Cauliflower - beautiful, tasty and healthy. Many surprisingly delicious dishes can be prepared from it, one of which is stewed cauliflower. Moreover, this product is in perfect harmony with almost all the ingredients, and by varying cabbage with various spices, herbs, vegetables, meat products, legumes, mushrooms, you are each time able to create new interesting dishes.
Braised Cauliflower - General Cooking Principles
Fresh stewed cauliflower and frozen cabbage are great for stewing. Fresh cabbage is pre-rinsed and divided into inflorescences, frozen cabbage is simply laid out in a bowl and allowed to thaw at room temperature.
Cauliflower inflorescences, depending on the recipe, are either first boiled until half cooked in slightly salted water, or slightly fried, or used without prior heat treatment. Cauliflower can be boiled both in water and in broth or milk. Boiled in milk, it turns out to be especially beautiful and soft.
Cabbage can be stewed elementarily, seasoning with spices and salt, pour, for example, sour cream, sauce or ordinary water, broth. But you can make a full, satisfying dish out of it by adding potatoes, zucchini, eggplant, tomatoes, carrots, onions, beans, peas. It is delicious with meat, chicken, minced meat, mushrooms, sausages, sausages. Cauliflower goes well with cheeses, soft spices, herbs.
In any case, no matter what products are used in the preparation of the dish, the stewed cauliflower is tasty, healthy and beautiful.
1. Stewed cauliflower with tomatoes and cheese
Ingredients:
• a pound of cauliflower;
• two large fleshy tomatoes;
• 100 grams of cheese;
• 2 pinches of salt;
• spices;
• sunflower oil.
Cooking method:
1. Divide the head of cabbage into medium-sized inflorescences.
2. Rinse the tomatoes, cut them at the base, put them in boiling water for a minute or two. Remove the skin, cut the pulp into cubes.
3. Pour 2-3 tablespoons of oil into a deep frying pan, heat.
4. Pour in your favorite spices, lightly fry until light aroma.
5. Put the prepared cauliflower in a pan, sauté until golden brown.
6. Add tomatoes, salt to taste, mix.
7. Sauté the vegetables until the tomatoes drain juice.
8. Cover the pan with a lid, simmer over low heat for about 20 minutes.
9. Mix the prepared cauliflower, sprinkle with grated cheese on top and insist, without disturbing, under the lid for another 3-4 minutes until the cheese is melted.
2. Braised cauliflower in sour cream
Ingredients:
• 700 grams of cauliflower;
• onion;
• small carrots;
• two hundred grams of sour cream;
• turmeric, curry, salt;
• vegetable oil;
• greenery.
Cooking method:
1. Boil cauliflower disassembled into inflorescences in slightly salted water for 5 minutes after boiling.
2. Peel and cut onions and carrots: onion into thin quarter rings, carrots into strips. Fry both ingredients until softened in vegetable oil.
3. Add cabbage, spices, salt to the roasty fry, mix. Fry all together until the cauliflower is browned.
4. Pour in the sour cream. If the sour cream is too thick, pour a little water. Stew the cauliflower, stirring occasionally, 5-7 minutes.
5. At the very end of cooking, add finely chopped greens.
3. Braised Cauliflower with Vegetables
Ingredients:
• 300 grams of cauliflower;
• 300 gamma of potatoes;
• onions and carrots - one at a time;
• 100 grams of peas;
• two cloves of garlic;
• 2 tbsp. l tomato paste;
• a young small zucchini;
• fresh dill;
• dried basil;
• salt, a mixture of peppers;
• 300 ml of water or broth;
• sunflower oil.
Cooking method:
1. Cut the peeled onions into small cubes, grate the carrots.
2. Pour a couple of tablespoons of oil into a deep pan, put onion, fry until light blush. Add carrots, stir-fry until softened.
3. Peel the potatoes, cut into small cubes, put them in the fried vegetables. Shuffle. Fry together for 8-10 minutes.
4. Rinse the young zucchini, cut off the ends, cut the fruit into small cubes. Put to the rest of the vegetables in a pan.
5. Sprinkle the dish with spices, salt, mix.
6. Add the cauliflower and pea inflorescences.
7. Pour the vegetables with tomato paste mixed with water.
8. Cover the pan with a lid, stew the cabbage with vegetables for 15 minutes.
9. A few minutes before cooking, sprinkle the vegetables with dried basil, chopped dill, if necessary, add a little more salt.
10. Add finely chopped garlic to cooked stewed vegetables.
4. Braised cauliflower with sausages and eggplant
Ingredients:
• 350 grams of smoked sausages;
• 250 grams of cauliflower;
• one eggplant;
• onion;
• carrot;
• greenery;
• salt, oil.
Cooking method:
1. Boil, divided into inflorescences, boil until half cooked.
2. Rinse the eggplant, cut into bars, salt, set aside for 5-8 minutes.
3. Clean and chop the sausages in thin circles.
4. Onion finely chop, and carrot or grate, or cut into small cubes, straws.
5. Rinse and chop the greens.
6. All vegetables are ready for cooking, you can proceed directly to the process.
7. First of all, send the onions and carrots to the stewpan with a small amount of oil, fry until softened.
8. Add eggplant, sausages, spices and salt slightly squeezed from salt. Stir, fry for a minute or two.
9. Lastly, put the cauliflower boiled until half ready.
10. Pour in about a glass of boiled water, mix.
11. Cover the vegetables with a lid, simmer for about 10 minutes before evaporating the liquid.
12. Serve the prepared cauliflower, sprinkled with fresh herbs.
5. Braised Cauliflower with Chicken
Ingredients:
• kilogram of cauliflower;
• 500 grams of chicken fillet;
• two carrots;
• 3 tomatoes;
• spices, salt;
• sunflower oil;
• dill.
Cooking method:
1. Rinse the cauliflower, divide it into large inflorescences, put in a deep saucepan.
2. Put carrots cut into thin straws and chicken cut into small sticks here.
3. Pour in a little vegetable oil, salt, season all the ingredients in the saucepan.
4. Cook under a closed lid without stirring for about 10 minutes. If the juice of the products is not enough, pour some water.
5. After 10 minutes of stewing, add pre-blanched and diced tomatoes.
6. Stew the dish until cooked, stirring occasionally, 20-25 minutes.
7. Serve garnished with sprigs of dill.
6. Braised cauliflower with minced meat
Ingredients:
• 400 grams of cauliflower;
• 300 grams of minced meat;
• clove of garlic;
• 2 tbsp. l tomato paste;
• onion;
• half a glass of water;
• 200 grams of b / c olives;
• salt, pepper, oil rast.
Cooking method:
1. Onion cut into small cubes, garlic into thin plates.
2. Divide the cabbage into inflorescences, frozen it is enough just to defrost.
3. Pour oil into a bowl, fry garlic and onion on it until golden.
4. Put the pre-twisted minced meat, pepper and salt to taste. Stir, fry for five minutes.
5. Add tomato paste or sauce, stew minced meat with vegetables for another 6-8 minutes.
6. Put the cauliflower inflorescences, whole or olives cut into two.
7. Cover the cauldron with a lid, simmer the dish over low heat for 25 minutes.
7. Braised Cauliflower with Mushrooms
Ingredients:
• a pound of fresh champignons;
• forks of cauliflower;
• two onions;
• two cloves of garlic;
• a mixture of peppers, salt;
• for frying oil;
• 300 grams of sour cream.
Cooking method:
1. Rinse the cabbage under running water, put the head out into a pot of salted water. Stew after boiling for 10 minutes.
2. Put blanched cabbage in ice water, cool, disassemble into large inflorescences.
3. Put the champignons in a colander, rinse, dry, cut into 2 or 4 parts, depending on the size of the mushrooms.
4. Transfer the chopped mushrooms to the vegetable oil heated in the saucepan, fry, stirring, for 2-3 minutes.
5. Add thinly sliced garlic, pepper, salt. Fry to a blush.
6. Put chopped onion rings, mix. Fry until tender and a delicious golden hue.
7. Put the pre-prepared cabbage, mix, stand for 5-6 minutes.
8. Pour in sour cream, cover the stewpan with a lid, simmer the cabbage for about 20 minutes.
Braised Cauliflower - Tips and Tricks
• When choosing cauliflower, pay particular attention to its appearance. The taste of the finished dish depends on the quality and freshness of the product. Inflorescences of cabbage should be white, milky, not loose, elastic. Fresh vegetable leaves have a deep green color. If there are any dark spots on the head of cabbage, this indicates that the vegetable is stale, not fresh. In addition, cabbage is often attacked by pests, so be sure to look at the stump and the base of the inflorescence.
• Be careful when adding spices, herbs, and herbs to the dish. Despite the fact that cauliflower is in harmony with many products, ingredients with a pronounced aroma and taste do not suit her. Their pungent smell and taste interrupts the tenderness of cauliflower. Use soft, slightly smelling ingredients.
