Cooking boiled cauliflower: stages, times and methods of cooking

Each vegetable contains a lot of vitamins, organic acids, minerals. But not each of them can be used by those who have problems with the gastrointestinal tract or, for example, who are prone to allergic reactions. Fortunately, there is one universal culture that has practically no contraindications - cauliflower. You can prepare it in various ways, but the most delicate, allowing you to save almost all the vitamins and trace elements, is boiling.

Cauliflower - this vegetable crop, which for some reason is not strongly in demand among consumers. Perhaps only because few people know about the mass of the virtues that lie in it. In the cabbage family, this vegetable nutritionists have long been awarded the title of the most valuable and nutritious, because its therapeutic and preventive properties are quite extensive.

It is healthier and more nutritious than its other relatives. Pediatricians recommend it as a first feeding for babies. A brine from sauerkraut of this type is recommended to take when you lose appetite, hemorrhoids or constipation. Finely chopped fresh leaves mixed with raw egg white are an excellent wound healing agent. Both chefs and doctors appreciate her.

Have problems with your skin or frequent guest become depressed? Curly beauty, containing a large amount of vitamin U, will help to cope with annoying acne and excessive anxiety. A huge supply of calcium has a beneficial effect on bone strength. A faithful ally, it will be for those who follow the figure: cauliflower is low-calorie and contains a large amount of protein and proteins.

Another advantage in its favor is its easy digestibility. Thanks to this, it is possible for everyone. This type of vegetable can be used by those who have any problems with the stomach or intestines. In such disorders, the use of normal white is strictly prohibited, and due to the fact that this type practically does not cause irritation on the mucous membrane of the gastrointestinal tract, it should become a regular guest on your table.

Speaking about the benefits, you can not keep silent about the content of a large vitamin complex in it. Carotene, phosphorus, iron, B vitamins and even tartronic acid, which normalizes metabolism and strengthens the heart, are all abundant in cauliflower.

In the course of research in this vegetable crop, the fact of the content of such a rare element as idol-3-carbinol was revealed. It is he who significantly reduces the risk of developing and developing cancerous tumors. And this is important not only for women, but also for men, because prostate cancer is one of the most common types of cancer among the strong half of humanity.

Separately, you can highlight the benefits of eating this vegetable during pregnancy. To reduce the risk of birth defects and to contribute to the normal course of pregnancy will help folic acid, contained in large quantities in the fruits of this type of cabbage. Constipation for future moms is not uncommon - cauliflower will help to cope with such difficulties.

This garden plant is a valuable product in the diet. Stimulating metabolism and cleansing the intestines, cauliflower will help to lose those extra pounds. By itself, the product contains only 20-30 kcal per 100 g. However, it is well and quickly nourishes the body. It contains little fiber, which means that it is almost completely absorbed by the body.

The choice of cauliflower, as well as the purchase of any other product, must be approached thoroughly. The taste quality of the dish that you want to surprise and please your household or guests largely depends on this.When you first meet with this curly beauty, pay attention to her appearance: head should not be contaminated, have any plaque, the size of the head should not be less than 8 cm in diameter.

Do the right thing if, after a visual inspection, you examine the product by touch. Cabbage should be tight and elastic. There should be no moisture on the leaves or inflorescences. This sign indicates that it is corrupted. The weight of the plant must correspond to the external dimensions, and if it is too light, then this sign says that the product was grown using chemicals for a fast growth rate.

Cauliflower is stored much less than white cabbage. From long storage, it acquires a bitter taste and darkens. Remember the fact that it can not be stored in daylight.

Before cooking, it is necessary to cut the leaves, if the head is cooked whole, remove the darkened inflorescences and the hard part of the core, and then divide into inflorescences. Rinse everything under running water. And you can safely proceed directly to cooking.

Long cook this vegetable is not worth it. If you digest it, then all the useful properties are minimized, and the appearance will make you wish for the best.

So, cook the cauliflower on the stove, divided into florets, should be no more than 15 minutes after boiling, in order to preserve as much as possible all the useful substances contained in it. It will take longer to cook the whole head of cabbage: the cooking time in boiling water is 20–25 minutes. In the event that after cooking the product will be fried, baked or stewed, then time should be halved in both cases.

Cauliflower can be boiled not only by the traditional method, but also with the help of the latest home appliances.

In the microwave cook this vegetable in two stages. First of all, cauliflower should be put in a special plastic container, pour water without adding salt and set the timer for 5 minutes. After that, everything is salted and sent to the microwave for another 4 minutes.

Many housewives in the summer period freeze the inflorescences of cauliflower in the fall and winter to enjoy this useful product, thereby saturating the body with vitamins and protecting it from various infections.

Boil a frozen vegetable should be the same amount of time as a fresh one: divided inflorescences - 10–15 minutes, whole head - 20–25 minutes. Please note that you do not need to defrost cauliflower beforehand. In addition, experienced cooks recommend not to cover the pan when cooking, in order to avoid an unpleasant yellow bloom on the inflorescences.

The cooking process of frozen cauliflower in the microwave is 7–9 minutes, in a slow cooker - no more than 30 minutes.

Cauliflower is very often used as a first feeding for babies due to its hypoallergenicity. You can cook vegetables for baby puree in one of three ways.

• On the stove, the inflorescences should be cooked for 10–12 minutes on low heat.
• In a double boiler, the cooking process will take 12-15 minutes. At the same time it is recommended to place vegetables on the uppermost one more often in order to preserve useful substances.
• In the microwave, the total cooking time will be 7 minutes. In this case, it is not recommended to add water to the container due to accumulation of condensate under the cover.

Cooking options for this variety of cabbage are many. As already mentioned above, the most common is boiling it in a saucepan. The cooking process consists of the following steps:

• boil a liter of salted water;
• we lay inflorescences and wait for it to boil;
• reduce the fire and continue to cook on moderate fire for 7–10 minutes;
• inflorescences we recline on a colander and let it drain, and the remaining broth can be used to make soup, since it is also rich in vitamins and microelements.

Please note that for boiling it is best to use an enameled container or a pan made of stainless steel. Iron or aluminum dishes in this case can not be used, because in the process of heating the chemical composition of cauliflower reacts with the metal surface of the pan, which adversely affects the future taste and useful qualities of the product.

Another option is cooking in the microwave. This can be done as follows:

• pre-disassembled and washed cauliflower folded in a refractory capacity;
• 1 kg of the product is filled with 5 tablespoons of milk or water;
• cover and cook for 5 minutes;
• take out the container, salt and re-send it in the microwave for another 4–5 minutes.

To preserve as much as possible the vitamins and trace elements contained in the product, it can also be steamed. To do this, place the inflorescences in a steamer bowl and cook for 20 minutes until cooked.

It’s really easy to do - just follow the step-by-step instructions:

• the vegetable is disassembled into inflorescences and placed in a multicooker bowl;
• water is poured so as to completely cover the inflorescences, salting;
• the cooking mode is set to 20 minutes.

Experienced chefs advise you to follow these guidelines when cooking this curly-haired beauty:

• Cauliflower is not recommended to undergo such processing as frying;
• it is best to keep in the refrigerator, after wrapping with cling film;
• if you add a pinch of citric acid when boiling in water, this will help avoid the appearance of a grayish tint;
• so that in the process of boiling the product does not have an unpleasant aroma, it is enough just to withstand inflorescences in milk before cooking;
• when cooking dishes that contain many ingredients, this vegetable should be laid 8 minutes before the end of the cooking process.

The most common is the method of storage in wooden or plastic containers in a room with high humidity (up to 95%). The temperature should be from 0 to 2 degrees.

By freezing the product, you extend its shelf life to 12 months. Make it simple: we clean the vegetable, wash it, disassemble it into inflorescences, let it dry, put it in bags and put it in the freezer.

In addition to the invaluable benefits, this type of cabbage has excellent taste properties. Many different dishes are prepared from it, in which it can be soloed, as well as be supplemented with other ingredients. Marinated or salted - in any form, it will be an excellent snack on your table. Baked in the oven with chicken fillet - surprise gourmets. And the soup of this curly-haired beauty will appeal to those who are on a diet.

Products:

• 3 chicken legs;
• 3 carrots;
• 4 bulbs;
• 1 kg of cauliflower;
• 2 eggs;
• 3 bars of melted cheese;
• 200 gr. mayonnaise;
• spices, salt.

Meat is separated from the bones. We cut in small pieces and pickle. Spices can be used for every taste. And do not forget to salt. Dice onion, grate carrot and fry.

Mix cheese and eggs thoroughly. Add mayonnaise and spices. First, lay the meat on the form, buttered, put the zazharki on top of it, then the cabbage and close it again with the zazharkoy.

Pour all the sauce and send in the oven for 40-50 minutes. We bake at a temperature of 200 degrees.

Would need:

• 500 grams of cabbage of this type;
• 2 potatoes;
• 1 onion;
• 2 cloves of garlic;
• Bay leaf;
• 50 grams of mustard;
• 100 grams of durum cheese;
• 3-4 slices of white bread;
• parsley - for decoration.

Put the diced potatoes on the fire. Five minutes after boiling add cauliflower. Peel the onions and garlic, finely cut and fry in vegetable oil until transparent and send to the pan. Please note that the water in it should be up to the level of potatoes. Add one leaf of laurel.

Cook until ready for another 15 minutes. Remove the bay leaf and whisk everything with a blender. At the end of whipping add mustard. In parallel, cut into cubes pieces of bread baked in the oven. Three grated cheese.

Put a little sour cream in a bowl of cream soup, sprinkle with grated cheese, crackers and parsley.

This vegetable culture can be easily marinated. Some options can be prepared in a few hours.

Ingredients:

• 3 onions;
• 0.5 kg of cauliflower;
• 3 tbsp. l vinegar;
• Bay leaf;
• carnation;
• fresh dill;
• 3 hard-boiled eggs;
• seasonings.

Put spices, bay leaf, sugar, salt, cloves in boiled water. Add vinegar and boil for 5 minutes. Marinade filter and again bring to a boil. Boil the chops in salted water for 3 minutes. Merge and cool.

In a deep dish lay out the cabbage, combine with onion rings and pour hot marinade. Let it brew for 1 hour. Shift to another dish, sprinkle with chopped eggs and serve to the table.

Products:

• 2 cauliflowers;
• 2 carrots;
• 1 large beet;
• head of garlic.

Marinade:

• 3 liters of water;
• Bay leaf;
• bell pepper;
• 1 cup sugar;
• 50 grams of acetic essence;
• 8 tbsp. l salts;
• hot peppers.

Cabbage head cut into large pieces. Carrots and beets shred long strips. Everything is laid in two two-liter containers, tightly tamped and add marinade. On the day, leave in the refrigerator.

Cooking marinade: Pour salt, sugar, spices in a saucepan and put 3 sheets of Lavrushka. Give the liquid to boil. Pour into the vegetable mixture.

Ingredients:

• 400 grams of inflorescences of vegetables;
• 1 onion;
• 1 carrot;
• 300 ml of milk;
• 70 ml of heavy cream;
• 100 grams of hard cheese;
• 1 egg;
• salt, pepper - to taste.

The bottom of the bowl grease with olive oil. Spread a layer of cabbage, and on top of it the onion, cut into half rings. Carrot cubes sprinkle onions. Top - grated cheese.

Milk and sour cream mix. Add salt, pepper and beaten egg. Fill the vegetables with the resulting mixture. Multicooker included in the "Baking". After 35 minutes, the delicious casserole is ready.

It will take:

• 2 tbsp. l wine vinegar;
• 300 grams curly beauty;
• 1 green apple;
• 2 pcs. walnut;
• 3 tbsp. l vegetable oil;
• parsley, salt, pepper.

Boiled inflorescences sprinkle with wine vinegar. Cut the apple into thin strips. Beat the vegetable oil and essence. Add chopped nuts and parsley. All products are mixed, seasoned with sauce, salt and pepper.

Also for the prevention of many diseases and maintaining immunity is to drink cauliflower juice.

To prevent the occurrence of cancer, take 3 times a day with 150 ml of fresh juice for 30 days. Then you should spend a two-month break and repeat the course.

The following recipe will help to support immunity: 100 ml of carrot juice, as much cabbage, 30 grams of honey and 250 ml of milk. A cocktail is taken 3 times a day, 20 minutes before meals, in 50 ml for 1 month.

For how to make cauliflower puree, see the next video.