Cauliflower is famous for its usefulproperties and excellent taste qualities. It is rich in vitamins, minerals. Dishes from it will decorate both an everyday table, and a festive menu. Let's consider some of them.
Preparation of soups
Recipe for soup with peas Products for 6 servings: 500 g cauliflower, 0.5 tbsp. rice, 1 carrot, 500 grams of potatoes, 1 head of onions, 3 liters of water, 1 can of canned peas, black pepper, parsley, salt and vegetable oil to taste. Preparation: Wash and clean all vegetables. Spread with boiling water and rinse the rice. Dice the potatoes and onions. Grate the carrots on a large grater. Cut cabbage on the inflorescence. Put the potatoes, onions and carrots into boiling water. Cook them for about 15 minutes. Add inflorescences, canned green peas and rice, and then, to taste, salt, spices and vegetable oil. Cook until ready and serve with fresh herbs. The recipe for soup with vermicelli Ingredients: 2.5 liters of water, 1 head of cauliflower, 1 bunch of green onions or 1 head of onions, 1 carrot, 2-3 potatoes, 0.5 tbsp. vermicelli, 1 tbsp. l. tomato paste, 4 tbsp. l. vegetable oil, greens - to taste, 200 g of canned peas, 1 tbsp. l. salt, pepper and bay leaf to taste. Preparation: Wash potatoes, peel and cut into slices. Then wash and disassemble the inflorescence. Measure the right amount of vermicelli. Wash and peel the carrots, rub it on a large grater. Wash and cut the green onions. Chop the onions into rings. Boil 2.5 liters of water and dip potatoes and green onions into it. Cook for 10 minutes. Heat the frying pan and pour oil into it. Put the carrots and onions. Fry over medium heat, stirring, 2-3 min. Add the tomato paste. Stir well and simmer for 1 minute. Put the fry in the soup, followed by inflorescences, vermicelli and peas. Add salt and pepper to taste. Boil the soup on the lowest heat under the lid for 7-10 minutes. Wash and finely chop it. Before you remove the soup from the fire, add a laurel leaf and finely chopped greens. Vegetarian soup For production you need: cauliflower, carrots, onions, broccoli - 100 grams, 40 grams of cheese, vegetable oil, bay leaf and pepper. Method: Fry the onion in a frying pan, add the carrots, cut into cubes and leave for another 7-8 minutes, transfer to boiling water or broth. Disassemble inflorescences, rinse and put in a pan with vegetables. Add seasonings and cook for 20-25 minutes. Cheese cut into cubes, add to plates and put in microwave for 1 minute. Serve on the table sprinkle with herbs.
Preparation of salads
Salad with meatballs For making saladYou will need: 100 grams of pork mince, 75 grams of cauliflower, 75 grams of radish, 5-6 leaves of lettuce, 0.5 bunch of greens, 2-3 pinches of salt, 1-2 pinches of black pepper and 2-3 st. l. vegetable oil. Preparation: Season with ground meat and pepper and salt (on a pinch), stir thoroughly. From the stuffing to form balls the size of a cherry. Preheat in a frying pan 1-1,5 st. l. oil and fry the meat balls on medium heat until ready for 7-10 minutes, stirring occasionally. Then, to make the glass excess oil, you need to put the balls on a napkin-covered plate. Cut the radish. Disassemble the inflorescence. Cut salad leaves and greens. Mix the vegetables, meat balls and add 1 tbsp. l. vegetable oil and a pinch of salt. Recipe for salad with nuts For the production of the following ingredients: 700 g of cauliflower, 1 bunch of greens (dill, parsley), 100 g of walnuts, salt and mayonnaise to taste. Method of preparation: Boil water and add salt to it. Then add to boiling water divided into inflorescences. Hold it in water for about 2-3 minutes and recline in a colander. After the water is completely glass, finely chop inflorescences and greens. Lightly fry walnuts in a frying pan and chop them in a mortar with large pieces. Mix in the salad bowl greens, cabbage and add nuts. Season to taste with mayonnaise and salt. Recipe for salad with courgettes For the production of salad will require the following products: 60 g cauliflower, 80 grams of zucchini, 50 grams of tomato, 1 tbsp. l. freshly squeezed lemon juice, 1 tbsp. l. vegetable oil, 1 pinch of salt, 1 pinch of black ground pepper and dill to taste. Method of production: Peel the squash from the peel and cut it into cubes. Transfer the cubes of vegetable marrow in a salad bowl, pour lemon juice, sprinkle with pepper and salt. Stir everything and leave for 10 minutes. Dice the pre-washed tomato cubes. Divide into small inflorescences and finely chop the cob. Finely chop dill. Mix zucchini, tomato and inflorescence and salt until necessary. Pour the lettuce with vegetable oil and add dill into it.
Preparation of casseroles
Recipe for casserole with minced meat Ingredients: 400 g of any minced meat, 200 g of carrots, 100 g of onions, 500 g of cauliflower, 300 ml of cream, 4 tbsp. l. mayonnaise, 100 g hard cheese, 1 Bulgarian pepper and salt, pepper, seasoning for chicken to taste. Method: Grate the carrots and cut the onions. Fry them in oil. Disassemble the inflorescence and boil 5 min. in salt water. Cut the stuffing into cubes. Grate the cheese and cut the rings with fresh pepper. Lubricate the form with butter and lay them on layers: 1 layer - salted and ground pepper; 2 layer - onions with carrots; 3 layer - inflorescence; 4 layer - cheese; 5 layer - pepper; 6 layer - onion with carrots; 7 layer - cheese. Mix in a bowl of mayonnaise and cream, add the seasoning for the chicken and pour the cooked sauce with minced meat and cheese. Preheat the oven to 180 degrees and cook the casserole for 50 minutes. Casserole with chicken Ingredients: 1 fork of cauliflower, 500 g of chicken ground, 100 g of champignons, 100 g of processed cheese, 3 tbsp. l. ketchup, 5 tbsp. l. mayonnaise, 2 chicken eggs and greens. Preparation: Boil and cut the inflorescence. Add the minced spices. Lay out the forcemeat on a lightly oiled form. Cut the mushrooms into plates and lay them on the ground meat. Lay out the inflorescence. For pouring, grate the cheese on a large grater, then, in a separate bowl, beat the eggs. Put ketchup, mayonnaise, cheese, salt and pepper to taste. Beat and pour from above. Bake at low temperature for 30 minutes. Casserole with cottage cheese Ingredients: 700 g cauliflower, 300 g cottage cheese, 2 yolks, 50 g butter, 100 g grated cheese, 2 tbsp. l. flour, salt and parsley to taste. Preparation: Boil in boiling salty water for 10-15 minutes. disassembled on the inflorescence of cabbage, and then transferred to a plate for cooling. Melt the butter in a frying pan and add flour. Fry for 5 minutes. and put the cottage cheese. Stir and hold on the fire for another 10 minutes, and then allow to cool. Add yolks to the curd mixture and mix, adding salt to taste. Add almost all the grated cheese and shredded greens. To put in the oiled form, inflorescence, and then cottage cheese mass. Sprinkle the remaining cheese on top. Bake for 30 minutes. in the oven at 180 degrees.
Preparation of second courses
The recipe for julienne with ham Ingredients for 6 servings: 400 g cauliflower, 3 eggs, 150 ml cream, 4 tbsp. l. grated Parmezan, 2 tbsp. l. flour, 200 g finely chopped ham, 6 tsp. hard grated cheese, salt and pepper to taste. Method of cooking: Preheat oven to 180 degrees. Disassemble on inflorescences and boil in salted water until softened. Drain the water and put the cauliflower in the bowl of the combine. Add eggs, cream, flour, grated cheese - 4 tsp, salt and pepper to taste. Skip in the blender until smooth, then add slices of ham. Put everything in a small baking dish. Sprinkle with grated cheese and bake in the oven for 45 minutes. The recipe for cabbage in batter. Ingredients for 6 servings: 3 eggs, 1 head of cauliflower, 2-3 tablespoons. l. flour, 2 tbsp. l. sour cream, salt and oil for frying. Method of cooking: Rinse the cabbage and divide it into inflorescences. Boil the kitties in boiling salty water for about 10 min. Throw in a colander. To prepare a batter, whip eggs, add sour cream, flour and salt. Dip the inflorescences in the batter and put them on the heated frying pan. Fry in oil until rouge. Cabbage with breadcrumbs Ingredients for 8 servings: 2 cabbages, 1.5 cups of sour cream, 1.5 cups of grated cheese, 1 tbsp. l. Butter and 1 glass of breadcrumbs. Preparation: Preheat the oven to 180 degrees. Lightly oil the baking dish. Divide the cauliflower into inflorescences and boil until cooked. Put it in a baking dish and add sour cream and cheese, and then gently mix. Melt the butter in a saucepan over medium heat, add breadcrumbs to it and stir until the biscuits are evenly covered with oil. Sprinkle the breadcrumbs over the inflorescences and bake for 25-30 minutes. Buckwheat porridge with cauliflower and milk The following ingredients are required for production: 200 g cauliflower, 1 cup buckwheat, 2 tbsp. l. butter, 2 cups of milk. Directions: Rinse and divide the inflorescences. Finely cut and lay a layer on the bottom of the dishes. On top, put the previously rinsed buckwheat and pour in the milk. Add the salt and bring to a boil. Cook for 5-6 minutes, and then cover the pan with a lid, cover with a towel and insist without heating for 10-15 minutes. Serve with butter.
Cooking for children
Recipe for puree How to cook: Take a small saucepan and boil inflorescences in unsalted water for a few minutes. Get them out of the water and whip with a blender, gradually adding the same broth in which cabbage was cooked. Bring the puree to a homogeneous mass, not regretting the broth, as the softer the mashed potatoes, the easier the baby will switch to adult food. Cauliflower with cheese Ingredients: several cauliflower inflorescences, 30-40 g hard cheese, 50 ml milk, 1 tbsp. l. butter, 1 tbsp. l. wheat flour and a little salt. Preparation: Boil the salted water and boil the inflorescence in it for 10-15 minutes. Then toss the inflorescences to a colander and transfer it to a frying pan. Pour pre-cooked milk sauce and sprinkle with grated cheese. To make the sauce put the butter on a frying pan, mix with flour and allow to melt. Add 0.5 cup decoction of cabbage and milk. Now put in the oven and bake. Soup puree for baby Ingredients: 20-25 cauliflower inflorescences, 4 pcs. small potatoes, 3-4 tbsp. l. rice, 100 ml of cream, salt to taste and a piece of butter. Method of preparation: Disassemble on inflorescences. Cut the potatoes into small cubes. Put the vegetables in a saucepan with water and cook until done, about 20-25 minutes. In a separate pan, boil the rice. Pour the broth into a glass from the pan, in which the vegetables were cooked, since it is still useful. Add boiled rice to the boiled vegetables and make them puree blender. A homogeneous mass will be obtained, which will need to be salted to taste, add a piece of butter and cream. Density of the soup you can adjust with a decoction of broth. Recipe of mashed potatoes with cream This dish can be offered as a side dish to the fish. Ingredients: 200 g cauliflower, 0.5 tsp. lemon juice, 100 ml cream, salt to taste. Preparation: Boil the inflorescence to half-cooked in a small amount of salted water. Drain the water, add cream to it and simmer for about 10 minutes. Then add the salt and lemon juice to the resulting mass and grind everything with a blender until smooth. Bon Appetit!