the lid at a low temperature for about 10 minutes, remembering to stir occasionally. At this stage of cooking, add salt and season the dish with your favorite spices. Put a thick layer of fried potatoes and minced meat on the bottom of the baking dish, put the cauliflower on top. Pour the mixture of milk and eggs over the dish and place in the oven preheated to 180 degrees. The cauliflower casserole with minced meat will be ready in about 35 minutes. If desired, a few minutes before it is ready, you can sprinkle it with coarsely grated hard cheese.

Baked pasta and cauliflower

Italians eat everything with pasta.The following recipe, borrowed from Italian cuisine, is prepared using pasta. For the casserole, you need to take 1 medium head of cauliflower, 400 g of wholemeal pasta, half a glass of tomato paste, 200 g of lean minced meat, 1 onion, 100 g of hard cheese (Parmesan is best), 2 eggs, half a glass of milk, half a pack of butter, fresh herbs, salt, breadcrumbs and spices. The recipe for preparing the dish is as follows: boil the cabbage, separated into florets, for 5 minutes, drain the water and lightly fry in a frying pan with butter. Cut the onion into rings and sauté in butter until golden brown. Add minced meat, half of the prepared tomato paste to the onion, salt and sprinkle with spices. Fry over low heat under a lid for 10 minutes. Cook the pasta until slightly firm, mix with the remaining tomato paste and grated cheese. Grease the baking dish generously with oil and sprinkle with croutons. Put a layer of minced meat fried with onions on the bottom of the dish, put the pasta on top. Decorate the top of the dish with a layer of cauliflower, which should be placed with the heads up. Pour the products with a mixture made from beaten eggs and milk, sprinkle with cheese and bake for about 20 minutes in the oven, preheated to 180 degrees. Decorate the casserole with leaves of fresh herbs.

Casserole from red fish and cauliflower

And finally, another wonderful recipe for a dish,which can decorate even the most exquisite table. To prepare a casserole of vegetables and fish, take a 500-gram head of cauliflower, 700 g of any red fish fillet, half a glass of canned tomato juice, 1 tomato, half a glass of millet, 2 eggs, fresh lemon juice, 1 glass of cream, 100 g of any hard cheese, salt, spices and parsley. Garlic can be used to prepare the dish. Cook the cauliflower in the same way as in the previous recipes. Boil the millet until tender. Cut the red fish meat into small strips, sprinkle with salt, season with spices and pour in freshly squeezed tomato juice. To give a special flavor, the fish meat should be generously sprinkled with chopped parsley and poured with lemon juice. Leave the fish in this marinade for 30 minutes. Sauté finely chopped onion in vegetable oil, add garlic passed through a press. Mix cauliflower, millet porridge, fish, diced tomato and fried onion with garlic in a deep bowl. Salt the products and pour a sauce of beaten eggs and cream over them. Mix the mixture thoroughly with a wooden spoon and put it in a greased baking dish. Cook the dish in the oven for about 40-45 minutes. Baking temperature is 170-180 degrees. When the casserole is almost ready, sprinkle it with hard cheese and put it in the oven for a few more minutes. You will get an exquisite dish that can satisfy the whims of any gourmet. Bon appetit to all!

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