Friday, September 03, 2010 19:08 + to quote book
PRESERVING CAULIFLOWER Cauliflower is a cute vegetable that can be bought at any market. In addition to its “curly” appearance, it has a pleasant mild taste, and is a real storehouse of benefits: it is rich in vitamin C, potassium, magnesium, iron and phosphorus. Cauliflower is also notable for the fact that it can be used to prepare a lot of tasty and, if desired, even gourmet dishes. Many people do not know how to can cauliflower. In fact, there are many recipes. Below I have provided recipes for cauliflower rolls that you can treat your guests with and surprise your family. All recipes are quite easy to prepare and will not take up much of your time. 1. Cauliflower “Corals” 2. Cauliflower “Pyramid” 3. Cauliflower with celery and carrots 4. Assorted salad “Delicacy” 5. Pickled cauliflower 6. Assorted cauliflower 7. Pickled cauliflower 8. Cauliflower in tomato juice 9. Cauliflower with nuts 10. Pickling cauliflower 11. Spicy cauliflower 12. Cauliflower in tomato
Cauliflower "corals"
1 head of cauliflower, if desired - 1 carrot, 1 red bell pepper, 5 small onions Marinade: for 1 liter of water 20g (= 2 teaspoons) salt, 1~3 tablespoons of sugar Spices: for a 0.5-liter jar 5~ 7 black peppercorns, 3~5 allspice peas, 3 cloves, 1 bay leaf, a piece of hot red pepper, 1ml 70% vinegar Disassemble the cabbage into inflorescences and rinse well. Wash the carrots and cut into slices. Remove the seeds from the bell pepper and cut into squares. Peel small onions (preferably seedlings). Carrots, onions and bell peppers can be omitted. They improve the appearance of the pickle and add a slight additional flavor. But even without them, cauliflower is very tasty. Place spices, carrots, onions and peppers at the bottom of the jars. Fill the jar tightly to the top with cabbage inflorescences. Bring the marinade to a boil (for 5 0.5-liter jars, ~1.5 liters of marinade is required). Pour boiling water from a kettle into jars of vegetables, cover with scalded lids and let stand for 1~2 minutes. Drain the water from the jars and immediately pour in the boiling marinade. Pour in 70% vinegar (1 ml for every 0.5 liter) and roll up.
Cauliflower "Pyramid"
900g cauliflower inflorescences, 4 pcs red and 4 pcs green bell peppers, 50g parsley Brine: 1/2 liter of water, 80g salt, 1~2 teaspoons 70% vinegar Divide the cabbage into inflorescences and rinse. Remove seeds from peppers and cut into thin rings. Chop the parsley. Place in the jar in layers, lightly compacting: red pepper, parsley, green pepper, cabbage. Fill the jar to the top, repeating layers. Add salt and fill the jar with boiling water up to the shoulders. Place the jars in a pan of hot water (place a special wire rack or cloth on the bottom of the pan). Cover the jars with lids. Sterilize for 20~25 min. Pour vinegar at the rate of 1/3~2/3 teaspoon per 1-liter jar and add boiling water to the brim.
Description of preparation:
When it comes to this recipe for cooking whole cauliflower in the oven, I am so overwhelmed with emotion that I don’t even know where to start.
Well, first, I should probably say that I absolutely love cauliflower and absolutely everything that can be made from it. Now let’s move on to this dish specifically, and it’s truly gorgeous. Just look at this beauty, which you won’t even dare to eat right away; you really don’t want to destroy such a masterpiece - and you won’t even think that the recipe is extremely simple. Well, this amazing taste is difficult to put into words: the incredibly successful combination of sour cream, cheese, mustard and garlic in the sauce gives an unexpectedly pleasant result. And don’t be afraid that something might not work out for you, feel free to start cooking, and my recipe for cooking cauliflower whole in the oven with a photo will help you. Purpose: For lunch / For dinner Main ingredient: Vegetables / Cabbage / Cauliflower Dish: Hot dishes / Whole dishes
Cauliflower with celery and carrots
For pouring: 1 tablespoon of salt per 1 liter of water. Boil peeled, washed and beautifully chopped carrots using a corrugated knife until fully cooked. Divide the cabbage into small florets, dip in salted water for 20-30 minutes, then rinse with water and boil until fully cooked. Cut the celery stalks into small pieces about 0.5 cm long, blanch (dip first into boiling water, then into cold). Fill sterile jars to the top with prepared cauliflower, carrots, celery, layering them, and pour boiling pouring over them, cover with sterile lids, sterilize for 25 minutes, and roll up. Turn the jars upside down and leave until completely cooled, then store in a cold pantry. Vegetables can be used to season soups and also as a side dish for meat dishes.
How to cook cauliflower in the oven
The advantage of this vegetable is its uniqueness, because if you freeze it, it will still retain all its beneficial substances. In addition, it makes very tasty treats that are quickly prepared. You can create new recipes every day by simply changing the list of additional ingredients. Cauliflower goes well with meat, mushrooms, cheese and eggs. It turns out no less tasty with other vegetables. Before baking cauliflower in the oven, it must be properly prepared. To do this, it is boiled using the technology described below.
Boiling
To boil cabbage inflorescences, you first need to wash and dry them. Then it is worth disassembling it into smaller parts. They are more convenient to use in almost all recipes. Next, you need to take a pan, pour water into it and salt it. It is better to add vegetables after boiling. How long should you boil cauliflower before baking? It takes 7-10 minutes to prepare. Otherwise, the inflorescences will be overcooked and become more like porridge.
Assorted salad “Delicacy”
1.2 kg cauliflower, 1.2 kg red tomatoes, 0.2 kg vegetable oil, 0.1 kg sugar, 60 g salt, 80 g garlic, 0.2 kg parsley, 120 g 9% vinegar. Separate the cabbage into florets and boil for 4 minutes in salted water. Cool. Pass the tomatoes through a meat grinder, add vinegar, oil, salt, sugar, chopped garlic, parsley, pepper. Bring everything to a boil. Carefully lower the boiled cabbage into it. Boil over low heat for 10-15 minutes. Place the hot mixture into jars and immediately seal with lids.
Delicious and crispy cauliflower baked in the oven. Once you try it, you will definitely want more!
Ingredients:
1 head of cauliflower; 2/3 cup breadcrumbs; 1/3 cup grated hard cheese; 1/2 tsp. garlic powder; 1 tsp. sweet paprika; 2 eggs; salt - to taste; vegetable oil.
Preparation:
We separate the cauliflower into inflorescences. Boil in salted water for 4-5 minutes. Transfer to a colander and cool.
Mix breadcrumbs, cheese, garlic powder and paprika. Beat the eggs with a fork.
First dip the cabbage in the egg, then roll it in the breading mixture and place it on a baking sheet lined with baking paper.
Bake at 200 degrees for 15 minutes until golden brown.
Serve with sauce.
Bon appetit!
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Pickled cauliflower
Ingredients of the filling: for 1 liter of water - 0.16 liters of 9% vinegar, 50 g of sugar, 50 g of salt. For a liter jar - 7-8 black peppercorns, 3-4 buds of cloves. Cut the cauliflower heads into individual pieces and blanch for 2-3 minutes. in salted or acidified water (10 g of salt or 1 g of citric acid per 1 liter of water), cool, put in jars, after putting spices on the bottom. Pour hot marinade and sterilize half-liter jars in boiling water for 6 minutes, liter jars for 8 minutes.
Pickled cauliflower
Cauliflower 1.5-2 kg, beets 1 pc., carrots 1 pc., black peppercorns 5-7 pcs., allspice peas 3 pcs., garlic 2-3 cloves. Brine: for 1.5 liters of water, 100g of salt and 100g of sugar. Wash the cabbage and separate it into small florets, peel small beets and carrots and grate them on a coarse grater. Mix vegetables and spices, chopped garlic cloves into a jar, add hot brine and leave in a warm place for fermentation. When poured with hot brine, it ferments for 3-4 days, if poured with cold brine, it ferments for a week. After this, close with a nylon lid and put in a cool place. The result is delicious, crispy, raspberry-colored cabbage.
Cauliflower in tomato juice
For 1 kg of cabbage - 0.7 kg of tomatoes, 20 g of salt, 20 g of sugar. Cut the prepared cauliflower heads into individual stalks and blanch for 2-3 minutes. in boiling acidified water (1 g of citric acid per 1 liter of water), cool, put in jars. Finely chop the tomatoes, place in a saucepan, heat over low heat until boiling and rub through a sieve. Add sugar and salt to the resulting juice, bring to a boil and immediately pour into the jars of cauliflower. Pasteurize at a temperature of 90°C: half-liter jars - 40 minutes, liter jars - 50 minutes, two-liter jars - 60 minutes.
Cauliflower with nuts
Products: for 600-700 g of cabbage - 2 tbsp. spoons of 6% vinegar, 150-200 g of onion, 100 g of chopped walnuts, 30 g of salt, ground red pepper to taste. Homemade cauliflower preparations are good as a separate appetizer, or as an addition to meat and fish dishes. Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5 minutes, and immediately cool under running cold water. Add raw chopped onion, nuts, minced garlic, vinegar, salt and pepper. Mix everything thoroughly and place tightly in prepared jars. Sterilize: half-liter jars for 15 minutes, 3-liter jars for 30 minutes.
How to make Whole Baked Cauliflower
1. Wash the cabbage, dry it, carefully remove the leaves. Preheat the oven to 180 degrees.
2. Place on a baking sheet and drizzle with olive oil. Add a little salt and pepper to taste.
3. Cover the baking sheet with foil and place in the oven. Baking time depends on the size of the cabbage. After about 40 minutes, you can carefully pierce the cabbage with a knife. If it’s soft, it means it’s ready. Carefully remove the foil and brown for another 5-10 minutes.
4. If desired, drizzle the finished cabbage with melted butter and herbs and serve. Bon appetit!
Canned cauliflower
Immerse the heads of cabbage in water (per 1 liter of water - 10 grams of salt, 2 grams of citric acid) for 10 minutes. Then rinse and separate into inflorescences. In a jar (3 liter) - 2 cloves of garlic, 4 allspice peas, 3 bay leaves, 3 cloves. Then place the cabbage inflorescences tightly. Pour boiling water for 5-7 minutes. Drain the water into a saucepan and add 3 tbsp. spoons of sugar, 2 tbsp. level spoons of salt, bring to a boil and pour the marinade over the cabbage. Then add 1 teaspoon of vinegar. Roll up.
Spicy cauliflower
2 kg cauliflower, 4-5 pcs. carrots, 2-3 heads of garlic. Filling: 1 tsp. ground black pepper, 1 tsp ground red pepper, 2 tbsp. l. salt, 100 g sugar, 150-200 g vinegar 6%, 200 g vegetable oil. Disassemble the cabbage into baskets and blanch in salted water. Grate the carrots on a coarse grater or chop them. Place everything in a three-liter jar, squeeze the garlic into it. Combine all ingredients for filling and pour into a jar with cabbage. Cover with a nylon lid and place in the refrigerator. A day later the cabbage is ready.
Breaded
Another inexpensive but delicious treat is prepared according to the recipe for cauliflower in batter in the oven. The dish can replace both a light snack and a side dish for a full dinner or lunch. You can make it even tastier if you sprinkle it with herbs when serving or pour it with sauce, for example, sour cream or garlic. To make the batter uniform, use a fine grater to grate the cheese. You can adjust the thickness using flour.
Ingredients:
- garlic powder – 1 tsp;
- chicken egg – 1 pc.;
- salt - to your taste;
- sweet paprika – 1 tsp;
- breadcrumbs - 1 tbsp;
- grated hard cheese – 1 cup;
- cauliflower – 1 medium sized head.
Cooking method:
- Wash the cabbage inflorescences, separate them into smaller ones, and then blanch for about 4-5 minutes. and place in a colander.
- Take a separate container where you mix breadcrumbs, grated cheese, powder and spices.
- Beat the eggs until foamy.
- Dip each inflorescence first into the egg mixture and then into the dry mixture.
- Place the cabbage on a baking sheet lined with parchment paper.
- Bake for about 15 minutes. The oven should be preheated to 200 degrees.
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