Cauliflower stew: specialties and delicious recipes for the whole family

Cauliflower stew with the addition of various spices and vegetables - a tasty dish, the preparation of which takes a minimum of time, and the health benefits will be invaluable. You can use one of the many stewing options: in a pan on the stove, in a pot in the oven, or in a modern multi-cooker. At the same time, cabbage stew can serve as a side dish for meat and fish dishes, and can be served independently.

Cauliflower is a product that is beneficial for the body and has many unique properties, so experts recommend using it as often as possible. The composition of this vegetable includes:

• vitamins C, A, D, U, group B;
• fiber;
• pectins;
• organic and polyunsaturated acids;
• amino acids;
• biotin;
• pectins;
• a wide range of minerals.

Despite the fact that the caloric content of cauliflower is small - about 30 kcal per 100 grams of fresh product - it is very easy to get enough of it if you know the secrets of cooking stewed cauliflower dishes. And its healing properties are not only the prevention of all kinds of diseases, but also help to fight against illnesses. Properties of cauliflower:

1. anticarcinogenic;
2. rejuvenating;
3. cleansing the body of toxins;
4. increase immunity;
5. strengthening the walls of blood vessels and improving the chemical composition of blood;
6. beneficial effects on bone tissue;
7. metabolic improvement.

To prepare the cauliflower for heat treatment, you need to cut the stalk and green leaves from the vegetable 1 cm below where the inflorescences begin. If on cabbage there are especially polluted sites, scrape them off with a knife. To get rid of bugs and caterpillars, which are often hidden in the inflorescences, soak the cauliflower in salted water - within 10 minutes all insects have to emerge.

After that, the vegetable is washed under running water and divided into inflorescences or even more finely. Further, regardless of whether you are going to stew or fry cauliflower, it is usually boiled in salted water for a few minutes or just doused with boiling water.

Preparing frozen cauliflower for cooking is even easier - just take it out of the package. You will not need to wash and clean the dirt or divide the cabbage into inflorescences - all this is done before the freezing process. Before cooking, you can defrost the cabbage at room temperature and cook for 5 minutes. And if you put a vegetable for cooking in water in a frozen form, the cooking time will be up to 10 minutes.

When stewing, cauliflower can be combined with almost any vegetables: potatoes, green beans, pumpkin, onions, zucchini, carrots, green peas, bell peppers, corn, tomatoes, zucchini. And if at the end sprinkle the stew with grated cheese, which forms a ruddy crust, the taste of the dish will only improve. To give stewed vegetables a particularly delicate flavor, you can prepare the dish in a creamy or sour cream sauce.

Cauliflower stew is combined with any meat (pork, beef, chicken) and fish.

The classic version of cooking cauliflower stew, which is suitable for vegetarians and those who care about the shape or diets - without meat, but with the addition of various vegetables. As a result, it turns out not only healthy and tasty, but also a brightly colored dish, which the household and guests will surely like.To make it, chop 1 onion and 1 carrot and fry for a couple of minutes in heated vegetable oil. Add here 2 multicolored sweet peppers and, stirring, keep on fire a couple more minutes.

At the end, put 300 g of cauliflower blossoms in a pan, add 20 g of butter, pour in a glass of milk, salt to taste and add seasonings. Vegetables are stewed for another 10 minutes on low heat, at the same time try not to overdo the cabbage, so that it is crispy and does not fall apart. Serve the dish hot, sprinkling vegetable stew with fresh chopped parsley.

Cauliflower is often used in the preparation of meals for feeding infants and children who are not yet 1 year old. Experts recommend correctly introducing cauliflower into the feed from the age of six months. This vegetable is useful because it contains many vitamins (B, PP, A, E, C, D), trace elements, minerals, dietary fiber and practically does not cause allergies.

Introduction to the diet of the baby stewed cauliflower improves intestinal motility, besides the cauliflower is easily digested, as is well known. It is important to vary the diet of the baby, so that an excess of cauliflower in the body does not provoke an allergy.

If the time to stand at the stove is catastrophically short, and one wants to feed the household with a tasty and rewarding meal, adopt Recipe for cauliflower stew with minced meat.

• To do this, boil 200 g of cauliflower blossoms in salted water for a couple of minutes. Put the prepared vegetable and 100 g of minced meat in the pan and add some water. Cauliflower with minced meat stewed under a lid on low heat until all the liquid has evaporated. At the end add 1 tbsp. l any vegetable oil and pour an egg-milk mixture of 1 egg, 50 ml of milk and salt. Stew the dish for another 10 minutes and serve hot, sprinkled with fresh dill.

• Another popular cauliflower stew is in a delicate cream sauce with the addition of sour cream. This dish is gentle and will suit even those who have problems with the stomach or digestion. Cauliflower head should be washed and divided into inflorescences. In the pan add 1 tbsp. l vegetable oil, add a small head of finely chopped onion and fry until golden brown. Put here cabbage blossoms, salt the vegetables to taste, add to them 2 tbsp. l sour cream, pour a glass of water and gently mix everything so as not to damage the inflorescences. Under a covered lid, the vegetables are stewed over low heat for about 15 minutes, until all the liquid has evaporated.

Hostess will be important to know the following.

• Before cooking, dry the inflorescences well so that the hot oil does not splash on contact with water.
• If you add cream or sour cream instead of water to the vegetables while stewing, the dish will turn out to be incredibly tender in texture.
• If there is no tomato paste in the house, you can use ketchup, tomato juice, chopped fresh tomatoes or spicy adjika.
• Since cauliflower is a low-calorie vegetable, add nutritious potatoes to it to increase its nutritional value.

• To make the dish more satisfying, meat lovers can recommend adding small pieces of tender chicken meat or chopped egg while stewing.
• And for vegetarians or those who are fasting, for aroma, fresh or canned mushrooms should be added to cabbage blossoms.
• Ottenite and complement the delicate taste of stewed cauliflower fresh herbs - dill, tarragon, basil, rosemary and parsley.
• If the vegetables are stewed in the oven, a couple of minutes before the end of cooking, sprinkle them with grated cheese, which will be heated and forms an appetizing and fragrant crust.
• For the preparation of this vegetable, use enamelware, but aluminum for stewing cauliflower will not work.

• To prevent tender inflorescences from breaking up and turning into porridge, add a teaspoon of sugar to the dish.
• So that the dish does not turn out to be soft and shapeless, add inflorescences to warmed, not cold butter, otherwise cauliflower will release a lot of juice and lose its shape.
• When stewing this vegetable is not recommended often to interfere with it. This should be done carefully, using a wooden spatula, so as not to damage the fragile inflorescences and not to spoil the consistency of the dish.

• Note that the inflorescences are approximately the same size. This will allow the cabbage to cook evenly and have the same texture.
• Cauliflower stewed in a slow cooker will retain maximum beneficial properties and vitamins.

The recipe for cauliflower with egg is in the next video.