Cauliflower recipes waste. Cauliflower dishes: quick and tasty recipes. Vegetable side dish

Vegetables in the human diet are essential products. They make up proper nutrition, diets, provide vitamins and fiber for the body. Cauliflower, of course, is no exception and is a source of many beneficial substances. 100 grams of this vegetable contains 30 kilocalories. In addition to proteins, fats and carbohydrates, cauliflower contains a great variety of vitamins and substances that nourish the human body.

Cabbage contains phosphorus, which strengthens bones and improves metabolism.
Magnesium, which helps strengthen the nervous system, prevents the appearance of kidney stones and normalizes blood pressure.
Selenium, which promotes hair and nail growth and strengthens the immune system.
Copper and iron, which significantly improve blood quality. Calcium and zinc, strengthening bones and the musculoskeletal system.
Sodium, which maintains water balance in the body, and manganese, which reduces the risk of allergic reactions.

In addition to useful substances, “curly” cabbage contains vitamins of groups A, B, C, E, K. PP, H and dietary fiber.

Dietary fiber cleanses the body, helps in the fight against excess weight and restores the microflora of the intestinal tract. But at the same time, despite many advantages, in some situations, cauliflower can cause damage to the human body.

This vegetable is contraindicated in large quantities for those who have diseases such as gout, high levels of uric acid, thyroid disease, kidney disease, with a tendency to allergies, hypertension, kidney disease and after undergoing operations in the chest and abdominal area.

Cooking recipes step by step with photos

With different heat treatments of cauliflower with this vegetable you can create a wide variety of different dishes. Such dishes are perfect for diets, attempts to lose weight, during fasting, and simply when eating healthy (you can find out more nuances about dietary recipes from cabbage). Let's take a step-by-step look at a few photos of how to simply and deliciously prepare dishes from cauliflower, and what can be made from it quickly.

Soup

This recipe is perfect for those who fast, as well as for vegetarians.

This recipe for curly vegetable soup will be very tasty and tender.

You will need the following ingredients for preparation:

Cauliflower (1 piece).
Potatoes (2-4 pcs).
Carrots (1 piece).
Onions (1-2 pcs).
Canned corn (1 package 200-250 g), can be replaced with canned peas.
Vegetable oil (50 g).
Salt to taste.
Herbs and spices to taste.

Preparation:

First you need to peel, wash and cut the potatoes into cubes.
Throw it into 2.5 liters of boiling water.
While cooking the potatoes, peel and wash the onions and carrots, then grate the carrots on a coarse grater.
Fry the onions and carrots: throw the ingredients into a heated frying pan with vegetable oil and fry, stirring, for 5 minutes.
Wash and separate the cabbage into florets.
When the potatoes are ready, mix the corn, inflorescences and frying in a saucepan, add salt, add spices and leave to simmer over low heat for about 5 minutes.
After preparing the soup, let it brew for 5-10 minutes and serve with sour cream and herbs.

You can find out more about cauliflower soup recipes.

We suggest preparing cauliflower soup according to the video recipe:

Salad

The peculiarity of such a dish as a salad is that the ingredients do not require special heat treatment; the vegetables can simply be chopped in a certain way. To prepare a low-calorie cauliflower salad: the following components are required:

400 g cauliflower.
Cherry tomatoes (6-8 pcs).
Cucumber (2 pieces).
Bell pepper (1 piece).
1 clove of garlic.
A couple of sprigs of parsley.
1-2 tbsp. spoons of lemon juice.
3-4 tbsp. spoons of olive oil.
Salt to taste.

Preparation:

Cut the cucumbers and pepper into cubes (after clearing the pepper of seeds), cut the tomato into quarters.
The cauliflower must be washed, divided into inflorescences and crushed in a blender to the consistency of coarse crumbs.
After this, put all the ingredients in a salad bowl, mix and let the salad soak for 10 minutes.
The light vitamin salad is ready.

This salad will bring great benefits to the body and saturate it with vitamins.

You can learn how to prepare various cabbage salads.

We suggest preparing cauliflower salad according to the video recipe:

Cream soup

For those who are not a fan of traditional soups, cream soup is a great way out. Quick to prepare, this soup is very tasty and healthy.

For the dish you will need:

300 grams of cauliflower.
Medium sized potatoes (4 pcs).
Medium-sized onions (2 pcs).
A clove of garlic.
Fresh parsley (5-6 sprigs).
200 ml cream.
1 tbsp. spoon of butter.
Bay leaf (1 leaf).
Salt and pepper to taste.
About a glass of water.

Preparation:

Cut the peeled potatoes into small pieces, the onion into half rings, divide the cabbage into inflorescences, separate the parsley from the stems, peel and chop the garlic.
Chop the parsley along with the garlic, heat the butter in a saucepan and fry the onion in it until transparent (over medium heat), and then add salt and pepper.
Add potatoes to the pan and after 2 minutes add water and bring to a boil.
Then add the bay leaf and simmer over low heat for 10 minutes.
Remove the bay leaf and pour in the cream, add the cabbage at the same time as the cream and, without letting it boil, cook for 10-15 minutes (until the cabbage is ready).
After cooking, blend the soup in a blender to a puree consistency.
Sprinkle the dish with chopped parsley and garlic.

Creamy cauliflower soup turns out very tender and nutritious.

We suggest preparing cauliflower cream soup according to the video recipe:

Fried in batter for main course

Cauliflower, head.
3-5 eggs.
2-4 tbsp. spoons of flour.
One and a half teaspoons of salt.
Half a teaspoon of ground pepper.
Vegetable oil (100-150 ml), can be replaced with butter.

Preparation:

Cut a head of cabbage crosswise along the stalk, boil it in lightly salted water for 7-8 minutes, strain.
For the batter, beat the eggs with the remaining salt and pepper, gradually adding flour and stirring until smooth.
Cut the cabbage into pieces of suitable size, dip in batter and fry in a frying pan heated with oil until golden brown on all sides. Bon appetit!

To prepare such a dish, you can also use breadcrumbs (read about how to cook a vegetable in breadcrumbs). They can be added to the batter. This will make the cabbage crispy.

You can learn more about resisting cauliflower in batter, and read about how to do it in a frying pan.

We suggest preparing cauliflower in batter according to the video recipe:

Vegetable side dish

You will need:

Cauliflower.
Butter.
Salt.
Greenery.

Preparation:

Split the cabbage into florets, rinse and...
Sprinkle boiled cabbage with herbs and pour melted butter - ready!

You can find out more about the cauliflower side dish.

Korean snack

A spicy-sweet snack with a wonderful aroma.

For the recipe you will need:

1 kg cauliflower.
Bell pepper (3 pieces).
Hot pepper (2 pieces).
One carrot.
Head of garlic.
Liter of water.
A bunch of parsley.
A teaspoon of coriander.
200 grams of vinegar (9%).
50 grams of vegetable oil.
2 tbsp. spoons of salt.
150 grams of sugar.

Preparation:

Boil the cabbage inflorescences and let them cool.
Peel and wash the carrots.
Add sugar, salt, butter to a saucepan with water, then boil.
Grate the carrots, cut bell peppers without seeds into strips, and cut hot peppers with seeds into rings.
Chop the garlic and chop the herbs.
After the marinade boils, add all the ingredients and cabbage, mix thoroughly and keep cool for 12 hours after cooling.
The appetizer is ready.

Read about how to cook cauliflower in Korean.

We suggest preparing Korean-style cauliflower using a video recipe:

What else can you cook and how can you do it in a simple way?

If lenten and vegetarian recipes are too low in calories, bland, not nutritious enough, or you just want meat, then you can simply add some more ingredients to the ones described above.

Soup can be cooked with meat, or with champignons or shiitake mushrooms (you can learn more about cabbage soups).
IN salad You can easily add other vegetables and herbs. For example, basil, celery, and arugula will add an unusual taste to the salad. For vegetables, you can add zucchini or eggplant - the salad will immediately add calories and taste (you can find out more about salad recipes).
Ready cream soup It’s a good idea to add fried champignons with croutons, and bacon – fried or dried – is ideal for battered cauliflower.

As for the cauliflower side dish, it can be served with both meat and fish. There are a huge number of options for preparing cauliflower – you can safely experiment.

How to serve?

Serving your culinary creation is not difficult.

Soups can be decorated with chopped herbs and croutons, salads with thick balsamic sauce or sour cream sauce.
Basil, dill and arugula leaves are ideal for decorating hot dishes.
Cauliflower dishes, especially hot ones, can be sprinkled with grated cheeses, this will add flavor and look aesthetically pleasing.
Walnuts, pine nuts and hazelnut crumbs look beautiful in salads.

Cauliflower is not only a storehouse of nutrients, it is not only very nutritious and, at the same time, low in calories, it is incredibly tasty when prepared correctly. Now we know what can be prepared “quickly” and deliciously. Trying, cooking, looking at cauliflower dishes and eating them is a real pleasure.

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In recent years, new and interesting recipes with fat-burning ingredients have increasingly appeared among dietary dishes. The leaders among them are cauliflower and. Who would have thought that “vegetables folded into buds” could be eaten?

It turns out that this beautiful vegetable can be combined with plant products, meat, and cheese. The tender yet crispy pieces are great when baked even without any other ingredients. Salads made from fresh vegetables with boiled or fried colored “beauty” are very popular.

Almost all athletes necessarily include this juicy and tasty plant in their diet. Even the most strict diet allows the use of white or green “umbrellas”, because they contain an incredible amount of elements beneficial to the body. It’s not for nothing that baby food necessarily contains a whole line for feeding babies.

And if you make an airy coat of batter for this miracle of nature, you won’t find a more amazing snack! Puree soup with croutons or pieces of chicken will simply be eaten with a bang by capricious people, who usually pick at the plate and move it away.

Both fresh and frozen vegetables are suitable. The main thing is to let the frozen one thaw naturally.

The creamy texture of delicate vegetable puree soups conquers the first time. The bright creamy taste hides the aftertaste and smell of cauliflower so well that guests will be surprised to wonder what it was made from.

For lovers of spicy aromas, you can add oriental spices.

And if you flavor a thick soup with ground turmeric, the shade will turn out very similar to pumpkin.

We will need:

Cauliflower – 650 gr.
Boiled water – 1.5-2 l.
20% cream – 200 ml.
Potatoes – 250 gr.
Onion – 1 pc.
Garlic clove – 1 pc.
Butter – 1 tbsp. l.
Ground black pepper, chili, salt - to taste.

Preparation:

1. Be sure to place fresh cabbage in lightly salted water for at least 5 minutes so that all the insects and bugs that like to hide inside are washed off.

Then divide it into medium-sized umbrellas and rinse again under running water to remove any remaining debris. It is best to do this in a mesh colander, so that you can then leave it to flow around it.

2. Although the soup will be mainly made from cabbage, it is still better to add a little potato so that it has a thicker, pleasant consistency and slightly enhances the taste of the main vegetable.

Since both ingredients should subsequently be cooked at the same time, the peeled tubers should be cut into cubes of 2.5 cm maximum.

3. Chop a large onion with a knife into medium cubes.

Heat the oil in a saucepan and saute the slices in it for about three minutes until the pieces become transparent and semi-soft. It is not necessary to bring them until they brown, so that the puree turns out to be a pleasant milky shade without dark inclusions.

It is better to take not just butter, but ghee, so that it gives a richer taste and tenderness to the dish.

4. Add disassembled vegetable umbrellas and potato cubes to the fragrant onion fry.

Now we need to quickly cook them until tender. To do this, they should be immediately filled with hot water to speed up the cooking process, and also to prevent the cabbage from boiling while the chopped tubers reach the desired state.

The water should cover the vegetable mass by a finger. Immediately add salt to your taste and season with ground pepper.

5. After about a third of an hour, the vegetables will be ready. Using a drain nozzle or lid, pour the broth into another saucepan. From this amount, we will only need 1 cup of vegetable broth - the rest can be cooled and put in the refrigerator for some other dish.

The finished ingredients need to be ground to a puree. For this purpose, you can use either a hand blender or a food processor.

Before you start pureeing, you should pour in a little broth, and also add a spicy aroma by crushing the garlic clove with a press directly into the total mass. Beat until the mass becomes homogeneous and resembles a thick cream.

6. The next step, with constant stirring, add a thin stream of cream and let the resulting soup warm up a little over low heat.

Do not boil under any circumstances, so as not to spoil the taste and lose the creamy note of the dish.

7. Serve in individual serving bowls or large soup mugs.

An ideal addition would be diced meat, fresh garlic croutons, finely chopped herbs, or grated cheese.

A piece of boiled cabbage will also look very original and add additional attractiveness to the dish.

A simple recipe for oven-baked cauliflower with cheese

My family simply loves cauliflower with cheese as a side dish or as an independent dish. After baking, it acquires a creamy aroma and, even without meat, is swept off the table in the blink of an eye.

There is nothing special among the ingredients. But there should be more cheese, so that when hot, it’s straight to the fork, and there’s a golden-brown, crispy crust of cheese on top.

This dish can be prepared not only from fresh, but also from frozen vegetables. In the latter case, remove it from the freezer about half an hour before cooking.

We will need:

Cauliflower – 1 pc.
Hard melting cheese – 200 gr.
Butter – 10 gr.
Mayonnaise – 5 tbsp. l.
Salt, water - to taste.

Preparation:

1. Clear the leaves from the forks and disassemble them into small umbrellas. Rinse thoroughly and let cook until half cooked in boiling salted water for about 10 minutes. Then drain directly into a colander to get rid of the broth.

2. Rub the sides and bottom of the baking dish well with a piece of butter. You should get a fairly thick layer. It will also serve as a “non-stick coating” and allow the vegetables to be imbued with a delicate buttery aroma.

Mix the vegetable “umbrellas” with mayonnaise either in a separate cup or directly in the form. Grate the cheese on top using a coarse grater so that the shavings penetrate between the inflorescences and look like a uniform air cap on each piece.

3. Place in an oven preheated to 180 degrees and simmer there for 20 minutes. There should definitely be a golden brown crust on top.

4. You can serve it directly in the form - it looks very beautiful! An excellent addition would be fresh, porous bread to make it easy to soak up the sauce.

The advantage of this dish is that it is equally tasty when served hot. and fresh.

Cauliflower fried in a pan in the best batter

Not only meat or fish is an excellent appetizer in batter, but also the main character of our recipe. But no matter how much I tried to prepare it in the most standard way, for some reason it still fell off and did not please with its airiness in the porous compounds of the inflorescences.

How do they do it in restaurants so that they almost get donuts that you want more and more?

It turns out that the whole secret is that you need to use eggs and always cold sparkling water.

This batter is not only incredibly tasty, but also ideal for a crispy coating on almost any product that you want to make an appetizing dough crust around.

We will need:

Cauliflower – 400 gr.
Water – 4 l.
Milk – 100 ml.
Flour – 100 gr. + for sprinkling.
Sparkling water – 50 ml.
Dry white wine – 2 tbsp. l.
Bay leaf – 2 pcs.
Salt - 2 tbsp. l. + to taste
Egg – 2 pcs.
Sunflower oil – 1 tbsp. l. + for deep frying
Lemon juice – 1/3 tsp.
Basil, ground black pepper, paprika, favorite spices - to taste.

Preparation:

1. Pour 2 liters of cool water into a deep bowl or pan. Dissolve salt in it and soak the cabbage for 5 minutes.

This will remove all beetle-like inhabitants of the garden that have crawled into the juicy pulp. You can place a second pan in parallel with the other half of the water to heat over low heat.

2. In the meantime, there are a few free minutes, it’s better not to waste them, but to start preparing our magic batter.

Separate the whites from the yolks in any convenient way and send the transparent consistency to cool in the general chamber of the refrigerator.

You will need the yolks right away. Combine them with cold sparkling water and wine, add oil, season with spices and a pinch of salt. Beat the resulting mixture until foam appears using a whisk or blender.

3. Be sure to sift the flour to make the dough as airy as possible, and add it in portions to the yolk mass. You will get a thick consistency interspersed with spices.

4. Send it to cool for a quarter of an hour in the refrigerator. then beat again.

5. Now you can do the cabbage. Remove it from the water, divide it into small pieces and rinse under running water in a metal mesh colander.

6. By this time the water should already be boiling in the second saucepan.

To remove the cabbage aroma, pour milk into boiling water and lightly add salt. Throw in the bay leaf and lower the colander with the contents into the whitish liquid for 3-4 minutes.

7. Take out the half-finished pieces and pour over them with ice water so that the cabbage reaches the desired condition. Then let the water drain and dry.

8. Now let's perform a trick that will not allow the batter to fall off. To make it easier to remove the remnants of our creative manipulations from the table later, wrap a large cutting board with a piece of cling film or a large transparent plastic bag.

Spread the inflorescences on top in an even single layer and sprinkle them with flour, which is sifted on top using a sieve.

The flour will create a protective film that will hold the batter in place while frying.

9. Now it’s the turn of the sufficiently cooled squirrels.

Combine them with a pinch of salt and lemon juice. Beat into an airy, elastic white foam with steep peaks. Gently add in parts into the yolk flour dough and beat with a whisk.

It is this moment that gives a special zest to obtaining the most magnificent crispy batter!

10. Place a saucepan with deep-frying oil on the fire and start dipping the inflorescences into the dough.

It is better to do this in batches, so that it is convenient to roll them in the egg-flour mixture, and send them individually into boiling oil.

11. Carefully, so as not to burn yourself, use a fork to lower a small amount of prepared pieces one by one and fry them for a couple of minutes on each side.

12. You will get magnificent crumpets with cabbage inside, which you should first hold on a paper towel for a couple of minutes so that the excess oil is absorbed into it.

And only then have time to serve the delicious food to impatient eaters.

Can be served with ketchup, plum sauce, mayonnaise or any other sauce-like addition. Even if there is none of this, it will still be incredibly tasty!

Cauliflower with cheese and egg, baked in the oven

Since the family really loves my experiments in the oven, they also liked the next cauliflower creation. I wanted to cook something very quickly, but fillingly, and to look like a casserole.

What can tie all the vegetables together besides the dough? Of course an egg!

We will need:

Cauliflower – 0.5 kg.
Semi-hard cheese – 0.1 kg.
Sour cream – 3 tbsp. l.
Garlic clove – 2 pcs.
Egg – 1 pc.
Dill greens – 0.5 bunch.
Ground black pepper, salt - to taste.
Butter – 10 gr.

Preparation:

1. As always, first the cabbage should be treated in salted cold water to remove insects, and then divided into inflorescences and boiled for about 5 minutes.

If you want, you can also use frozen vegetables. But before cooking it should be kept on the kitchen table for about 30 minutes.

Drain the broth and let the water drain from the whitened pieces. Allow to cool on the counter while we make other preparations.

2. Coat the inside of portioned heat-resistant baking dishes with a piece of butter. Place the vegetable umbrellas in equal quantities into the molds.

There must be at least a finger's worth of free space on top so that the other components of the casserole do not boil over in the oven.

3. Finely chop fresh dill with a knife.

Grind the garlic cloves through a press. Combine them in a bowl and pour sour cream and egg. Lightly salt and pepper so it doesn't turn out too bland.

4. Mix well to form a homogeneous sauce with green flecks.

5. Distribute the egg mixture evenly among all the molds so that there is enough for all our inflorescences.

Grate cheese on top of each. You can, of course, first grind it to the state of shavings, and then sprinkle it - this will turn out even more neatly and evenly.

6. Preheat the oven to 180 degrees and let our mini-casseroles simmer inside for a quarter of an hour.

There is no need to cover them, so that as a result we get a gorgeous golden brown crust in each vessel.

7. Serve the casserole slightly cooled so that the eaters do not burn themselves.

If you don’t have small portion forms on your household, you can cook in one common one. And after cooking, cut as you usually cut pizza. And serve each person separately on a plate.

Delicious cabbage casserole with chicken in the oven

Well, what is a casserole without meat? Well, let's add tender boiled chicken! And for a good connection we use a floury white sauce, like Bechamel.

This dish looks most impressive if you sprinkle breadcrumbs on top of the cheese - they will create a crust of a chic golden hue.

We will need:

Flour – 2 cups.
Milk – 1 glass.
Boiled chicken meat – 200 gr.
Hard cheese – 150 gr.
Butter – 100 gr. + for coating.
Breadcrumbs - 4 tbsp. l.
Cauliflower – 1 pc.
Ground pepper, salt - to taste.

Preparation:

1. Boil the chicken meat in advance until done. Cool it and tear it into oblong pieces with your hands. If you don’t want to fuss with your hands, then use a knife and cut into thin cubes.

2. Boil the prepared and already divided cabbage for about 5 minutes in boiling water with a spoon of salt.

Then drain the broth and cool sharply with ice water. This technique always helps to boil vegetables very quickly and bring them to the desired state of semi-readiness.

3. Coat the inside of a deep cast-iron frying pan or baking dish well with oil.

Sprinkle breading on top. 1-1.5 tbsp is quite enough. l. crispy crumbs. Place the inflorescences in an even layer, and sprinkle the sliced meat on top of them.

4. Now it’s time to prepare the white sauce, which will become the most important link in the casserole.

To do this, heat the oil until liquid and pour the sifted flour into it. Mix well. The result will be something similar to a thick, buttery dough.

5. But we are not going to bake a pie, but to enjoy a casserole.

Therefore, pour milk into the resulting mass in a stream and, by vigorous stirring, cook a thick sauce. Lightly add salt and pepper. If you don't want a spicy taste, you can omit the pepper.

And some people like to add a couple of pinches of nutmeg to give it a light nutty aftertaste.

6. Pour the resulting mixture onto the workpiece. Grate the cheese on top with an even layer and spread the remaining breadcrumbs over our beauty.

7. Preheat the oven to 180 degrees and bake our masterpiece for about half an hour.

Readiness can be determined by the appearance of a beautiful golden brown crust and a simply amazing smell.

Dietary cauliflower gratin with broccoli

Gratin sounds beautiful! But in fact, it's just a casserole! But to make it more interesting, it’s best to add broccoli to our today’s heroine. Both varieties complement each other perfectly.

And nutmeg added to the dish will add a touch of aristocratic sophistication and piquancy.

We will need:

20% cream - 1 glass.
Water – 2 l.
Cauliflower, broccoli – 300 g each.
Hard melting cheese – 200 gr.
Egg – 3 pcs.
Ground nutmeg – 1/3 tsp,
Butter - for coating the mold.
Ground black pepper, salt, breading - to taste.

Preparation:

1. First rinse both varieties of cabbage to remove bugs, and then cut into approximately equal parts. Boil water in a saucepan with 1 tbsp. l. salt and throw two-color vegetable “umbrellas” into it for 10 minutes.

Then rinse them with cold water and allow excess liquid to drain.

2. Grate the cheese and set the plate with it aside for now. Start preparing the filling.

To do this, beat the eggs into a bowl and add cream to them. Add salt, season with pepper and nutmeg and add the finishing touch - add 1/3 of the cheese shavings. Stir well to form a nice semi-thick sauce.

3. Prepare a form in which we will bake the gratin.

Grease it with oil and lightly sprinkle with breading. Fill the container halfway with boiled cabbage. Pour the cheese mixture over the egg mixture until all pieces are covered.

If necessary, use a spoon to help spread it over the previously unfilled “flowers.”

4. Spread the remaining grated cheese on top so that it lies in an even layer.

Place in an oven preheated to 180 degrees for half an hour. The dish is completely ready when the pieces are well pierced with a fork and the crust on top is browned.

5. When serving, it is best to sprinkle the finished dish with finely chopped herbs or fresh parsley leaves. Garlic croutons or sprigs of herbs will look original.

The thick sauce will turn into a delicate, tasty consistency, which will be soaked in vegetable juice.

How to cook cauliflower cutlets

Previously, cauliflower was not in such abundance on store shelves. And all dishes made from it were considered a real delicacy.

And when I had the opportunity to try cutlets made from it for the first time, I couldn’t even understand what such yummy food was made from.

Today, this vegetable can be purchased in every supermarket for almost a whole year, and there are very, very many recipes for all kinds of cutlets. One of them, very tasty, is what I bring to your attention today.

We will need:

Cabbage – 1 kg.
Eggs – 2 pcs.
Flour – 100 gr.
Dill - 3 - 4 sprigs.
How much breadcrumbs will the cutlets take?
Salt, ground black pepper to taste.
Oil for frying.

Preparation:

1. Separate the cabbage into medium-sized “umbrellas”. Pour salted water over it briefly to clear it of insects.

2. Meanwhile, boil water in a separate saucepan. It can also be salted immediately. After boiling, throw the pieces into it and wait until it boils again.

From this moment, time for 2 - 3 minutes, after which drain the water through a colander. Cool the pieces.

3. Using your hands, crumble into pieces until the size of barley grains. Or this can be done carefully using a fork. Large pieces will be felt during the meal, and we don’t need porridge either. Therefore, the given size will be ideal in this case.

4. Beat the eggs into the bowl with the chopped vegetable, add chopped dill, salt and pepper. If you want, you can add a couple of pinches of herbs or your favorite spices. Mix.

Then add the sifted flour. This must be done to imbue it with airiness.

5. Mix again and leave on the table until the flour becomes sticky. She and the eggs in this case will be the components. which will prevent our cutlets from falling apart during frying.

If you want, you can add a little fresh garlic to the minced meat and replace the dill with parsley.

6. Form small pieces and roll each in breadcrumbs.

7. Meanwhile, heat the frying pan thoroughly and then heat the oil on it. There is no need to pour a lot of it, otherwise our products will be very greasy.

8. Place the pieces in hot oil and fry on both sides until a beautiful golden brown crust appears. This will take approximately 3 minutes for each side.

9. Then place the finished products on several layers of paper towels to remove excess oil.

Serve hot, preferably with fresh vegetables.

Be sure to eat with pleasure, enjoying the delicate taste and airiness of the cutlets!

Video about how to very simply and quickly fry cabbage with mushrooms in a frying pan

This incredibly easy-to-prepare dish can be fried in a frying pan in literally 25 minutes. There is no need to pre-boil the ingredients.

First, the mushrooms are fried separately, then the cabbage. At the same time, with a minimum amount of oil. And then everything is simply combined in a frying pan into one dish.

The advantage of this method is that preparing lunch using it will be quite quick. And the mushrooms and vegetables turn out slightly crispy, which many people love.

Well, what do you think, did you like this option or not?!

In general, today we tried to collect different recipes in this article. In my opinion, they are the most delicious of all that I know. Or maybe you have your own favorite way to cook this vegetable. Please share it in the comments. It's great when people know how to cook delicious food!

By the way, if your household claims that they don’t like cauliflower, it’s time to check it out. Try to prepare and organize a spectacular presentation of the dish. Who knows, maybe they just have a prejudice left over from kindergarten. And having prepared it deliciously and beautifully organized the presentation, they will taste your creation and will not remain indifferent, much less dissatisfied.

And your efforts will not be in vain! But this is why we cook.

Bon appetit and enjoy delicious cauliflower!

I don’t think that I will open America now by reporting all the beneficial aspects of cauliflower. But I can’t help but say what attracts most gourmets to this vegetable. Yes, yes, the fact that it ranks first among dietary products. What does this mean? That she should become the leader of our menus too!

In addition, there is a huge list of dishes that are prepared using cauliflower. That is, these are soups, main courses, salads and appetizers, casseroles and even desserts! Unpretentious in any way, healthy and tasty, it turns out that sometimes (albeit infrequently) it may not be subjected to heat treatment.

Our heroine has an equally short track record in terms of methods of preparing it. Yes, it is boiled, steamed, stewed, fried, baked. Therefore, you can use pots, frying pans and kettles, multicookers, steamers, microwave ovens, gas and electric ovens and other appliances.

I offer this selection of recipes for dishes that can be prepared throughout the week. And first I will offer a cauliflower omelette. Soft, tasty, healthy, in a delicate egg-milk-cheese filling... In a word, let's get to work!

Light and tender omelette made from cauliflower and vegetables - step-by-step recipe with photos

I really like this dish. After all, it is so quick and easy to prepare that you can put it on the table often. Moreover, your family will also like it. What I can add is that the ingredients can be manipulated towards your favorite foods. The main thing is to find the proportion of vegetables and filling. Then you will get what you dream of!

Ingredients

Cauliflower – 150 g
Bell pepper – 70 g
Carrots – 50 g
Dill – 1 sprig
Parsley – 1 sprig
Eggs – 2 pcs.
Milk – 100 ml
Cheese – 70 g
Spices - to taste
Salt - to taste
Breadcrumbs
Vegetable oil - for frying
Butter - for frying

How to cook an omelette with cauliflower - step-by-step recipe with photos

Let's immediately lay out all the ingredients, wash them, in a word, prepare them so as not to be distracted during the process. After all, everything will have to be done one by one and quickly. So, let's start with cauliflower. Let's wash it. Divide into umbrellas. True, I went further and divided it into smaller parts. The omelette will then be more tender.

Step 1: Cauliflower

Immediately pour some water into the saucepan and put it on the fire. And let's cut the carrots. I liked this format.

Step 2. Tweak the carrots

We wait until the lightly salted water boils so that we can cook the cabbage and carrots for just a few minutes. And let's do further cutting. I had bell peppers of all colors. It is so beautiful! We can set it up in any format.

Step 3. Pepper slices

Cabbage and carrots, if they have been boiling for two minutes, can be safely removed with a slotted spoon. Now you need to prepare the most delicate filling. To do this, beat two eggs into a bowl. And beat them well and pour in the milk.

Step 4. Egg-milk mixture

Cheese... I understand that you can grate it more. He puts all these components together so well! We will rub in any format. And pour it into a bowl with the mixture.

Step 5. Add grated cheese

Mix all these three components very well! To make it even tastier and more aromatic, let’s season this mixture with something that you really love. I had a mixture of salt and my favorite Italian herbs.

Step 6. Filling with spices

Step 7. Chop the greens

Mix all the ingredients. Let the frying pan heat up and add oil. Let's put vegetables in it.

Step 8. Vegetables in a frying pan

And here comes an important point. After all, we don’t just have a liquid mass – there’s so much in it! To calculate it correctly, that is, so that it covers the entire volume of vegetables, spread the filling with a large spoon. We try to distribute it as evenly as possible!

Step 9. Distribute the filling evenly among the vegetables.

Having spread out the filling, you can flavor our future omelette with something one more time. You will later be convinced that this is the right step. We hardly added any salt to the dish!

Step 10. Sprinkle with spices again

That's all. All that remains is to adjust the stove. After all, a strong fire will damage the omelette, and a weak one will simply ruin it. Let's cover with a lid and... don't time it, but don't leave even for a second!

Step 11. Covered omelet

Why shouldn’t you time it, why shouldn’t you leave when everything is cooking over low heat? But because the omelette will be cooked literally before your eyes, and in almost a few minutes! Do you see how he got up? Slice while it's hot!

Step 12. The omelet is ready. Bon appetit!

Amazing cauliflower and potato soup

The most tender, aromatic and delicious, everyone will love this soup! Especially useful for children and those who are always losing weight...

Ingredients:

Broth – 1-1.5 l
Potatoes – 3-4 pcs.
Leek – 60 g
Cauliflower – 400 g
Garlic – 1 clove
Water – 0.6 l
Butter - for frying
Hard cheese – 60 g
Greens – 2 sprigs

Making a hearty creamy cauliflower and potato soup

Boil the broth in advance, preferably vegetable broth. But, if you are not fasting and are not losing weight, make broth from meat. Add the chopped potatoes to the pan. Let it boil and the heat can be reduced. Chop the leek as you like.

Divide the cauliflower into florets. Melt butter in a hot frying pan. Crush a clove of garlic and send it there. Then add leeks with potatoes and cabbage. After 5 minutes, pour water in here. Cook for ten minutes. And then, reducing the heat, cook for another 20 minutes. After cooling all the vegetables, wipe them to obtain a homogeneous mass (watch the consistency - if it’s too thick, add broth). Sprinkle grated cheese and finely chopped herbs on top.

Cauliflower aspic - a time-tested recipe

Don't believe me? Believe me when you make this recipe! You can manipulate the ingredients to suit your taste.

Ingredients:

Sweet pepper – 1 pc.
Cauliflower – 80 g
Broccoli – 80 g
Corn – 50 g
Green beans – 50 g
Green peas – 50 g
Broth – 400 ml
Seasoning for jellied meat – 20 g
Sour cream - a couple of spoons
Spices - to taste
Salt - to taste

How to properly prepare cauliflower aspic

I suggest making aspic from vegetables (both fresh and frozen). The ratio of vegetables, depending on your taste, can be varied in one direction or another. But this aspic can give shape to meat and fish!
Let's wash all the vegetables. Cut the sweet pepper into small cubes. Divide the cauliflower and broccoli into convenient umbrellas. Place them in lightly salted water. After 5 minutes, you can remove and cool, but leave the broth!

In a second saucepan, cook the corn, green beans and green peas for about eight minutes. Take it out and let it cool. In a separate bowl, dissolve 20 g of jellied seasoning with gelatin in 400 ml of broth. Bring to a boil over low heat. Remove from heat and add sour cream, mixing everything thoroughly and adding spices and salt to taste. Well, all that remains is to nicely arrange the boiled ingredients into the molds and fill them with the resulting mass. Let them cool in the refrigerator!

Recipe for delicious crispy cauliflower in batter - revealing the secrets of cooking

Everyone knows. A favorite of many... And also an easy-to-prepare dish. Such a snack will diversify your diet and supply you with vitamins at the right time!

Ingredients:

Cauliflower – 500 g
Eggs – 4 pcs.
Water – 100 ml
Vegetable oil – 1 tsp.
Flour - 200 g
Milk – 100 ml
Spices - to taste

Cooking delicious cauliflower in batter

Let's prepare the cabbage. That is, we will wash it thoroughly and disassemble it with such umbrellas as you like (if it is large, this is one option, if it is small, the second). Let's make the batter. According to this recipe, it will turn out thick, but also tender, light, and therefore will not absorb a lot of oil. Separate the whites from the yolks - keep them in the refrigerator, and combine the yolks with water, vegetable oil and spices. Beat in a convenient way and add flour in portions. The mass will turn out airy. Let's keep it in the refrigerator for half an hour. Boil the cabbage umbrellas (2 minutes) in a liter of water mixed with milk and spices to taste.

Remove the cabbage from the boiling water and immediately place it in cold water to stop the cooking process. Beat the whites and gently fold into the batter. Take out the cabbage. Let's cool it. Dip in batter and fry in hot vegetable oil. Don't forget to place them on a paper napkin - this will allow the cabbage to release more fat.

An original cauliflower dessert - how to surprise your family

Hard to believe? Everything will turn out unexpectedly delicious... When serving, do not specify what this luxurious chocolate mousse with a delicate texture is made of!

Ingredients:

Cauliflower – 1 kg
Gelatin – 25 g
Cocoa (powder) - to taste
Honey - to taste
Cinnamon - on the tip of a knife
Vanilla - to taste
Chocolate - optional
Coconut flakes - optional

Easy preparation of cauliflower dessert - personally tested

Having prepared the cauliflower, disassembled it, boiled it and chopped it. We dilute the gelatin according to the instructions (25 g) and add it to the cabbage along with gelatin, cocoa and aromatic honey. Beat well. Let's add some spices to the mixture (cinnamon, vanilla, etc.). Let's pour this beauty into bowls. And that’s it, be patient until everything is formed in the refrigerator (in about an hour and a half). If you grate chocolate on top, sprinkle with coconut flakes, add bright berries, no one will believe that your mousse is made from cauliflower!

Low in calories but nutritious, cauliflower is a base and addition to many recipes. It goes well with other vegetables - bell peppers, onions, corn, broccoli, cucumbers and adds piquancy to meat dishes. The peculiarities of preparing cabbage depend on the chosen recipe for a holiday celebration, a light lunch or a diet dinner.

Cauliflower risotto: a new twist on a classic dish

Three servings of original Italian risotto can be prepared in 40 minutes. It's very simple and economical. The cook will need: 300 g cauliflower, 50 g hard cheese, 40 g butter, 200 g onions, 180 g rice, 70 ml dry white wine, black pepper and herbs (parsley) to taste, 750 ml vegetable broth. To prepare risotto, you need:

wash the cauliflower and separate it into inflorescences;
boil the broth, put the cabbage in the pan and bring it back to 100°C;
heat the butter in a frying pan and fry the chopped onion until transparent;
add rice to the bowl, stir and fry for a couple more minutes;
pour in the wine and wait until it has completely evaporated;
add several portions of broth one by one, continuing to stir the rice;
mix rice with cabbage and fry for another 10 minutes until cooked;
sprinkle the risotto with grated cheese directly in the pan and stir;
pepper, add chopped herbs.

With tomatoes and in the oven

Cabbage with tomatoes

The combination of your favorite juicy tomatoes, crispy cheese crust and spicy cauliflower is unforgettable. To prepare a delicious casserole you will need: 400 g cabbage, 2 tomatoes, 3 chicken eggs, 3 tbsp. l. sour cream, 2 tbsp. l. vegetable oil, salt, ground pepper and cheese, Provençal or other dried herbs to taste. You can quickly achieve results if you follow the recipe step by step:

soak the cabbage in salt water for 5 minutes, then rinse and dry with a paper towel;
cool and cut into pieces;
in a bowl, mix sour cream (can be replaced with low-fat natural yogurt or mayonnaise) and eggs with salt, pepper and seasoning until smooth;
Pour boiling water over the tomatoes, remove their thin skins and cut into thin rings;
grease a glass baking dish with a small amount of vegetable oil, place the cabbage there and pour in the prepared mixture;
Place chopped tomatoes on top;
cover everything with grated cheese;
Preheat the oven to 180°C and bake the dish for 30 minutes.

After 10 minutes, you can serve the baked cabbage to the table. Instead of glass molds, cooks often use metal or silicone molds.

Cauliflower with minced meat: even tastier and more satisfying

Cauliflower with minced meat

Cooks often combine healthy vegetables with meat ingredients to increase calorie content. This simple recipe will provide you with a low-fat yet nutritious meal. You will need the following products: 500 g minced pork and beef, 1 kg cauliflower, 3 tbsp. l. breadcrumbs, 70 g hard cheese, 5 g butter and a pinch of salt, water as needed. You can get the finished result if you strictly follow the recipe:

boil water in a saucepan, chop the cabbage inflorescences and cook for 5 minutes over medium heat;
drain the water and preheat the oven to 200°C;
grease the mold with butter and cover with breadcrumbs;
mix the cabbage thoroughly with breadcrumbs and prepared minced meat;
put everything in the form;
bake for 30 minutes, stirring the contents occasionally;
Sprinkle everything with grated cheese and bake for another 10 minutes.

The aromatic and moderately juicy dish is served to the table 5 minutes after preparation. It is recommended to eat cabbage and meat casserole hot.

Chopped cutlets for those on a diet

Chopped cutlets with cauliflower

Cutlets with added vegetables are welcome as a daily menu. You can use 500 g turkey fillet, 300 g cauliflower, 4 tbsp. l. semolina, 3 chicken eggs, 3 tbsp. l. sour cream, ground paprika, pepper, salt, Italian herbs, fresh dill to taste, 2 onions, 2 tbsp. l. vegetable oil to prepare hearty and tasty cutlets for dietary nutrition in one hour. To get the correct result you need:

rinse, dry the bird, cut into small cubes and place in a separate container;
disassemble the cauliflower into florets, cook in salted water for 5 minutes;
then place the cabbage in a sieve and chop finely;
chop the onion and add vegetables to the turkey fillet;
In a bowl, mix well the paprika, salt, eggs, ground pepper and dried herbs as desired;
add semolina and sour cream;
mix everything in the bowl thoroughly and put it in the refrigerator for 2 hours;
When the time is up, heat the oil in a frying pan, place the formed cutlets and fry them on both sides until a dark golden brown crust forms.

Simple Cauliflower Fritters

This is a healthy and tasty dish for vegetarians who are trying to diversify their menu in an interesting way. To prepare pancakes, take the following ingredients: 150 g of frozen green peas, 500 g of cauliflower, 20 g of green onions and 1 chicken egg, 3 tbsp. l. flour, 40 ml vegetable oil and salt to taste. You can make pancakes by following the instructions:

Boil cabbage inflorescences until softened for no longer than 10 minutes in salted water;
Boil green peas for 7 minutes
cool the cauliflower, chop it finely and mix with peas, add chopped onion;
break a chicken egg into this container, add flour and salt, mix everything well;
Heat the vegetable oil in a frying pan, carefully place the formed pancakes and fry until golden brown on both sides.

You can serve this cute culinary dish with sour cream or your favorite sauce. It should be creamy without any spicy ingredients. The use of tomatoes and bell peppers in this recipe is not recommended.

Beef with cauliflower

Another simple recipe requires 600 g of cauliflower, one onion, parsley, salt and pepper to taste, 300 g of tomatoes, 1 tbsp. l. flour, 150 ml vegetable or 200 g butter. Also, for goulash you will need 650 g of beef meat. To prepare this dish deliciously, you need:

wash and dry the meat, cut into small pieces;
put the beef in a saucepan or stewpan, add salt and fry in hot oil;
add finely chopped onion, fry it until golden brown;
add water to the container, pepper, salt and cook over low heat for 20 minutes;
Wash the cauliflower well and divide into small inflorescences;
Boil the cabbage for 15 minutes, place in a sieve;
add the inflorescences to the meat along with the peeled tomatoes;
Place the container in an oven preheated to 180°C and bake for 10 minutes.

The finished dish should be decorated with finely chopped parsley or other herbs to taste.

Cabbage in batter: satisfying and healthy

Cabbage in batter

It only takes 50 minutes to prepare four servings of this dish. A hearty snack will not add many calories to your body. The batter turns out thick and airy, contrasting perfectly with the crispy cabbage.

This recipe involves preparing 900 g cauliflower, 200 ml milk, 1 liter water, salt, bay leaf, ground black pepper and dried herbs to taste, 250 g wheat flour, 2 tsp. vegetable oil and 4 chicken eggs. After collecting all the components, you can begin the culinary process. You should:

Carefully separate the egg yolks from the whites and put the latter in the refrigerator;
combine the yolks with water, add spices (thyme, paprika, garlic), vegetable oil;
beat the mixture until smooth;
Gently add flour (in portions);
wait for the batter to thicken and put it in the refrigerator for an hour;
put the cauliflower in a solution of water and salt, leave for 7 minutes;
rinse the cabbage and divide into small inflorescences, boil it in milk, after salting it;
after 3 minutes, place the vegetable in cool water;
wait for the inflorescences to cool, sprinkle them with flour;
beat the whites into a fluffy foam and carefully fold them into the prepared batter;
heat vegetable oil in a frying pan;
dip each inflorescence into oil, after dipping it in batter;
fry for 3 minutes on one side and the other until golden brown;
You can serve the finished dish to the table in 5 minutes.

Tender and tasty cauliflower in a fragrant batter does not need a side dish. You can additionally decorate the dish with lettuce leaves if you place them along the edge of the plate.

Appetizing aristocratic salad

In just 20 minutes you can make a delicious salad with cauliflower, blue cheese and other ingredients. 100 g of this light dish contains only 48 kcal, which will please ladies on a diet. To create the salad you will need: 1 kg of cauliflower and broccoli, 200 g of radish, 70 grams of blue cheese, 250 ml of cream, a small bunch of dill and green onions. You can prepare this delicious dish even every day. To do everything right, it is recommended:

rinse cabbage and broccoli;
divide them into small or large inflorescences;
Boil for 3 minutes in salted water or steam, rinse with cold water to preserve the bright color of the products;
cut the radishes into slices, and chop the dill and green onions thoroughly;
combine all the prepared vegetables in one deep bowl;
take a separate container for dressing, put cheese in it and mash thoroughly with a fork;
alternately pour in several small portions of cream;
Stir the dressing constantly until a homogeneous mass with the consistency of liquid sour cream is obtained;
Pour the mixture over the vegetables.

Some chefs recommend dressing this salad with mayonnaise or liquid yogurt, but with cheese dressing the dish acquires a rather sharp, piquant taste. Raw food lovers may not need to cook cabbage and broccoli before adding it to the salad. It is enough to pour boiling water over the vegetables so that they undergo primary heat treatment.

It’s as if nature itself has given us a unique chance to eat flowers! It is no secret that this variety - cauliflower - is distinguished by developed inflorescences, and it is these that we eat. Of course, most novice cooks don’t think much about this and don’t know this fact: they are most interested in what to cook cauliflower with. Well, there are a lot of options here, and the inflorescences themselves lend themselves to a wide variety of dishes. Let's try cooking?

Pleasant taste and benefits

The excellent vitamin qualities and benefits of this vegetable involuntarily lead to the question of how to cook cauliflower deliciously? Recipes involving ripe inflorescences, as well as with other types of vegetables, are traditionally distinguished by their diversity. These include soups, all kinds of casseroles, stews, and even salads. Dishes with cauliflower often use cooked product as an ingredient. And also - baked raw, marinated. And I must say that it has a very piquant taste with a delicate and moderately crispy structure. The vegetable is often fried, here you can recall the famous recipe “In batter” or cauliflower rolled in breadcrumbs with eggs.

What and how to cook

Cooking is best done in stainless steel utensils over low heat. Cabbage contains sulfur, which can promote carbonation, and this cooking method helps avoid unwanted effects. Below we will tell you what to cook cauliflower with in a pressure cooker (all the benefits contained in the vegetable are best preserved here). For the same purpose - preserving vitamins - cauliflower is cooked in a double boiler or in a slow cooker. In addition, it is very appetizing, with a consistently crispy crust; it will turn out in the oven. Baked in the oven can be made from both raw and boiled ingredients.

In terms of the basic rule, we should remind you how easy it is to cook cauliflower so that it turns out to be as tasty as possible. It should not be overcooked or overcooked, otherwise it will be tasteless and not very healthy. By the way, there is also a recipe from the raw ingredient. This option is, for example, to make it raw. However, it should be recalled that such rough food is not suitable for every stomach. And cooking using heat treatment is safer in this sense. For example, the optimal recipe for cauliflower is baking with cheese. Or - a cream soup with cauliflower, or - a casserole made from it, or - fried in batter. As you can see, you can choose a dish for almost anyone. Undoubtedly, they will be useful for both vegetarians and those fasting. So stock up on this product, choose recipes to suit your taste and enjoy the wonderful vegetable (or rather, its inflorescences).

Like in a frying pan

The whole secret of this dish is that the pre-prepared main ingredient is quickly fried in lean oil and immediately served. We will need: a kilo of cabbage, disassembled into inflorescences, oil for frying (it is advisable to use olive oil, but you can get by with sunflower oil), half a glass of bread crumbs (or very small crackers), garlic, parsley, salt/pepper to taste.

Simple cooking

Breaded

How to cook cauliflower deliciously in a frying pan? There is a good proven method for this - frying in batter. We will need simple ingredients: a kilo of inflorescences, half a glass of flour, four eggs, lean butter, hard cheese - any kind, spices for taste.

Carefully separate the main ingredient into inflorescences. We make sure that the pieces are not too large, otherwise they may remain hard during the cooking process. All pieces must be thoroughly washed and cooked for up to 15 minutes in lightly salted water in a saucepan.

Separately prepare the batter: spices, eggs, flour. It is advisable to make the batter thicker. Then the frying process will not cause additional nuances. If you love salty foods, feel free to add a little salt to the dough, but don’t be too zealous.
Dip pieces of inflorescences into batter and fry until golden brown. Before putting the cabbage in the frying pan, make sure that the vegetable oil is already hot enough, otherwise the batter will burn (you can check by dropping a little water on the oil).
Grate the cheese coarsely and sprinkle it over the hot, ready-made cabbage. We serve the dish to the table. You can decorate with greenery. By the way, some chefs add cheese to the batter itself, and this version of the dough also has its right to life.

Chicken and Cauliflower Casserole

What to cook cauliflower with? Of course, the easiest way to do this is with chicken. This ingredient is quite cheap and available, and it turns out delicious! Ingredients for the dish: half a kilo of inflorescences, three hundred grams of chicken fillet, half a glass of cream (you can replace it with richer milk, but then you need to take a little more), 100 grams of hard cheese, 3 raw eggs, a couple of cloves of garlic, salt and herbs.

The cooking process is very simple. First, we separate the cabbage into inflorescences and wash them. Boil in a saucepan for 10-15 minutes (do not overcook). Boil the fillet in a separate bowl. Cool and cut into not too large pieces (in proportion to the inflorescences). Mix these two main ingredients in the prepared baking dish. Prepare the sauce: cream, eggs, garlic crushed with a fork, a little salt. Pour the mixture into the mold with the resulting sauce. On top are small greens and grated cheese. Cook the casserole in the oven at 160-180 degrees for 15-20 minutes.

Puree soup with cauliflower

What else can you cook cauliflower with? We recommend an excellent first course that can be used both as a festive and as an everyday dish - universal. We will need:
half a kilo of cauliflower, water, several potatoes, a couple of carrots, 1 processed cheese (not a cheese product - but a real one), cream, fresh herbs.

Boil vegetables and cut into small cubes. We put the processed cheese in the freezer for a short time so that it is hard (do not keep it for a long time, it will freeze, which means it will lose its taste). Grind the prepared cheese coarsely on a grater, mix with vegetables, then beat the mass with a blender.

Place the pan with the vegetable mixture and cheese on low heat, add cream and a little water (so that the soup does not lose its thickness). Bring to a boil, add salt, remove the dishes from the heat. Before serving, pour the dish into portions and sprinkle with chopped fresh herbs.

Pancakes: how to cook cauliflower deliciously

A step-by-step recipe for preparing the dish will require very little time and effort, but it turns out unusual and very tasty. We will need: a kilo of cauliflower, a couple of eggs, half a glass of sifted wheat flour, a few tablespoons of mayonnaise, baking powder on the tip of a knife, a little salt and a mixture of peppers, vegetable oil for frying.

Using a knife, we disassemble the head of cabbage into small “spare parts”, lightly soak it in salted water (for about an hour and a half), drain the water, dry the inflorescences and chop them smaller.
Add eggs and flour, mayonnaise and baking powder to the main ingredient. From the prepared mass (it should be thick, but fluid, approximately the same as for ordinary pancakes), fry the spreading drops on both sides in vegetable oil. You can “drip” with a tablespoon or a small ladle. And the optimal sauce for the dish would be medium-fat sour cream. You can add crushed garlic and spices to taste.

Salad

How else to cook cauliflower? A step-by-step recipe for a simple cauliflower salad will delight friends at home or visiting friends.

Ingredients: half a kilo of inflorescences, a couple of tomatoes, a couple of cucumbers (both fresh), vegetable oil (preferably taken from olives), a couple of onions, salt and sugar - according to personal preference.

Boil the cabbage until tender, so that the head of cabbage is already soft (you need to add salt to the water). We disassemble the head of cabbage into inflorescences, and cut the cucumbers and tomatoes into small cubes. Onion - half ring. The salad is dressed with oil, a little salt and sugar are added at your discretion. Everything is thoroughly mixed - and a delicious simple salad is ready to eat, or to the table!

Cutlets

And finally - delicious and tender cutlets that can decorate anyone, even a holiday table. Ingredients for the dish: a head of cauliflower, a white loaf of bread, a couple of raw eggs, half a glass of milk, half a glass of wheat flour, 200 grams of hard cheese, a couple of cloves of garlic.

Simple cooking

Soak the pulp of the loaf of bread in milk to make the cutlets soft and juicier. We disassemble the cabbage, wash it and boil it in salted water (up to 7 minutes). Cool and pass through a meat grinder. Separate the yolks from the whites and add to the cabbage. We also send the loaf there, mix in flour, pepper and salt. But the whites must be thoroughly beaten until foamy and carefully added to the total mass. Form cutlets and fry them on both sides in vegetable oil. Bon appetit everyone!

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