Previously, how to cook delicious cauliflower was known only to rich cooks. Dense cream inflorescences were a real delicacy, the taste of which ordinary people could only dream of. Now cauliflower is sold everywhere along with white cabbage, has a low cost and is very popular. All this is due to the useful composition of the vegetable and the taste that will delight adults and small gourmets. From cauliflower you can cook a huge number of dishes - from salads to side dishes that will surprise and delight all households.

Cauliflower in batter - step by step recipe

Quick and easy to prepare cauliflower in batter from a minimum set of products. At the same time, this process is not difficult at all, as it seems at first glance to some housewives. It does not take longer than 30 minutes, and in return you get a low-calorie nutritious dish. For cooking, you should take cauliflower, vegetable fat for frying, 2 eggs and flour (for batter), a little salt and water.

How to cook the dish step by step:

  1. Cauliflower is peeled of green leaves and damaged areas. After it, you need to rinse under running water and carefully, using a knife, to separate the inflorescences from each other.
  2. In a suitable container, you need to boil clean, salted water and lower the cabbage there. Cook for 5-12 minutes (the vegetable should be easily pierced with a fork, but not fall apart). After readiness, put the inflorescences on a colander and wait until the liquid drains completely. The water in which the cabbage was boiled can not be thrown away - it is useful for preparing various vegetable soups or sauces.
  3. Separately, in a bowl, beat the whites with the yolks, add a little flour and salt, mix thoroughly. By consistency, the mass should resemble a thin sour cream.
  4. A small amount of fat should be heated in a pan. Each inflorescence is dipped in batter and fried in a pan on both sides. Spread the finished vegetable on a paper towel or parchment to remove excess oil.

Served cauliflower, fried in egg batter, in a warm form with porridge or salad. You can eat it as an independent dish with your favorite sauce - this is good for health and shape (the calorie content of the dish with the sauce will be about 90 kcal).

Cooking option in a slow cooker

Cauliflower in a slow cooker is a dietary option of the dish. In a miracle device, a vegetable in batter is cooked quickly, efficiently and without much effort.

According to this recipe, the meal is prepared from:

  • cauliflower - 0.5 kg;
  • eggs - a couple of pieces;
  • flour - 30 g;
  • milk - 0.5 cup for a slow cooker;
  • salt, pepper;
  • greens.

From this amount of products, 3 servings of the dish will be obtained. First, the vegetable is washed and cleaned of unnecessary parts, then it is divided into inflorescences.

To make the dish juicy and tasty, you need to choose a vegetable that is tight, resilient, without dark coating.

The separated parts of the cabbage should be slightly crushed with salt.

For batter, flour with eggs and milk is whipped in a bowl. Salt, pepper, chopped greens are added to taste. The mixture should be moderately thick.

In the greased multicooker bowl with vegetable oil, put the inflorescences in batter, and set the "baking" mode. The cooking time is 25-35 minutes. On the palate, the vegetable will turn out to be juicy and tender inside, with a delicious crisp outside.

Fried in a pan with eggs

Fried cauliflower with egg and other products is an excellent appetizer for fresh vegetables or beer. It is healthy, tasty, aromatic and light. To eat such a dish is a pleasure, because it perfectly satisfies the appetite, while not overloading the gastrointestinal tract.

There are several options for dishes in a pan with the addition of eggs. The most interesting of these is a recipe in which hard cheese is added to the main products. When melted, it covers all components with a beautiful golden crust, gives an interesting taste to the food.

To cook a meal according to this recipe, you should stock up:

  • cabbage - 400 g;
  • bell pepper;
  • eggs - a couple of pieces;
  • cheese - 100 g;
  • spices.

First, the vegetable after preparation is boiled in water or steamed until soft. After that, pour sunflower or olive oil into the pan, and fry the chopped pepper. It is necessary to fry it a little, then add the cabbage inflorescences and cook together with pepper over high heat.

Separately, in the container, beat the whites with the yolks, add spices to them, and salt. After that, even grated cheese is sent, everything is mixed and then added to the vegetables when they are fried. After adding eggs to the cabbage, you can reduce the fire, cover the container with a lid and simmer until cooked or turn on the fire harder, stirring everything intensively with a spatula. In the first case, you get a dish similar to a vegetable omelet, in the second - crunchy cabbage inflorescences with cheese. And so, and so it will be very tasty.

Cauliflower in a pan can be cooked with sour cream, cream, with the addition of onions, tomatoes and other vegetables. A light breakfast or a hearty lunch is quite possible with a gentle vegetable, which is low in cost and mega useful in composition.

Diet Soup Recipe

Cauliflower soup can be called diet because it contains virtually no fat. It is low-calorie, useful to everyone who adheres to a healthy lifestyle, monitors weight. It is allowed to include the product in the diet for those who have problems in the functioning of the digestive organs - cauliflower does not have coarse fiber, as in white cabbage, which means it can not harm health.

To prepare the dish, you should take:

  • cabbage - 150-200 g;
  • potato tubers - 3 pcs.;
  • olive oil;
  • greens, spices.

A good hard cabbage is peeled of green leaves (they are bitter), washed and divided into inflorescences of any size. The potato is peeled, diced.

Vegetables should be poured with water so that it is 10-20 mm higher, salt. Boil cabbage with potatoes for 15-25 minutes (until the products are ready), then grind everything with a submersible blender. Add greens, arrange on plates. Serve, garnished with mint leaves.

If the soup is too thick, you can dilute it with broth or boiled milk.

Cauliflower and Tomato Salad

Such a quick salad will be an excellent alternative to traditional vegetable slices.

It is prepared in a matter of minutes, from:

  • sour cream - 300 g;
  • garlic - a couple of cloves;
  • tomato - 350 g;
  • cauliflower - 1200 g;
  • salt, spices.

The calorie content of such a dish is less than 55 kcal (if sour cream is fat, then the nutritional value will be slightly higher). Cooking time is 25 minutes.

The white vegetable is washed, divided into inflorescences and boiled in slightly salted water. If it is easily pierced by a fork, you can turn off the fire.

While the cabbage cools, you need to chop the tomatoes into cubes, mix them with boiled inflorescences and chopped garlic. Season it all with sour cream or kefir, salt, add herbs and spices to taste. You can put vegetables on fresh lettuce leaves, sprinkle with sesame seeds on top. Serve with porridge or boiled potatoes.

In Korean

Korean style home-made cauliflower tastes much better than the purchased one, besides all the ingredients in it are natural, without the presence of harmful substances. Cooking time is approximately 7 hours. The output will be about 8 servings to the best of a savory vegetable snack.

To prepare the dish, you should stock up:

  • cauliflower - 800 g;
  • carrots - a couple of small root vegetables;
  • garlic - 6 cloves;
  • water - 1 l;
  • vinegar - 220 ml;
  • salt - 2.5 tbsp without a hill;
  • sugar - 200 g;
  • vegetable oil - ¼ st .;
  • sweet paprika, coriander, ground peppers, lavrushka - to taste.

Cauliflower can be washed under running water or soaked in salted liquid (this will help get rid of worms and other parasites). After the vegetable is divided into inflorescences of any size, which are boiled in water for 3-6 minutes after boiling. It is not necessary to salt the liquid, since a sufficient amount of salt is part of the marinade.

To prepare the brine, you need to boil the liquid, add the right amount of salt, granulated sugar, vinegar and vegetable fat to it. Boil water with the remaining components for at least 6 minutes, after which the cabbage should be poured with still hot marinade and set aside for cooling.

Separately, the carrots are cleaned and rubbed on a special grater. Garlic is peeled and cut into large plates. All this, together with spices, is added to the cabbage and set aside for 7 hours in a cool place for pickling. After that you can eat a wonderful vegetable snack with the whole family, enjoying the delicate and spicy taste of the dish.

Winter variation - pickled cauliflower

A distinctive property of cauliflower is that it goes well with a wide variety of spices. They, even in large quantities, will not only not spoil its taste, but will also add a special piquancy and aroma.

To harvest vegetables for the winter, you should take:

  • cauliflower - 1 forks;
  • sweet pepper - 1 large vegetable;
  • black and allspice peas - 5 pcs.;
  • bay leaf - a couple of pieces;
  • hot pepper - 1 pc.;
  • granulated sugar - a tablespoon;
  • rock salt - a couple of teaspoons;
  • vinegar - 3 tbsp. l .;
  • garlic - 4 cloves;
  • dried dill greens - 1 tbsp. with a slide.

First you should wash and sterilize the jars for harvesting vegetables. After wash and peel the cabbage, pepper, garlic. In each container, put the garlic, cut into small cubes, lavrushka, dry dill, hot pepper.Next, cabbage with bell pepper is stacked (vegetables can be chopped if desired, shifting them after layers).

When the containers are full, you need to pour vegetables in them with boiling water, leave it for 12 minutes, covering with lids. Then the water from the cans needs to be drained into the pan, boiled and again poured into the banks. After 12 minutes, the liquid is poured into a pan, boiled, after which sugar and salt are added to it. When the bulk components dissolve in the marinade, they need to pour vegetables in jars, add vinegar to each container and roll up. Cans with vegetables should be under the blanket for several days - this will tighten the lids well and prevent them from exploding.

Pickled cabbage will be ready for use 8 weeks after preparation. You can store it for a long time in a cool dark place.

In tomato sauce for the winter

It is almost impossible to keep cauliflower fresh for more than 2 weeks. That is why lovers of this vegetable harvest it for the future by canning. One of the popular recipes for preparing a product is to cook it in tomato sauce.

For 1 kg of vegetable should be taken:

  • tomato - 500 g;
  • sweet pepper - 150 g;
  • garlic - 4 cloves;
  • granulated sugar - ¼ cup;
  • salt - a tablespoon;
  • vegetable fat - 75 ml;
  • vinegar - 55 ml.

Wash and sterilize cans with lids. Cut and grind the tomatoes through a meat grinder. If not lovers of tomato grains in brine, it is better to skip the tomatoes through a juicer.

To obtain thick juice, it is recommended to use "cream".

Bulgarian pepper should be cleaned, washed and cut into strips. After you need to put it in a container with juice, add the right amount of salt, sugar and oil. Stir, put on fire and boil.

Separately, it is necessary to wash the cauliflower, divide it into small inflorescences and pour it into boiling tomato juice. Cook vegetables for at least 25 minutes under the lid (slightly cover) over low heat.

At the end, chopped garlic, vinegar, add to the brew, boil for 7 minutes and arrange the mixture in jars. Rolled containers should be turned upside down, wrapped for a couple of days, and then put in a pantry for storage.

In the oven under a cheese crust

To prepare an incredibly tasty dish, you should stock up:

  • cauliflower - 900 g;
  • butter - 50 g;
  • onions - 250 g;
  • flour - 50 g;
  • milk - 150 ml;
  • cheese - 140 g;
  • black pepper, bay leaf;
  • with salt.

Cabbage is sorted into inflorescences, boiled and cooled. Onions are chopped and fried in oil until golden brown. At the end of frying, flour is introduced to it, after milk and spices.

Cabbage, previously blanched in salted water, is laid out in a deep baking dish, greased, poured with sauce. Cheese is poured on top and everything is baked in an oven, heated to 190 degrees, for 25 minutes.

Cooking Frozen

A variety of dishes can be prepared from frozen cauliflower - from soups to nutritious casseroles. For breakfast, it is good to cook frozen cauliflower in the form of casseroles using a slow cooker for these purposes.

The following ingredients are used in this simple recipe:

  • frozen vegetable - 350 g;
  • nonfat milk - 250 g;
  • hard cheese - 130 g;
  • ham slice - 140 g;
  • dill greens;
  • vegetable fat;
  • eggs - 4 pcs.;
  • salt and spices.

The ham is cut into small pieces, the greens are crushed. The frozen cabbage is washed, the eggs are beaten with the addition of milk, cheese, spices.

In a multicooker bowl greased with fat, put meat, cabbage, greens. Pour all this with sauce and cook in the “baking” mode for 30 minutes. Serve the dish hot.

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