Cauliflower contains proteins,carbohydrates and mineral salts. Proteins in cauliflower contain valuable amino acids (arginine, lysine). Cabbage has a delicate structure and is therefore easily digested in the body. Cauliflower with its easily digestible protein compounds is perceived by the body better than its other relatives. Knowing all the beneficial properties of this product, housewives often wonder how to cook cauliflower so that it does not lose its taste and useful qualities. Below are some recipes for cooking cauliflower.
Recipe for preparation of koloboks from cauliflower, minced meat and mushrooms
Seeing the small heads of cauliflower, manyHousewives immediately think about making this dish. Such koloboks can be prepared by disassembling the cabbage into large florets. At first glance, it will seem that the dish is too meaty, but in reality, the tasty koloboks are light and contain a sufficient amount of vegetables. Ingredients:
- minced meat - 1 kg;
- cauliflower - 6 small heads;
- mushrooms (champignons) - 100 g or 6 large pcs.;
- onion - 2 heads;
- butter - about 50 g;
- cheese - 75 g;
- eggs - 1 pc.;
- salt, pepper to taste.
Recipe for making delicious koloboks.
Cabbage is cleansed of all excess (a cob can be cut slightly) and rushes into pre-salted boiling water. Cook it for 7 minutes, and then cool it.
Mushrooms, previously wiped with a napkin, are finely chopped and fried in butter, along with a chopped onion.
The other onion is also finely chopped and, together with salt, pepper and egg, mix well in minced meat. After mixing, the stuffing fights off, and from it 6 balls are made.
Balls are stacked and formed from themtortillas. For each cake put a few mushrooms and a head of boiled cabbage. Lifting the film, you should try to stick every head of cauliflower with minced meat. Without a film, this is very difficult to do. After the minced meat is well pressed, the film can be removed.
Ready-made meat balls are laid on a baking tray.
In preheated to 170-180 C ° oven, sprinkled on top finely grated cheese kolobok with cauliflower baked for 35-45 minutes.
Readiness is determined by a crusty cheese crust. On top, you can sprinkle with cut greens. With koloboks a mushroom sauce or a sauce from sour cream is well combined, but it is possible to manage and usual ketchup.
Cauliflower in sauce
By using this recipe you will geta unique casserole with a creamy taste. Mustard adds piquancy and spice to the dish, and cheese makes the taste richer. It can be served as a hot appetizer. This dish will take about 40 minutes to prepare. Necessary products:
- medium sized cauliflower - 1 pc.;
- sour cream or cream (just make sure it's not sour) - 200 ml;
- mustard — 1 tbsp. l.;
- tomatoes - 0.20 kg;
- butter - 50 g;
- cheese (it’s good if you have “Gouda”) – 130 g;
- ketchup — 2-3 tbsp. l.;
- eggs - 2 pcs.;
- milk - 30 ml;
- pepper, salt, coriander, dill, garlic to taste.
Recipe:
Pre-disassembled on the inflorescence of cabbage boils in salted boiling water for 5 minutes.
The egg is mixed with milk, salt and pepper. It is necessary to dip each part of the boiled cabbage into the mixture and then proceed to roasting in butter.
Cabbage after roasting is added to heat-resistant dishes, abundantly sprinkling chopped finely greens with garlic.
In the same dish, pour sour cream or cream, mixed with mustard. From above all to spread sweet tomato ketchup and to grate cheese. And in conclusion, beautiful mugs of tomatoes are laid out from above.
The oven is heated to 230 C ° and after 15-20 minutes the casserole is ready.
The dish is served hot. If everything is done according to the recipe, even those people who do not like cauliflower will not remain indifferent and will ask for more!
Snack from pickled cauliflower
The recipe is simple, and the taste will pleasantly surprise any gourmet. Required ingredients:
- a small head of cauliflower - 0.5-0.7 kg;
- 5 garlic cloves;
- parsley green;
- vegetable oil - 0.25 cup;
- table vinegar (9%) - 60 ml;
- pepper, salt to taste.
Step-by-step description of the recipe:
The pre-washed head of cabbage is cleaned of unnecessary leaves and divided into inflorescences.
In salted boiling water, cabbage is cooked about 5minutes. Then it is tipped into a colander and washed with a jet of cold water and laid out in a can or pan. Decoction from cabbage should be drained into a separate container.
Garlic is cut in the form of petals and put in red-hot oil. On the go, finely chopped parsley is added. This procedure takes about 2 minutes.
Mix the fried garlic with 0.2 liters of cabbage broth, add salt, pepper to taste and 60 ml of 9% vinegar. The mixture is brought to a boil and removed from the fire.
Another hot decoction is poured into the cabbage prepared beforehand in the container.
Cabbage will be marinated for about 2 hours at a temperature of 20-25 C °.
This appetizer is best served cold.
Cauliflower with cheese sauce
Ingredients for 2 servings:
- medium sized cauliflower - 1 pc.;
- butter 40 g;
- flour - 2 tbsp;
- a pinch of salt;
- milk - 200 ml;
- grated cheese - 150 g.
Method of preparation.
Inflorescence of cabbage boil in salted boiling water until softening. It is important not to digest, 5 minutes is enough. Water immediately pour out, and cabbage to shift into heat-resistant dishes.
Sauce. In the melted butter, rubbing, add flour with salt. Then, continuously stirring, pour in the milk, otherwise lumps will turn out. Cook on low heat, stirring constantly until it thickens. In the end, add and mix 75 grams of grated cheese. As soon as the cheese melts, immediately remove it from the plate.
The sauce is poured into a cabbage mold and sprinkled with the remaining cheese mass.
After heating the oven to 180 ° C, bake for about half an hour.
The correct way to cook the sauce is to cook it over low heat in a small cauldron so that it doesn’t burn.
Fish and cauliflower: casserole
A recipe for a very healthy and tasty dish. For 8 servings you will need:
- white fish (hake, cod, pollock, etc.) - 1 kg;
- medium sized cauliflower - 1 pc.;
- onion - 0.5 kg;
- carrots - 0.3 kg;
- tomatoes or tomato paste - 0.2-0.3 kg;
- milk - 1.5 cups;
- eggs - 1 pc.;
- cheese - 0.20 kg;
- vegetable oil for roasting.
How to cook cauliflower with fish correctly:
Grated carrot and finely gratedSliced onions are spread in a frying pan with vegetable oil and fried until golden color is obtained. Then roasted vegetables are layered in a heat resistant mold.
Cut into small slices of fish fillets densely laid on the surface of fried with carrots onions.
All this is sprinkled with salt and pepper and put in preheated to 190 ° C oven for about 15 minutes;
Cut cauliflower cauliflower in boiling water for 8-10 minutes. Then pour into a colander and after cooling cut into small pieces.
In a separate container, adding a pinch of salt andpepper, mix the egg, milk and tomato paste. If tomatoes are used, then cut them into small slices and add to the mixture. To add spice, you can add other flavorings to taste.
Not fully prepared fish is taken out of the oven.
On the fish fillet, a cauliflower is laid in a neat layer and evenly filled with a mixture of milk, eggs and spices. A layer of tomatoes cut into rings is laid out on top and sprinkled with grated cheese.
All this is again loaded into the oven for about half an hour. Readiness is determined by the appearance of a crust of golden color.
The casserole is ready! Tested, tastes excellent!
Cauliflower with pasta and bacon
Another delicious and quick recipe for pasta lovers. Cooking time: 30 minutes To prepare 4 servings you will need:
- any pasta - 0.25 kg;
- half a cauliflower - about 0.35 kg;
- bacon - 0.15 kg;
- a small pod of red pepper - optional;
- leek - 1 pc.;
- 2 garlic cloves;
- olive oil - 40 ml;
- cheese - optional;
- salt, black pepper, spices to taste.
Preparation:
Bacon is cut into thin plates, which are then cut into strips 10-15 mm wide.
On the fire put a pot of water for pasta.
Garlic cloves are cut into thin petals, mixed with bacon and fried in a frying pan with olive oil (20 ml).
Bacon and garlic are removed from the pan, andthe remaining oil and the melted fat are roasted previously disassembled cauliflower inflorescences and finely chopped peppers (cabbage can be boiled in advance a little, but for lovers a bit harsh crispy cabbage do not need it).
Cut sliced leeks are added to the cabbage and all this is fried for 2 more minutes.
In the finished pasta, you can add the remaining 20 ml of oil.
Drain the water from the saucepan with pasta and add them to the vegetables along with the remaining bacon and garlic. Stirring, add salt and pepper to taste.
Also before serving, pasta can be sprinkled with grated cheese.
The dish is served immediately while hot.
Cauliflower with shrimps
Ingredients:
- peeled shrimp - 0.2-0.25 kg;
- cauliflower - 1 medium head;
- cream or thick sour cream - 0.2 l;
- cheese - 50 g;
- olives, pitted - 75 g;
- fish broth (you can also use chicken broth) - half a glass;
- a little chopped green dill;
- olive oil - 40 ml;
- rice noodles - 100 g (but you can also use regular vermicelli);
- Salt, pepper to taste.
Preparation:
The washed cauliflower is sorted into inflorescences and boiled in salt water at the same time as the frozen prawns, but in different dishes, no more than 5 minutes.
Rice vermicelli is cooked according to the instructions on the package.
Cauliflower with shrimp is fried in olive oil for 5 minutes. Then broth is poured into this pan and all this is stewed until the broth is completely evaporated (about 5 minutes).
Add sour cream or cream to the pan. In the dish, add a pinch of salt, pepper, finely chopped olives, dill and stew for a few more minutes.
The final touch is adding grated cheese.
The already prepared cabbage with shrimps is placed on plates with rice vermicelli.
Useful and tasty soup-puree
Ingredients for 8 servings:
- cauliflower florets - 0.6 kg;
- roasted almonds - 0.25 cup;
- butter - 100 g;
- fried bell pepper - 0.25 cup;
- olive oil - 40 ml;
- mint strips - a pinch;
- 1 clove of finely chopped garlic;
- dry red pepper - 0.5 tsp;
- a pinch of salt and pepper.
Recipe:
Pour into a saucepan 6 tbsp. water and boil. Add 0.5 tbsp. l. salt and throw cauliflower in a saucepan. Cook for about 10-12 minutes until the cabbage is soft.
Remove cabbage with a noise, put on a plate and let cool.
In two rounds, grind the cabbage with a blender until a homogeneous mass is obtained, adding oil and water along the way.
Put the mashed potatoes in a saucepan, if necessary, adding a little salt and pepper (if the cream soup turned too thick, you need to add a little more cabbage decoction).
Almonds, olive oil, mint, Bulgarian and black pepper are well mixed in one container. Must get a very tasty sauce.
The soup is served hot in portioned bowls with sauce.
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