Vegetables play an important role in the diet of a modern person. They contain many nutrients necessary for the normal functioning of the body, especially the digestive system. Diversify your diet with cauliflower dishes, such as bake them in the oven, make cutlets, or make a Korean snack.
Baked cauliflower in cream
Ingredients:
- 1 kg of cauliflower;
- 350 ml cream 10% fat;
- 150 ml of milk;
- 50 g butter;
- 70 g flour;
- 120 g of hard cheese;
- 5 peas of black pepper;
- 10 dried carnations;
- 2 bay leaves;
- 1/4 tsp nutmeg;
- salt;
- vegetable oil.
Disassemble the cauliflower into inflorescences and rinse thoroughly under running water. Place them in a saucepan, cover with water and put on medium heat. Boil the vegetable for 5 minutes, then discard it in a colander. Combine milk and cream in a small saucepan or saucepan, toss in peppercorns, cloves and bay leaves. Preheat the contents of the crockery to almost a boil and immediately remove from the stove. Leave it to brew for 10 minutes and strain.
Grate the cheese coarsely. Melt the butter in a water bath or microwave and stir in the flour until smooth. Pour the resulting mass into the hot milk-cream mixture, heat, add 2/3 of the cheese shavings and nutmeg, salt and mix well.
Preheat oven to 200oC. Coat the ovenproof dish with vegetable oil, spread the cauliflower in it, cover evenly with the sauce and sprinkle with the remaining cheese. Bake the dish for 30 minutes.
Cauliflower cutlets
Ingredients:
- 1 kg of cauliflower;
- 2 chicken eggs;
- 100 g flour;
- 2 sprigs of dill;
- salt;
- vegetable oil.
Boil the cauliflower as described in the previous recipe, cool and chop with a knife or in a blender. Combine it with beaten eggs, flour, chopped herbs, salt to taste and mix thoroughly. Heat vegetable oil and reduce heat to medium. Put the vegetable mass into the pan using a tablespoon, giving the cutlets a round or oval shape. Fry them for about 4 minutes on each side until golden brown.
Korean cauliflower
Ingredients:
- 1 small head of cauliflower (800-1000 g);
- 1 carrot;
- 2 bell peppers;
- 30 g of dill;
- 2 tsp Sahara;
- 1 tsp each coriander beans, red pepper and salt;
- 100 ml table vinegar or apple cider vinegar.
Boil cauliflower for 3 minutes and transfer to a colander. Peel other vegetables and cut into strips, finely chop the dill. Put all the ingredients of the dish in a deep bowl, season with spices, as well as sugar and salt. Drizzle with vinegar, stir gently and refrigerate for a few hours or overnight.
