How to stew cauliflower in a frying pan. Stewed cauliflower

Cut the onion into cubes, carrots into cubes. Place in a frying pan with vegetable oil and fry for 2-3 minutes, stirring constantly.

Add sweet bell pepper cut into strips (preferably different colors) into the pan. Fry along with onions and carrots over medium heat for 2-3 minutes, stirring.

Next, add cauliflower, disassembled into inflorescences, to the vegetables (if they are too large, cut into 2 parts).

Add butter to the pan, pour in cream or milk at room temperature. Salt everything and sprinkle with Italian herbs. Mix.

Next, simmer the vegetables over low heat, with the lid ajar, stirring occasionally. Simmer for about 10 minutes, taste, the cabbage should remain crispy. At the end, sprinkle everything with chopped parsley, stir and turn off the gas.

Place the prepared unusually tender and tasty cauliflower, stewed with vegetables, on plates and serve.

Step 1: prepare the ingredients.

Using a vegetable peeler, peel the sweet onions, carrots and parsnip root.
We wash them under cold running water along with a small head of cabbage and a small bunch of dill. One by one, place all the vegetables except cabbage on a cutting board and cut them into cubes up to 1 centimeter, and simply chop the greens finely. We place the cuts and all other necessary products in separate deep bowls. Pour ordinary running water into a deep bowl, add 1 - 2 tablespoons of ordinary rock salt to the liquid and stir until the salt grains are completely dissolved. Then we cut off the leaves from the head of cabbage, disassemble it into inflorescences, cut them into 2–4 parts if desired, and transfer the chopped cabbage to a deep bowl with salted water. Leave for 5 – 7 minutes

so that bitterness comes out of the cabbage, as well as various small living creatures in the form of bugs and worms that could crawl into the cracks of the inflorescences.

Step 2: cook the cabbage.

After 5 - 7 minutes, throw the cabbage into a deep colander, rinse again and transfer to a deep saucepan. Fill the vegetable with regular running water so that the liquid completely covers the inflorescences. Place on the stove set to high and bring the water to a boil. When it boils, turn the stove temperature to the lowest level, cover the pan with a lid and cook the cabbage for 40 minutes
. After this time, turn off the stove and leave the cabbage in the pan.

Step 3: sauté onions, carrots and parsnip root.

Now turn on the stove to medium level and place a deep non-stick frying pan on it with 3 tablespoons of vegetable oil. When the fat is hot, add chopped sweet onion and fry, stirring with a kitchen spatula, for 2 - 3 minutes
until soft.

Then add carrot and parsnip cubes to the onion, fry the vegetables together for 4 - 5 minutes

stirring occasionally.
Then pour 2 ladles of cabbage broth into the frying pan and simmer for 5 - 7 minutes
until the parsnips and carrots are soft.

Step 4: bring the dish to full readiness.

After the vegetables in the pan become completely soft, add boiled cauliflower to them using a slotted spoon.
Pour in 1 more ladle of cabbage broth.

Add 200 milliliters of tomato paste and add salt and ground white pepper to taste. Cover the pan with a lid and simmer the vegetables for 10 minutes

almost until the moisture has completely evaporated.

In 2 – 3 minutes

to achieve the final result, add chopped dill to the frying pan, mix all the ingredients of the dish with a kitchen spatula until smooth, then turn off the stove, cover the frying pan with a lid again and let the aromatic dish brew for another
5 - 6 minutes
. Afterwards, arrange the cabbage on plates and serve.

Step 5: Serve the stewed cauliflower.

Stewed cauliflower is served hot as a main dish during Lent or as a side dish for any meat dishes.
Once cooked, the texture of all the vegetables becomes soft and they are soaked in concentrated tomato paste, which gives them a pleasant acidity. If desired, before serving, this yummy can be seasoned with sour cream or homemade cream, and also sprinkled with fresh finely chopped dill, parsley, cilantro or green onions. Enjoy! Bon appetit!

The set of spices can be supplemented with any spices that are suitable for preparing vegetable dishes, such as coriander, oregano, rosemary, ground bay leaf, savory, saffron and many others.

Instead of boiling the cabbage, you can steam it in a double boiler for 35 - 40 minutes.

Instead of a frying pan, you can use an aluminum deep cauldron.

For frying, you can use sunflower, olive or corn oil.

With vegetables. The recipes contained in the article do not require significant investment of time. You will find more detailed information in the article.

Stewed cauliflower. Healthy!

Ingredients (2 servings)

Cauliflower 1 piece
Sweet pepper 1 piece
Onion 1 piece
Garlic 1-2 cloves
Green peas 100 gr
Carrot 1 piece
Dill 3-4 sprigs
Olive oil 3 tbsp. l.
Salt, ground black pepper Spices

Stewed cauliflower is a vegetable dish that is easy to prepare and, what is noteworthy, the set of vegetables that are stewed with cauliflower can vary depending on desire and season.

Cauliflower and vegetables

Heat olive oil in a frying pan and fry onions and carrots

Add sweet pepper cut into large pieces

Add green peas

Salt and pepper, add garlic

Add cabbage inflorescences to the vegetables in the frying pan

Place cabbage and vegetables on plates

Stewed cauliflower

Stewed cauliflower with vegetables is an excellent side dish

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Cooking features

A cook who does not have much experience can prepare stewed cauliflower. Knowledge of several subtleties will help him get the best result.

When choosing cabbage, carefully examine it: the vegetable is often attacked by pests, and it may turn out to be spoiled.
After washing the cabbage, disassemble it into inflorescences and cut off the darkened areas. Dry the vegetable so that the dish from it is not watery. Cut large inflorescences into several pieces.
Before stewing, cauliflower can be fried or boiled until half cooked, then the stew from it will turn out more tasty.
Cauliflower will taste more delicate if it is stewed in a sauce with the addition of milk, cream, and sour cream. Tomato paste and garlic, on the contrary, will add piquant notes to the dish.
Don't simmer cauliflower for too long. The longer it is subjected to heat treatment, the less vitamins remain in it. If stewed for too long, the inflorescences may lose their neat shape, which will affect the taste and appearance of the finished dish.
Cauliflower does not like seasonings with a strong and pronounced aroma. When adding spices and herbs to a dish, remember to use moderation.

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Cauliflower can be stewed in various sauces, with the addition of mushrooms, vegetables, and meat products. The technologies for preparing these dishes may be different. To avoid mistakes, follow the recommendations that accompany the selected recipe.

Cauliflower with egg

Cauliflower with egg is the easiest way to quickly and deliciously cook a vegetable in a frying pan. This dish can be served with any sauce or as a side dish for meat or cutlets.

Ingredients:

300 g cauliflower;
2 eggs;
salt and spices to taste;
2 cloves of garlic;
vegetable oil for frying.

Preparation:

We wash the cauliflower forks, separate them into inflorescences, put them in a saucepan, add water and after boiling, cook for 5–7 minutes. After the inflorescence, transfer to a sieve and dry.
If you have a double boiler, then it is better to steam the vegetable, so it will retain more nutrients.
Beat eggs into a bowl, add pressed garlic cloves, salt and any spices, such as herbes de Provence. Shake until smooth.
Now pour the egg mixture into the inflorescences and mix.
Then place the cabbage in a heated frying pan with oil and fry until golden brown.

We first place the finished vegetable on a napkin to remove excess fat, and then serve immediately.
To prepare a tasty and healthy dish, choose medium-sized cauliflower forks, with green leaves, white and clean inflorescences. The head of cabbage should be elastic, but not heavy.

Roasted Cauliflower Recipe. Simmer in a frying pan

I offer you the perfect and correct breakfast - omelette with cauliflower. It turns out very tasty, and most importantly, healthy. Try it!

Ingredients:

300 grams of cauliflower;
a little butter;
2 raw eggs;
salt and spices to your taste;
50 grams of milk of any fat content;

Step-by-step description of the recipe:

1.If you use cabbage in a head, then it needs to be divided into small buds. It is better to defrost a frozen product before use.

If you don’t have a kitchen scale, you can take 10-15 medium-sized “bouquets” by eye. This will be approximately 300 grams.

2. Bring water to a boil, salt it and add our cabbage there. After boiling again, you need to boil it for about 5 minutes. Then fish it out with a slotted spoon or simply drain it in a colander.

3. In a separate bowl you need to prepare everything for the omelet. First, lightly beat the eggs, then add salt and your favorite spices. Pour in the milk and beat again. It is better to do this with a regular fork, since strong peaks are not required. It is enough just to achieve a homogeneous consistency.

4. Melt a small piece of butter in a frying pan. Place the cabbage inflorescences and pour over the omelette. Cover with a lid and set the stove to low power. Simmer until done.

5. The dish can be decorated with herbs or vegetables. Bon appetit!

Cauliflower in cheese batter

The most popular way to quickly and deliciously cook cauliflower is to fry it in a frying pan in batter. You can prepare any batter for the dish, but many housewives note that it turns out very tasty when breaded with cheese.

Ingredients:

1 kg cauliflower;
1.5 tbsp. l. flour;
4 chicken eggs;
100 g hard cheese;
parsley to taste;
salt and pepper to taste;
granulated garlic;
paprika;
vegetable oil for frying.

Preparation:

We disassemble the prepared cauliflower into inflorescences and boil in salted water for 5–7 minutes. Place in a colander to remove excess liquid from the vegetable.

At this time, grate the cheese. Pour the eggs into a bowl, add a little salt, and shake.
Then add cheese, finely chopped parsley, as well as paprika, pepper and granulated garlic to taste into the egg mixture.
Sprinkle the inflorescences with flour and place them in the batter, stirring.

Fry the cabbage in batter in a frying pan with hot oil until golden.
The boiled cabbage must be thoroughly dried, otherwise the batter will not stick to the inflorescences and will simply fall off during the frying process.

Salad with tomatoes

This simple and elegant salad is distinguished by a harmonious combination of the sweet and sour taste of ripe tomatoes with the freshness of cabbage inflorescences. The snack will be light, rich in vitamins and juicy.

Product set:

400 g small inflorescences;
2 meaty tomatoes;
a pair of garlic cloves;
75 g medium-salted hard cheese;
2 tbsp. l. thick sour cream;
finely ground salt and pepper at your discretion;
a handful of chopped garden greens.

Salad preparation process:

Cut the tomatoes into quarters and drain off the excess juice.
Add grated cheese.
Place small inflorescences in a salad bowl, add the remaining ingredients, mix.
Adjust the taste of the snack with salt and seasonings, being careful not to overdo it.
Season the dish with mayonnaise and stir.

To make it easier, instead of mayonnaise, you can add sour cream to the recipe, and lightly simmer the cabbage in salted water.

Cauliflower with mushrooms

You can quickly and easily fry cauliflower with mushrooms. The dish turns out tasty and aromatic. Ideal for those who are fasting or on a diet.

Ingredients:

cauliflower;
400 g mushrooms;
salt and pepper to taste;
1.5 tbsp. l. sour cream;
vegetable oil.

Preparation:

Cut the mushrooms into small pieces and fry in a frying pan until tender, transfer to a bowl.

Now add oil to the frying pan and add the cauliflower inflorescences; there is no need to boil them first. Stir and simmer covered for 10 minutes.

Then add sour cream and mushrooms to the cabbage, mix, and fry for a couple more minutes.
Then cover with a lid, turn off the heat, and leave the dish to steep for 10 minutes.

Casserole with cheese

When baked, cabbage acquires a pleasant creamy taste and retains an elastic texture under a fried and stringy cheese crust. A vegetable dish can easily replace meat.

Required:

head of cauliflower;
200 g semi-soft cheese;
5 tbsp. l. 67% mayonnaise;
1 tbsp. l. butter;
a mixture of crushed peppers and salt to taste;
about ½ cup of purified water.

Step-by-step preparation:

Divide the washed cabbage forks into small umbrellas, boil in water with salt for 10 minutes, drain the liquid.
Coat the mold thickly with oil, lay out the inflorescences seasoned with mayonnaise.
Rub the cheese over the dish so that the shavings penetrate between the inflorescences and remain capped.
Bake at 180℃ for about 20 minutes until bubbly and golden brown.

It is better to serve in a mold so as not to disturb the fluffy cheese cap. Also complement the serving with porous homemade bread, which can be dipped in aromatic sauce.

How to quickly cook cauliflower in a frying pan

For frying, you should choose a fresh head of cabbage whose leaves are green and fresh. You should not use cabbage with dried leaves and suspicious spots on the inflorescences.

Ingredients:

0.650 kg of inflorescences (from cauliflower);
1-2 cloves of garlic (if desired);
salt to taste.

Preparation:

Fresh cauliflower should be sorted into pieces (inflorescences) and poured into boiling water, left for five minutes after boiling again.
Sauté the garlic slices in oil. As soon as the vegetable darkens, we throw it away, since we only need the aromatic oil.
Place soft vegetable pieces in heated oil and fry until lightly browned.
Serve as a side dish or simply as an appetizer with garlic sauce.

How to choose the right cauliflower

The most common varieties of cauliflower on our market are: Dacha, Pioneer, Otechestvennaya. These species have obvious external differences. Some heads of cabbage are more round, others are oblong. The leaves of the fruit have different colors, shapes and colors. The varieties also differ in the color of the inflorescences themselves: from cream to snow-white. What type of vegetable is better to choose?

All external differences in cauliflower do not affect its taste. However, the color of the 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, limp leaves indicate that the vegetable has been stored for a long time, so it has lost its juiciness and delicate taste.

Fresh cauliflower has small inflorescences that fit tightly together. There should not be any dark spots or dots on the head of the fruit - these indicate that the cabbage is infected with a harmful fungus. Even the smallest spot will spread over the entire surface of the fruit within a few days, covering it with rot. Such signs make the vegetable inedible, since if you eat it, you run the risk of serious poisoning.

Recipe for cooking in breadcrumbs

Breaded fried vegetables are a good choice for a side dish for meat dishes.

Ingredients:

850 g cabbage inflorescences;
115 g ground crackers;
two large eggs;
spices to taste.

Preparation:

Beat the eggs into a small bowl and whisk together with salt and pepper.
Boil the inflorescences for five minutes and transfer to a sieve to remove all the liquid.
Heat the oil in a frying pan, take pieces of the vegetable, dip them in the egg mixture, sprinkle with dried breading and fry until golden brown.

Simple recipe in batter

Cauliflower can be fried breaded with regular breadcrumbs, but the vegetable tastes better when battered with milk.

Ingredients:

550 g inflorescence (from cauliflower);
two chicken eggs;
115 ml milk;
110 g flour;
spices, oil.

Cooking method:

Soak the inflorescences in boiling water with added salt for five minutes. You can overcook the cabbage without boiling it, then the vegetable will turn out crispy.
Pour eggs into the bowl, add spices and flour, whisk until smooth. The thickness of the breading should be like thick sour cream.
Cover the boiled inflorescences with batter and fry in oil until golden brown and delicious.

How to cook frozen cabbage?

In order to receive valuable vitamins in winter, many housewives freeze vegetables, fruits and berries. Cauliflower can also be frozen for delicious and nutritious meals during the winter.

Ingredients:

550 g vegetable inflorescences;
320 ml water;
17 g flour;
spices, oil.

Preparation:

Take the frozen inflorescences out of the freezer and immediately add them to boiling water and cook for 10 minutes.
Then lightly dry and pour into hot oil, sprinkle with flour and pepper, fry until golden.

With meat

Cauliflower can be subjected to any heat treatment. But first of all, you need to boil the inflorescences so that the pieces of the vegetable do not turn out hard and dry.

Ingredients:

inflorescences of a small fork of cabbage;
zucchini and carrots;
655 g pork (lean);
bulb;
280 g broccoli;
dill;
spices.

Cooking method:

Cut the pork into thin and not too long strips.
Chop the carrots into cubes, cauliflower and broccoli florets, and cut the zucchini into small cubes.
Fry the pork pieces in hot oil. There is no need for browned pieces of meat here; as soon as the pork releases its juice, then after three minutes add the coarsely chopped onion and cabbage.
Next, add carrots and zucchini with broccoli, season the vegetables with meat with spices, dried herbs and sprinkle with chopped dill.
During stewing, there is no need to add any liquid, since the vegetables will give a lot of juice, just stir the contents of the pan periodically.
Cook the dish for 20 minutes; if the pork has become soft, you can serve it.

In creamy sauce

In the creamy sauce, the vegetable inflorescences turn out to be very delicate in taste. If desired, the dish can be varied with any additives.

Ingredients:

320 g of fresh inflorescences;
155 ml cream with medium fat content;
55 g butter (drained);
salt, nutmeg, paprika to taste.

Cooking method:

First of all, you need to hold the inflorescences for five minutes in water heated to a boil, then fry them until golden brown in melted butter.
Stir the cream with all the seasonings and salt, pour it over the vegetable and simmer under the lid for 15 minutes.
The good thing about this dish is that it can be varied with any additives. For example, chicken breast, which needs to be cut into pieces and fried before adding the vegetable.
You can also add mushrooms to the dish. You can fry them with vegetables or put the mushrooms along with the inflorescences in a mold, pour in cream and bake in the oven.
You can mix the cream with grated cheese and simmer the vegetable in a creamy cheese sauce.
You can add a spicy taste to the dish using chopped garlic.

Frozen cauliflower cutlets

When we talk about meat, we immediately imagine meat products. In fact, today there are many recipes for vegetable cutlets, including cauliflower.

Ingredients:

forks of colored vegetables;
two large eggs;
large onion;
85 g flour;
spoon of chopped greens.

Cooking method:

Boil the inflorescences first, but no more than seven minutes, so that the vegetable does not boil and turn into porridge. Place the inflorescences in a colander to drain excess liquid.
Sauté small onion cubes in oil, don’t fry the vegetable too much, just bring it until soft, so all the bitterness will go away and it will taste soft.
Using any electrical appliance or manually, we chop the inflorescences; the main thing here is not to get vegetable puree, so the finished products will not turn out fluffy and dense.
Add fried onions, spices, herbs, flour to the chopped cabbage, beat in the eggs and mix everything thoroughly. Leave the resulting minced vegetables for five minutes to allow the flour to swell.
We make cutlets from the minced meat and fry in oil until golden brown, transfer to a paper towel, and then onto a dish, if desired, decorate with herbs and cheese shavings, and serve.

Delicious stew with cauliflower in a frying pan

Cauliflower stew is the best choice for a light dinner. This is not only nutritious, but also a low-calorie dish, which will especially appeal to those who are watching their figure.

Ingredients:

625 g vegetable inflorescences;
355 g tomatoes;
355 g zucchini;
155 g each of carrots and onions;
two cloves of garlic;
17 g tomato puree;
25 g butter (drained);
spoon of sugar;
salt, pepper to taste;
greens, oil.

Cooking method:

Cut the carrots into small cubes (three on a grater), chop the onion into cubes.
Heat two types of oil in a frying pan and sauté the onion until golden, then add the carrots and fry the vegetables for five minutes. Then add tomato puree and fry for two minutes.
Now we take the zucchini, if the vegetable is young, then leave the skin and simply cut it into cubes and put it in the frying pan along with the cauliflower inflorescences.
We move on to the tomatoes, remove the skin, chop the pulp and send it to other vegetables, mix and simmer for 20 minutes.
All that remains is to add chopped garlic cloves and all the spices to the stew, simmer the dish for another 10 minutes and you can remove it from the heat. We adjust the taste of the stew with seasonings; for spiciness you can add a little chili pepper.
Place the finished stew on a dish and sprinkle with chopped herbs.

Fried cauliflower is easily accepted by our body, so dishes made from it can be consumed at any time of the day. Moreover, even when fried, it cleanses the body of toxins and prevents fat deposition.

Video

Cauliflower occupies one of the leading places among other dietary products, since this vegetable is a storehouse of organic acids, vitamins and minerals. Cabbage inflorescences can be eaten not only by adults, but also by small children, regardless of health status. If you want to fill your diet with healthy foods, cook dishes with cauliflower more often. This fruit stimulates the functioning of the digestive organs, improves immunity, and activates metabolic processes. By watching the video, you can learn how to prepare a simple, tasty, healthy dish.

Step 1: prepare the ingredients.

so that bitterness comes out of the cabbage, as well as various small living creatures in the form of bugs and worms that could crawl into the cracks of the inflorescences.

Step 2: cook the cabbage.

Step 3: sauté onions, carrots and parsnip root.

Then add carrot and parsnip cubes to the onion, fry the vegetables together for 4 - 5 minutes

stirring occasionally.
Then pour 2 ladles of cabbage broth into the frying pan and simmer for 5 - 7 minutes
until the parsnips and carrots are soft.

Step 4: bring the dish to full readiness.

After the vegetables in the pan become completely soft, add boiled cauliflower to them using a slotted spoon.
Pour in 1 more ladle of cabbage broth.

Add 200 milliliters of tomato paste and add salt and ground white pepper to taste. Cover the pan with a lid and simmer the vegetables for 10 minutes

almost until the moisture has completely evaporated.

In 2 – 3 minutes