Cauliflower salad for the winter: TOP-12 simple recipes with step-by-step photos

Cauliflower salad for the winter is a magnificent and original-looking appetizer that goes well with many dishes. You can prepare a lot of varied and healthy side dishes from this vegetable. But few people know that canned products from it retain all the brightness of taste and are also rich in vitamins.

The main advantage of this vegetable crop is its excellent combination with almost all products. You can use it to make canned salads and delicate snacks for the winter with the addition of tomatoes, eggplants, mushrooms, peppers, potatoes, broccoli, beans, dill, and apples.

Canned cauliflower goes amazing with meat and cheese dishes. If you want to surprise your guests, prepare an appetizer with cranberries and lingonberries.

Preparing cauliflower for long-term storage is a simple and easy process. And in order for the delicate inflorescences to retain their vitamins, the main thing is not to overcook them.

Winter salad of cauliflower with tomato paste - you'll lick your fingers!

The appetizer is very easy to prepare and turns out super delicious! Especially if you use homemade tomato paste. You can also take a store-bought product, then choose carefully, as the taste of the finished dish depends on it.

Required Products:

• 2 kg - cauliflower
• 300 g - tomato paste
• 1 l - water
• 150 ml - vegetable oil
• 70 ml - vinegar 9%
• 2 pcs. - bell pepper
• 1 PC. - hot pepper
• 45 g - table salt
• 100 g - granulated sugar
• 3-4 pcs. - bay leaf

From this quantity of products the output is 3 liter jars of snacks.

Cooking method:

1. Divide the cauliflower into inflorescences and cook in salted water for 2-3 minutes after boiling. Then drain the water and leave the cabbage to cool.

2. Add chopped bell and hot peppers to the cooled cabbage. Add tomato paste, salt, sugar, peppercorns, bay leaves, add vegetable oil and water.

3. Place on the stove and bring the mixture to a boil. Then reduce the heat and cook for 25 minutes, stirring occasionally.

4. While the salad is cooking, you need to prepare the containers - boil the lids and sterilize the jars in a way convenient for you.
   

   If you wish, you can add any finely chopped herbs and garlic 5 minutes before the end of cooking.

5. At the very end of cooking, add vinegar, mix the salad well and after a couple of minutes you can put it in jars. Screw the lids on tightly. Upside down, wrapped in a blanket or other warm cloth, leave to cool. In the morning, you can place the snack along with the rest of the canned food for permanent storage.

Now you have a wonderful vegetable appetizer for your lunch or holiday table, as well as an excellent tomato dressing for any dish.

“Delicatessen” - the most delicious recipe for salad with tomatoes and bell peppers

It's essentially a vegetable salad in tomato sauce. It turns out to be very rich in taste and bright in color. A wonderful treat for guests and a great appetizer for the dinner table!

Ingredients:

• 1 kg - cauliflower
• 600 g - tomatoes
• 150 g - bell pepper
• 50 g - parsley
• 50 g - granulated sugar
• 40 ml - vinegar 9%
• 30 g - salt
• 3 cloves - garlic
• 70 ml - refined sunflower oil

Step-by-step preparation:

1. We separate the cabbage into inflorescences and rinse in a colander. Then place it in a cooking pot and fill it with water. Bring to a boil and blanch for 2 minutes. Drain the water through a colander.

2. Grind the tomatoes into puree using a blender or meat grinder. We clean the bell pepper from seeds, cut out the tail and cut into strips. Add to tomato mass. We also put finely chopped garlic and parsley here.

3. Place the pan on the stove. After boiling, reduce the heat to low. Add salt, granulated sugar, and vegetable oil. Add the cabbage inflorescences and mix. Cook for half an hour, stirring the vegetables occasionally.

4. 5-7 minutes before readiness, add vinegar and stir the salad. Turn off the heat and immediately place the snack in sterile jars.

5. We are rolling up turnkey for the winter. Leave it upside down under the “fur coat” until it cools completely.

Salad with sausage, peppers, cheese and raw cauliflower

We take:

• Cabbage – ¼ of a large head of cabbage.
• Bell pepper.
• Tomato.
• Semi-smoked sausage – 350 gr.
• Hard cheese – 150 gr.
• Mayonnaise – 200 gr.
• Pepper, salt.

Preparation:

1. Rinse the vegetables. Cut the tomato and sweet pepper pulp into cubes.
2. Disassemble the cabbage into inflorescences and finely chop.
3. Cut the smoked sausage into strips. Grate the cheese on a large-mesh grater.
4. Combine the ingredients in a salad bowl, pour in mayonnaise, season with salt and pepper. Stir and serve.

How to quickly and tasty prepare cauliflower salad in jars (without sterilization)

Very simple ingredients, easy preparation and great results! Pickled vegetables remain whole, crispy and look very appetizing. It’s not a sin to put this treat on the holiday table.

One interesting ingredient has been added here - mustard beans, which gives the snack a slight piquant note. But you can cook without it, it will be delicious too.

Ingredients:

• 0.8 kg - cauliflower
• 1-2 pcs. - carrots
• 2 pcs. - garlic cloves
• 15 pcs. - black peppercorns
• 9 pcs. - allspice peas
• 1 tsp. - mustard seeds

For the marinade:

• 50 g - granulated sugar
• 35 g - table salt

Preparation:

1. We disassemble the head of cabbage into inflorescences and rinse with water. Blanch the cabbage, pour boiling water over it, 2 minutes. Then remove the inflorescences with a slotted spoon.
   Read also:  Recipes for salads with doctor’s sausage
2. Let's prepare the rest of the vegetables - chop the garlic into thin slices, and cut the carrots into rounds.
3. Place cabbage inflorescences in prepared jars (dry and sterile), alternating them with garlic and carrots.

4. Having filled the jars tightly with vegetables, add spices to each jar - 3 allspice peas, 5 black peppercorns and one-third teaspoon of mustard seeds. Pour boiling water over the salad to the very top of the neck of the jars. Cover with boiled lids and leave to warm up for 5 minutes.

5. Now pour the water from the jars into a cooking pan and boil. Add salt, granulated sugar, and at the end add vinegar. Remove the pan from the heat and pour the hot marinade over the vegetables to the very edge. Screw the lids on tightly and leave to cool upside down.

Important point! If you want a crunchy snack, there is no need to wrap the jars in heat. When the jars have cooled down, you can put the workpiece in a cool place.

“Brush” salad with cauliflower

This is not the original version of the famous “Brush”, but if you want to cleanse yourself and “clean” your intestines, use it. Don't forget to drink plenty of water when cleaning.

Ingredients:

• Colored vegetable – 200 gr.
• Beets, carrots - 100 g each.
• Parsley is a sprig.
• Lemon juice - large spoon.
• Oil - a teaspoon.

Cooking:

1. Cut fresh carrots into thin strips (you can use a Korean grater).
2. Grind raw beets in the same way.
3. Break the cabbage into tiny pieces.
4. Combine in a bowl, add a drop of oil and lemon juice. Add chopped parsley and stir.

A simple recipe for Korean winter cauliflower salad

An oriental-style snack, Korean-style, turns out to be extremely tasty. It has a spicy taste and will be appreciated by lovers of spicy food. It’s not difficult to prepare, and the result will please everyone!

Ingredients:

• 1 head of cauliflower
• 1 PC. - carrot
• 1 PC. - bell pepper
• 4 cloves - garlic
• Korean carrot seasoning - to taste

For the marinade:

• 350 ml - water
• 1 tbsp. l. - salt
• 50 g - granulated sugar
• 50 ml - vinegar 9%
• 50 ml - vegetable oil

Cooking method:

1. Pour water into a cooking pan and lightly salt it. After boiling, send the cauliflower, split into inflorescences, to boil. Cook for just a couple of minutes, no more.

2. Three peeled root vegetables on a special grater for Korean carrots. In the absence of a special grater, you can use a regular one.
3. Cut off the tail of the bell pepper and remove the center with the seeds. Cut the vegetable into strips.

4. Transfer the boiled cauliflower and chopped carrots and peppers into a separate bowl. Add finely chopped garlic and season with Korean seasoning. Mix well.

5. Fill sterile jars with the vegetable mixture, quite tightly.

6. Let's prepare the marinade. In a separate pan, boil water, add salt, sugar, butter, and pour in vinegar. Boil for 2 minutes and immediately fill the jars with marinade up to the neck. We send the salad for sterilization for 25 minutes (for liter jars).
7. The pan must be lined with a cotton napkin. Then place the jars and fill with warm water no higher than the hanger. Cover the jars with boiled lids.

8. After the specified time, carefully remove the jars and roll them up. Turn it upside down to check the seal. Wrap it in warmth and leave it until it cools completely. In the future, you can store the preservation in a dark, cool place.

In winter, you simply open a jar of this Korean salad, drain the liquid, and season the vegetables with vegetable oil. Voila, the Korean appetizer is ready and can be served!

Salad "Red"

This salad combines two ingredients: cauliflower and beets. It is thanks to them that “Krasnenky” can well be considered a medicinal dish. Regular consumption of this salad will help improve the functioning of the gastrointestinal tract.

Ingredients:

• Cauliflower - 1 kg.
• Beetroot - 1 pc. (large)
• Sweet pepper - 1 pc.
• Mayonnaise - 100 gr.
• Vinegar - 1 tbsp. l.
• Salt - 1.5 tsp.
• Ground black pepper - 1/2 tsp.
• Sugar - 2 tsp.
• Mustard - 1 tsp.

Preparation:

1. Wash cauliflower, peppers and beets.
2. Boil the beets directly in their skins until fully cooked.
3. Then let it cool, peel it and cut it into small pieces.
4. Separate the inflorescences from the cabbage and cook until tender.
5. Many cooks recommend adding a slice of lemon to the water when cooking cabbage. Then the cabbage will turn out very aromatic.
6. When preparing the “Little Red” salad, you can also use this technique. Peel the pepper from the stalk and seeds and cut into small strips.
7. Mix the cabbage, peppers and beets and start preparing the dressing.
8. To do this, in a separate plate, thoroughly mix mayonnaise, vinegar, salt, sugar, black pepper and mustard.
9. We season our salad with the prepared dressing. Bon appetit!

Video on how to make cauliflower and broccoli salad for the winter

This appetizer will decorate the holiday table and delight guests with its amazing taste and colorful appearance. Roll up at least a couple of jars, you won’t regret it! The author of the video shows how you can pickle broccoli and cauliflower very tasty. He suggests preparing each vegetable separately. But if you wish, you can make assorted vegetables from cauliflower and broccoli. Enjoy watching!

I wish you good luck with this wonderful vegetable. In winter, you will have something to please your friends and family - a tasty and colorful cauliflower appetizer.

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Dietary cabbage salad with eggs, peas, cucumber

A variant of two types of healthy vegetables with fresh zucchini and cucumbers. If you want your waist to return to normal very quickly, take note.

Ingredients:

• White cabbage – ¼ fork.
• Cauliflower – 2-4 inflorescences.
• Green onions – 50 gr.
• Eggs - a couple.
• Carrot.
• Small zucchini (young).
• Green peas – 150 gr.
• Cucumber.
• Parsley – 2 sprigs.
• Sour cream, salt - to taste.

Cooking technology:

1. Boil the carrots, peel and chop into cubes.
2. Grind the pulp of zucchini and cucumber in the same way.
3. Finely chop the cabbage florets. Chop the white cabbage into strips.
4. Chop the green onions and parsley. Drain the can of peas from the preservative.
5. Place the ingredients in a bowl, pour in sour cream, adjust the taste for salt.