Cauliflower contains a huge amount of nutrients. True, only people on a special therapeutic diet dare to try it raw or boiled. But fried cauliflower turns out to be invariably tasty, tender, satisfying.
In cheese batter
Ingredients:
- cauliflower umbrellas - 450-500 g;
- salt - half a teaspoon;
- cheese (hard / semi-hard) - 80-100 g;
- wheat flour - 4-5 tbsp. l.;
- raw egg - 1 pc.;
- oil, salt, pepper - to taste.
Preparation:
Rinse the cabbage umbrellas thoroughly. Cut off the hardest parts from them. Send the cabbage to a pot of actively boiling salt water. Cook for 6-7 minutes from the moment the liquid re-boils. Then - drain the water and discard the vegetable in a colander.
Pour the contents of the raw egg into a small bowl. Salt it, pepper it. Beat with a fork until both parts of the product are mixed until smooth. Add grated cheese and flour to the egg mixture. If possible, it is better to sift the latter in advance. Then the batter will be easier to get rid of the lumps. It should be thick.
Immerse the dried vegetable umbrellas in the batter. The mass should "envelop" the inflorescences from all sides. If the batter is made of the correct thickness, then it will not drain from the cabbage when it is transferred to the pan.
Heat a large amount of vegetable oil in a cauldron or other similar dish. You need to take high quality and odorless. Dip cabbage umbrellas in batter into boiling fat. It is better to add them to butter in small portions so that adjacent pieces do not stick together. Fry the cabbage until an appetizing golden brown appears. A frying pan with a thick bottom and walls is also suitable for this purpose.
Put the finished treat immediately on paper towels so that the latter absorb excess oil, and the dish does not turn out to be too greasy. Complement the cabbage in batter with delicious garlic sauces based on sour cream or Greek yogurt.
Cauliflower rice
Ingredients:
- cauliflower - half a head of cabbage;
- turmeric - 1 small spoon;
- olive oil - 3-4 tbsp. l.;
- garlic - 3-4 cloves;
- pumpkin - 120-140 g;
- chopped fresh green onions - 1 tbsp. l.;
- black pepper and salt to taste.
Preparation:
Rinse the cabbage, rid it of the stalk. Grind the rest with a medium or coarse grater.
Chop the peeled garlic cloves into small cubes. Pour them into heated oil along with pieces of pumpkin pulp. Fry until a bright appetizing aroma appears. In this case, small pieces of garlic should not have time to darken.
Pour the "rice" made from cabbage into a skillet with hot fat, garlic and pumpkin. Add all the bulk ingredients declared in the recipe. The amount of turmeric can be adjusted as desired. The selected proportions will determine not only the taste, but also the appearance (color) of the resulting treat.
Cook until all ingredients are soft. Add chopped greens last.
Serve cabbage "rice" as a side dish with soy sauce. It goes well with stews and / or mushrooms and turns out to be much more interesting than, for example, annoying potatoes.
With eggplant
Ingredients:
- smoked sausages without cheese and other additives - 270-300 g;
- cauliflower - 270-300 g;
- eggplant, onions and carrots - 1 pc.;
- vegetable oil, fresh / dried dill, salt to taste.
Ingredients:
Divide the whole cabbage into umbrellas. Rinse thoroughly. Pour plenty of water into a saucepan and boil until half cooked. In the process, the vegetable should not soften much, and even more so begin to fall apart. In this case, the dish will not work. It's important not to overcook the cauliflower.
While the umbrellas are being prepared, you need to cut the eggplants into medium strips, add salt to them in a deep bowl and give them a little "rest." Then - rinse the pieces with clean running water. Such "bathing" of eggplants in salt will relieve them of excess bitterness.
Clean sausages from films. Chop into circles.
Chop fresh herbs very finely. Besides dill, you can also use cilantro or any kind of parsley.
Chop carrots and onions at random. It is better not to make the vegetable pieces too small, otherwise they will turn into an unappetizing porridge during the frying process.
Onions and carrots should be sent to the pan first. When they become a little ruddy, add cabbage inflorescences. After another 6-7 minutes - eggplant. Add the sausages last. Fry the ingredients together until all the vegetables are done. Sausages will take just a couple of minutes to do this. At the very end, salt and pepper the dish.
If the vegetables do not become soft for a long time, you can pour 2/3 tbsp. water, add salt and simmer the mass until the liquid is completely boiled away. In this case, cooking continues without the lid.
The resulting dish is delicious to taste both hot and cold. Vegetables with sausages - a full, hearty lunch. All that remains is to supplement it with a slice of fresh wheat bread.
With tomatoes
Ingredients:
- cauliflower - half a kilo;
- ripe juicy tomatoes - 2 large;
- favorite spices - half a teaspoon;
- cheese - 80-100 g;
- salt and oil to taste.
Preparation:
Cut the head of cabbage into separate umbrellas. Slightly knead each one with your hands. If you wish, you can take frozen vegetables or even broccoli. Such substitutions do not in any way affect the taste of the finished dish.
Chop the tomatoes together with the skin into slices. You can make them quite large.
Heat a large amount of oil in a cast iron skillet with high sides. Pour all the spices into it immediately. Warm them up slightly until a pleasant aroma appears.
Transfer prepared cabbage to hot fat. Fry until golden brown. Only then send tomato slices to the pan. Salt everything and fry over low heat until the juice from the tomatoes evaporates.
Lastly, rub the cheese coarsely. A solid or semi-solid dairy product is suitable. Sprinkle them over the contents of the pan. Wait for the cheese to melt and remove the container from the heat.
Serve treats to the table immediately. If the cheese has hardened, you will need to reheat it.
With cheese and avocado sauce
Ingredients:
- cauliflower - 380-400 g;
- salted cheese - 130-150 g;
- tomato - 1 large;
- raw eggs - 4 pcs.;
- avocado (very ripe!) - half;
- garlic - 3-4 cloves;
- flour (wheat, premium) - 4 tbsp. l.;
- balsamic vinegar - 1 tsp;
- oil - 80-90 ml.
- salt and any spices to taste.
Preparation:
Disassemble the thoroughly washed vegetable into inflorescences. It is imperative to cut off the hardest parts from them.
Grate cheese in a separate bowl. Add salt, flour, eggs, a little water to it. Mix well with a wide spatula. The consistency of the mixture should be approximately the same as that of store sour cream.
Send the inflorescences of the vegetable to a pot of boiling water. Cook cabbage umbrellas for 4-6 minutes. Next - fold the product into a colander or sieve.
Heat the oil well in a skillet. When small bubbles begin to appear in the fat, dip all the prepared vegetable inflorescences in batter into it in turn. Fry each until delicious browning.
For the sauce, put half a peeled pitted avocado, tomato, garlic in a blender bowl. Pour vinegar over everything. If desired, you can add salt and spices to the mass. Beat the ingredients with a suitable nozzle until smooth. To make the sauce especially tender, you should first remove the skin from the tomato.
Serve the cooked cabbage hot with the resulting original sauce. Of the spices, the latter will well complement nutmeg.
With melted cheese
Ingredients:
- cauliflower - 280-300 g;
- any mushrooms (oyster mushrooms / champignons) - 280-300 g;
- onion - 1 head;
- processed cheese (cream) - 120-150 g;
- oil, spices, salt, fresh herbs - to taste.
Preparation:
Pour vegetable inflorescences into actively boiling water. Cook them for 3-4 minutes, so that the cabbage softens slightly. This preparation will significantly speed up frying later.
While the cabbage umbrellas are boiling, you need to heat the oil in a deep cast-iron skillet and fry miniature onion cubes and mushroom plates on it. The ingredients should be lightly browned.
Send cabbage to onion-mushroom frying. First, cook it over a slightly less than medium heat. Then - reduce the heating temperature and continue frying until the inflorescences are completely ready, already under a tightly closed lid. This will allow them to steam well.
At the very end, add chopped herbs to taste, salt, melted cheese. Mix everything well and remove from heat after a couple of minutes.
The ready-made dish is served to the table scalding hot. Optionally, you can add it with olive mayonnaise.
In mayonnaise batter
Ingredients:
- cauliflower - 380-400 g;
- raw egg - 1 pc.;
- flour (sifted) - 3 tbsp. l.;
- mayonnaise - 130-150 g;
- salt, oil and aromatic herbs to taste.
Preparation:
Separate the cabbage inflorescences from the head of cabbage. Boil them until half cooked. To do this, dip the vegetable pieces in boiling salted water for 3-3.5 minutes.
Prepare the batter according to the traditional scheme: beat the raw egg with a hand mixer. Send the sifted flour and all the mayonnaise to the resulting homogeneous mass. The classic sauce is best used. Beat everything until smooth. Season with salt and sprinkle with aromatic herbs.
Dip each inflorescence in batter. Let him lie down for a while in the mayonnaise mass. Can be added to batter and chopped greens.
Fry the prepared cabbage umbrellas in a little oil on all sides until browning. In the process, you need to actively turn them over so that the vegetables become golden on all sides.
Put the finished cabbage on a large common dish. Place saucers with salted mayonnaise, ketchup, mustard next to it.
In a creamy sauce with vegetables
Ingredients:
- cauliflower - half a head of cabbage;
- zucchini - 1 pc.;
- tomatoes - 3 pcs.;
- garlic - 2-4 cloves;
- sour cream - ½ tbsp.;
- spices, salt, oil and grated parmesan to taste.
Preparation:
Rinse the cabbage, divide into umbrellas, boil until half cooked. It is very convenient to use a double boiler for this. Such a "kitchen assistant" will definitely not let the cabbage inflorescences soften and fall apart too much.
Peel the garlic cloves, cut into thin slices. Send it to the skillet with a little oil. It is best to take a creamy, but delicious dish is also obtained with an olive one.
When the garlic turns golden and the room is filled with its pleasant aroma, you can send short zucchini cubes to the pan. If the vegetable is young, you do not need to cut the skin off. Cook the ingredients, covered, for about 10 minutes.
Cut the tomatoes together with the skin into large slices. Also send to the skillet along with spices and salt. It goes well with all dry basil vegetables used in the recipe.
When the zucchini pieces have softened, add cabbage buds to the pan. Pour in sour cream immediately, diluted with a minimum amount of water. It is also delicious to add dry garlic to the resulting sauce.
Mix everything, cook until the cabbage is soft. Add salt if necessary and remove from heat. Let the resulting dish stand for some time under a tightly covered lid. This will allow all the ingredients to be thoroughly saturated with spices and "exchange" flavors.
Arrange the treats on plates. Sprinkle each serving generously with grated Parmesan. Garnish with fresh, whole dark basil leaves.
In beer batter
Ingredients:
- sifted flour - 130-150 g;
- eggs - 1 pc.;
- cauliflower - medium head;
- oil, salt, spices - to taste.
Preparation:
Pour warm beer into a small bowl. Sift flour to it. Beat the ingredients with a whisk until even the smallest lumps disappear. Only then add salt and selected spices. Usually, freshly ground black pepper is enough for such a dish. Its taste is already rich and interesting.
While the batter is infused, disassemble the cabbage into inflorescences and cook in boiling water for 4-6 minutes. Place the semi-finished vegetable in a colander / sieve. Dip each prepared inflorescence in beer batter, send to a frying pan with heated oil.
Fry the cabbage on all sides until a delicious crust appears. Serve with "pink" sauce of ketchup, garlic and mayonnaise.
