Broccoli has a neutral, pleasant flavor that can be perfected with the right additives. The vegetable goes well with different types of cheese. Suitable for dishes with it and melted, and soft, and hard / semi-hard, and even curd.
Broccoli casserole with hard cheese
Ingredients:
- inflorescences of broccoli cabbage - 350-400 g;
- flour - 3-4 tbsp. l.;
- eggs (raw) - 4 pcs.;
- milk - 120-140 ml;
- cream - 4 tbsp. l.;
- sweet / hot mustard - 1 tbsp. l.;
- hard / semi-hard cheese - 120-140 g;
- nutmeg - half a teaspoon;
- any fat - to lubricate the mold;
- salt and pepper to taste.
Preparation:
Head off all the broccoli umbrellas. Remove the hardest bottom part with a sharp knife. Dip the resulting inflorescences in boiling water. After boiling the liquid again, cook them for 6-7 minutes. Next - immediately pour over the cabbage with ice water. This will preserve its appetizing vibrant color. Drain the water.
Use a hand whisk to beat the contents of all the raw eggs. Pour dairy products into them. Repeat whipping. Add mustard. Choosing sweet or spicy depends on the taste of the culinary specialist himself and all her household.
After beating again, sift the wheat flour into the mass. Add the remaining dry ingredients. Lastly, place in the mixture 2/3 of the whole cheese shredded with a grater with coarse divisions. Mix the finished dough well.
Coat a suitable glass (oval or rectangular) baking dish with any fat. Put prepared vegetable inflorescences into it. Pour thick dough. Top up with the remaining chopped cheese.
Bake the treat for a little over half an hour in the oven at 190 degrees. Cool the finished dish and only then remove a sample from it.
Oven cabbage with sour cream
Ingredients:
- broccoli (inflorescences) - half a kilo;
- sunflower oil - 2 tsp;
- sour cream - a full glass (best of all - medium fat);
- salt, white pepper - pinch at a time;
- shredded cheese - a full glass;
- onion - 1 large head.
Preparation:
Divide the head of cabbage into separate umbrellas. Use a sharp knife to cut off the hardest part from them. Boil broccoli in salted water for 5-6 minutes. Rinse with ice water and pat dry with paper napkins.
Chop the onion into miniature cubes. Fry it in oil until a light golden hue appears. Combine rosy vegetable pieces with sour cream. Season with salt and pepper to taste. If you wish, you can add any of your favorite spices to it.
Send all the cabbage to the oiled heat-resistant form. Cover it with sour cream and onion filling. It is important to distribute the sauce evenly throughout the dish.
While the cheese is being rubbed coarsely, turn on the oven to warm up to 190 degrees. Pour the resulting shavings over the cabbage and sauce. Cover the container with a layer of foil. Bake the treat for half an hour. Then - another 12-14 minutes without coverage. The last step will allow you to prepare a dish with an appetizing golden brown crust.
With the addition of zucchini
Ingredients:
- young zucchini - 2 pcs.;
- broccoli (inflorescences) - half a kilo;
- kefir - ¾ st.;
- raw eggs - 4-5 pcs.;
- fresh herbs (onion, dill, parsley) - to taste;
- salt, spices - to taste;
- hard / semi-hard cheese - 90-100 g;
- oil - for smearing the mold.
Preparation:
Thoroughly rinse the whole "green tea", dry, finely chop. The most convenient way is to simply cut a bunch of herbs with kitchen scissors.
Chop the zucchini into small cubes. If the vegetables are young, you do not need to remove the skin from them. Fry the resulting pieces in a grill pan without oil until golden brown.
Place the zucchini pieces first in the baking dish. Top - sprinkle all the chopped greens. Salt the ingredients.
First, blanch the cabbage inflorescences in salted boiling water for 2 minutes, then discard them in a colander and remove excess liquid. Distribute over zucchini with herbs.
Separately mix the slightly beaten contents of raw eggs with not cold kefir, coarsely grated cheese. Season with salt and pepper. Pour the food into the mold.
Bake the treat in the oven for a little less than half an hour. The optimum temperature is 180-190 degrees. Serve the finished dish with homemade pickles and fried meat.
Mushroom casserole
Ingredients:
- boiled broccoli inflorescences - 2 tbsp.;
- butter fat - 2 tbsp. l.;
- white onion - 1 head;
- leek - 1 pc.;
- raw eggs - 9 pcs.;
- milk - a full glass;
- peeled champignons - 270-300 g;
- Feta (cheese) - 130-150 g;
- salt and pepper to taste.
Preparation:
Immediately put the oven to warm up to 190-195 degrees. At this time, melt the butter in a heat-resistant skillet. Pour small white onion cubes and thin slices of peeled mushrooms on it. Fry the ingredients together for 10-12 minutes, stirring occasionally.
Separately beat the raw eggs with a fork. Add milk and crumbled feta to them. Beat all ingredients together until smooth.
Send cabbage inflorescences to a frying pan with onion-mushroom frying. Pour chopped leeks there. Pour the egg mass on top, distributing it as evenly as possible over all products.
Bake the treat in a well-heated oven for 40-45 minutes. Before serving, cut the casserole into portions and add the garlic sauce based on sour cream.
Broccoli gratin with cheese
Ingredients:
- white toast bread - 3 slices;
- cheese - 120-140 g;
- broccoli cabbage in inflorescences - 740-800 g;
- milk - 3 tbsp.;
- olive oil - 3 tbsp. l.;
- flour - 40 g;
- salt and spices to taste.
Preparation:
Put the cabbage, divided into small umbrellas, into a large bowl. Set aside for a while.
Heat olive oil (2 tablespoons) in a small saucepan. Pour sifted flour into the fat that begins to boil. Fry the mixture for 1-1.5 minutes. After this time, gradually start pouring cold milk into the saucepan. In the process, constantly stir the mass. It should be smooth and fairly thick.
Season with salt and pepper the resulting sauce. Transfer cabbage inflorescences into it. After boiling, reduce heat slightly and simmer the ingredients for 17-20 minutes. During this time, the cabbage umbrellas should soften well.
Send the bread slices and the remaining butter to the blender bowl. Kill the components until they are crumbs.
Remove the saucepan from the heat. Pour the contents of about ¾ of the grated cheese and the contents of the blender bowl. Mix everything and transfer to a heat-resistant form. Bake the treat in the oven for 8-9 minutes at 230-240 degrees.
After removing from the oven, let the dish stand for 6-7 minutes. Serve it with a salad of fresh vegetables and herbs.
Broccoli with fish and cheese
Ingredients:
- broccoli - 380-400 g;
- canned tuna - 2 cans;
- soft cream cheese - 230-250 g;
- classic mayonnaise - 130-150 g;
- hard / semi-hard cheese - 320-350 g;
- salt and Italian herbs to taste.
Preparation:
Divide the whole cabbage into inflorescences. Remove hard "legs" from them with a sharp knife. Put all of them in an ovenproof dish at once. If desired, in this recipe, it is allowed to mix broccoli with cauliflower in any proportions.
Send the contents of the cans into a deep bowl. Drain the liquid from the fish. Knead well. Add mayonnaise, cheese, salt, Italian herbs to it.
Spread the resulting soft mass over the vegetables in a heat-resistant form. Top with grated hard / semi-hard cheese.
Place the container with all the ingredients in the preheated oven. Oven for 40-45 minutes at 200-210 degrees.
Stromboli
Ingredients:
- ready-made pizza dough - 430-450 g;
- broccoli - 430-450 g;
- mozzarella - 180-200 g;
- fresh garlic, salt, spices - to taste;
- salami, cut into thin slices - 60-70 g;
- marinara sauce - ½ tbsp.;
- olive oil to taste.
Immediately turn on the oven and preheat to 200-210 degrees. Cover a wide baking sheet with aluminum foil.
Divide the dough into 4 equal parts. Roll each into a small rectangle.
Boil cabbage inflorescences in boiling salted water for 6-7 minutes. This preparation will allow the dish to bake faster in the oven. Cut the vegetable umbrellas into 2-4 pieces, depending on their original size. Spread the broccoli over the dough, approx. 1 cm short around the edges.
Sprinkle small pieces of garlic, salt and selected spices on top. Cover everything evenly with chopped mozzarella, sausage slices and sauce.
Starting from the short end, wrap each stuffed product. Put the blanks on a baking sheet, distributing them with the seam down. In the upper part of each, make 2 thin cuts with a sharp knife. Coat the stromboli with olive oil on top.
Bake the treat at an above average temperature for 25-30 minutes. It is delicious to taste it both hot and cold. You can add the same Italian sauce to ready-made pastries.
With the addition of shrimp
Ingredients:
- broccoli (inflorescences) - half a kilo;
- shrimp - 180-200 g (the amount is already indicated for peeled seafood);
- olive oil - 3 tbsp. l.;
- salt, provencal herbs and paprika - to taste;
- lemon - half;
- garlic - 5 cloves;
- hard / semi-hard cheese - 80-100 g.
Preparation:
Boil peeled shrimp. When preparing them, you should immediately add salt and lavrushka to the water.
Divide the cabbage into inflorescences. If there are very large ones among them, these need to be cut lengthwise into 2-4 parts.
Heat oil in a cast iron skillet. Pour garlic into it, cut into thin slices. Fry for about a minute, stirring constantly with a spatula so that the product does not burn.
Add cabbage. Fry the contents of the pan without a lid for 4-5 minutes over high heat. Then - reduce the heating of the plate to a minimum. Simmer the products under the lid until the broccoli is fully cooked.
Pour in seafood, salt, spices. Warm up for a couple more minutes. Remove frying pan from heat. Drizzle its contents with squeezed lemon and strained citrus juice. Rub generously with grated cheese. Close the lid and leave the treat to brew. Once the cheese is completely melted, a sample can be taken.
Broccoli with ricotta
Ingredients:
- broccoli - a large head of cabbage;
- olive oil to taste
- salt, pepper - to taste;
- vinegar (wine) - 70 ml;
- Ricotta - 280-300 g;
- yolk - 1 pc.;
- mustard and honey - 1 tsp each;
- shallot - half.
Preparation:
Rinse the cabbage, dry it, divide it into umbrellas. Spread it immediately over the baking sheet in an even layer. Sprinkle olive oil on top. Season vegetables with salt and pepper. Send them to the oven to bake at 200-210 degrees. The exact cooking time depends on the size of the flowers. As a result, they should become soft. On average, the entire process takes a little less than half an hour.
For dressing, mix egg yolk, mustard and vinegar. The original recipe uses champagne, not wine, but it is quite difficult to find it on store shelves. Combine everything with honey, salt and pepper. Kill the mass with a blender until smooth. Pour in olive oil. Add it until the desired dressing consistency is obtained. Pour in the chopped shallots last.
Sprinkle the finished cabbage with vinegar. Transfer to a deep bowl. Mix with cheese. Add original dressing.
The dish turns out to be equally tasty both warm and cold. You can sprinkle with any chopped nuts before serving.
