Cauliflower with carrots. Fried cauliflower with vegetables Braised cauliflower in a frying pan

Cauliflower has a delicate noble taste and is very useful. Someone likes it more fried or baked, someone prefers to boil it for a couple or stew. Cauliflower stewed with vegetables can be served as a side dish or served as an independent dish. This hearty meal does not have a high calorie content, for which supporters of a healthy diet love it. The ability to combine the main ingredient with other vegetables allows you to diversify the menu by preparing stewed cabbage according to different recipes.

Cooking feature

Even an inexperienced cook can put out cauliflower with vegetables, but knowing a few points will come in handy.

• To get rid of insects that can infect cauliflower, soak the head of cabbage for 20-30 minutes in salted water. To prepare a saline solution, it is enough to take a teaspoon of salt per liter of water. If there were bugs in the cabbage, they will float to the surface.
• Cauliflower inflorescences will be less damaged during stewing if it is pre-fried or boiled by adding a little sugar to the water.
• Cauliflower stew will taste better if the vegetables are browned in oil first, but the calorie content of the dish will increase because of this.
• Cauliflower turns out to be more tender if it is stewed in milk, cream, sour cream.
• Do not exceed the recommended stewing time for cauliflower with vegetables so that the products do not turn into a shapeless mass.
• Spices with a strong odor can distort and drown out the taste of the main ingredient. To give the appetizer a piquant taste, it is enough to add tomatoes or tomato sauce, garlic, herbs when stewing.

Cauliflower goes well with almost all vegetables, so cooking techniques can be different. By following exactly the instructions that accompany the selected recipe, you will avoid unpleasant mistakes.

Cauliflower stewed with bell peppers and tomatoes

• cauliflower - 0.5 kg;
• bell pepper - 0.25 kg;
• tomatoes - 0.3 kg;
• carrots - 100 g;
• onions - 100 g;
• garlic - 2 cloves;
• vegetable oil, water - as needed;
• salt, seasonings, fresh herbs - to taste.

Cooking method:

• Separate the cauliflower into florets, wash well. Cut the largest inflorescences in half or even into 4 parts.
• Boil water, add a teaspoon of sugar to it. Dip the cauliflower in water, boil it for 5 minutes. Throw in a colander, let dry.
• Peel the carrots, chop on a grater with small holes.
• Free the onion from the husk, chop finely.
• In a deep frying pan or a cauldron, heat the oil, put onions and carrots in it, after 5 minutes add cabbage, fry it with vegetables for 3-5 minutes.
• Wash the pepper, free from seeds, cut into quarters of rings, put to other vegetables.
• Wash the tomatoes, cut into slices, add to other ingredients.
• Finely chop the garlic and sprinkle over the vegetables.
• Add a quarter cup of water, cover the vegetables with a lid, simmer for 15 minutes. Add water if necessary.
• Salt, season vegetables, mix. Sprinkle with chopped herbs and then simmer over low heat for another 2-3 minutes.

Recipe for the occasion::

Cauliflower vegetable stew prepared according to this recipe looks bright and appetizing. It will appeal to both gourmets, for whom the organoleptic qualities of the dish are important, and supporters of a healthy diet.

Cauliflower stewed with zucchini and eggplant

• cauliflower - 1 kg;
• zucchini - 0.6 kg;
• eggplant - 0.4 kg;
• onions - 100 g;
• carrots - 0.3 kg;
• bell pepper - 0.4 kg;
• vegetable oil, salt, ground black pepper - to taste;
• tomato juice - 0.25 l.

Cooking method:

• Wash vegetables, dry.
• Cut the eggplant into large cubes. Make a solution of 2 teaspoons of salt and a liter of water, dip the eggplant in it. After 20 minutes, rinse and leave in a colander to dry the vegetables.
• Peel the zucchini, cut in half lengthwise, remove the pulp with seeds with a spoon. Cut the rest into cubes about 1 cm or slightly larger. If the zucchini is young, you can grind them without peeling.
• Peel the carrots, cut into circles. If the vegetables are large, you can cut into halves or even quarters of circles.
• Remove the seeds from the pepper, cut into quarters of the rings.
• Free the onion from the husk, cut into medium-sized cubes.
• Divide the cauliflower into florets. Cut large inflorescences into several parts.
• Boil the cabbage until half cooked in boiling water, put it in a colander, wait until the water drains.
• Pour oil into the bottom of a cauldron or thick-bottomed pan with a non-stick coating, put the onion in it, lightly brown it.
• Add peppers, zucchini, eggplant and carrots. Saute vegetables for 5 minutes.
• Add cabbage.
• Mix tomato juice with salt and seasonings, pour vegetables over them.
• Stew cabbage with vegetables over low heat under a lid for 15 minutes.

The rich composition of this version of cauliflower stew and other vegetables makes the dish tasty and healthy.

Cauliflower stewed with potatoes, zucchini and green peas

• cauliflower - 0.6 kg;
• zucchini - 0.4 kg;
• green peas - 0.4 kg;
• potatoes - 0.2 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• garlic - 5 cloves;
• sour cream - 0.25 l;
• water - 100 ml;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Prepare vegetables by washing and drying.
• Peel the carrots, chop on a grater. Remove the husk from the onion, chop it medium-sized.
• Disassemble the cabbage into inflorescences, cut large pieces into several parts.
• Zucchini, peeled and large seeds, cut into cubes.
• Peel and cut the potatoes in the same pieces as zucchini.
• Crush the garlic with a press, mix with sour cream. Add salt and spices, dilute with water.
• In vegetable oil, fry onions and carrots until golden brown, add the rest of the vegetables and green peas, pour over the sour cream sauce.
• Simmer for half an hour over low heat, covering the pan with a lid.

A cauliflower dish according to this recipe is hearty due to the presence of potatoes and green peas in the composition. It looks appetizing.

Cauliflower with vegetables can also be stewed in a slow cooker. For frying products, use the “Frying” or “Baking” program. If you need to pre-boil the cabbage, the steam mode is suitable. For extinguishing use the program "Extinguishing". Cooking time is 20-40 minutes, depending on the selected recipe and the power of the unit.

Looking for a good cauliflower stew recipe? He is in front of you! I share culinary arts and secrets on how to properly stew cabbage at home. You only need to follow the step by step recipe with photos.
Recipe content:

Cauliflower is an indispensable vegetable for those who follow their figure and diet. It is very useful because it is enriched with vitamin and mineral composition, contains fiber and dietary fiber. Therefore, it quickly saturates the stomach without the risk of getting better. The vegetable is available, inexpensive and tasty. Cauliflower is cooked in a variety of ways. Salads are made from it, soups are cooked, cooked in pots, etc. In this recipe, I will show you how to quickly and easily put it out.

Stewed cauliflower can be attributed to dietary and lean dishes. It is easy to prepare, delicate in taste and has a fragrant aroma. It is used as an independent meal, or as a vegetable side dish with cereals, meat or fish. It goes great with many products. Having prepared it, you can not stop there, but make scrambled eggs, a casserole or puree it with a blender and add it to soup or stuffing for rich pies. With enough imagination, with a minimum of effort, you can cook a hearty, healthy and tasty breakfast in just half an hour.

• Calorie content per 100 g - 62 kcal.
• Servings - 2
• Cooking time - 40 minutes

Ingredients:

• Cauliflower - 1 head
• Salt - 1 tsp without a slide
• Vegetable oil - for frying
• Black ground pepper - a pinch
• Drinking water - 100 ml

How to stew cauliflower:

Serve the prepared cabbage to the table, putting it on a plate. But you can fill it with eggs and cook a hearty scrambled egg.

Cauliflower with carrots

Brine: 1 liter of water, 50 g of salt, a few peppercorns. Boil the brine.

Peel and disassemble the cabbage into inflorescences. Cut the carrots into thicker stars. At the bottom of the jar put grape leaves, celery greens, a little dill. Put in a jar, cauliflower and carrots, and cover with dill and celery on top. Pour in cooled brine. Cover with parchment paper, tie off and let stand warm. Store in a cool place.

Cauliflower, canned with carrots

Cauliflower, sauerkraut with carrots Components Cauliflower - 10 kg Carrots - 3 kg Celery greens - 500 g Dill umbrellas - 2 bunches For preparing brine for 1 liter of water - salt - 50 g allspice - 10 peas Peel the cauliflower and disassemble into inflorescences, carrots

Sauerkraut with carrots? 1 fork of cauliflower, carrots? dill, celery? grape leaves For filling:? 20 grams of salt? black peppercorns? 500 ml water Divide the cauliflower into florets, wash and cut into small pieces. cut carrots

Steamed cauliflower with carrots Ingredients: 500 g cauliflower (frozen), 3 carrots, 1 onion, 2 cloves of garlic, 1 bunch of parsley, pepper, salt. Cooking method: Peel, wash and finely chop the onion and garlic. Wash the parsley and chop. wash carrots,

Cauliflower baked with carrots and tomato sauce Ingredients 500 g frozen cauliflower, 3 carrots, 100 ml sweet tomato sauce, 2 tablespoons vegetable oil, 1 onion, 2 garlic cloves, 1 bunch parsley, pepper, salt. Method

Cauliflower with carrots Brine: 1 liter of water, 50 g of salt, a few peppercorns. Boil the brine. Peel and disassemble the cabbage into inflorescences. Cut the carrots into thicker stars. At the bottom of the jar put grape leaves, celery greens, a little dill. Put it in the bank

Cauliflower with carrots and zucchini Ingredients: 500 g of cauliflower, 500 g of zucchini, 2-3 carrots, 1 bunch of dill and parsley, 1 tablespoon of tomato paste, 2-3 tablespoons of mayonnaise, red and black ground pepper, salt. Way

Cauliflower with tomatoes, carrots and nuts Ingredients: 400 g cauliflower, 100 ml vegetable broth, 3 tomatoes, 2 carrots, 1 onion, 2 tablespoons chopped walnut kernels, 2 tablespoons vegetable oil, 1 teaspoon mayonnaise, pepper, salt. Method

Cauliflower baked with carrots Ingredients Cauliflower - 500 g Carrots - 3 pcs. Onions - 1 pc. Vegetable oil - 2-3 tablespoons Sour cream - 1 cup

Cauliflower baked with carrots and tomato sauce Ingredients 500 g frozen cauliflower, 3 carrots, 100 ml sweet tomato sauce, 2 tablespoons of vegetable oil, 1 onion, 2 garlic cloves, 1 bunch of parsley, pepper, salt. Method

Cauliflower with tomatoes, carrots and nuts Ingredients 400 g cauliflower, 100 ml vegetable broth, 3 tomatoes, 2 carrots, 1 onion, 2 tablespoons chopped walnut kernels, 2 tablespoons vegetable oil, 1 teaspoon mayonnaise, pepper, salt. Way

Cauliflower with carrots and zucchini Ingredients 500 g cauliflower, 500 g zucchini, 2–3 carrots, 1 bunch dill and parsley, 1 tablespoon tomato paste, 2–3 tablespoons mayonnaise, red and black ground pepper, salt. cabbage

290. Steamed cauliflower with carrots Food 500 g frozen cauliflower, 3 carrots, 3 garlic cloves, 1 bunch of parsley, ground black pepper, salt, 1.5 l of water Cooking time - 20 min. Peel the garlic, wash and finely chop. Wash parsley and

Cauliflower baked with carrots and tomato sauce Ingredients 500 g frozen cauliflower, 3 carrots, 100 ml sweet tomato sauce, 2 tbsp. l. vegetable oil, 1 onion, 2 cloves of garlic, 1 bunch of parsley, pepper, salt. Method of preparation Onion and

Cauliflower with carrots and herbs Ingredients: 1 kg of cauliflower, 2 carrots, 3 tbsp. l. vegetable oil, 1 tbsp. l. vinegar, parsley, black pepper, salt - to taste. Preparation: Peel the carrots, chop on a grater with small holes, salt, then add

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Cauliflower inflorescences are valued not only for their delicate taste, but also for their excellent dietary qualities. This vegetable, compared to white cabbage, which contains a huge amount of coarse, irritating fiber, is much easier to digest. For the preparation of various dishes (soups, salads, stews, meatballs, snacks), tender cauliflower inflorescences are used, and they can be used not only boiled or raw, but also fried, after which the cabbage acquires a spicy crispy crust.

How to choose the right cauliflower

The most common varieties of cauliflower in our market are: Dachnitsa, Pioneer, Otechestvennaya. These species have obvious external differences. Some heads are more round, others are oblong. The leaves of the fruit have a different color, shape and color. Varieties also differ in the color of the inflorescences themselves: from cream to snow-white. What kind of vegetable is better to choose?

All external differences of cauliflower do not affect the taste. However, the color of the inflorescences and leaves indicates the conditions in which the vegetable grew - in the shade or in the sun. Both types are great for preparing delicious dishes. The main criterion for choosing vegetables will be their freshness and youth. A sign of a young cauliflower is pale green, fresh leaves, which indicate that the fruit was plucked no earlier than 2-3 days ago. Darkened, sluggish leaves indicate that the vegetable has been stored for a long time, so it has lost its juiciness and delicate taste.

Fresh cauliflower has small inflorescences that fit tightly together. There should not be any blackouts or dots on the head of the fetus - they indicate infection of the cabbage with a harmful fungus. Even the smallest spot will spread over the entire surface of the fruit in a few days, covering it with rot. Such signs make the vegetable inedible, because if you eat it, you run the risk of serious poisoning.

The best recipes for cooking cauliflower in a pan with a photo

Before cooking cauliflower, a head of cabbage should be prepared - disassembled into separate inflorescences and pour them with cool salted water. This safety measure will prevent caterpillars or other insects from getting into the food, because the salt solution will force them to crawl out. After soaking, rinse the vegetable under running water. To cook a delicious, healthy dish in a skillet, use one of the recipes below.

A simple recipe in egg and breadcrumbs

Relevant for the second half of summer is the recipe for fried cauliflower. And although it is possible to cook this dish in any season by buying frozen inflorescences, an appetizer made from fresh, young vegetables is the most delicious. This recipe is ideal for busy housewives, as it requires a minimum of effort and time spent, but this does not affect the taste of the dish.

Ingredients:

• One chicken egg.
• A pound of cauliflower.
• Breadcrumbs.
• Sunflower oil for frying.
• Spices to taste.

Preparation of breaded cauliflower florets:

1. Wash, divide the fruit into inflorescences. Boil them until tender in salted water (it will take 5-8 minutes).
2. Throw the softened pieces in a colander and wait for cooling.
3. Beat the egg, add seasonings.
4. Alternately dip the inflorescences first in the egg mixture, then in the breadcrumbs and spread on a hot, oiled frying pan. Fry the cabbage until it turns golden brown.
5. Serve with sour cream or mayonnaise and fresh vegetables.

Stewed with vegetables and meat in sour cream sauce

Cauliflower cooked in sour cream sauce is a delicious dish that, in addition, contains a large amount of nutrients. Cooking stewed cabbage is simple and takes no more than 40 minutes. A big plus of this dish, among other things, is its economy and satiety. To prepare it, you will need a minimum set of products, which saves you money.

Ingredients:

• 1-2 bulbs.
• 0.1 l of sour cream.
• To taste: salt, herbs, pepper.

Cooking cauliflower stewed in sour cream:

1. Peel vegetables by dividing into florets.
2. Finely chop the onion, fry in a pan using olive or sunflower oil.
3. Disassemble the inflorescences into small pieces, place them with the onions in a pan and cover with a lid. Simmer vegetables for 15-20 minutes.
4. Add seasonings, sour cream, mix the ingredients and keep on fire for another 5-7 minutes.
5. Finely chop the greens, sprinkle the contents of the pan with it. Simmer the vegetables for another 3-4 minutes and serve.

Boiled cabbage fried in cheese batter

This type of batter is very easy to prepare, and the food with it is very tasty and juicy. Cauliflower fried in cheese tastes a bit like mushrooms. Green leaf salad goes well with this dish, and as a side dish, boil new potatoes. Serve cauliflower in cheese batter with baked fish, meat and herbs.

Ingredients:

• 4-5 tablespoons of flour.
• A couple of eggs.
• 0.5-1 kg of cauliflower.
• Hard cheese (quantity optional).
• Sunflower oil.
• 0.1 l of beer.
• Seasonings (pepper, salt).

Cooking fried cauliflower in cheese batter:

1. Divide the fruit into inflorescences, boil them in salt water or steam.
2. Grate hard cheese.
3. Beat eggs with sunflower oil, add beer to the resulting mass. Season the batter, slowly add flour to it and stir so that there are no lumps. Send the grated cheese to the batter.
4. Pour more oil into the heated skillet. Dip the cabbage pieces in the batter and place in a hot bowl. When the dish acquires a golden hue, it means that it is ready to eat.

Vegetable stew for garnish

The main summer dish of many housewives is vegetable stew, however, if desired, it can be cooked even in winter, it is only necessary to freeze the necessary vegetables from summer. The main ingredients for the classic stew are tomatoes, onions, carrots, bell peppers. However, to give it the most expressive taste and piquancy, you can add hunting sausages to the stew.

Ingredients:

• Up to 400 grams of cauliflower.
• 200-300 grams of smoked sausages.
• Bulb.
• One eggplant.
• Sunflower oil.
• 2 tomatoes.
• Carrot.
• A bunch of dill.
• Pepper, salt.

Cooking delicious vegetable stew:

1. Boil cabbage florets until half cooked.
2. Cut the eggplant into cubes, salt and leave for 10-15 minutes to drain the bitter juice.
3. Finely chop the greens, carrots, tomatoes and onions. Cut sausages into slices.
4. Preheat the pan, send vegetables to it, starting with onions and carrots.
5. After 3 minutes, pour the eggplant, tomatoes into the container. Saute the vegetables for another 5 minutes and add the sausages.
6. Cabbage florets are sent to the pan last. Season the dish, reduce the heat to a minimum, pour half a glass of water into the container and fry the stew under the lid, stirring often.
7. When the water has completely evaporated, the dish will be ready. Serve hot or cold.

Omelet with broccoli

The easiest way to make a cauliflower omelette is to fry in a pan, although many cooks use a slow cooker for this. For an omelet, it is better to use the freshest eggs possible; it is possible to check them for "youth" with a light test. Shake the egg if you feel that the yolk is dangling - it is not fresh, so it is better to choose a product from another seller. The broccoli omelette has about 700 calories.

Ingredients:

• 200-250 g of broccoli and cauliflower.
• 5-6 fresh eggs.
• A quarter cup of olive oil.
• 100 grams of hard cheese.
• A couple of cloves of garlic.
• Spices.

Broccoli omelet recipe:

1. Blanch broccoli, but do not overcook, so the vegetable will retain the density of the structure and most of the beneficial trace elements.
2. Boil cabbage florets, fry together with broccoli on the stove for 2-3 minutes
3. Add enough water to the skillet to cover the vegetables halfway. Make the fire strong and simmer the dish until the liquid has evaporated.
4. Stir the eggs, but do not beat.
5. Pass the garlic cloves through a press, add to the egg mixture, season everything with salt and pepper.
6. Slowly pour the eggs into the pan, fry the omelet under the lid. When ready, season the dish with grated or cream cheese.

Korean spicy snack

Fans of spicy pickled snacks are guaranteed to love the Korean cauliflower recipe. It is great for a vegetarian or lean diet. It is very easy to prepare the dish, and it marinates for only 7-8 hours. It is possible to store a tasty, savory snack in the refrigerator for a long time, which is extremely convenient - take out the workpiece as needed, for example, with an unexpected visit from guests.

Ingredients:

• Bulb.
• Medium head of cauliflower.
• Sunflower oil.
• One third of a chili pepper.
• A couple of bay leaves.
• Half a teaspoon of sugar.
• Three cloves of garlic.
• Allspice, seasoning for Korean carrots (one tablespoon).
• Apple or wine vinegar.

Preparing a Korean Snack:

1. Divide the cabbage florets, finely chop the chili pepper.
2. Pass the garlic through a press, cut the onion into small cubes.
3. Heat a frying pan, grease with oil, place onion and pepper in it.
4. Salt the dish, add cauliflower. Saute vegetables over medium heat for 10 minutes.
5. Mix spices with sunflower oil and pour marinade over fried vegetables, previously placed in a jar.
6. When the contents of the jar have cooled, cover it with a lid, refrigerate overnight or 7-8 hours.

Fried chicken with potatoes

This dish came to us from India. Since most of the population of this country cannot afford expensive meat, besides religious traditions do not allow them to eat some varieties, chicken has become the main meat product. Thanks to spicy seasonings, fried poultry with potatoes and vegetables has a unique taste and aroma. The cooking time for this dish is one and a half hours.

Ingredients:

• Large ripe tomato.
• Two medium sized potatoes.
• Chicken (1.5-2 kg).
• Two small heads of cauliflower.
• Sunflower oil.
• A couple of cloves of garlic.
• 2 cm ginger root.
• Mixture of spices "Punch foran" (1-2 teaspoons).
• 2 teaspoons of ground cumin.
• 1 tablespoon of turmeric.
• 1 teaspoon coriander.
• Bay leaf, salt.

Meal preparation:

1. Cut the chicken carcass into 5-8 pieces. Chop garlic, ginger. Cut potatoes into large cubes, tomatoes into slices.
2. Divide the cabbage into florets.
3. Heat the oil in a deep frying pan, put the chicken pieces on it, fry over high heat until a weak crust appears. It is better to turn the meat every couple of minutes. Put the finished pieces on a dish.
4. Remove the pan from the heat, place the panch foran mixture and bay leaf into it, leave for half a minute. Then add garlic, tomato, ginger and all spices. Place the skillet over low heat for 30 seconds, stirring constantly.
5. Place the chicken pieces in the pan, add two cups of water, cauliflower, potatoes. Wait for the liquid to boil, close the lid and reduce the heat. The dish will be ready in about 40 minutes.

Frozen cauliflower patties with minced meat

Cabbage inflorescences are very useful and suitable even as baby food. Healthy food fans appreciate the vegetable for its low calorie content and delicate taste. In addition, it is possible to cook many different dishes from cauliflower, one of which is cutlets. Thanks to frozen vegetable preparations, you can cook healthy vitamin dishes even in winter.

Ingredients:

• 350 grams of minced chicken.
• Small head of cauliflower.
• Bulb.
• 2 eggs.
• A bunch of dill, parsley.
• 3 tablespoons of flour.
• Spices.
• A couple of cloves of garlic.

Cooking chicken and vegetable cutlets:

1. Defrost cabbage florets by leaving them in the kitchen for a few hours or blanching in boiling water for a couple of minutes. Boil them for five minutes in slightly salted water.
2. Finely chop garlic, onion. Fry vegetables in sunflower oil.
3. Throw the inflorescences in a colander, wait until they cool. After very finely chop or crush them.
4. Beat the eggs until foamy - this will give the cutlets a special tenderness.
5. Add spices to the minced meat (salt, a mixture of peppers). After that, mix it with beaten eggs, cabbage florets, garlic, onions, flour, chopped herbs. Mix the ingredients thoroughly.
6. Heat a frying pan with oil, form neat cutlets and fry, dipped in breadcrumbs. If desired, such a dish can even be fried on the grill.

Video

Cauliflower occupies one of the leading places among other dietary products, since this vegetable is a storehouse of organic acids, vitamins and minerals. Cabbage inflorescences can be eaten not only by adults, but also by small children, regardless of their state of health. If you want to fill your diet with healthy food, cook dishes with cauliflower more often. This fruit stimulates the work of the digestive organs, improves immunity, activates metabolic processes. After watching the video, it is possible to learn how to cook a simple, tasty, healthy dish.

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How to cook delicious cauliflower in a pan: recipes