Cauliflower is a common plant cultivated in many countries. Due to its delicate unusual taste and high nutritional value, the culture is in great demand and its popularity is increasing every day.
The curly caps of cauliflower contain many nutrients. These are proteins, and carbohydrates, and vitamins of groups A, B, C and PP, as well as mineral salts in an easily digestible form.
Protein substances, which contain the important amino acids methionine and choline, make cauliflower indispensable for those who suffer from atherosclerosis, diabetes or liver disease.
This culture contains less cellulose than white cabbage, which determines its value for stomach and intestinal ailments.
Cauliflower Dishes
In cooking, they use fresh and frozen cauliflower, and sometimes canned and pickled. Recipes that contain this ingredient are simple and inexpensive.
Boiled and strained cauliflower inflorescences are sprinkled with breadcrumbs or flour;
· Browned in butter or vegetable oil.
· The dish is flavored with sour cream sauce with herbs.
· Boil cabbage in salted boiling water for 10 minutes;
· Filter;
· Breadcrumbs (1 tablespoon for 0.5 kg of cabbage) are fried in butter and poured over boiled cabbage.
· Before serving, the dish is covered with herbs.
· In a thick-walled dish, heat up vegetable oil and put boiled cabbage in it;
Cover the container with a lid and extinguish the inflorescences for 5-7 minutes;
Chopped onions are fried and spread hot on cabbage;
· Serve on the table, decorated with herbs.
The recipe will require:
Half a head of cauliflower, 1 tbsp butter, 1 tbsp flour, A clove of garlic, Salt, Ground pepper
Cooking technology:
1. Cabbage is boiled in salted boiling water, first over fast, and then over low heat and break into inflorescences.
2. Flour is fried with butter until golden brown, pour a little cabbage broth into it, add some salt and pepper. When the mass thickens, it is removed from the heat and seasoned with crushed garlic.
3. Cabbage is poured with hot sauce and immediately served on the table.
1. 600 g of cauliflower, boiled until half cooked, is divided into coils.
2. Spread the inflorescences in a greased frying pan.
3. Mayonnaise is mixed with grated cheese and inflorescences are poured with this mixture.
4. The dishes are sent to the preheated oven for 15-20 minutes.
1. 500 g of cauliflower are disassembled into caps and boiled in salted water, after which the water is drained.
2. For batter, take 1 glass of wheat flour and add ¾ glass of milk in parts to it, add salt, 2 yolks and whipped whites.
3. The sunflower oil is heated, the inflorescences are dipped in the batter and fried.
4. Cauliflower in batter served with herbs.
1. 750 g of cauliflower inflorescences are boiled and finely chopped.
2.1 tbsp. a spoonful of butter is melted and flour diluted in a small amount of milk is added to it. The mixture, stirring, is boiled for 2-3 minutes, after which 2 glasses of hot milk are gradually added to it.
3. The sauce is boiled over low heat for about 10 minutes, stirring constantly. Then add 1 tablespoon to it. butter, 0.5 cups grated cheese, 1 whole egg and 1 yolk, and chopped cabbage.
4. Whisk the white of one egg into a dense foam.
5. From the prepared mass, form balls the size of a walnut, dipped in protein and roll in breadcrumbs.
6. A large amount of sunflower oil is heated in a thick-walled dish and the croquettes are deep-fried.
Boiled cauliflower is used as a side dish for meat and fish dishes, fried with an egg and added to vegetable salads - the culture is harmonious in any combination. And the given recipes can become the basis for new interesting dishes.
