Cauliflower is an annual plant, a very common agricultural crop, different colors and shades are possible for different varieties, it is appreciated for high dietary and taste qualities. Cauliflower is superior to other cabbages (including white cabbage) in protein and vitamin C.
This wonderful vegetable contains many useful substances, namely: fiber, vitamins C, A, PP and Group B, compounds of potassium, sodium, magnesium, calcium, iron, active flavonoids. Regular use of cauliflower for food is a good prevention of cancer problems and diseases of the cardiovascular system. Cauliflower is excellently digested, so it is especially useful for diseases of the gastrointestinal tract, gall bladder, liver and excretory system. Cauliflower is even used for baby food, however, its use in food for gout should be limited.
From the cauliflower, you can prepare various dishes, for example, it can be one of the main components of salads.
A simple salad recipe from fresh cauliflower
Ingredients:
- cauliflower;
- tomatoes ripe dense;
- garlic;
- fresh greens are different (coriander, basil, parsley, etc.);
- cold pressed vegetable oil;
- lemon.
Preparation
Color cauliflower we will disassemble into separate small kocheshki ("legs" can be cut with a knife). You can make a salad of raw cauliflower or blanched (that is, you have to put the kitties in a container and pour boiling water, after 2-3 minutes, drain the water). Cut tomatoes into slices, finely chop greens and garlic. We prepare everything prepared in a salad bowl and fill it with a dressing, prepared from vegetable oil with lemon juice. We mix the salad and serve it to the table, but it's better to let it sit for about 10 minutes.
For refueling, instead of a mixture of oil and vinegar, unsweetened natural yogurt or mayonnaise (preferably home-made) can be used.
Delicious salad with marinated cauliflower in Korean style
To begin with, we remember that Pan-Asian cuisine (including Korean cuisine) does not tolerate haste and haste. We will prepare the salad at least 4 hours before meals, and preferably for 8-12.
Ingredients:
- cauliflower - 1 head of medium size;
- carrots - 1-2 pieces;
- onion - 1 pc .;
- sweet pepper - 2 pcs .;
- fresh red hot pepper - 1 pc .;
- garlic - 3-5 denticles;
- fresh ginger root - 1 piece;
- water - about 1 liter;
- sugar - 1 tbsp. a spoon;
- cloves - 3 inflorescences;
- fragrant pepper peas - 5-8 pieces;
- seeds of coriander and fennel;
- vinegar, natural fruit - 1-2 tbsp. spoons;
- Sesame oil;
- fresh greens for decoration (coriander, basil, parsley).
Preparation
It is most convenient to marinate in a glass jar or ceramic container. We lay on the bottom of a can of sliced onions, large chopped garlic and ginger (the spine before cleaning should be cleaned).
Cauliflower is disassembled into small coots, carrots rubbed on a grater for Korean salads, sweet peppers cut into short straws. All this is also put into the bank.
In the scoop we cook marinade. We bring water to a boil and simultaneously dissolve sugar in it. Add gvozdichku, bell pepper, seeds of coriander and fennel.
Turn off the fire, wait another 5 minutes and pour in the vinegar, and then pour the marinade into the jar. Cover with a lid, cool to room temperature, then place the jar on the shelf of the refrigerator or in another cool place. When the salad, in your opinion, is enough to marinate, merge the marinade, shift the salad into a salad bowl and season with sesame oil. Decorate with greens and this wonderful dish can be served to the table.
Dietary salad from boiled cauliflower will be cooked without sugar, vinegar and other ingredients with sharp tastes (onions, garlic, ginger, hot peppers). To boil cauliflower until cooked, it takes no more than 5 minutes.