Raw cauliflower does not cause appetite and the desire to eat it right there. However, experienced housewives are confident that properly cooked cauliflower can be an excellent dish not only for everyday, but also for a festive table. She possesses an enormous amount of nutrients necessary for the human body.
To preserve them, it is important to properly prepare the cabbage, while leaving it tasty and healthy. First of all, before any preparation, cauliflower must be disassembled into inflorescences, washed thoroughly and boiled in salted water.
It is very important do not digest cabbage to keep it crispy and healthy. Its fiber helps to thoroughly cleanse the body, removing toxins and speeding up the metabolism.
Cabbage with meat and vegetables in a creamy sauce
You can cook cauliflower with absolutely any type of meat, supplementing it with any seasonal vegetables. Always complement this beneficial combination with creamy or sour cream sauce, which will make the dish tender, healthy and festive.
must have: 1 head of cauliflower, 1 pepper, 1 large onion, 200 grams of sour cream, 2-3 tablespoons of milk, spices and herbs.
- To begin with, the cabbage is divided into inflorescences, thoroughly washed under running water, cleared of sand and earth. At the same time, they clean the onion, clean the pepper from the inside - grains and legs.
- The meat is cleaned of films and excess cartilage. Cut the pulp into small cubes. If desired, the meat can be marinated in advance using salt and black pepper.
- Fry chopped onions in a preheated pan. After a couple of minutes, the meat is sent to it until a golden crust forms. At this time, prepared cabbage inflorescences are boiled in well-salted water for no more than 3-4 minutes.
- For frying use sunflower or olive oil. For a milder taste, you can use butter. When the onion with meat is slightly reddened, finely chopped peppers and boiled cabbage inflorescences can be sent to them for 5-7 minutes.
- Fried vegetables are seasoned with sour cream or cream, milk is added to get a uniform sauce that does not curdle. Stew vegetables under the lid for about 10 minutes. Do not forget about your favorite spices and herbs at the end. Finely chopped parsley and dill go well with the dish.
- A hot and fragrant dish should be served immediately.
Cauliflower in classic batter
The favorite recipe of many just consists in the traditional roasting of cauliflower. in a frying pan in batter. It's delicious and healthy dish it is very easy to prepare and quickly disappears from the dining table. Hot cabbage inflorescences have a pleasant crunch and aroma.
To prepare this recipe would need: 1 head of cauliflower, 5 eggs, 3 tablespoons of flour, 2 tablespoons of milk, 100 grams of vegetable or butter, spices.
- Cabbage is cleaned, sorted into inflorescences, washed and sent to boiling water for 4-5 minutes.
- At this time, a classic batter is prepared - eggs are beaten to a thick foam, milk, flour and spices - salt and pepper are added to them. The thinner the batter turns out, the crispier the breading will be on future fried pieces.
- Housewives who are not afraid to experiment can add some cumin to the batter. This spice will add a more refined taste and aroma to the future dish.
- The pan is well heated with sunflower or butter. Each inflorescence is carefully dipped in batter and sent to fry. Each side of the cabbage inflorescence is brought to a ruddy state in turn for 3-4 minutes.
- Ready-made fried and fragrant inflorescences can be decorated with chopped herbs and served with garlic-sour cream sauce.
Omelet with cauliflower
Cauliflower tastes best in a pan, although many housewives like to bake it in the oven or bring it to taste in a slow cooker. In addition to frying cabbage in batter or with other vegetables, you can cook from it delicious omelette. This recipe will take no more than 10-15 minutes to prepare hearty and healthy meals for the whole family.
For him need: 1 head of cauliflower, 5-6 fresh eggs, 2 tablespoons of milk, 100 grams of any hard cheese, 2 cloves of garlic, olive or vegetable oil, spices and herbs.
- Prepared cabbage inflorescences must be blanched for 1-2 minutes in boiling water. This will preserve its structure and nutrients.
- Then they are sent to a heated pan to get ruddy barrels of inflorescences. If the cabbage does not pierce with a fork, you can add a little water to the pan and simmer them for a couple of minutes over high heat.
- At this time, eggs are prepared for a classic omelet - they are beaten with milk and seasoned with spices to taste. For a more fluffy mass, you need to add 1 teaspoon of homemade mayonnaise to the eggs. Do not forget about the garlic - we pass it through a press or a fine grater, and then add it to the prepared mass.
- Eggs are poured from above, evenly covering the cabbage inflorescences. The omelette is closed with a lid and languishes over low heat. After cooking, the omelet is sprinkled with herbs and grated cheese, leaving for a few minutes to melt. Delicious and healthy breakfast- ready!
Good day to everyone who reads my blog. Do you know delicious yet low calorie foods? After all, many diet meals cooked either by boiling or sautéing. But sometimes you want to treat yourself to something fried in a frying pan. That's what I wanted to find dietary product, which remains low in calories when fried. But there is such a product - it is cauliflower. Let's talk today about how to cook cauliflower in a pan deliciously.
There are many varieties of this wonderful product. But among all this variety, cauliflower is considered one of the most useful. It is recommended for many diets. With a minimum of calories, it is of great benefit to the body. Even when frying, it retains all its mineral and vitamin complex.
The calorie content of this product during heat treatment is only 120 calories per 100 g. Protein content is 3 g, fat is 10 g, and carbohydrates are only 5.7 g.
It contains potassium, magnesium, as well as iron and calcium. It contains fluorine, manganese. These elements are necessary for our body to assimilate. As well as vitamins, which are contained here in large quantities. Boiled vegetable, it seems to me, for an amateur. But fried will appeal to many. Especially if it's cooked right.
First, the vegetable needs to be prepared: it is cleaned and washed. Then they are divided into inflorescences. Choose the size of the pieces so that it is convenient to fry them, and then eat them. If you are going to fry the cabbage in batter, do not cut off the stalk. It is very convenient to hold a piece for him, dipping in batter.
Before frying, cauliflower should be boiled. If you come across a vegetable with large inflorescences, you can cut them in half. Boil water and add salt to taste. Sliced \u200b\u200bpieces of cabbage are placed in boiling water, boiled for literally 5 minutes. This is done to soften it up. It is important not to digest it otherwise it will fall apart in a pan. After cooking, put in a colander and let cool slightly.
Fry it over medium heat for about a quarter of an hour. First, the lid is not covered, then the fire is set to a minimum. Next, cover the pan with a lid, cook the product for another 10 minutes. During the frying process, a crust forms on the pieces. It is she who protects this vegetable from loss. useful properties. Frozen cabbage does not need to be thawed. It, like fresh, should be boiled in salted water before frying. To do this, it is enough to hold it in boiling water for a couple of minutes.
How to fry with garlic and herbs
The easiest way to cook this vegetable is to fry it with fresh herbs and garlic. For this, the inflorescences are divided. It is better that the pieces are small, then boiled.
The smell when cooking cauliflower is quite specific. Therefore, many cook it less often than we would like.
I will share a secret: to get rid of the smell, add a couple of pinches of dry rosemary to the water. And also a piece of lemon zest - ¼ lemon. There will be no unpleasant odors, and the cabbage will turn out tender and tasty
Then the boiled pieces need to be fried until golden brown in vegetable oil. You can roll them in flour. Do not forget to salt the flour, season with pepper, as well as other spices to taste. When the cauliflower is almost ready, you can pour dressing over it.
To do this, take 1 tbsp. olive oil, squeeze a couple of cloves of garlic there. And also add dill or parsley to taste. When the dish is almost ready, pour the sauce, mix, let it simmer for a couple more minutes.
How to cook cabbage with egg
Frying this product with an egg is prepared quite quickly. it tasty dish on every day. It can be served with sour cream dressing. For cooking we need:
- cauliflower - 500 g;
- chicken egg - 3-4 pcs.;
- butter - 50 g;
- spices, salt - to taste.
- cheese - 100 g
Divide the cabbage forks and boil. When ready, use a slotted spoon to strain out the liquid. Dry boiled vegetables.
Then heat the pan, melt the butter. And you can make part of the vegetable and the same amount of cream. Now I love to cook so much.
Put the pieces in a pan, lightly fry on all sides. A characteristic golden color should appear. Whilst the vegetables are browning, beat the eggs.
Then pour them into the pan, mix with cabbage. The mixture should be fried over medium heat. The color of the roast should be light brown. Then you need to sprinkle everything with pre-grated cheese. Cover the contents of the pan with a lid, let stand for a couple more minutes. After that, cabbage with eggs and cheese is laid out on a dish, decorated with herbs.
You can leave the pieces large. Do not pour the entire contents of the pan with eggs, but dip the inflorescences in them. Place one on the skillet. The taste of the dish will not change.
I like to serve cabbage with young boiled potatoes in the form of mashed potatoes. Or I just boil fresh with peel or peeled tubers. Then I crush them a little, put a little butter, salt and freshly chopped greens. Mmm-mm-mm. It looks like my grandmother used to cook for me when I was a child.
Delicious cabbage in batter
Small juicy pieces in a golden crust of batter, what could be tastier? In addition to amazing taste, they also look beautiful. Such a dish can be safely served on the table to guests. If it has not cooled down yet, the crust crunches pleasantly. If the dish is served warm, the batter becomes soft.
For this dish we need cabbage forks. Eggs - 4-5 pieces, a few tablespoons flour, salt, black pepper to taste. And also 100-150g of vegetable and butter. Only vegetable oil can be used.
As usual, boil the cabbage. Eggs are beaten for batter, salt and spices are added to them. Then the flour is gradually driven in. The consistency of the batter determines whether the layer will be crispy. If it is thinner, the crust will be crispy.
Note to housewives: you can add a piquant taste to the dish if you make a batter with cumin. The slightly bitter, nutty taste of this seasoning will make a simple dish even tastier.
Melt the butter in a frying pan, cut the boiled inflorescences. Choose the size you like. Inflorescences should be dipped in batter and put one at a time in a pan. On each side they are fried for about 3-5 minutes. Serve the dish garnished with sprigs of parsley or dill.
We examined how to fry cauliflower in a frying pan deliciously. Now let's talk about sauces. With them, the dish will be more tasty and fragrant.
Preparation of sauces
These sauces are served with ready meal chilled. It is better to serve them separately, rather than watering the whole frying. I advise you to try cooking. It is much tastier than plain mayonnaise.
Sour cream sauce. Take 120 ml of sour cream, a couple of cloves of garlic, parsley and dill. Also salt and pepper to taste. Chop garlic and herbs, add sour cream. Mix everything thoroughly, serve chilled.
Cheese dressing. Mix 5 tbsp. sour cream with 3 tbsp. mayonnaise and 1 tbsp. apple cider vinegar. Grind in a blender 100 gr. soft cheese. Add salt and pepper to taste. Mix all ingredients well. Chill in the refrigerator for about 30 minutes. Sauce can be poured over the fried vegetable, or you can serve it separately.
Sauce with yogurt. Mix 150 ml of unsweetened thick yogurt with 50 ml of olive oil. Squeeze 2 cloves of garlic to them, add 1 tbsp. white vinegar. We also put chopped dill and ½ tsp in the sauce. salt. We mix everything thoroughly. Best served chilled.
Dressing with onions. 150 g of unsweetened yogurt mixed with 6 tbsp. sour cream. We add 3 tablespoons to them. vegetable oil and dessert spoon lemon juice. You can also squeeze one clove of garlic. Add salt and pepper to taste.
Finely chop 3-4 green onions, a few sprigs of dill. The same amount of parsley, a little basil, green salad. You can grind everything well in a blender. Add mint if desired. Fried cabbage should first be poured with a little melted butter, and then dressing with onions.
Mustard dressing. 1 tbsp mix mustard with a teaspoon of wine vinegar. Add a couple of tablespoons of olive oil to the mixture. A little salt and ground black pepper. This sauce is poured over the finished dish.
As you can see, this simple and healthy dish can be served with different sauces. So it will be even tastier. Do you have any interesting recipes? I will be glad to your advice. Don't forget to share the news with your friends on in social networks. As well as . Until we meet again, bye everyone.
It seems to be something complicated here, but by no means many housewives can claim that they know how to fry cauliflower, not only preserving the whole wonderful complex of vitamins, but also getting a really tasty dish. There is a little trick to guarantee this result. Try to cook, forgetting that you have a vegetable in front of you. Fry the inflorescences as if they were slices of meat or fish, observing all the cooking features: high temperature, a sufficient amount of fat, density and breading composition. No, you won’t succeed in entrecote, but fried curls will surely appeal to many.
General principles for cooking fried cauliflower
To serve as a side dish, the inflorescences are fried, dipped in an egg and breaded with breadcrumbs, they also use the technology of frying in batter. By adding eggs and vegetables to the inflorescences, they get full-fledged light meals.
Roast frozen or fresh cabbage. In the first case, the product is thawed, in the second, it is simply sorted into inflorescences. The salting option is not suitable. Cabbage harvested in this way is more suitable for salads and marinades.
Inflorescences are dried before frying after thawing or blanching. This is mandatory and does not depend on the method of frying. Wet pieces will not be evenly breaded, the batter will drain from them, and will not brown when fried.
How easier recipe batter, the tastier the dish will be cold. Many even prefer not just chilled, but deliberately cold-seasoned fried cauliflower.
How to fry cauliflower quickly in an egg
Half a kilo of fresh cauliflower;
Coarse white crackers - for breading.
1. Remove the leaves from the fork and wash it in warm water. Place the cabbage upside down on a cutting board and cut off the florets one by one.
2. Boil water in a large, preferably enameled, saucepan, add some salt to it and lower the inflorescences. As soon as the water begins to boil again, reduce the heat so that the broth boils slightly, and continue to cook for 10 minutes. Then drain the broth, and put the contents in a colander to cool.
3. Beat the egg with ground pepper and a little salt. Pour the breadcrumbs into a wide bowl.
4. Pour vegetable oil into the pan on your finger, set it to warm up over medium heat and wait until the fat is well heated.
5. Dip the cooled inflorescences alternately in the egg, then roll well in breadcrumbs and dip in hot oil. Fry on all sides until golden brown. Do not put the florets close together so that they do not stick together and fry evenly.
How to fry cauliflower with eggs and cheese
Small fork, weighing 500 gr.;
30 grams of homemade, thickened cream;
Unrefined, but well-refined oil - 1.5 tbsp. l.
Spices and herbs to taste.
1. Boil the inflorescences separated from the trunk until soft in lightly salted water, transfer to a colander to dry.
2. In a frying pan, melt the butter without overheating, add vegetable oil to it and heat at medium temperature.
3. Dip the cabbage pieces in the heated fat mixture and fry, turning each time the underside is well browned.
4. In parallel with frying, pour eggs into a bowl. Add mild spices of your choice, lightly salt and whisk until smooth.
5. When the inflorescences are browned on all sides, fill them with beaten eggs and continue to fry, stirring constantly until a light brown color appears.
6. Then sprinkle the surface of the dish with finely grated cheese, cover the pan with a lid and soak for a couple of minutes on minimum heat.
7. When serving, it is advisable to sprinkle the finished dish with finely chopped herbs.
How to fry cauliflower in wine batter
Inflorescences of medium-sized cauliflower - 600 gr.;
Dry white wine - half a glass;
125 ml of drinking water;
150 gr. wheat flour;
0.25 tablespoons of crushed nutmeg.
1. Prepare the inflorescences for frying, boil them in salted water for five minutes and dry them from the broth by putting them in a colander.
2. When breaking eggs, separate the yolks from the whites. Pour the yolks into a deep bowl and stir with a whisk.
3. Pour water and wine into the yolks, add flour, a little salt and nutmeg, beat. It is advisable to add a little ground pepper and other spices.
4. Separately, beat the whites into the foam and mix them into the prepared homogeneous “dough”.
5. Heat the vegetable oil “to a white haze” and, dipping each inflorescence in wine batter, fry on all sides until golden brown.
How to fry cauliflower with eggs and vegetables
Cauliflower (fresh) - 300 gr.;
Large sweet pepper - 1 pc.;
1 small tomato;
A few onion feathers;
1. Rinse bell peppers and tomatoes with water. Rinse and separate the inflorescence from the trunk, boil for five minutes in well-salted water and dry.
2. Remove the seeds from the pepper and rinse to remove any remaining seeds. Cut the pulp of the pepper into thin transverse strips, the tomato into medium-sized slices.
3. In a frying pan, in lean, hot oil, lightly fry the pepper strips and add the inflorescences. It is not necessary to fry the pepper until cooked, it is enough to keep it on low heat for a couple of minutes, stirring occasionally, so that the pieces are steamed evenly.
4. After three minutes, dip the tomato slices into the pan and, after stirring, continue to cook everything together for another five minutes.
5. After that, slightly salt the vegetables, stir and, evenly distributing throughout the pan, pour over the beaten eggs.
6. Cover with a lid and continue to cook over low heat for two minutes.
7. Turn off the heat, keep the dish under the lid for five minutes and serve, sprinkled with green onions.
How to fry cauliflower in beer batter with cheese
A kilogram of cauliflower;
Five tablespoons of flour;
Liter of light beer;
150 gr. hard cheese;
Freshly ground pepper, black;
Oil, preferably olive, for frying.
1. Disassemble the head of cabbage into medium-sized inflorescences, put them in a pot of cold water. Add some salt and bring to a boil over high heat. Then reduce the heat so that the water in the pot is just simmering and simmer for five minutes. Strain the broth, and put the vegetables on a sieve and leave it in it. So that the batter does not drain, they must dry well.
2. Add a spoonful of butter to raw eggs and beat until the mash is smooth.
3. On a fine grater, grate cheese into eggs, pour in beer, pepper, mix. Slowly adding flour and constantly whisking the mixture intensively, prepare a homogeneous batter.
4. Pour vegetable oil into the pan and heat it over medium heat. Feel free to pour about 2 cm to cover the inflorescences by half.
5. Dip dried inflorescences in batter and fry in boiling oil. When on one side the pieces acquire a delicate golden hue, turn over to the other and fry it in the same way.
How to Roast Cauliflower with Cheese and Tomatoes Without Blanching
Three tablespoons of frozen butter;
200 gr. fresh tomatoes;
500 gr. cauliflower.
1. In cooking, you can use both frozen and fresh inflorescences. The frozen vegetable is thawed in advance by laying it in a colander.
2. Rinse the disassembled cabbage in warm water, dry. If the pieces are large, cut them lengthwise into pieces. Cut the tomatoes into large cubes.
3. Pour your favorite spices into the heated oil and leave to warm over low heat. As soon as a bright aroma appears, immediately pour in the inflorescences and fry them until golden brown.
4. Add the tomatoes, salt lightly, stir and continue to cook covered for 20 minutes. Tomatoes will release juice, and cabbage will come to readiness in it.
5. After that, open the lid and check if there is any juice left. If so, boil it off by turning up the heat. If there is no liquid, sprinkle the dish with cheese chopped on a coarse grater and leave on low heat for five minutes under the lid.
6. The finished dish should be served immediately, before the cheese has hardened.
How to Roast Cauliflower - Cooking Tricks and Helpful Tips
To prevent blanched florets from turning dark, add a little citric acid or freshly squeezed lime or lemon juice to the water. Alternatively, you can add a little table vinegar. Do not cover the pan with a lid, the vegetable pieces may turn yellow.
Pour enough water so that it only slightly covers the inflorescences. Blanched in a large volume of water, they lose their taste and nutritional qualities.
The taste of the dish will be more saturated if you add a little sugar to the water when blanching.
If a whole head of cabbage is boiled a little before cutting in a weak saline solution, it will be easier to disassemble it into inflorescences. In addition, the midges that often live in them will leave the inflorescences, and the cabbage will not need to be blanched.
How delicious to cook cauliflower in a pan? Why is this product useful? You will find answers to these and other questions in the article. Cauliflower is valued not only for its delicate taste, but also for its excellent dietary properties. Its delicate inflorescences are used to prepare a variety of dishes (salads, stews, soups, appetizers, meatballs). Moreover, they can be used not only raw or boiled, but also fried, when the vegetable acquires a crispy, spicy crust.
Cauliflower
Not many housewives know how to cook delicious cauliflower in a pan. Exists a large number of varieties of this amazing vegetable. But it is cauliflower that is considered the most useful. It is used in many diets. With a small number of calories, this vegetable has tremendous benefits for the body. Even when frying, it saves all its vitamin and mineral complex.
It contains magnesium, potassium, as well as calcium and iron. It contains manganese and fluorine. Our body uses these substances to assimilate ascorbic acid. Also, vitamins B2, B6 and B1 are found here in huge number. Not everyone likes a boiled vegetable, but everyone will like a fried vegetable, especially if you cook it correctly.
Where to begin?
Many people ask how tasty it is to cook cauliflower in a pan. First you need to prepare the vegetable for frying: peel it and wash it, then divide it into inflorescences. The size of the pieces should be chosen so that it is convenient to fry them and then eat them. If you want to fry cauliflower in batter, you do not need to cut off the stalk. It will be convenient for you to hold it and dip it in batter.
Not everyone knows how tasty it is to cook cauliflower in a pan. Let's try to clarify this issue. Before frying, the culture must be boiled. If you bought a vegetable with large florets, cut them in half. Boil water and salt it to taste. Put cabbage slices into boiling water and cook them for 5 minutes. This is done to make the product soft. It is important not to overcook the cabbage, otherwise it will fall apart in the pan. After cooking, transfer the vegetable to a colander and let it cool slightly.
frying process
How to cook cauliflower in a frying pan deliciously? Roast it for about a quarter of an hour over medium heat in an open container. When the fire is set to a minimum, the pan is covered with a lid and the product is cooked for another 10 minutes. A crust forms on it during frying. It protects the vegetable from the loss of useful qualities. Frozen cabbage does not need to be thawed (although the recipe below says otherwise). It, like fresh, must be boiled in salt water before frying. To do this, hold the vegetable for a couple of minutes (this is enough) in boiling water.
Cooking with herbs and garlic
So, we continue to find out further how to cook cauliflower in a frying pan deliciously. The most unpretentious method of preparing this vegetable is frying it with garlic and fresh herbs. For this, the inflorescences need to be divided, and then boiled. When cooking cauliflower, a specific smell appears, so many people cook it very rarely. To get rid of this smell, you can add dry rosemary (a couple of pinches) or 1/4 lemon to the water. Unpleasant odors will disappear, and the cabbage will turn out delicious and tender.
We continue further. Fry the boiled pieces until golden brown in sunflower oil. You can roll them in flour. Before use, salt the flour, season with pepper, as well as other spices. When the cauliflower is ready, pour dressing over it. For this you need 1 tbsp. l. olive oil mixed with two chopped cloves of garlic, dill and parsley. When the dish is ready, pour the sauce into it, mix and let it sit for a couple more minutes.
cabbage with egg
And how to cook delicious cauliflower in a pan with an egg? The creation of this dish is fast. This is a delicious meal for every day. It can be served with sour cream dressing. For cooking, you need to have 500 g of cauliflower, four chicken eggs, 50 g of butter, 100 g of cheese, spices and salt. So, we find out how tasty it is to cook cauliflower in a pan with an egg. First you need to divide and boil the cabbage forks. When the vegetable is ready, strain the liquid with a slotted spoon. Next, you need to dry the boiled product.
Then heat the pan, melt the fat. You can mix butter with sunflower oil. After that, place the pieces of cabbage in a pan and lightly fry them on all sides. They should acquire a characteristic golden color. When the product is browned, beat the eggs. Next, pour them into the pan and mix with cabbage. The mixture should be fried over medium heat. The roast should be light brown in color. Then you need to pour grated cheese on top. Cover the contents of the pan with a lid and let it stand for a few more minutes. After that, put the cabbage with eggs and cheese on a dish and garnish with herbs. Serve it better with boiled new potatoes in the form of mashed potatoes. It turns out very tasty.
Cabbage in batter
And how to cook cauliflower in a pan in batter? Juicy little pieces in a batter with a golden crust have an excellent taste and look very beautiful. You can safely treat guests with this dish. If it is still hot, the crust is pleasantly crunchy. If the dish is already cold, the batter becomes soft. To prepare this vegetable in batter, you need to buy cabbage forks, salt, four eggs, black pepper, a couple of tablespoons of flour, 100-150 g of butter and sunflower oil. Only vegetable oil can be used.
So, we answer the question of how to cook cauliflower in a pan in batter. First you need to boil it as described above. Then, for batter, beat a couple of eggs, add salt to them. Then gradually beat in the flour here. The thickness of the batter determines whether the product will crunch. If it is a little liquid, then the crust will be crispy. Tip for housewives: you can add a piquant taste to the dish if you make a batter with cumin. This seasoning with nutty notes has a slightly bitter taste, so the dish will turn out even more appetizing.
First, melt the butter in a frying pan, cut the boiled inflorescences. Choose the size you like. Dip the inflorescences in batter and put one by one in a pan. They should be fried for 3-5 minutes on each side. It is necessary to serve the dish, having previously decorated it with sprigs of dill or parsley.
Sauces
So, you already know how to cook cauliflower in a pan. We have reviewed some of the recipes. Let's talk about sauces now. They will make the dish more fragrant and tasty. Sauces are usually served chilled.
Better to serve them separately. The most delicious and famous are the following sauces:
- Sour cream. You should have on hand two cloves of garlic, 120 ml of sour cream, dill and parsley, salt and pepper. Greens and garlic should be chopped and mixed with sour cream. Serve the sauce chilled.
- Cheese dressing. Here you need to grind 100 g of soft cheese in a blender and mix it with 1 tbsp. l. apple cider vinegar, mayonnaise (3 tablespoons), sour cream (5 tablespoons). Add pepper and salt to taste. Mix the dressing well and refrigerate for 30 minutes. This sauce can be poured over fried cabbage, or you can serve it separately.
Roasted frozen cauliflower
And how to cook frozen cauliflower in a pan? To make such a vegetable tasty, you first need to defrost it, and only then fry it. Before frying, be sure to dip the inflorescences in batter. This dish is a great option for an appetizer or side dish for fish, meat, poultry. To prepare it, you need to have 300 g of frozen cauliflower, 3 tbsp. l. flour, a couple of eggs, salt. You will get 2-5 servings.
So, let's find out how to properly cook frozen cauliflower in a pan. First you need to defrost it. To do this, leave it directly in the package in warm water for half an hour. After that, carefully disassemble the inflorescences, wash them and send them to salted boiling water. Boil the inflorescences for two minutes and then recline in a colander. Simultaneously prepare the batter using the above method. Then dip all the inflorescences in batter and send to the pan. Fry them over low heat on all sides. Serve this dish hot or cold. If desired, you can add a little mayonnaise to the batter.
Vegetable stew
Do you know how to cook fresh cauliflower in a pan in the form of a vegetable stew? Let's look into this issue. The basic components of the classic stew are onions, tomatoes, bell peppers, carrots. However, if you want to spice it up, you can add hunting sausages to the dish. So, you need to buy 400 g of cauliflower, an onion, one eggplant, 200-300 g of hunting sausages, two tomatoes, one carrot, sunflower oil, pepper, salt, a bunch of dill.
First, boil the cabbage inflorescences until half cooked. Cut the eggplant into cubes, salt and put aside for 10-15 minutes so that it drains the bitter juice. Finely chop carrots, herbs, onions, tomatoes. Cut the sausages into slices. Heat the pan and put vegetables on it, starting with carrots and onions. After three minutes, pour the tomatoes and eggplant into the container. Fry vegetables for five minutes, then add sausages to them. Cabbage florets are sent to the pan last. Now you need to season the dish, reduce the heat to a minimum, pour 100 g of water into the pan and fry the stew under the lid, stirring as often as possible. When the water has completely evaporated, the dish will be ready. You can serve it either cold or hot.
Fried cauliflower with chicken and potatoes in a frying pan
Have you already remembered how to cook fresh cauliflower in a pan? The recipe for another dish is presented below. fresh cabbage color fried in a pan with potatoes and chicken is an amazing dish. It came to us from India. Fried poultry with vegetables and potatoes, thanks to spicy seasonings, has a unique aroma and taste. You will have to cook this dish for an hour and a half.
To prepare it, you need to have a ripe large tomato, a couple of medium-sized potatoes, 1.5 kg of chicken, a mixture of Panch foran spices (1-2 tsp), two heads of cauliflower, sunflower oil, two cloves of garlic, 2 see ginger root, 2 tsp. ground zira, 1 tbsp. l. turmeric, bay leaf, 1 tsp. coriander.
First, cut the chicken into 6-8 pieces. Mince the garlic and ginger. Cut the tomato into slices, potatoes into large cubes. Next, divide the cabbage into inflorescences. Then heat the oil in a deep frying pan, transfer the chicken pieces to it and fry them lightly over high heat. Turn the meat every couple of minutes while frying. Put the finished pieces on a dish.
Then remove the pan from the heat, put the Punch Foran seasoning and bay leaf into it, leave for half a minute. Next, add the tomato, garlic, ginger and all spices. Put the pan on low heat for 30 seconds and stir the food constantly. Now put potatoes, chicken pieces, cauliflower into the pan. Pour two glasses of water over the food. When the liquid boils, reduce the heat and close the lid. Cook the dish for about 40 minutes. Enjoy your meal!
Women begin to think about what to cook for dinner and what side dish to offer guests at a gala banquet long before the event itself.
We suggest serving cauliflower to the table, but before you just fry it in a pan, get acquainted with our recipes and you will learn how to cook it deliciously and decorate it beautifully for serving.
You will be surprised how excellent original festive dishes this healthy vegetable with additional simple ingredients can be whipped up at home.
How long to fry cauliflower
Before frying cabbage in a pan, the vegetable itself must be properly prepared.
- The forks should first be disassembled into small inflorescences, the size of a ping-pong ball, and rinsed thoroughly.
If you plan to cook cabbage in batter, then the legs on the inflorescences can be left relatively long. This will make it easier to hold the cabbage and dip it into the batter.
- After washing, leave the cabbage pieces to dry or blot with a paper towel. And only now you can start frying.
- Fresh, disassembled into small inflorescences, cabbage should be fried in butter or vegetable oil over medium heat for 15 minutes, until a noticeable golden brown.
- After that, the pan must be covered with a lid and over low heat, darken the cabbage for softness for 10 minutes. A couple of minutes before the end of cooking, salt the vegetables and season with black pepper.
However classic recipe cooking cauliflower in a pan requires pre-boiling the inflorescences.
You can boil cabbage quite quickly according to the following culinary scheme:
- We throw the cabbage inflorescences into boiling salted water and boil for 10 minutes until tender, after which we throw the vegetable lumps into a colander, where they should dry a little.
- In the meantime, heat a frying pan over medium heat and add a piece of ghee to it.
- Roll the cabbage in lightly salted flour and send it to fry in oil until crispy.
Cauliflower in breadcrumbs
Ingredients
- — 700 g + -
- Breadcrumbs- 100 g + -
- - 2 pcs. + -
- A mixture of dried herbs (dill, parsley, cilantro)- 2 tbsp. + -
- — 50-80 ml + -
- - taste + -
- - 2 pinches + -
How to fry cauliflower in a pan
It is not a sin to put such an appetizing, ruddy, crispy cabbage on the festive table as an appetizer, and as a simple side dish, or even make the dish an element of a complex side dish. In a word, it’s incredibly easy to cook such delicious food at home, and using our step by step recipe, is just rubbish.
- In this recipe, the cabbage should be boiled whole. Throw the prepared forks into boiling water, sprinkle with salt and boil for 10-15 minutes until soft.
- After the boiled cauliflower has cooled and dried, we disassemble it into small inflorescences.
- In a small bowl, beat the eggs with salt until the egg white and yolk are smooth.
- In a separate plate, combine crackers with aromatic herbs.
- We turn on the burner, making the fire slightly above medium, and set the pan with oil to warm up.
- We dip each cabbage lump: first in the egg mass, and then roll it in breadcrumbs and put it in hot oil.
- It is necessary to fry the cabbage until a dense golden crust is formed.
Cauliflower in batter with cheese
This is perhaps the easiest, fastest and best way to feed your beloved family with homemade healthy food. This dish only takes 15 minutes to prepare. And even with all their dislike for any kind of cabbage, your kids are guaranteed to say that the dinner was very tasty.
Ingredients
- Cauliflower (small forks) - 500 g;
- Cheese "Russian" - 120 g;
- Flour "extra" - 120 g;
- Selected eggs - 1 pc.;
- Black pepper (powdered) - ¼ tsp;
- Salt - to taste;
- Butter (melted) - 100 g.
How to fry cauliflower in a pan
Preparing the cauliflower
- My cabbage, cut into twigs-inflorescences of the same size. If the flower is large, then it can be cut in two. We cut the stalks of the inflorescences a little so that only the “bouquet” remains.
Boil vegetables in salted water
- Now the cabbage should be boiled until soft. To do this, pour water into the pan, pour 1 tsp. salt and bring it to a boil.
- We lower the inflorescences into intensely bubbling boiling water and cook for 5 minutes.
- After that, we take the cabbage out of the broth with a slotted spoon and put it on a flat plate or board for drying.
Cooking batter for dipping cabbage
- Beat the egg with a pinch of salt with a whisk until the first foam, then pour the flour in portions, without ceasing to interfere. As a result, we should get a liquid tender dough without lumps.
- In the resulting mass, spread the cheese grated with small chips, mix everything, add a little salt (do not forget that our cabbage was boiled in salt water) and pepper to taste.
Roast cabbage in a pan
- Put a frying pan on the stove and melt the butter in it. As soon as the oil is heated over medium heat, dip each cabbage "bun" in batter and put it in a pan.
- Fry the cabbage in the cheese mass until blush on one side and the other.
Remove excess oil from the fried inflorescences
- Put the finished cabbage on a paper napkin to remove the remaining oil, then transfer it to a dish, garnishing with rings of colored bell peppers and sliced \u200b\u200bfresh vegetables.
If you decide to fry cauliflower in a pan, then make sure not only that it is tasty, but also pay attention to the design of the dish. You can add original notes to the appetizer by making a cute lamb out of kale and olives with your own hands. Everyone will be happy with such a dinner, because it will be a real work of art, so your household members will devour it with pleasure.