How to deliciously cook cauliflower recipes, in batter, in the oven, soup, puree, salad. Cauliflower is a very tasty recipe. Options for cauliflower in the oven, in a frying pan, raw. How to cook

Option 1: Classic cauliflower in batter in the oven

Frying in batter is one of the most popular ways to prepare cauliflower. The aromatic pieces attract with their golden brown crust and incredible tenderness inside. But there is one drawback - the abundance of fat. After frying, a healthy product loses many vitamins, and its calorie content increases significantly. The solution is to bake the cauliflower in the oven. Convenient and easy way to prepare a dish. Here is the classic recipe with eggs and flour.

Ingredients

600 g cauliflower;
2 eggs;
3 tbsp. l. flour;
40 ml milk;
salt;
1 tbsp. l. vegetable oil;
pepper to taste.

Step-by-step recipe for classic cauliflower in batter

The cabbage needs to be boiled, then it will turn out soft and the taste will improve significantly. Cut into small florets, place in boiling salted water, cook for three minutes. If desired, you can add laurel, peppercorns, herbs to the liquid; all this will change the aroma of cabbage. After cooking, put it in a colander, and we ourselves begin to prepare the batter.

Beat the eggs with a fork with salt, pour in milk, a spoonful of vegetable oil, then add a couple of tablespoons of flour. We should have a runny dough. Add pepper if desired. There are recipes for batter with herbs and garlic, you can experiment.

Preheat the oven to 200 degrees. Take cabbage inflorescences, dip them in batter and place them on a baking sheet. It is advisable to cover it so as not to get dirty, and this way the batter will not burn.

Let the cabbage bake in batter. They cook quickly, wait until they are golden brown, and then immediately remove them from the oven. You can serve cabbage in batter as a side dish, snack, or complement it with various sauces, pates, and soft cheese.

If you suddenly don’t have milk, you can make the same batter with just water, or better yet, kefir or diluted sour cream. Sometimes a pinch of soda is added to the dough; it gives a fluffy and loose structure.

Korean cauliflower recipe

Korean cabbage is a distinct flavor that you haven't tried yet. It's not like the batter and oven recipes. Initially, the vegetables are processed and pickled in a spicy brine. Just a few hours will make the dish suitable for serving.

Even though we will marinate the disassembled cabbage inflorescences, we will need to boil it. 5 minutes in boiling salt water will be enough. We don’t pour out the water from under the cabbage, leave it to boil, add salt + sugar + vegetable oil + vinegar at the end. Place the cabbage in a glass bowl, pour the prepared marinade over it and leave it on the windowsill to cool. There’s no need to cool anything special, just take care of the carrots for now.

Grate the carrots on a Korean grater or cut into very thin strips, chop the garlic into slices. Add these products to the marinade and top them with seasoning. Mix everything and leave aside for 6 hours. If desired, the dish can be covered with a lid. At room temperature it will cool and be evenly soaked in the marinade. You can try it on the same day. For convenience, place the Korean recipe in clean jars and put it in the refrigerator. This recipe is enough for 6 servings.

Option 2: Quick recipe for cauliflower in batter in the oven (with breadcrumbs)

Cabbage in bread crumbs will have a crispy crust. The batter is prepared in the simplest way with eggs. We choose spices according to our taste or just use salt. The number of inflorescences without stems and hard parts is indicated; we immediately cut off all excess.

Ingredients

500 g cabbage;
2 eggs;
1 tbsp. crackers;
3 tablespoons of oil;
salt.

How to quickly cook cauliflower in batter

Boil the inflorescences, but not until fully cooked, boil for a couple of minutes, pour into a colander. If you are short on time, you can pour cold water over it; the cabbage will quickly cool down.

Beat the eggs with salt until well foamed, as if for an omelette. We use convenient dishes that will fit all the cabbage inflorescences. If you want to add spices, you can do it now, the egg will distribute them well. We don’t add any crackers yet.

Add cabbage to eggs. Gently stir with both hands and soak the pieces. Then pour the crackers on top, continue to stir gently and transfer to a well-greased baking sheet.

We bake cabbage in batter at a high temperature of 200 degrees, do not cook for long, fifteen or twenty minutes is enough.

You can bake not only regular cauliflower in batter, but also broccoli. Green inflorescences of this species are a valuable storehouse of vitamins and nutrients; they should be included in the diet of children and adults.

Cauliflower puree recipe

Cabbage puree is a very real and edible dish. Mothers of infants use it for the first feeding. It’s worth making a reservation right away, our recipe has been improved and is ideal for adults. Once you try it, you will make this recipe again and again.

Sort the cabbage and remove excess green leaves; we won’t need them in the puree. For cooking, leave only the baskets of inflorescences and their short stem. Recycle the rest. Boil the cabbage in salted water for 10 minutes. Because We cook it for puree, then we need a little more time than for baking and frying. We need more pliable cabbage.

As soon as the cabbage has boiled, put it in a colander. Drain the water and pour the milk into the same pan, add the cheese, stir over low heat until it becomes sticky. It should turn out to be a mass like batter; you will feel the cheese fibers stretching behind the spatula. At this point, add the cabbage and beat it until fluffy peaks form. Instead of the “adult” ingredient - cheese, you can only add butter. This puree can be fed to babies from 6 months.

Option 3: Cauliflower in batter in the oven (with cheese)

A version of a tender, appetizing and very simple dish of cauliflower in batter in the oven. It does not contain excess fat and is beautifully covered with a golden brown crust. A required ingredient is cheese. Choose a hard variety and finely grate.

Ingredients

1 kg cauliflower;
110 g hard cheese;
120 g breadcrumbs;
1 tsp. ground sweet paprika;
2 eggs.

How to cook

We wash the head of cauliflower and cut off the inflorescences. It is advisable to make bouquets of approximately the same size. Boil the water, add salt, add and boil for three minutes. If frozen cauliflower is used, the quantity can be reduced taking into account the waste per stalk. We don’t let the inflorescences thaw; we put them straight from the freezer into boiling water.

Place the boiled cabbage in a colander and let it cool to room temperature. We will also get rid of excess moisture that will interfere with the breading.

Prepare two bowls. In one, simply beat the eggs with salt (one pinch is enough). Place croutons, paprika and grated cheese into the second bowl and stir well. Immediately prepare the baking sheet. It is advisable to cover it with parchment or a mat.

Soak the inflorescences in eggs, bread them, generously coat each piece of cabbage, and only then transfer to a baking sheet. Place them one at a time so that they are well browned on all sides.

If you don’t have ready-made breadcrumbs at home, then simply dry out pieces of white bread or a loaf. You can take crushed unsweetened crackers.

Option 4: Tender cauliflower in batter in the oven (with garlic)

This type of cabbage is best baked in a mold. Each inflorescence will be covered with a very delicate and tasty garlic batter. Here it is prepared with sour cream; it will also work with mayonnaise, but the fat content of the dish increases. For cooking we use frozen or fresh cabbage.

Ingredients

1 tbsp. flour;
4 spoons of sour cream;
2 eggs;
3 cloves of garlic;
50 ml water;
50 g cheese;
3 tablespoons of oil;
500 g cabbage.

Step by step recipe

We prepare the cabbage in the usual way, the size of the inflorescences is arbitrary, boil in salted water, but not until completely soft. The vegetable should remain slightly raw and retain its shape. Place in a sieve or colander and let it cool a little.

Break the eggs into a large bowl, add half a teaspoon of salt and add sour cream and water, beat with a whisk. Finely chop or grate three peeled cloves of garlic and pour into the batter. Add grated cheese and then flour. Perhaps only half a glass will be needed, it all depends on the thickness of the sour cream, the size of the eggs and the moisture content of the cheese. We make a thick batter that will not drain from the pieces.

Pour oil into the mold. You can lay down some foil so that everything can be easily washed. Soak the cabbage in garlic batter and place in one layer.

If you use frozen cabbage inflorescences, then you don’t have to cook them for a long time at all, just let them boil well, and then drain them into a colander.

Option 5: Cauliflower in batter in the oven (with beer)

An excellent batter for cauliflower is made with beer. This option will help out if there are no dairy products at home. Additionally, you will need flour, you can use it in half with breadcrumbs

Ingredients

1 tbsp. beer;
2 eggs;
0.6 kg cabbage;
baking sheet oil;
1 tbsp. flour;
salt pepper.

How to cook

Let the cabbage cook. Cook in boiling water for a few minutes, cool in a colander. Turn on the oven to warm up and prepare the beer batter.

Beat the eggs, add a glass of fresh foamy beer, add flour, but no need for salt yet. Stir everything together, then add salt and pepper, make a regular dough the thickness of sour cream. You can add a teaspoon of sugar to make the golden brown crust appear even faster.

Prepare a baking sheet: grease it with oil or cover it, as you like. You can cover it and grease it. Then nothing will stick, and there will be no need to wash it.

We soak all the inflorescences in the prepared beer batter, place them on a baking sheet, and place them in a preheated oven. Bake for about fifteen minutes, remove and serve hot or cold.

The cabbage soaked and placed on a baking sheet can be additionally sprinkled with grated cheese, but we use a little shavings only to add flavor and a rosy color.

How to cook cauliflower in beer batter in a frying pan

Products for cooking:

Cabbage—1-1.2 kg;
Lemon—1 piece;
Beer—one and a half glasses;
Cumin (cumin) - 1 teaspoon. lodge;
Turmeric - half a teaspoon. lodge;
Mustard seeds - 1 table. lodge;
Chili pepper - half a teaspoon. lodge;
Peppercorns - 1 teaspoon. lodge;
Olive oil—100 gr;
Flour - 1 cup;
Baking powder - one and a half teaspoons. lodge;
Sea salt - to taste;
Parsley - to your taste.

Cooking process:

Step #1

Chop cumin (cumin), mustard, chili and pepper. Then add flour and turmeric to this mixture. Beat these ingredients with the addition of beer. The dough should be like thick sour cream. If it is thicker, add more beer and salt the dough.

Step #2

Prepare the cabbage by separating the inflorescences, cut the stalk into pieces of about 2 cm. Then rinse with running water and place in a colander to drain. Since the liquid still remains on the cabbage, you can blot it with a paper towel. Then put it in a bowl and sprinkle with flour.

Recipe for cooking cauliflower in batter in the oven

Recipes for cauliflower preparations with vegetables are very popular.
But it is not always necessary to prepare it for future use. You can enjoy it quickly. The recipe for cauliflower in batter is a very tasty dish, and also healthy, since this vegetable is considered a storehouse of nutrients. It contains a lot of protein, vitamins, and mineral salts; in addition, it is valued for its excellent taste and dietary qualities. It is recommended to cut cabbage from the garden before it blooms, since only its unblown inflorescences are suitable for food. Dishes made from it are quite tasty and varied, you can prepare salads, pies, in addition, soups, as well as cauliflower, fried in oil, baked in the oven, and all these culinary delights turn out very appetizing.

Many housewives love to fry cauliflower in batter; this dish is excellent to eat both hot and chilled. It is worth noting that when prepared in this way, it will have a higher calorie content due to the presence of vegetable oil, but there is an alternative, which is baking the inflorescences in the oven, which will be a more dietary and healthy dish.

Cooking cabbage in batter preserves most of the nutrients; the dish can be served with grated cheese, sour cream or heavy cream. Basically, only the inflorescences are edible, but sometimes the leaves are also used.

A vegetable is considered high quality if it has a dense head structure and is framed on the sides by small green leaves. Cauliflower is sold at any time of the year; many delicious dishes can be prepared from it. Well, now it’s time to talk about how to deliciously fry cauliflower in batter.

Cauliflower recipe in the oven

You will need the following ingredients:

• Head of cauliflower; • Chicken eggs – 2 pieces; • Wheat flour – (in quantity until the consistency of thick sour cream is formed); • Salt – to taste; • Spices; • Ground black pepper; • Vegetable oil.

The steps for preparing cabbage in batter will be as follows. First, it is recommended to prepare the head of cabbage; to do this, place it in salt water for several minutes, literally five. This procedure is necessary to rid the vegetable of possible insects.

Then the head of cabbage should be cut into inflorescences; it is not recommended to make them too large, as it is important that they bake evenly in the oven. After the vegetable is divided into parts, you need to boil water in a saucepan, then lower the cauliflower into it.

It is recommended to boil it for literally two or three minutes in slightly salted water. You can put about a small pinch of salt on the pan. After the vegetables are boiled, put the inflorescences in a colander and wait until the water drains, and it is also necessary for them to cool a little.

After the cabbage is half cooked, it is recommended to start preparing the batter. To do this, we need a bowl where chicken eggs are broken, beat them well along with a small pinch of salt to get a homogeneous mass. In addition, you can add ground black pepper, as well as various aromatic herbs, which will give the dish a more piquant taste.

After the liquid part of the batter is prepared, we begin to add flour to the bowl; it is recommended to sift it first so that it is saturated with oxygen, and this will also help rid it of unnecessary impurities that may end up in it during the factory packaging process. The amount of dry wheat ingredient should be such that the dough is quite thick, similar to thick sour cream.

Next, the cooled cabbage is dipped in batter, and it is recommended to soak each inflorescence well. Next, grease the baking dish with vegetable oil, after which the parts of the vegetables are carefully placed on a baking sheet.

The oven must be preheated to 200 degrees, after which a baking sheet with cauliflower is placed there. Once an appetizing golden brown crust begins to form, our dish will be ready and you can take it out. On average, baking time will vary from fifteen to twenty minutes.

Some people like the cabbage completely soft, therefore, it should be baked longer, while others prefer this vegetable a little dense, which means the cauliflower should be in the oven for less time.

Here is a simple recipe for cabbage in batter that can be prepared in the oven. It will turn out juicy and quite tender, and it will be considered a dietary dish, since it will be almost completely devoid of vegetable oil. You can serve it as a separate dish, or use it as a side dish for meat or fish.

• Advice from experienced chefs

To preserve the original color of cauliflower inflorescences and prevent them from becoming watery during cooking, it is recommended to add a small amount of granulated sugar to boiling water before directly adding the vegetable; in addition, it is better to boil it in mineral water.

If you fry cabbage in a generous amount of oil, then before serving it is recommended to place it on a flat dish, which must be covered with several layers of paper napkins, which will help absorb excess vegetable oil and make the dish less caloric.

For those who are on a diet, it is recommended to bake cabbage using a batter prepared with egg whites, so the dish will be more dietary and less nutritious, and the yolks should be set aside, you can use them for preparing any other culinary needs.

Cook with pleasure!

Dear readers, if you have your favorite cauliflower recipe, you can share it with everyone using the comment form below. Thank you in advance!

– Dear our readers! Please highlight the typo you found and press Ctrl+Enter. Write to us what is wrong there. – Please leave your comment below! We ask you! We need to know your opinion! Thank you! Thank you!

Cauliflower recipe with cheese

Cauliflower with cheese is prepared from both fresh and defrosted raw materials. Therefore, this recipe can be used all year round. Even if your cabbage is frozen several times in the store, the cheese will bring it back to its original shape and make it very tender.

Before cooking cabbage, it is necessary to preheat the oven evenly. On the screen we need a constant mark of 140-160 ºC. While the cabinet is warming up, we quickly cut the cabbage into medium-sized florets so that they are convenient to eat. Boil them in boiling brackish water for 6 minutes. There is no point in keeping the vegetable in water any longer; the oven will bring it to readiness. When the time is up, take out the openwork rounds of cabbage, throw them in a colander or let the excess liquid escape in another way.

We take a baking dish, you can use glass, metal, disposable foil - cabbage is unpretentious in this regard. Grease the sides and bottom of the dish with oil. While the butter is melting, make a sauce from sour cream, chopped cheese, salt and garlic. Mix breadcrumbs and cabbage wedges in the sauce. We unload all the products from the saucepan into a baking dish, and sprinkle all of our favorite seasonings on top. The dish is ready in 20 minutes. The rosy layer of cheese and tender cabbage are ideal for both a large family and a romantic dinner.

Description of preparation:

1. Wash the cauliflower, first removing the leaves. 2. Place in a colander to drain. 3. Divide into small inflorescences. 4. At the same time, bring water in a saucepan to a boil. To ensure that cauliflower in batter in the oven at home is soft, it is better to boil it first. 5. Salt the boiling water a little and put the inflorescences there. 6. Boil for literally 2-3 minutes and drain the water. Cool the cabbage a little. 7. To prepare the batter, beat the eggs in a deep bowl. 8. Add a pinch of salt and, if desired, you can use pepper or other spices to taste in the recipe for cooking cauliflower in batter in the oven. 9. Add sifted flour in several additions to make the batter thick. 10. Place the cooled cabbage in a bowl with batter and roll each inflorescence thoroughly. 11. Grease a baking sheet with vegetable oil (you can additionally cover it with parchment or foil) and place the inflorescences there. 12. Place in a preheated oven and bake until golden brown.

Here is a simple recipe for cauliflower in batter in the oven. Tender and juicy, but not at all oily or greasy.

Purpose: For lunch / For dinner / For children / For lunch / Afternoon snack / For dinner Main ingredient: Vegetables / Cabbage / Cauliflower Dish: Dishes in batter

Secrets of preserving benefits and taste

Knowing how to cook cauliflower, you can create many culinary masterpieces. Six tips will help you preserve all the vitamins and reveal the rich taste of healthy dishes.

Forks. Signs of a fresh vegetable are bright green leaves without dark spots or damage, a heavy and dense head. If there are dark spots on the fork, it should not be eaten. A spoiled vegetable can harm the body and cause intestinal poisoning.
Soak. Before cooking, the forks are separated into individual inflorescences and soaked in salted water. This measure forces the insects to crawl out.
Cooking. The cooking time of the head of cabbage in salted water should not exceed ten minutes. Otherwise, the inflorescences will become loose and lose most of their beneficial properties. You can also cook frozen cauliflower - no need to defrost it before cooking.
Dishes. Boil the inflorescences in an enamel pan. Aluminum and copper cookware negatively affect the taste of the product.
Spices. Do not add spices with a rich aroma and color to the inflorescences. They can interrupt the delicate taste of “curly” cabbage.
Sauce. Use lemon juice, sour cream, mayonnaise, olive oil or natural yogurt as a dressing.

Cauliflower Recipes

Culinary experiments with cauliflower will not take much time. Additional ingredients can almost always be found in the refrigerator or at your local grocery store. The following recipes will help you prepare a tasty and healthy dish from curly inflorescences.

In a frying pan

Peculiarities. Those who think that vegetable dishes are boring and bland simply do not know recipes for cooking cauliflower in a frying pan. A juicy and nutritious, but moderately high-calorie dish of fried sausages with inflorescences will be a wonderful dinner for the whole family.

What it consists of:

head of cabbage - 500 g;
hunting sausages - 300 g;
eggplant - one piece;
carrots - 100 g;
onion -100 g;
dill - a bunch;
vegetable oil - 30 ml;
water – 100 ml;
salt.

Divide the forks into inflorescences and boil them in boiling water for five minutes.
Chop the eggplants into small cubes and sprinkle generously with salt. Leave for 15 minutes, then rinse off the juice and dry.
Cut the sausages into thin slices.
Chop carrots and onions and fry in a saucepan.
After five minutes, add the eggplants to them.
After a couple of minutes, add sausages and cabbage inflorescences to the saucepan. Stir and fry the ingredients for another ten minutes.
Pour in water, salt, sprinkle with chopped dill.
Cover with a lid and simmer until the water in the pan evaporates.

Cream soup

Peculiarities. It’s hard to imagine proper nutrition without first courses. Rich and thick cauliflower soup is not a dietary dish, but it has a pleasant taste.

What it consists of:

head of cabbage - 700 g;
potatoes - 250 g;
onion - one piece;
carrots - one piece;
butter - 30 g;
cream - 150 ml;
salt pepper;
water.

Peel the onion and potatoes and chop them into cubes.
Cut the carrots into thin half rings.
Disassemble the forks into inflorescences.
At the bottom of the pan, fry the onions and carrots in a piece of butter.
Then add the rest of the vegetables and add warm water. Add salt and boil the potatoes until soft.
Leave a little broth in the pan and drain off the excess liquid.
When the vegetables have cooled slightly, puree them with an immersion blender.
Pour in the cream, season with your favorite spices and salt.
Stir the soup, heat it for a couple more minutes, but do not boil.
Garnish with herbs and serve with crispy croutons.

Omelette

Peculiarities. Dietary recipes made from fresh cauliflower are popular. For example, a vegetable omelette, when onions, herbs and tender inflorescences are poured with beaten egg, is baked in the oven. Those who like a hearty dinner can choose a recipe with cheese and milk, which is more nutritious and appetizing.

What it consists of:

forks - 300 g;
chicken egg - three pieces;
milk - one glass;
flour - one tablespoon;
cheese - 50 g;
salt;
vegetable oil for frying.

Divide the cabbage into inflorescences and boil them in boiling water for seven minutes.
In a separate container, beat the eggs with a mixer, gradually pour in the milk and add the flour. Mix until smooth and there are no lumps.
Cut the boiled cabbage “blanks” into small pieces and fry until golden brown.
Pour the egg mixture into the frying pan and cook for ten minutes, covered.
At the end, remove the lid, sprinkle the omelette with grated cheese, and serve.

Cutlets

Peculiarities. Juicy cutlets will not replace a meat dish, but they will add variety to your everyday dinner. To get a crispy crust, bake the cauliflower in the oven at 180°C.

What it consists of:

head of cabbage - 500 g;
onion - two pieces;
oat flakes - 100 g;
flour - two tablespoons;
breadcrumbs - 100 g;
sunflower oil - for frying;
salt pepper.

Disassemble the forks into individual inflorescences and boil for five minutes. Then drain the water and cool.
Pour boiling water over the oatmeal, leave for a while - they should swell.
Grind the onion and boiled cabbage pulp in a blender.
Make minced meat. Combine vegetables, oatmeal and flour. Salt and pepper.
Beat the eggs until stiff and add to the minced meat. Stir.
With wet hands, form cutlets and roll them in breading. Fry in a frying pan or grill on both sides, if desired, bake in the oven.

Breaded

Peculiarities. The appetizing inflorescences inside are soft and tender, the batter evenly envelops each piece, and the cheese enriches the taste of the dish. Making cauliflower in batter is easy, the process will take no more than 30 minutes.

What it consists of:

head of cabbage - 1 kg;
chicken egg - two pieces;
wheat flour - one glass;
cheese - 100 g;
oil - for frying;
salt pepper.

Divide the forks into inflorescences.
Boil them in boiling water for five minutes. Drain in a colander.
Beat the eggs, add flour, continuing to stir the dough until smooth. Season with salt and pepper.
Grate the cheese into a separate plate. Then put it in the batter in small portions. Do not add it all at once, otherwise lumps may form.
Dip the inflorescences into the dough and fry in sunflower oil until golden brown on both sides.

In a slow cooker

Peculiarities. Chicken and vegetables in a slow cooker are the perfect combination for a tasty and healthy dinner.

What it consists of:

cabbage forks - 500 g;
chicken fillet - 300 g;
onion - one piece;
carrots - one piece;
sour cream - 150 g;
sunflower oil - 30 ml;
salt pepper.

Grate the carrots and finely chop the onion.
Cut the chicken fillet into small pieces.
Brown the ingredients in the “Fry” mode for ten minutes.
Divide the forks into small inflorescences. Boil in boiling water for five minutes. Drain in a colander.
Then add the cabbage to the multicooker bowl and pour in a glass of water. Salt, pepper, stir.
Set the “Extinguishing” mode for half an hour.
Five minutes before the end, pour sour cream into the bowl, stir, and bring the dish until cooked.

With beans

Peculiarities. Stewed “curly” cabbage with green beans is a light snack with a delicate creamy taste. A good addition to any side dish or main course.

What it consists of:

head of cabbage - 500 g;
green beans - 250 g;
onion - 100 g;
garlic - four cloves;
cream 20% - 300 ml;
cheese - 100 g;
greens - a bunch;
Italian herbs - 30 g;
salt pepper.

Separate cabbage forks into individual inflorescences.
If the beans are whole, remove the ends and cut them into 4 cm long strips.
Cook the inflorescences and beans in boiling water for five minutes. Drain in a colander.
Chop the onion into half rings and the garlic into slices. Fry in a drop of oil.
Add the remaining vegetables to the pan and simmer for ten minutes.
Pour in the cream and cook for another five minutes.
At the end of cooking, add grated cheese and spices, heat the pan until the cheese melts.

In the oven

Peculiarities. Cabbage baked with sour cream, eggs and cheese turns out to be satisfying and can easily replace lunch. Guests who try it will definitely leave rave reviews.

What it consists of:

forks - 700 g;
chicken egg - two pieces;
Edam cheese - 150 g;
sour cream - 100 g;
garlic - four cloves;
salt.

Boil the inflorescences until half cooked, let the excess water drain. Place them in a heatproof dish.
Add eggs and chopped garlic to sour cream.
Stir the mixture until smooth, add salt and pepper.
Pour the sour cream mixture over the vegetables.
Place a layer of grated cheese on top.
Place in the oven for half an hour.
Serve the casserole hot in portions.

In breadcrumbs

Peculiarities. Tender and juicy cabbage in breadcrumbs will be an excellent appetizer for any feast. When hot, it will replace a side dish for meat and fish dishes. You can cook it in a frying pan or in the oven.

What it consists of:

head of cabbage - 500 g;
chicken egg - one piece;
breadcrumbs - 100 g;
salt pepper.

Divide the head of cabbage into inflorescences.
To soften them, boil them in boiling water for ten minutes.
Drain in a colander and rinse with cold water.
In a separate container, beat the egg.
Place breadcrumbs in another container.
Dip the cabbage first into the egg mixture, then into breadcrumbs.
Place in a mold and place in the oven for 20 minutes at 190°C.
Serve with garlic sauce or sour cream and fresh herbs.

Peculiarities. A healthy and tasty zucchini and cauliflower stew is quick and easy to prepare. It fits into the diet of vegetarians and those who are on a diet or fasting. For children, the ingredients can be pureed in a blender.

What it consists of:

head of cabbage - 400 g;
zucchini - two pieces;
carrots - one piece;
onion - one piece;
tomato - two pieces;
bell pepper - one piece;
tomato paste - two tablespoons;
olive oil - 30 ml;
salt.

Place the onion, chopped into small cubes, in a heated frying pan.
Cut the carrots into half rings and fry them for five minutes.
Chop the zucchini into cubes, add to the saucepan along with the tomato paste, and cover with a lid.
Divide the head of cabbage into inflorescences. Chop the pepper as desired.
Place the vegetables in the pan, stir, and cover with a lid.
Simmer the stew for 20 minutes over low heat, stirring occasionally.
At the end, add tomato slices, your favorite spices, and salt.
Cook for another five minutes.

Salad

Peculiarities. Lovers of gourmet snacks should master the step-by-step recipe for cauliflower and shrimp salad. A vitamin dish with vegetables is suitable for any feast; it will not harm your figure if you replace the mayonnaise with dietary dressing.

What it consists of:

peeled shrimp - 200 g;
head of cabbage - 300 g;
cucumber - one piece;
tomatoes - two pieces;
green peas - half a jar;
mayonnaise - 100 g.

Boil shrimp in salted water.
Take the cabbage fork into pieces and boil in boiling water for ten minutes. Place in a colander and cool.
Chop the tomatoes into thin slices.
Cut the cucumber into strips and drain the marinade from the peas.
Combine all ingredients in a salad bowl, mix, season with mayonnaise. Add salt if necessary.

When choosing a method for preparing cauliflower, remember one more trick: if you boil the vegetable not in water, but in boiled milk, the inflorescences will taste much more tender and retain their original color.

Cauliflower Casserole Recipe

The most delicious part of cauliflower is its lush flower caps. This is what you should try to use for casseroles. In our dish we will use only cabbage inflorescences and milk and cheese filling.

Rinse the head of lacy cabbage. Using a knife, separate the petioles from the stalk. If possible, try to cut off dense cauliflower stems. They are also edible, but more elastic. In the casserole, they will differ in density from the inflorescences, so we won’t need them. Cut them off at the very top. First boil in salted water and remove excess moisture by placing the cabbage slices on a cotton towel.

Grease a baking sheet with vegetable oil and place cabbage on it. Preheat the oven to 180 degrees. Prepare the filling: beat eggs with salt, add grated cheese, sour cream, and fill our mold with this mixture. Place the dish in the prepared cabinet for 20 minutes. During this time, the cheese and sour cream will soak the vegetables, and a beautiful crust will form on top. You can sprinkle the top of the casserole with fresh or dry herbs according to your preference.