Cauliflower- one of the most healthy products nutrition. With a low calorie content, it contains a lot of vitamins, macro- and microelements necessary for the body, most of which are preserved even with heat treatment. You can cook this vegetable different ways. One of the simplest is to fry. However, to do this you need to know how to fry cauliflower in a frying pan so that it turns out tasty and retains its beneficial properties.
Cooking features
Knowing a few secrets will allow you to cook many nutritious dishes in a cauliflower frying pan.
- Not only fresh cauliflower, but also frozen cauliflower is suitable for frying in a pan. There is no need to defrost it - just boil it for 2-3 minutes in salted water, then remove it with a slotted spoon and let the water drain. After this, you need to cook it in the same way as fresh, following the instructions in the recipe.
- When choosing fresh cauliflower for frying, it is better to give preference to recently harvested ones. Its leaves are fresh and green. Withered leaves are evidence that the cabbage has been lying around for a long time and is also no longer fresh enough. Also, you should not take heads of cabbage whose inflorescences are covered with dark spots - this is rot that quickly spreads, making the cabbage unsuitable for consumption. But the milky tint of the inflorescences does not indicate the quality of the cabbage: it depends on the type of vegetable and the conditions of its cultivation (in the sun or in the shade).
- Before cooking, you need to wash the cabbage and separate it into inflorescences, then put them in salted water. You need to take a heaped teaspoon of salt per liter of water. After 10 minutes, you will need to collect insects and caterpillars from the surface of the water, which will certainly emerge, and rinse the inflorescences again and wait for the water to drain from them.
- Most pan-fried cauliflower recipes call for boiling the cauliflower first, but this is not necessary if you prefer your cabbage crispy. You don’t have to boil it, but fry it right away. But keep in mind that pre-boiling cabbage reduces the time it takes to cook in a frying pan, so it absorbs less oil and remains low in calories. Brief boiling (up to 5 minutes) will not harm.
- If you choose a recipe for preparing cabbage in batter or breading, it is better not to cut off the stems of the inflorescences when cold processing the cabbage - it is convenient to hold it by them, dipping it into the dough. However, you can do without the stems by dipping the inflorescences with a fork.
- First, the cabbage is fried over medium or even high heat so that it becomes covered with a crust, which will protect it from being lost useful substances. Then turn the heat down to low, cover the pan with a lid and fry the cabbage until tender. If you use batter, then you need to fry all the time over medium heat in a sufficient amount of oil.
The rest of the preparation depends on the recipe you choose.
How to quickly fry cauliflower
- cauliflower – 0.5 kg;
- salt - to taste;
- vegetable oil - as much as needed for frying;
- garlic (optional) – 2 cloves.
Cooking method:
- Boil the prepared cauliflower (washed, disassembled into small inflorescences) in water salted to taste for 4–5 minutes after it boils.
- Cut the garlic into slices and fry in plenty of oil until the slices darken. Fish them out of the oil and throw them away - they have already done their job, imparting aroma to the oil.
- Remove the cabbage with a slotted spoon or drain it in a colander. When the water has drained, place in a frying pan with boiling oil.
- Fry over medium heat without a lid until the cabbage acquires an appetizing color and begins to become lightly crusted.
You can serve this cabbage as a side dish or main dish. In the latter case, garlic sauce will suit it.
How to fry breaded cauliflower
- cauliflower – 0.5–0.6 kg;
- breadcrumbs– 100 g;
- eggs – 2 pcs.;
- greens (optional) – 50 g;
- salt - to taste;
- vegetable oil - as much as needed for frying.
Cooking method:
- Wash the cabbage, separate into inflorescences, not too small. Boil in salted water to taste for 3-5 minutes. Place in a colander to drain.
- Finely chop the greens and mix them with breadcrumbs.
- Beat the eggs with a fork.
- Dip each inflorescence in the egg, roll in breadcrumbs and place in a frying pan with boiling oil.
- Fry over medium heat until cooked through, remembering to turn occasionally so that a delicious crust forms on all sides.
Breaded fried cabbage is a dish in its own right. You can serve it with sour cream.
Cauliflower in batter
- cauliflower – 0.5–0.6 kg;
- egg – 2 pcs.;
- milk – 100–120 ml;
- salt - to taste;
- black ground pepper- taste;
- flour – 80–100 g;
- vegetable oil - as much as needed for frying.
Cooking method:
- Wash the cauliflower. When disassembling it into inflorescences, make sure that they are of medium size: cut those that are too large in half.
- Place the cabbage in salted water and cook for a couple of minutes. If you want the cabbage to remain crispy, you can fry it in a pan without cooking.
- Beat the eggs.
- Sift the flour, mix with salt and ground black pepper, adding them to taste.
- Add flour to the eggs little by little, stirring well each time so that there are no lumps.
- Dilute the dough with milk until it has the consistency of liquid sour cream.
- Heat oil in a frying pan.
- Dip each inflorescence into the batter, place in a frying pan and fry on all sides until golden brown crust.
Cauliflower in batter - delicious and hearty dish, which cooks very quickly. You can serve it with cheese sauce.
Cauliflower in cheese batter
- cauliflower – 0.6–0.7 kg;
- beer – 100–125 ml;
- egg – 2 pcs.;
- flour – 80–100 g;
- hard cheese – 100 g;
- salt - to taste;
- seasonings - to taste;
- vegetable oil - as needed.
Cooking method:
- Separate the cabbage into medium-sized florets, wash them and steam for 2-3 minutes.
- Finely grate the cheese.
- Beat the eggs, mix them with flour, salt and pepper, grated cheese.
- Dilute with beer until you get a dough with a consistency similar to liquid sour cream.
- Dip cabbage florets into the dough and fry them until golden crust on all sides in a frying pan with heated oil.
- Place in a colander to drain excess oil.
This cabbage is an excellent appetizer for beer or wine, but, of course, you can eat it without them. Cheese lovers will love this dish.
Original Roasted Cauliflower Recipe
- cauliflower – 0.6–0.7 kg;
- milk – 125 ml;
- chicken egg – 2 pcs.;
- semolina – 50 g;
- salt, spices - to taste;
Cooking method:
- Disassemble the cauliflower into small inflorescences, cut medium and small ones into several pieces. Rinse well and place in a deep frying pan. If the cabbage is frozen, just pour it into the pan.
- Pour half a glass of water into the frying pan, add salt to taste, add spices and place over medium heat, covering the frying pan with a lid.
- When the water has boiled, pour oil into the cabbage, stir and start frying.
- Whisk together the milk, semolina and egg, lightly salt this mixture.
- Pour the mixture over the frying cabbage, stir quickly and cook for another 10 minutes over medium heat, stirring occasionally. There is no need to stir constantly, otherwise the cabbage will not acquire an appetizing shade.
The dish turns out very tasty. It will be even tastier if you top it with cheese sauce.
Cauliflower fried with sausages
- cauliflower – 0.4–0.5 kg;
- hunting sausages – 0.3 kg;
- eggplant – 0.2 kg;
- onion – 100 g;
- carrots – 100 g;
- dill - to taste;
- salt - to taste;
- vegetable oil - as much as needed.
Cooking method:
- Prepare the cabbage by breaking it into small florets, rinsing and soaking in salted water to remove insects.
- Cut the eggplants into cubes, put them in for half an hour salt water, rinse and dry.
- Peel the onion and chop finely.
- Coarsely grate the carrots.
- Cut the sausages into circles.
- Fry onions and carrots in a deep frying pan.
- After 5 minutes, add the eggplants and fry for another 5 minutes.
- Add the sausages and fry them along with the eggplants for 5 minutes.
- Place the cauliflower in the same pan and fry the vegetables for another 5 minutes.
- Salt, pepper, add dill and add a small amount of water (half a glass is enough).
- Cover with a lid and simmer until the water has almost completely evaporated.
This unusual dish made from cauliflower conquers from the first spoon.
Frying cauliflower in a frying pan is easy. Cooking process delicious dishes doesn't take much time. Meanwhile, the dishes turn out appetizing, tasty, and satisfying.
Modern housewives cannot boast of a lot of free time, which is why they need to be smart in the process of creating food. We'll tell you how to cook cauliflower deliciously to save time and money. It can be fried and stewed in a frying pan with the addition of a variety of ingredients. Choose the variation you like and act!
No. 1. Cauliflower fried in a pan: “classic”
- cabbage - 600 gr.
- garlic cloves - 5 pcs.
1. Pour water into a saucepan and add salt, boil, cook the cabbage inflorescences in it for 4 minutes.
2. Chop the garlic cloves into slices. Place in hot oil and fry until darkened. Fish it out and throw it away.
3. B aroma oil add boiled inflorescences. Fry without covering the dish until crusty. Try it with mayonnaise-garlic sauce!
No. 2. Cauliflower with egg
- cabbage - 650 gr.
- egg - 2-3 pcs.
- seasonings
1. Arm yourself with a knife, carefully cut the inflorescences from the fork and throw them into boiling water for a few minutes. After cooking, keep in a colander.
2. Now in a separate bowl, whisk the eggs, season with spices and beat thoroughly again.
3. Heat a frying pan with oil. Dip the inflorescences into the egg mixture and place them on the grill. Cook until golden brown, literally 3 minutes on each side.
No. 3. Cauliflower with sour cream in a frying pan
- onion - 0.5 pcs.
- water - 0.2 l.
- butter - 40 gr.
- vegetable oil - 20 ml.
- dill - 30 gr.
- cabbage - 750-800 gr.
- high-fat sour cream - 120 gr.
- seasonings - to your taste
We tell you how to deliciously cook cauliflower. We will simmer it in a frying pan with sour cream.
1. Use a knife to cut off the inflorescences; divide larger specimens into 2 sections. Heat 2 types of oil in a frying pan and fry the onion cubes.
2. Add raw inflorescences to it, season with spices and don’t forget to add salt. Pour in the amount of water according to the recipe and stir in the sour cream.
3. Close the dish and simmer over medium or low heat for about 15 minutes. At the end, add the green stuff, do not cover with a lid, wait for the liquid to evaporate.
No. 4. Cauliflower with hunting sausages
- onions - 3 pcs.
- sausages - 300 gr.
- cabbage - 500-600 gr.
- large carrots - 1 pc.
- dill - 20 gr.
1. After washing and disassembling the fork, place the inflorescences in boiling brackish water for 3 minutes. Remove and cool.
2. Wipe the carrots and chop the onions in random order. Throw vegetables into hot oil and fry.
3. After 2 minutes, add the sausages cut into circles. Time for another 3 minutes, add boiled cabbage.
4. Season the contents with salt, you can sprinkle with black pepper to your taste. Chop the dill into the frying pan, turn off after 5 minutes.
All! Now you know how tasty and, most importantly, how quickly to cook cauliflower with sausages in a frying pan.
No. 5. Cauliflower in batter
- milk - 125 ml.
- cabbage - 600 gr.
- ground black pepper - 3 pinches
- flour - 90 gr.
- eggs - 2 pcs.
1. Rinse the forks, take a knife and cut off the inflorescences. They must be the same size. Send to cook for 3 minutes (add some salt to the water). Remove and let dry.
2. In another bowl, beat cold eggs, stir in pepper and salt. Start adding flour, pass it through a sieve in small parts and knead. Pour in milk in a thin stream to obtain a medium-thick batter.
3. Before preparing the cauliflower, soak each floret in the batter. Then place in oil heated until bubbling and fry in a frying pan until nicely crusted.
No. 6. Cauliflower in cheese batter
- beer - 120 ml.
- cabbage - 650 gr.
- flour (sifted) - 90 gr.
- cheese - 0.1 kg.
- egg - 2 pcs.
- spices
Still don’t know how to deliciously cook cauliflower? Fry it in a frying pan in beer cheese batter.
1. Boil the disassembled fork florets for a few minutes, do not forget to add salt to the water. Rub the cheese finely.
2. Whisk the eggs with spices and salt. Beat, arm yourself with a sieve and add flour with it. Add cheese, pour in beer.
3. Dip cabbage slices in batter, place in heated oil and fry until crisp.
No. 7. Crispy breaded cauliflower
- eggs - 2 pcs.
- dill - 30 gr.
- breadcrumbs - 90-100 gr.
- cabbage - 600 gr.
1. Boil the cabbage florets, remove them with a slotted spoon, and let them drain. Combine very finely chopped greenberries with crumbs of crackers. In a separate bowl, whisk the eggs, but not until foamy.
2. Before preparing a delicious appetizer, dip the inflorescences one by one, first in the egg mixture, then in the crackers. Place the cauliflower in the oil heated in a frying pan and fry until crusty.
No. 8. Cauliflower with onions, carrots and mushrooms
- potato tubers - 3 pcs.
- seasoning “4 peppers” - 3 pinches
- carrot - 1 pc.
- soy sauce - 50-60 ml.
- cabbage - 0.35 kg.
- champignons - 0.3 kg.
- onion - 1 pc.
1. After rinsing, the cabbage inflorescences should be boiled in disassembled form for 3 minutes. Do not salt the water. If the vegetable is frozen, there is no need to cook it.
2. Make the usual frying of onions and carrots. Add the mushrooms cut into slices and cook them until cooked on medium power (about 15 minutes).
3. Sprinkle with spices, do not add salt. Add cabbage to the pan and cook for 3 minutes. It will cook and become soft. Pour in soy sauce, fry for another 3 minutes. Remove from heat and taste after 10 minutes.
No. 9. Cauliflower with minced meat in a frying pan
- onion - 1 pc.
- minced meat (optional) - 0.3 kg.
- cabbage - 0.6 kg.
- filtered water - 125 ml.
- garlic cloves - 4 pcs.
- tomato paste - 30 gr.
- ground sweet paprika, thyme - 0.5 tsp each.
Since cauliflower can be cooked deliciously and quickly with minced meat, let’s consider this option of frying in a frying pan.
1. Fry the onion with minced meat and tomato paste until ready. Add cabbage crushed into inflorescences and add spices.
2. Cover the dishes, reduce the burner power and simmer for 5 minutes. Pour in water, add crushed garlic, continue to simmer for 7 minutes.
3. After this period, open the frying pan, increase the heat to maximum, fry the ingredients for a couple of minutes. Take a sample by sprinkling with herbs.
No. 10. Cauliflower with vegetables in creamy sauce
- onion - 1 pc.
- bell pepper - 2 pcs.
- dill - 20 gr.
- butter - 25 gr.
- cabbage - 0.3 kg.
- high-fat cream - 0.2 l.
- carrot - 1 pc.
- spices
1. Chop the onion into half rings and the carrot into bars. Place in heated oil, fry and stir for 3 minutes.
2. After the allotted time, add the pepper cut into strips and butter, fry for 3 minutes.
3. Introduce clean and disassembled inflorescences. Pour in the cream, season with spices, chop the dill.
4. Cover the dishes, set aside for 10-15 minutes, and simmer the contents over low heat. Let the dish sit before tasting.
We looked in detail at how to cook cauliflower quickly and deliciously. All recipes are designed for frying or stewing in a frying pan, so there should not be any difficulties. Try to try all the variations and choose the best one for yourself!
Recent years among dietary dishes increasingly new and interesting recipes with fat burning ingredients. The leaders among them are cauliflower and. Who would have thought that “vegetables folded into buds” could be eaten?
It turns out that this beautiful vegetable can be combined with plant products, meat, and cheese. The tender yet crispy pieces are great when baked even without any other ingredients. Very popular salads from fresh vegetables with boiled or fried colored “beauty”.
Almost all athletes necessarily include this juicy and tasty plant in their diet. Even the most strict diet allows the use of white or green “umbrellas”, because they contain an incredible amount of elements beneficial to the body. Not in vain baby food necessarily contains a whole line for feeding babies.
And if you make this miracle of nature an airy coat of batter, then more amazing snacks can not found! Puree soup with croutons or pieces of chicken will simply be eaten with a bang by capricious people, who usually pick at the plate and move it away.
Both fresh and frozen vegetables are suitable. The main thing is to let the frozen one thaw naturally.
Creamy texture of delicate vegetable puree soups conquers the first time. Bright creamy taste It hides the aftertaste and smell of cauliflower so well that guests will be surprised to wonder what it was made from.
For lovers of spicy aromas, you can add oriental spices.
And if you spice it up thick soup ground turmeric, the shade will be very similar to pumpkin.
We will need:
- Cauliflower – 650 gr.
- Boiled water – 1.5-2 l.
- 20% cream – 200 ml.
- Potatoes – 250 gr.
- Onion – 1 pc.
- Garlic clove – 1 pc.
- Butter – 1 tbsp. l.
- Ground black pepper, chili, salt - to taste.
Preparation:
1. Be sure to place fresh cabbage in lightly salted water for at least 5 minutes so that all the insects and bugs that like to hide inside are washed off.
Then divide it into medium-sized umbrellas and rinse again under running water to remove any remaining debris. It is best to do this in a mesh colander, so that you can then leave it to flow around it.
2. Although the soup will be mainly made from cabbage, it is still better to add a little potato so that it has a thicker, pleasant consistency and slightly enhances the taste of the main vegetable.
Since both ingredients should subsequently be cooked at the same time, the peeled tubers should be cut into cubes of 2.5 cm maximum.
3. Chop a large onion with a knife into medium cubes.
Heat the oil in a saucepan and saute the slices in it for about three minutes until the pieces become transparent and semi-soft. It is not necessary to bring them until they brown, so that the puree turns out to be a pleasant milky shade without dark inclusions.
It is better to take not just butter, but ghee, so that it gives a richer taste and tenderness to the dish.
4. Add disassembled vegetable umbrellas and potato cubes to the fragrant onion fry.
Now we need to quickly cook them until tender. To do this, they should be filled immediately hot water to speed up the cooking process, and also to prevent the cabbage from boiling while the chopped tubers reach the desired state.
The water should cover the vegetable mass by a finger. Immediately add salt to your taste and season with ground pepper.
5. After about a third of an hour, the vegetables will be ready. Using a drain nozzle or lid, pour the broth into another saucepan. From this amount we will need only 1 glass. vegetable broth– the rest can be cooled and put in the refrigerator for some other dish.
The finished ingredients need to be ground to a puree. For this purpose, you can use either a hand blender or a food processor.
Before you start pureeing, you should pour in a little broth, and also add a spicy aroma by crushing the garlic clove with a press directly into the total mass. Beat until the mass becomes homogeneous and resembles a thick cream.
6. The next step, with constant stirring, add a thin stream of cream and let the resulting soup warm up a little over low heat.
Do not boil under any circumstances, so as not to spoil the taste and lose the creamy note of the dish.
7. Serve in individual serving bowls or large soup mugs.
An ideal addition would be diced meat, fresh garlic croutons, finely chopped greens, or grated cheese.
A piece of boiled cabbage will also look very original and add additional attractiveness to the dish.
A simple recipe for oven-baked cauliflower with cheese
My family simply loves cauliflower with cheese as a side dish or as an independent dish. After baking, it acquires a creamy aroma and, even without meat, is swept off the table in the blink of an eye.
There is nothing special among the ingredients. But there should be more cheese, so that when hot, it’s straight to the fork, and there’s a golden-brown, crispy crust of cheese on top.
This dish can be prepared not only from fresh, but also from frozen vegetables. In the latter case, remove it from the freezer about half an hour before cooking.
We will need:
- Cauliflower – 1 pc.
- Hard melting cheese – 200 gr.
- Butter – 10 gr.
- Mayonnaise – 5 tbsp. l.
- Salt, water - to taste.
Preparation:
1. Clear the leaves from the forks and disassemble them into small umbrellas. Rinse thoroughly and let cook until half cooked in boiling salted water for about 10 minutes. Then drain directly into a colander to get rid of the broth.
2. In a piece butter Rub the sides and bottom of the baking dish well. You should get a fairly thick layer. It will also serve as a “non-stick coating” and allow the vegetables to be imbued with a delicate buttery aroma.
Mix the vegetable “umbrellas” with mayonnaise either in a separate cup or directly in the form. Grate the cheese on top using a coarse grater so that the shavings penetrate between the inflorescences and look like a uniform air cap on each piece.
3. Place in an oven preheated to 180 degrees and simmer there for 20 minutes. There should definitely be a golden brown crust on top.
4. You can serve it directly in the form - it looks very beautiful! An excellent addition would be fresh, porous bread to make it easy to soak up the sauce.
The advantage of this dish is that it is equally tasty when served hot. and fresh.
Cauliflower fried in a pan in the best batter
Not only meat or fish is great snack in batter, but also the main character of our recipe. But no matter how much I tried to prepare it in the most standard way, for some reason it still fell off and did not please with its airiness in the porous compounds of the inflorescences.
How do they do it in restaurants so that they almost get donuts that you want more and more?
It turns out that the whole secret is that you need to use eggs and always cold sparkling water.
This batter is not only incredibly tasty, but also ideal for a crispy coating on almost any product that you want to make an appetizing dough crust around.
We will need:
- Cauliflower – 400 gr.
- Water – 4 l.
- Milk – 100 ml.
- Flour – 100 gr. + for sprinkling.
- Sparkling water – 50 ml.
- Dry white wine – 2 tbsp. l.
- Bay leaf – 2 pcs.
- Salt - 2 tbsp. l. + to taste
- Egg – 2 pcs.
- Sunflower oil – 1 tbsp. l. + for deep frying
- Lemon juice – 1/3 tsp.
- Basil, ground black pepper, paprika, favorite spices - to taste.
Preparation:
1. Pour 2 liters of cool water into a deep bowl or pan. Dissolve salt in it and soak the cabbage for 5 minutes.
This will remove all beetle-like inhabitants of the garden that have crawled into the juicy pulp. You can place a second pan in parallel with the other half of the water to heat over low heat.
2. In the meantime, there are a few free minutes, it’s better not to waste them, but to start preparing our magic batter.
Separate the whites from the yolks in any convenient way and send the transparent consistency to cool in the general chamber of the refrigerator.
You will need the yolks right away. Combine them with cold sparkling water and wine, add oil, season with spices and a pinch of salt. Beat the resulting mixture until foam appears using a whisk or blender.
3. Be sure to sift the flour to make the dough as airy as possible, and add it in portions to the yolk mass. You will get a thick consistency interspersed with spices.
4. Send it to cool for a quarter of an hour in the refrigerator. then beat again.
5. Now you can do the cabbage. Remove it from the water, divide it into small pieces and rinse under running water in a metal mesh colander.
6. By this time the water should already be boiling in the second saucepan.
To remove the cabbage aroma, pour milk into boiling water and lightly add salt. Throw in the bay leaf and lower the colander with the contents into the whitish liquid for 3-4 minutes.
7. Take out the half-finished pieces and pour over them with ice water so that the cabbage reaches the desired condition. Then let the water drain and dry.
8. Now let's perform a trick that will not allow the batter to fall off. To make it easier to remove the remnants of our creative manipulations from the table later, wrap a large cutting board with a piece of cling film or a large transparent plastic bag.
Spread the inflorescences on top in an even single layer and sprinkle them with flour, which is sifted on top using a sieve.
The flour will create a protective film that will hold the batter in place while frying.
9. Now it’s the turn of the sufficiently cooled squirrels.
Combine them with a pinch of salt and lemon juice. Beat into an airy, elastic white foam with steep peaks. Gently add in parts into the yolk flour dough and beat with a whisk.
It is this moment that gives a special zest to obtaining the most magnificent crispy batter!
10. Place a saucepan with deep-frying oil on the fire and start dipping the inflorescences into the dough.
It is better to do this in batches, so that it is convenient to roll them in the egg-flour mixture, and send them individually into boiling oil.
11. Carefully, so as not to burn yourself, use a fork to lower a small amount of prepared pieces one by one and fry them for a couple of minutes on each side.
12. You will get magnificent crumpets with cabbage inside, which you should first hold on a paper towel for a couple of minutes so that the excess oil is absorbed into it.
And only then have time to serve the delicious food to impatient eaters.
Can be served with ketchup, plum sauce, mayonnaise or any other sauce-like addition. Even if there is none of this, it will still be incredibly tasty!
Cauliflower with cheese and egg, baked in the oven
Since the family really loves my experiments in the oven, they also liked the next cauliflower creation. I wanted to cook something very quickly, but fillingly, and to look like a casserole.
What can tie all the vegetables together besides the dough? Of course an egg!
We will need:
- Cauliflower – 0.5 kg.
- Semi-hard cheese – 0.1 kg.
- Sour cream – 3 tbsp. l.
- Garlic clove – 2 pcs.
- Egg – 1 pc.
- Dill greens – 0.5 bunch.
- Ground black pepper, salt - to taste.
- Butter – 10 gr.
Preparation:
1. As always, first the cabbage should be processed in salted cold water from insects, and then divide into inflorescences and boil them for about 5 minutes.
If you want, you can also use frozen vegetables. But before cooking it should be kept on the kitchen table for about 30 minutes.
Drain the broth and let the water drain from the whitened pieces. Allow to cool on the counter while we make other preparations.
2. Coat the inside of portioned heat-resistant baking dishes with a piece of butter. Place the vegetable umbrellas in equal quantities into the molds.
There must be at least a finger's worth of free space on top so that the other components of the casserole do not boil over in the oven.
3. Finely chop fresh dill with a knife.
Grind the garlic cloves through a press. Combine them in a bowl and pour sour cream and egg. Lightly salt and pepper so it doesn't turn out too bland.
4. Mix well to form a homogeneous sauce with green flecks.
5. Distribute the egg mixture evenly among all the molds so that there is enough for all our inflorescences.
Grate cheese on top of each. You can, of course, first grind it to the state of shavings, and then sprinkle it - this will turn out even more neatly and evenly.
6. Preheat the oven to 180 degrees and let our mini-casseroles simmer inside for a quarter of an hour.
There is no need to cover them, so that as a result we get a gorgeous golden brown crust in each vessel.
7. Serve the casserole slightly cooled so that the eaters do not burn themselves.
If you don't have small ones on your farm portion forms, then you can cook in one common room. And after cooking, cut as you usually cut pizza. And serve each person separately on a plate.
Delicious cabbage casserole with chicken in the oven
Well, what is a casserole without meat? Well, let's add tender boiled chicken! And for a good binder we use flour white sauce, like Bechamel.
This dish looks most impressive if you sprinkle breadcrumbs on top of the cheese - they will create a crust of a gorgeous golden hue.
We will need:
- Flour – 2 cups.
- Milk – 1 glass.
- Boiled chicken meat – 200 gr.
- Hard cheese – 150 gr.
- Butter – 100 gr. + for coating.
- Breadcrumbs - 4 tbsp. l.
- Cauliflower – 1 pc.
- Ground pepper, salt - to taste.
Preparation:
1. Boil the chicken meat in advance until done. Cool it and tear it into oblong pieces with your hands. If you don’t want to fuss with your hands, then use a knife and cut into thin cubes.
2. Boil the prepared and already divided cabbage for about 5 minutes in boiling water with a spoon of salt.
Then drain the broth and cool sharply with ice water. This technique always helps to boil vegetables very quickly and bring them to the desired state of semi-readiness.
3. Coat the inside of a deep cast-iron frying pan or baking dish well with oil.
Sprinkle breading on top. 1-1.5 tbsp is quite enough. l. crispy crumbs. Place the inflorescences in an even layer, and sprinkle the sliced meat on top of them.
4. Now it’s time to prepare the white sauce, which will become the most important link in the casserole.
To do this, heat the oil until liquid and pour the sifted flour into it. Mix well. The result will be something similar to a thick, buttery dough.
5. But we are not going to bake a pie, but to enjoy a casserole.
Therefore, pour milk into the resulting mass in a stream and, by vigorous stirring, cook a thick sauce. Lightly add salt and pepper. If you don’t want a spicy taste, you can omit the pepper.
And some people like to add a couple of pinches of nutmeg to give it a light nutty aftertaste.
6. Pour the resulting mixture onto the workpiece. Grate the cheese on top with an even layer and spread the remaining breadcrumbs over our beauty.
7. Preheat the oven to 180 degrees and bake our masterpiece for about half an hour.
Readiness can be determined by the appearance of a beautiful golden brown crust and a simply amazing smell.
Dietary cauliflower gratin with broccoli
Gratin sounds beautiful! But in fact, it's just a casserole! But to make it more interesting, it’s best to add broccoli to our today’s heroine. Both varieties complement each other perfectly.
And added to the dish nutmeg will add a touch of aristocratic sophistication and piquancy.
We will need:
- 20% cream - 1 glass.
- Water – 2 l.
- Cauliflower, broccoli – 300 g each.
- Hard melting cheese – 200 gr.
- Egg – 3 pcs.
- Ground nutmeg – 1/3 tsp,
- Butter - for coating the mold.
- Ground black pepper, salt, breading - to taste.
Preparation:
1. First rinse both varieties of cabbage to remove bugs, and then cut into approximately equal parts. Boil water in a saucepan with 1 tbsp. l. salt and throw two-color vegetable “umbrellas” into it for 10 minutes.
Then rinse them with cold water and allow excess liquid to drain.
2. Grate the cheese and set the plate with it aside for now. Start preparing the filling.
To do this, beat the eggs into a bowl and add cream to them. Add salt, season with pepper and nutmeg and add the finishing touch - add 1/3 of the cheese shavings. Stir well to form a nice semi-thick sauce.
3. Prepare a form in which we will bake the gratin.
Grease it with oil and lightly sprinkle with breading. Fill the container halfway with boiled cabbage. Pour the cheese mixture over the egg mixture until all pieces are covered.
If necessary, use a spoon to help spread it over the previously unfilled “flowers.”
4. Spread the remaining grated cheese on top so that it lies in an even layer.
Place in an oven preheated to 180 degrees for half an hour. The dish is completely ready when the pieces are well pierced with a fork and the crust on top is browned.
5. When serving, it is best to sprinkle ready dish finely chopped herbs or fresh parsley leaves. Garlic croutons or sprigs of herbs will look original.
The thick sauce will turn into a delicate, tasty consistency, which will be soaked in vegetable juice.
How to cook cauliflower cutlets
Previously, cauliflower was not in such abundance on store shelves. And all dishes made from it were considered a real delicacy.
And when I had the opportunity to try cutlets made from it for the first time, I couldn’t even understand what such yummy food was made from.
Today, this vegetable can be purchased in every supermarket for almost a whole year, and there are very, very many recipes for all kinds of cutlets. One of them, very tasty, is what I bring to your attention today.
We will need:
- Cabbage – 1 kg.
- Eggs – 2 pcs.
- Flour – 100 gr.
- Dill - 3 - 4 sprigs.
- How much breadcrumbs will the cutlets take?
- Salt, ground black pepper to taste.
- Oil for frying.
Preparation:
1. Separate the cabbage into medium-sized “umbrellas”. Pour salted water over it briefly to clear it of insects.
2. Meanwhile, boil water in a separate saucepan. It can also be salted immediately. After boiling, throw the pieces into it and wait until it boils again.
From this moment, time for 2 - 3 minutes, after which drain the water through a colander. Cool the pieces.
3. Using your hands, crumble into pieces until the size of barley grains. Or this can be done carefully using a fork. Large pieces will be felt during the meal, and we don’t need porridge either. Therefore, the given size will be ideal in this case.
4. Beat the eggs into the bowl with the chopped vegetable, add chopped dill, salt and pepper. If you want, you can add a couple of pinches of herbs or your favorite spices. Mix.
Then add the sifted flour. This must be done to imbue it with airiness.
5. Mix again and leave on the table until the flour becomes sticky. She and the eggs in this case will be the components. which will prevent our cutlets from falling apart during frying.
If you want, you can add a little to the minced meat fresh garlic, and replace the dill with parsley.
6. Form small pieces and roll each in breadcrumbs.
7. Meanwhile, heat the frying pan thoroughly and then heat the oil on it. There is no need to pour a lot of it, otherwise our products will be very greasy.
8. Place the pieces in hot oil and fry on both sides until a beautiful golden brown crust appears. This will take approximately 3 minutes for each side.
9. Then place the finished products on several layers of paper towels to remove excess oil.
Serve hot, preferably with fresh vegetables.
Eat and enjoy delicate taste and the airiness of the cutlets will definitely be a pleasure!
Video about how to very simply and quickly fry cabbage with mushrooms in a frying pan
This incredibly easy-to-prepare dish can be fried in a frying pan in literally 25 minutes. There is no need to pre-boil the ingredients.
First, the mushrooms are fried separately, then the cabbage. At the same time, with a minimum amount of oil. And then everything is simply combined in a frying pan into one dish.
The advantage of this method is that preparing lunch using it will be quite quick. And the mushrooms and vegetables turn out slightly crispy, which many people love.
Well, what do you think, did you like this option or not?!
In general, today we tried to collect in this article different recipes. In my opinion, they are the most delicious of all that I know. Or maybe you have your own favorite way to cook this vegetable. Please share it in the comments. It's great when people know how to cook delicious food!
By the way, if your household claims that they don’t like cauliflower, it’s time to check it out. Try cooking and organizing effective delivery dishes. Who knows, maybe they have kindergarten It's just a prejudice. And having prepared it deliciously and beautifully organized the presentation, they will taste your creation and will not remain indifferent, much less dissatisfied.
And your efforts will not be in vain! But this is why we cook.
Bon appetit and enjoy delicious cauliflower!
Women begin to think about what to cook for lunch and what side dish to offer to guests at a gala banquet long before the event itself.
We suggest serving cauliflower to the table, but before you just fry it in a frying pan, check out our recipes and you will learn how to cook it deliciously and beautifully arrange it for serving.
You yourself will be surprised how excellent the original holiday dishes from this healthy vegetable with additional simple ingredients You can make it at home in a hurry.
How long to fry cauliflower
Before frying cabbage in a pan, the vegetable itself must be properly prepared.
- The first step is to disassemble the fork into small inflorescences, the size of a ping-pong ball, and rinse thoroughly.
If you plan to cook cabbage in batter, then the stems on the inflorescences can be left relatively long. This will make it easier to hold the cabbage and dip it into the batter.
- After washing, leave the cabbage pieces to dry or blot them with a paper napkin. And only now can you start frying.
- Fresh cabbage, disassembled into small inflorescences, should be fried in creamy or vegetable oil over medium heat for 15 minutes, until noticeably golden brown.
- After this, cover the pan with a lid and simmer the cabbage over low heat for 10 minutes to soften it. A couple of minutes before the end of cooking, add salt to the vegetables and season with black pepper.
However classic recipe Cooking cauliflower in a frying pan requires first boiling the inflorescences.
You can boil cabbage quite quickly according to the following culinary scheme:
- Throw the cabbage inflorescences into boiling salted water and boil for 10 minutes until tender, then place the vegetable lumps in a colander, where they should dry a little.
- Meanwhile, heat a frying pan over medium heat and add a piece of melted butter into it.
- Roll the cabbage in lightly salted flour and fry in oil until crispy.
Cauliflower in breadcrumbs
Ingredients
- — 700 g + -
- Breadcrumbs— 100 g + -
- - 2 pcs. + -
- Mixture of dried herbs (dill, parsley, cilantro)- 2 tbsp. + -
- — 50-80 ml + -
- - taste + -
- - 2 pinches + -
How to fry cauliflower in a frying pan
Such appetizing, rosy, crispy cabbage is not a sin festive table serve as an appetizer, and serve as a simple side dish, or even make the dish an element complex side dish. In a word, it’s incredibly easy to prepare such a delicious dish at home, and using our step by step recipe, is just a trifle.
- IN this recipe The cabbage should be boiled whole. Place the prepared fork into boiling water, sprinkle with salt and boil for 10-15 minutes until soft.
- After the boiled cauliflower has cooled and dried, we disassemble it into small inflorescences.
- In a small bowl, beat the eggs with salt until the white and yolk become a homogeneous mass.
- In a separate plate, combine crackers with aromatic herbs.
- Turn on the burner, making the heat slightly above medium, and set the frying pan with oil to heat up.
- We dip each cabbage lump: first in the egg mixture, and then roll it in breadcrumbs and place it in hot oil.
- It is necessary to fry the cabbage until a golden brown crust forms.
Cauliflower in batter with cheese
This is perhaps the simplest, fastest and The best way Feed your beloved family homemade healthy food. This dish takes only 15 minutes to prepare. And even with all their dislike for any type of cabbage, your kids are guaranteed to say that lunch was very tasty.
Ingredients
- Cauliflower (small size) – 500 g;
- Cheese “Russian” - 120 g;
- “Extra” flour - 120 g;
- Selected eggs – 1 pc.;
- Black pepper (powdered) – ¼ tsp;
- Salt - to taste;
- Butter (ghee) – 100 g.
How to fry cauliflower in a frying pan
Preparing cauliflower
- Wash the cabbage and cut it into inflorescence branches of the same size. If the flower is large, then it can be cut in two. We trim the stalks of the inflorescences a little so that only the “bouquet” remains.
Boil the vegetable in salted water
- Now the cabbage should be boiled until soft. To do this, pour water into the pan, add 1 tsp. salt and bring it to a boil.
- Place the inflorescences into intensely bubbling boiling water and cook for 5 minutes.
- After this, remove the cabbage from the broth with a slotted spoon and place it on a flat plate or board for drying.
Preparing the batter for dipping the cabbage
- Beat the egg with a pinch of salt until foamy, then add flour in portions, constantly stirring. As a result, we should get a liquid tender dough no lumps.
- Add finely grated cheese into the resulting mass, mix everything, add a little salt (don’t forget that our cabbage was boiled in salted water) and pepper to taste.
Fry cabbage in a frying pan
- Place a frying pan on the stove and melt the butter in it. As soon as the oil heats up over medium heat, dip each cabbage “bun” in the batter and place it in the frying pan.
- Fry the cabbage in the cheese mixture until golden brown on one side and the other.
Remove excess oil from fried florets
- Place the finished cabbage on a paper napkin to remove any remaining oil, then transfer it to a dish, decorating with rings of colored bell peppers and chopped fresh vegetables.
If you decide to fry cauliflower in a frying pan, then make sure not only that it is tasty, but also pay attention to the design of the dish. You can add original notes to the appetizer by making a cute little lamb with your own hands from curly cabbage and olives. Everyone will be happy about such a dinner, because it will be a real work of art, so your household will gobble it up with pleasure.
Fry the cauliflower in a frying pan over medium heat without a lid, then over low heat with a lid.
How to roast cauliflower
Products
Cauliflower - half a kilo
Flour - 2 tablespoons
Salt and ground black pepper - to taste
Parsley - a small bunch
Cheese "Russian" - 100 grams
Vegetable oil - 3 tablespoons
How to roast cauliflower
Wash the cauliflower and divide into florets. Soak in cold salted water for 10 minutes, then rinse.
Place fresh water on the fire, bring to a boil, add salt, add cauliflower and cook for 10 minutes, then place in a colander and let the water drain.
Heat a frying pan over medium heat, add oil. Pour flour into a bowl, roll the cabbage in flour and place in a frying pan, turning the florets regularly. Fry until golden brown.
Grate the cheese on a fine grater and sprinkle over the fried cauliflower. Wash the parsley, dry and finely chop. Serve the roasted cauliflower sprinkled with parsley.
How to stew cauliflower
Cauliflower in cream
Cauliflower - half a kilo
Carrots - 1 large piece
Bell pepper - 1 piece
Onions - 1 head
Parsley - a few sprigs
Cream - 200 milliliters
Chicken eggs - 2 pieces
Vegetable oil - 2 tablespoons
How to stew cauliflower in cream
Divide the cauliflower into inflorescences, put it in a saucepan, add water, salt and put on fire; cook for 5 minutes after boiling. Then drain the boiled cabbage in a colander.
Peel and finely chop the onion, peel and grate the carrots. coarse grater, remove seeds and stalks from the pepper, wash and chop the parsley.
Heat a frying pan over medium heat, add oil, add onions, carrots and peppers, and fry for 10 minutes over medium heat without a lid.
Smash chicken eggs and pour them into a bowl, add salt and beat. Heat a second frying pan and add oil. Dip cauliflower florets one by one in eggs and place in a frying pan. Fry for 10 minutes.
Add the roast to the cauliflower, pour in cream, pepper and salt. Simmer covered over medium heat for 10 minutes. Serve on plates, sprinkled with chopped parsley.
