How to deliciously cook cauliflower in a pan: recipes

The content of the article

• How to choose a cauliflower
• The best recipes for cooking cauliflower in a pan with a photo
• A simple recipe for an egg and breadcrumbs
• Braised with vegetables and meat in sour cream sauce
• Boiled cabbage fried in cheese batter
• Garnish vegetable stew
• Broccoli Omelet
• Korean spicy appetizer
• Fried chicken with potatoes
• Frozen cauliflower cutlets with minced meat

Cauliflower inflorescences are valued not only for their delicate taste, but also for excellent dietary qualities. This vegetable is much easier to digest than white cabbage, which contains a huge amount of coarse, irritating esophagus fiber. To prepare a variety of dishes (soups, salads, stews, meatballs, snacks), delicate cauliflower inflorescences are used, and they can be used not only boiled or raw, but also fried, after which the cabbage acquires a spicy crisp.

How to choose a cauliflower

The most common varieties of cauliflower in our market are: Summer resident, Pioneer, Patriotic. These species have obvious external differences. Some heads are more round, others are oblong. The leaves of the fruit have a different color, shape and color. Varieties differ in color of the inflorescences themselves: from cream to snow-white. What kind of vegetable is better to choose?

All external differences of cauliflower do not affect the taste. However, the color of inflorescences and leaves indicates the conditions in which the vegetable grew – in the shade or in the sun. Both types are great for preparing delicious dishes. The main criterion for choosing vegetables will be their freshness and youth. A sign of young cauliflower is soft green, fresh leaves, which indicate that the fruit was picked no earlier than 2-3 days ago. Darkened, sluggish leaves indicate that the vegetable was stored for a long time, so it lost its juiciness and delicate taste.

Fresh cauliflower has small inflorescences that fit tightly together. On the head of the fetus there should not be any dimming or dots – they indicate infection of the cabbage with a harmful fungus. Even the smallest spot in a few days spreads over the entire surface of the fetus, covering it with rot. Such signs make the vegetable inedible, since eating it will result in a risk of serious poisoning..

The best recipes for cooking cauliflower in a pan with a photo

Before preparing cauliflower, cabbages should be prepared – sorted into individual inflorescences and pour them with cool salted water. This safety measure will prevent caterpillars or other insects from getting into the food, because the salt solution will force them to crawl out. After soaking, rinse the vegetable under running water. To prepare a tasty, healthy dish in a pan, use one of the recipes below.

A simple recipe for an egg and breadcrumbs

Topical for the second half of summer is a recipe for fried cauliflower. And although it is possible to cook this dish in any season by buying frozen inflorescences, the most delicious snack comes from fresh, young vegetables. This recipe is ideal for busy housewives, since it requires a minimum of effort and time spent, but this does not affect the taste of the dish.

Ingredients:

• One chicken egg.
• A pound of cauliflower.
• Breadcrumbs.
• Sunflower oil for frying.
• Spices to taste.

Preparation of breaded cauliflower inflorescences:

1. Wash, divide the fruit into inflorescences. Boil them until cooked in salted water (it will take 5-8 minutes).
2. Fold the softened pieces into a colander and wait for cooling.
3. Beat egg, add seasoning.
4. Alternately dip the inflorescences first in the egg mixture, then in the breadcrumbs and spread on a hot, greased frying pan. Fry the cabbage until it turns golden..
5. Serve with sour cream or mayonnaise and fresh vegetables.

Braised with vegetables and meat in sour cream sauce

Cauliflower cooked in sour cream sauce is a delicious dish that also contains a large amount of nutrients. Cooking stewed cabbage is simple and takes no more than 40 minutes. The big advantage of this dish, among other things, is its economy and satiety. To prepare it, you need a minimal set of products, which saves you money.

Ingredients:

• 1-2 bulbs.
• Middle head of cauliflower.
• 0.1 l sour cream.
• To taste: salt, herbs, pepper.

Cooking stewed in sour cream cauliflower:

1. Peel vegetables, cook cabbage, dividing into inflorescences.
2. Chop onion finely, fry in a pan using olive or sunflower oil.
3. Disassemble the inflorescences into small pieces, place them on the pan in the pan and cover with a lid. Stew vegetables for 15-20 minutes.
4. Add seasonings, sour cream, mix the ingredients and keep on fire for another 5-7 minutes.
5. Finely chop the greens, sprinkle the contents of the pan with it. Stew vegetables for another 3-4 minutes and serve.

Boiled cabbage fried in cheese batter

This type of batter is very easy to prepare, and the food with it is very tasty and juicy. Cauliflower fried in cheese tastes a bit like mushrooms. A salad of green leaves goes well with this dish, and as a side dish it is worth boiling young potatoes. Serve cauliflower in cheese batter with baked fish, meat and herbs.

Ingredients:

• 4-5 tablespoons of flour.
• A pair of eggs.
• 0.5-1 kg of cauliflower.
• Hard cheese (quantity optional).
• Sunflower oil.
• 0.1 liter of beer.
• Seasonings (pepper, salt).

Cooking fried cauliflower in cheese batter:

1. Divide the fruit into inflorescences, boil them in salt water or steam.
2. Rub hard cheese.
3. Beat eggs with sunflower oil, add beer to the resulting mass. Season the batter, slowly add flour to it and stir so that there are no lumps. Send shredded cheese to batter.
4. Pour more oil into a heated skillet. Soak slices of cabbage in batter and put in a hot bowl. When the dish gets a golden hue – it means that it is ready to eat.

Garnish vegetable stew

The main summer dish of many housewives is vegetable stew, however, if desired, it is possible to cook it even in winter, it is worth only freezing the necessary vegetables from the summer. The main ingredients for the classic stew are tomatoes, onions, carrots, bell peppers. However, to give it the most expressive taste and piquancy, you can add hunting sausages to the stew.

Ingredients:

• Up to 400 grams of cauliflower.
• 200-300 grams of smoked sausages.
• Bulb.
• One eggplant.
• Sunflower oil.
• 2 tomatoes.
• Carrot.
• Bunch of dill.
• Pepper, salt.

Cooking a delicious vegetable stew:

1. Cook cabbage inflorescences until half ready.
2. Dice the eggplant, add salt and leave for 10-15 minutes to drain the bitter juice.
3. Chop greens, carrots, tomatoes and onions finely. Cut sausages in circles.
4. Preheat the pan, send vegetables to it, starting with onions and carrots.
5. After 3 minutes, pour eggplant and tomatoes into the container. Fry vegetables for another 5 minutes and add sausages.
6. Cabbage inflorescences are sent to the pan last. Season the dish, reduce heat to a minimum, pour half a glass of water into the container and fry the stew under the lid, stirring frequently.
7. When the water has completely evaporated, the dish will be ready. Serve hot or cold.

Broccoli Omelet

The easiest way to make omelet with cauliflower is frying in a pan, although many cooks use a slow cooker for this. For an omelet, it is better to use as fresh eggs as possible, checking them for “youth” is possible with a light test. Shake the egg, if you feel that the yolk is hanging out – it is not fresh, so it is better to choose a product from another seller. Calorie omelet with broccoli is about 700 kcal.

Ingredients:

• 200-250 g broccoli and cauliflower.
• 5-6 fresh eggs.
• A quarter cup of olive oil.
• 100 grams of hard cheese.
• A pair of chives.
• Spice.

Making omelet with broccoli:

1. Blanch broccoli, but do not digest, as the vegetable will maintain the density of the structure and most of the beneficial trace elements.
2. Boil cabbage inflorescences, fry together with broccoli on the stove for 2-3 minutes
3. Add water to the pan to half cover the vegetables. Make the fire strong and simmer the dish until the liquid evaporates.
4. Mix the eggs, but do not beat.
5. Pass the garlic cloves through the press, add to the egg mixture, season everything with salt and pepper.
6. Pour the eggs into the pan slowly, fry the omelet under the lid. When ready, season the dish with grated or cream cheese.

Korean spicy appetizer

Lovers of savory pickled snacks are guaranteed to taste Korean cauliflower recipe. It is great for a vegetarian or lean diet. It is very easy to prepare the dish, and it is pickled only 7-8 hours. It is possible to store a tasty, spicy snack in the refrigerator for a long time, which is extremely convenient – take out the workpiece as needed, for example, during an unexpected visit of guests.

Ingredients:

• Bulb.
• Middle head of cauliflower.
• Sunflower oil.
• A third of chili peppers.
• A pair of bay leaves.
• Half a teaspoon of sugar.
• Three cloves of garlic.
• Allspice, seasoning for Korean carrots (one tablespoon).
• Apple or wine vinegar.

Making Korean snacks:

1. Separate cabbage inflorescences, chop finely chopped chili peppers.
2. Pass the garlic through the press, cut the onion into small cubes.
3. Heat a frying pan with oil, place onions and peppers in it.
4. Salt the dish, pour in the cauliflower. Sauté the vegetables over medium heat for 10 minutes.
5. Combine the spices with sunflower oil and pour the fried vegetables, previously placed in the jar, in the marinade.
6. When the contents of the jar have cooled, cover it with a lid, refrigerate for the night or 7-8 hours.

Fried chicken with potatoes

This dish came to us from India. Since most of the population of this country cannot afford expensive meat, besides, religious traditions do not give them some varieties to eat, chicken has become the main meat product. Thanks to spicy seasonings, fried bird with potatoes and vegetables has a unique taste and aroma. Cooking time for this dish is one and a half hours..

Ingredients:

• Large ripe tomato.
• Two medium sized potatoes.
• Chicken (1.5-2 kg).
• Two small heads of cauliflower.
• Sunflower oil.
• A pair of chives.
• 2 cm ginger root.
• Punch foran spice mix (1-2 teaspoons).
• 2 teaspoons ground zira.
• 1 tablespoon turmeric.
• 1 teaspoon coriander.
• Bay leaf, salt.

Cooking:

1. Cut the chicken carcass into 5-8 pieces. Grind garlic, ginger. Cut potatoes into large cubes, tomato into slices.
2. Divide the cabbage into inflorescences.
3. Heat the oil in a deep skillet, put chicken slices on it, fry over high heat until a light crust appears. It is better to turn the meat every couple of minutes. Put the finished pieces on a dish.
4. Remove the pan from the heat, place in it a mixture of punch foran and bay leaf, leave for half a minute. Then add garlic, tomato, ginger and all the spices. Place the skillet over low heat for 30 seconds, stirring constantly.
5. Place the chicken pieces in the pan, add two glasses of water, cauliflower, potatoes. Wait until the liquid boils, close the lid and reduce the heat. The dish will be ready in about 40 minutes.

Frozen cauliflower cutlets with minced meat

Cabbage inflorescences are very useful and suitable even as baby food. Healthy food fans appreciate the vegetable for its low calorie content and delicate taste. In addition, it is possible to cook many different dishes from cauliflower, one of which is cutlets. Thanks to frozen vegetable preparations, you can cook healthy vitamin dishes even in winter.

Ingredients:

• 350 grams of minced chicken.
• Small head of cauliflower.
• Bulb.
• 2 eggs.
• A bunch of dill, parsley.
• 3 tablespoons flour.
• Spice.
• A couple of garlic cloves.

Cooking chicken and vegetable cutlets:

1. Defrost cabbage inflorescences, leaving in the kitchen for several hours or blanched in boiling water for a couple of minutes. Boil them for five minutes in a little salt water.
2. Chop the garlic and onion finely. Fry vegetables in sunflower oil.
3. Throw the inflorescences into a colander, wait until they cool. After very finely chop or shove them.
4. Beat the eggs to foam – this will give the cutlets a special tenderness.
5. Add spices (salt, pepper mixture) to the minced meat. After that, mix it with beaten eggs, cabbage inflorescences, garlic, onions, flour, chopped herbs. Mix the ingredients thoroughly.
6. Heat a frying pan with oil, form a neat cutlet and fry, dipped in breadcrumbs. If desired, such a dish can be fried even on the grill..

Cauliflower is one of the leading places among other dietary products, as this vegetable is a storehouse of organic acids, vitamins and minerals. Not only adults, but also young children can eat cabbage inflorescences, regardless of their state of health. If you want to fill the diet with healthy food, prepare dishes with cauliflower more often. This fetus stimulates the digestive system, boosts immunity, and activates metabolic processes. After watching the video, you can learn how to cook a simple, tasty, healthy dish.