Cauliflower is good in pickled, boiled, and baked. It produces delicious soups and casseroles. We will tell you today some original recipes for cooking cauliflower with zucchini.
Cauliflower stew with courgettes
Ingredients:
- cabbage color - 1 fork;
- zucchini - 1 piece;
- carrots - 1 piece;
- bulb - 1 piece;
- olive oil;
- tomatoes - 2 pcs .;
- garlic - 1 clove;
- spice;
- fresh greens.
Preparation
With cabbage we remove the top leaves, wash and cut into inflorescences. Then put them in already boiling water and cook for 5-6 minutes. After that, we discard it in a colander and leave it to drain. The bulb is cleaned, shredded into cubes, and the carrots are three on a large griddle. In a heated frying pan pour a little olive oil and pass the vegetables to golden. Marrow is washed and chopped into cubes. Then transfer it into a frying pan with frying, pour a little water and salt to taste. We cook the vegetables until half cooked. Tomatoes are mine, wiped and rubbed on a grater. Garlic is cleaned and squeezed through the press. When the zucchini is almost ready, we add cabbage and pour grated tomatoes. We bring everything to the boil, throw garlic, spices and chopped greens.
Cauliflower and zucchini in the multivark
Ingredients:
- cabbage color - 400 g;
- zucchini - 2 pcs .;
- bulb - 1 piece;
- cheese hard - 100 g;
- egg - 2 pieces;
- wheat flour - 1 tbsp. a spoon;
- sour cream or milk - if desired;
- spice.
Preparation
In the capacity of the multivarker pour out a glass of boiled water. In cabbage we remove the top leaves, disassemble it on inflorescences and thoroughly rinse. Then put in a basket for cooking for a couple and boil for about 10 minutes, until soft. Marrows my, wipe, cut off the ponytails and shredded medium cubes. We wipe the bottom of the multiquark cup dry, lubricate it with oil, spread the prepared vegetables and fry it a bit on the "Hot" regime. We beat the egg with salt and flour and pour in a little milk. We rub the cheese on the grater. Fried vegetables are poured with egg mixture, select the "Bake" program on the appliance and mark it for 5 minutes. After that, sprinkle the casserole with cheese and cook for another 15 minutes.
Courgettes baked with cauliflower
Ingredients:
- cauliflower - 200 g;
- zucchini - 60 g;
- cheese of hard varieties - 30 g;
- sour cream - 2 tbsp. spoons;
- spice;
- vegetable oil.
Preparation
The courgette is washed, cut and boiled until half cooked. Cabbage is also processed, divided into inflorescences and boiled separately, until soft. Then cut the vegetables into small pieces. Cheese rub on teurochke and combine with sour cream, salt and ground pepper. We light the oven in advance and reheat it to 180 ° C. Vegetables are placed in a form, smeared with vegetable oil, pour them with sour cream and lightly mix. We place the casserole in the oven and detect about 10-15 minutes.
Soup with cauliflower and courgettes
Ingredients:
- zucchini - 0,5 pieces;
- potatoes - 4 pcs .;
- cabbage color - 200 g;
- carrots - 1 piece;
- stalk of celery - 4 pcs .;
- bulb - 0.5 pcs .;
- sweet Bulgarian pepper - 1 piece;
- tomatoes - 2 pcs .;
- water - 4 items;
- butter melted - 2 tbsp. spoons;
- spice.
Preparation
Bulb and carrots are cleaned and shredded in circles, and the Bulgarian pepper is processed and chopped straws. Then we pass the vegetables on melted butter. Stems of celery, potatoes and zucchini are cleaned and cut into slices, and we divide cauliflower into inflorescences. Now put the potatoes in boiling water, bring to a boil, add celery, zucchini, cabbage and seasoned vegetables. Cook the soup for about 10 minutes and at the very end throw the shredded tomato slices. Solim, pepper the dish to taste, boil and pour on plates.