Cauliflower is a product rich in vitamin C. In addition, it is rich in iron, calcium, fluorine, potassium, magnesium, sodium. Also this product improves digestion, heart function, has anti-inflammatory properties. Today we will tell you what to cook from cauliflower, so that it's delicious, useful, quick and affordable.
How correctly to prepare cauliflower?
That cauliflower turned out delicious, and in the finished form looked appetizing, you need to know some subtleties.
If you plan to cook just boiled cauliflower, it should be poured into boiling water and cook for 15 minutes after boiling. If in the future you want inflorescences also to fry, then it will be quite enough and 5-7 minutes of cooking. And that cauliflower does not acquire a gray tinge, when cooking, you can add a little milk or lemon juice. Also, to avoid darkening of cabbage, cook it best in an enamel saucepan, covering it with a lid. There should not be a lot of water, it is enough that the cabbage was covered with it. And if you use frozen cauliflower for cooking, then it should be cooked for about 15-17 minutes.
Cutlets from cauliflower
Ingredients:
- cauliflower - 1.2 kg;
- flour - 100-150 g;
- breadcrumbs;
- raw eggs - 2 pcs .;
- salt;
- pepper;
- vegetable oil.
Preparation
Cabbage pre-mine, dried and divided into inflorescences. Boiling water podsalivaem to taste and lower it into cabbage. Boil for 3 minutes, and then drain the water. Now the inflorescence is crushed and placed in a deep bowl, we drive in eggs, add pepper, flour and mix everything well. We give the mass to stand for about 15 minutes. From the stuffing, we form the lozenges, which then are crumbled in breadcrumbs. Fry them for 3-4 minutes on each side.
How to cook cauliflower in breadcrumbs?
Ingredients:
- cabbage color - 1 kg;
- breadcrumbs;
- eggs - 2 pieces;
- flour.
Preparation
The washed cauliflower is divided into inflorescences. Fill them with water, salt and cook after boiling for about 5 minutes. Then let the water drain, cut off the cabbage in flour, put it into the beaten egg, and then roll in breadcrumbs. We spread inflorescences on a frying pan with oil and fry until red.
Cauliflower Casserole
Ingredients:
- cauliflower - 1 kg;
- hard cheese - 130 g;
- milk - 310 ml;
- wheat flour - 25 g;
- butter - 30 g;
- pepper;
- salt.
Preparation
Inflorescences of cauliflower are put into boiling salted water and boiled for about 7 minutes. Then we drain the water, and put the cabbage in a mold. For the sauce, melt the butter, pour the flour and mix the wooden spatula thoroughly. Gradually pour in the milk, stirring constantly. The sauce is warmed, but not boiled. Then turn off the fire, add a little more than half a grated cheese, salt, pepper and mix well until smooth. The resulting sauce pour the cabbage, placed in a baking dish. Sprinkle the remaining cheese on top and bake for about 25 minutes. The temperature in the oven should reach 180 degrees.
Ragout from cauliflower
Ingredients:
- cabbage color - 1 kg;
- onion - 130 g;
- curry - 1 tbsp. a spoon;
- vegetable oil - 10 ml;
- root ginger grated - 1 teaspoon;
- cooked chicken - 1.5 cups;
- tomatoes in own juice - 450 g;
- water 120 ml;
- laurel leaf - 1 pc .;
- cilantro crushed - 0,5 glasses;
- mint leaves crushed - 1 tbsp. a spoon;
- salt pepper.
Preparation
In a frying pan with a thick bottom, pour in the vegetable oil, add the curry powder and cook for about 1 minute until an incredible aroma comes through. Add the chopped onion and fry it for 7-8 minutes. After this, put the boiled chickpeas into the frying pan and mix. Add the tomatoes and juice in which they were. Spread the inflorescence of cauliflower, salt, pepper, add a laurel leaf and pour in water. We bring the mass to a boil, then reduce the fire and cover the frying pan with a lid. Cook for about 20 minutes until the cabbage is soft. Then remove the frying pan from the fire, add shredded herbs and mix.