Cauliflower in batter: dish properties and cooking recipes

Cauliflower is an affordable product that contains a large amount of nutrients. It gives a feeling of satiety for a long time due to the high content of carbohydrates and proteins, but it also contains a small amount of calories. The advantage is the ease of preparation.

Cauliflower is a variety of white cabbage, the head of which is harvested from curly inflorescences. Together they form a lush "head." It is an annual plant, has a white or purple shade.

In its nutritional properties, this type of cabbage is superior to all others. The first thing to note is the easy digestibility of the dish, thanks to which it is recommended for people who have problems with the digestive tract. Unlike white cabbage leaves, inflorescences are recommended for people with duodenal ulcer, reduced secretion of the stomach.

The composition of the vegetable includes a large number of protein compounds that contain amino acids necessary for metabolic processes and vital activity.

In addition, cauliflower is rich in B vitamins, which are vital for the functioning of the nervous system, and also contribute to high-quality and complete absorption of food. It also contains vitamins A, C, which strengthen the immune system. Finally, among the valuable vitamins - PP. It participates in microcirculation, improves the condition of small vessels, prevents the narrowing of blood vessels. The content of magnesium, manganese, potassium, phosphorus is high in cauliflower.

The fiber in the composition gently acts on the intestines, improving its peristalsis, acting as a delicate laxative. Due to the combination of magnesium and vitamin C in the product, it is possible to improve the absorption of iron in the blood.

Calorie cauliflower is small - 100 grams only 30 calories. The basis of carbohydrates, high protein content. There are no fats in the composition, but there are substances that accelerate their breakdown. It is not surprising that cabbage is a diet vegetable that becomes the basis of many diets and PP-recipes.

By itself, cabbage is a lean vegetable. However, this is rather a “plus”, because it can be combined with a variety of dishes. To get a delicate creamy taste, the vegetable should be combined with sour cream, cream and cheese.

If you add sweet and sour sauce to the dish, as well as cilantro and sesame seeds, you get a conceptual oriental dish. Garlic and chilli pepper will make the taste bright and unforgettable, but it is better to “balance” it with something light, milky — sour cream, a sauce based on natural yogurt.

Cabbage in batter is a light, but at the same time hearty dish. It can be served both hot and cold, as a separate dish and as a side dish. It is suitable for fish or meat. Depending on the cooking method, cabbage can be more or less high in calories.

Before cooking cabbage in batter, you must first boil it in lightly salted water until half cooked. First head should inspect, remove the lower branches, rotten places. Next, it is washed under cold running water, put in a saucepan and pour cold water. On the head of 500 g take about 1 liter of liquid, no need to take a large amount of water and boil cabbage for too long, otherwise it will give all its nutrients to the liquid.

Cook the cabbage over low heat. It should be brought to a boil and boil for another 5–15 minutes. The exact time depends on the further method of preparation. If the cabbage is to be roasted, then it is cooked for 10–15 minutes, and if baked in an oven or a slow cooker, 5–7 minutes after boiling are sufficient.

After removing the cabbage from the heat, you can rinse it under cold running water or simply drain it in a colander. It is possible to disassemble a head of cabbage into inflorescences both before and after the cooking process. If you do this before cooking, you can shorten the cooking time by 5 minutes.

This way fresh cauliflower is cooked. Frozen should be defrosted. It is not recommended to do this in the microwave, it is also not worth pouring the vegetable with hot water or boiling it without first defrosting - you get an unappetizing mass.

The best way to defrost is naturally on the bottom shelf of the refrigerator. After the cabbage has been thawed, rinse it under cold water, select the unsuitable slices and boil it as described above.

You can save the features of the structure and color of cabbage, as well as avoid watering during cooking, by adding a small amount of granulated sugar to boiling water. This should be done before the cabbage is put into the water. Another way to preserve its attractiveness during cooking is to use mineral water instead of ordinary water. The white shade of cabbage can be preserved by adding citric acid powder to the boiling water. A little - on the tip of a knife.

Cooking cauliflower in batter, regardless of the recipe used, will require the vegetable itself, batter (batter) and frying oil.

The easiest recipe for batter involves mixing 2 eggs with 4 tablespoons of vegetable oil. Eggs should first be whipped with a whisk, adding salt to taste. Then flour is added to the mass, and the dough is mixed again. The consistency of these should be somewhat thinner than the dough for the pancakes.

Based on egg sizes and flour features, you need to take it a little more or less. If the dough is too thin, you should add some more flour, too thick dough can be corrected by adding 1-2 tablespoons of cold water or milk.

Before preparing the batter, you should disassemble the cabbage into inflorescences and dip it in cold water. Add a teaspoon of salt and boil. After waiting for the cabbage to boil, it is boiled for another 10–15 minutes.

After the indicated time, the burner is turned off, the liquid is drained from the cabbage and washed under cold running water. You can dry the buds with a paper towel.

Then they should be immersed in batter and mix thoroughly so that the dough spreads the cabbage evenly. After that, the mixture is laid out on a pan well heated with vegetable oil. In the process of cooking the dish should be turned. Cook cabbage in batter until golden brown, on average, 4–6 minutes.

On the Internet and other sources you can find more than one recipe for this easy and satisfying dish. In most cases, modifications are exposed to batter, which can be on kefir, water, beer. In the batter for batter add sour cream or mayonnaise for greater pomp and tenderness, cheese and cream for a mild flavor, greens and favorite spices for piquancy.

In general, the recipe remains unchanged - first, the head is boiled until half ready, then the inflorescences are dipped into a batter, and then subjected to heat treatment. The classic recipe involves frying cabbage in oil or deep-fried, then it is obtained with a crispy crust.

However, the calorie content of the dish is quite high, so the cauliflower baked in the oven is considered the more “healthy” option. It turns out not less tasty, however, the dish does not have such a pronounced fried taste.

Perhaps the fastest is the preparation of a delicacy in a slow cooker. For this, the cabbage is placed in the multicooker bowl, filled with batter, mixed slightly and cooked in the “frying”, “baking / baking” mode.

The lean version of the dish is to abandon the eggs, and for the dough take 100 ml of cold water and add 4 tablespoons of vegetable oil to it. In the second bowl, mix 2 cups of flour and a teaspoon of baking powder, add salt and black pepper to taste. Mix dry ingredients and water with oil, whisk until smooth.

Inflorescences should also be boiled until half cooked, then dipped in a batter and fry in a well heated pan with a lot of oil. You can use deep-fried to get an appetizing crust.

If milk is used instead of water, the dish will be more tender, but also more caloric. However, instead of cow's, you can take soy milk to get a vegetarian version of batter.

So, you should mix 50 ml of cold water and milk. Just as in the recipe described above, mix the flour, baking powder and salt, mix the batter out of all the ingredients.

Pre-chopped cauliflower is boiled until half cooked, dipped in batter and fried in a hot frying pan until golden brown, occasionally turning over.

This recipe from the category of "quick and easy", but the result will please - tender juicy cabbage and crispy spicy batter.

To cook cabbage with this recipe, you will need 2 eggs and a glass of mineral water, as well as 6 tablespoons of flour, salt, pepper, ground paprika, a bunch of cilantro and, of course, a head of cauliflower (500 grams).

Cabbage boil, dry with a towel. Beat eggs with a whisk or fork, add flour, salt, pepper, paprika. Finely chop the cilantro (or other greens), put in the dough. Pour it with a glass of mineral water, then beat well.

If you want to get airy batter with holes, you should cook it in beer. It will take a glass of beer (dark or light - not essential) and 2 eggs. They need to be mixed and lightly whipped, adding salt to taste. Flour is gradually added to the liquid mixture; about 4 tablespoons will be needed.

Inflorescences pre-boil and cook in batter as indicated above. Many are afraid to use beer, fearing that its taste will be felt in the finished dough. Fears are unjustified, no taste of alcohol or bitterness will be felt.

Having added some cheese to batter, you will get a dish with a pronounced creamy taste. Cheese perfectly with delicate crispy cauliflower.

Prepare the dish is easy. To do this, a small, about 50 g, piece of cheese must be grated on a fine grater. Cheese should be taken durum. In a separate bowl, beat 3 eggs a little, add 3 tablespoons of sour cream, and then add the cheese. Mix everything again, salt to taste.

The next step is the introduction of flour. On average, it takes about 4 tablespoons. Knead the dough thoroughly to avoid lumps. Pre-prepared cabbage (disassembled into inflorescences, cooked), lower in batter and fry in oil.

Mayonnaise has a thick texture, so when using it you can refuse to add flour or use a minimum amount of flour. You can put in batter as ready (store), and homemade mayonnaise. If the latter contains eggs, then you do not need to add them to the dough.

To prepare mayonnaise batter, take 2 eggs, 3-4 tablespoons of mayonnaise, salt, and pepper. Mix everything thoroughly and add a small amount of flour if necessary. For a more delicate taste, you can also put cheese grated on a fine grater (50 g). Prepared inflorescences are dipped in batter, and then fried in oil.

The sauce allows getting tender and juicy cabbage in the oven.It can be creamy, tomato, vegetable.

Cabbage in batter with green sauce

• 1 chili;
• cilantro bunch;
• a few mint leaves;
• a tablespoon of lemon juice;
• 2 tablespoons oil (olive or vegetable).

For batter take the following ingredients:

• 100 g of flour;
• 100 g breadcrumbs;
• seasonings - pepper, cumin, paprika;
• 100 ml of mineral water;
• 1 tablespoon vegetable oil.

Mix all ingredients for batter (except breadcrumbs), beat a little until a homogeneous consistency. Tip: pour mineral water last.

Boil cabbage for 5 minutes, rinse under cold water, disassemble into florets. Grease a baking sheet with vegetable oil, heat the oven to 220-240 C. Each inflorescence should be dipped in a batter, and then rolled in breadcrumbs and put on a baking sheet. Bake for 15–20 minutes.

Serve with green sauce.

Cabbage in cheese sauce

• 200 g of durum cheese;
• 2–3 cloves of garlic;
• 1 teaspoon sweet ground paprika;
• 2-3 eggs;
• 200 g breadcrumbs.

Cabbage (about 500 g) should be boiled for 5-7 minutes, drain in a colander, cool, disassemble into florets. Grate cheese and garlic, add eggs, salt and paprika. Mix everything thoroughly.

Cabbage inflorescences are first dipped into the egg-cheese mixture, and then they roll in breadcrumbs. Prepared in such a way the pieces should be laid out on a baking sheet, it is better to cover it with baking paper.

Place the baking tray in the oven preheated to 200 ° C for 15–20 minutes. Serve with sour cream sauce. To do this, mix 50 g of sour cream or natural yoghurt with chopped greens (cilantro, parsley, green onions) and a half teaspoon of lemon juice.

Cauliflower in the celiac according to the classic recipe can be prepared in a slow cooker. To do this, you must first prepare the cabbage, by the way, you can do it also in a slow cooker, steamed.

A batter is made from 2 eggs, salt and a small amount of flour (4–5 tablespoons). A bowl of multivark should be oiled a little, the bottom and sides should be slightly covered with breadcrumbs. Dip each inflorescence in the dough, put the inflorescences in the bowl of the multicooker down and turn on the "baking" mode. The readiness of the dish will be signaled by the unit itself.

For cooking cabbage in batter in a slow cooker, you can use semolina. First of all, you should prepare the cabbage, cook the batter according to one of the recipes (on eggs, kefir, mayonnaise, beer).

Next, cabbage inflorescences should be dipped in a batter, and then rolled in semolina. Cooking should be in a slow cooker, brushing the bowl with butter. When cooking, it is better not to close the bowl with a lid and periodically mix the pieces.

You can get a golden crisp, if half of the desired flour is replaced by starch. It is important to fry the inflorescences on a well-heated pan in a large amount of vegetable oil. Choose a deep pan so that the pieces do not touch the bottom of the dish in which you are cooking. You can also choose the option of deep-frying. Fried cabbage should be laid out on a paper towel to remove excess fat.

Delicious and healthy dishes can be prepared only from good cabbage. It can be not only white or purple, but also gray or yellowish. Color depends on the variety and growing conditions (in the shade or in the sun). Dark spots indicate that the vegetable began to rot. From their purchases should be abandoned.

If dark spots began to appear during storage, they can simply be cut off with a knife, and the remaining inflorescences can be prepared soon, otherwise they will also start to rot.The best proof that fresh cabbage is in front of you is fresh and tender lower leaves. They are usually cleaned before cooking the vegetable. The head itself must be strong, heavy, with inflorescences tight to each other.

Prepare a vegetable for the future can be by freezing. To do this, raw cabbage should be disassembled into inflorescences, put in a plastic bag and put in the freezer. Repeated defrosting and freezing of the product is not recommended, therefore it is better to pack it in 200–500 g in small portions “at one time”. Frozen cabbage is stored without losing its healing properties for 6–12 months.

You can lower the cabbages into the cellar, where the temperature is 0 C, and the humidity is within 94–96%. Vegetables can be stored in wooden boxes for no more than 3-4 months.

How to cook cauliflower in batter, see in the video below.