Fresh vegetables can be used to prepare many delicious and healthy dishes. A large number of substances necessary for the human body are contained in cauliflower, and food prepared from it has amazing taste.
Cauliflower is one of the most desirable vegetables for your table. Mild taste, ease and speed of preparation allow you to create a lot of delicious dishes. And cauliflower can only be called a vegetable with a stretch, since it is an inflorescence of unopened buds. Serving cauliflower, in a sense, you decorate it with flowers.
The value of cauliflower for the human body
Cauliflower dishes must be introduced into their diet for everyone who cares about their appearance and health. The low calorie content of cauliflower is perfectly combined with high nutritional value - it contains a large amount of valuable trace elements and vitamins. In terms of protein content, cauliflower is much richer than white cabbage, it contains a lot of iron and vitamin C.
In addition, the body absorbs cauliflower better, and when consumed, gas production is minimal, and the stomach works perfectly.
The main value of cauliflower is that it is extremely easy to prepare. Fresh cabbage lends itself well to heat treatment. To prepare the simplest dish from it, it is enough to boil the inflorescences in water, lay them beautifully on a plate and pour over with melted butter. The taste is wonderful and delicate. If you add spices and sauce to this base, you can give the dish more and more new flavors.
From cauliflower, you can cook both the second and the first courses, bake it in pies, fry in batter, stuff and stew in wine. Cauliflower, thanks to its extraordinary tenderness, aroma and taste, will help to show imagination in the manufacture of new dishes, to reveal your culinary talent.
How to make cauliflower garnish
To prepare delicious food from cauliflower, you need to choose it carefully. Only fresh cabbage will do - stale cabbage has completely different tastes. When buying cauliflower, pay attention to its appearance. Fresh inflorescences are firm and firm, the color is pure white, the outer leaves are green, dense and bright. Choose a cabbage in which the inflorescences are more tightly pressed against each other, and in weight seem to be rather heavy for their size. If there are dark spots on the inflorescences, the leaves are withered, flabby, and the color is gray or yellowish, this is a sign that the cabbage is far from the first freshness.
It is better to refuse such a purchase - a tasty dish from stale ingredients will not work.
To prepare a side dish, cauliflower can be fried in breadcrumbs - a surprisingly original taste is obtained. You will need two eggs, a pound of cauliflower, 100 g of bread crumbs, herbs and salt to taste.
Boil water, salt. Boil the cauliflower in salted water for 10 minutes. Drain the water. Throw the cabbage in a colander, wait until it cools. Disassemble the cabbage into inflorescences.
Beat eggs and salt. Mix chopped greens with bread crumbs. Now each of the pieces of cauliflower must be dipped in an egg, and then rolled in breadcrumbs. Heat sunflower oil in a frying pan, fry the pieces in it until golden brown. This dish is delicious both hot and cold.
